Chocolate Rolo Cookies

These chocolate rolo cookies are a a rich chocolate cookie with a sweet caramel center, rolled in sugar for a light crunchy coating and topped with some flakes of salt. I love making these cookies for a get together or BBQ, they are sure to go quick!

CHOCOLATE ROLO COOKIES

I first started making these chocolate rolo cookies when I was in college for get togethers with friends, and soon they became one of the most requested cookie for me to bring anytime I was with my friends. They are so simple, but the rolo cooked into the center of these cookies made them so decadent and good. And when you throw a little salt on to the top of these it's the perfect balance to the sweet chocolate cookie.

I have also tried making these with a little bite-size snicker bar and they were just as good! I am sure you could basically throw any kind of mini candy bar in there for sweet perfection! The options are endless.

WHAT INGREDIENTS ARE NEEDED

• FLOUR
• COCOA POWDER
• BAKING SODA
• SALT
• BUTTER
• BROWN SUGAR
• GRANULATED SUGAR
• EGGS
• VANILLA
• ROLOS, UNWRAPPED
• FLAKED SALT FOR TOPPING

HOW TO MAKE CHOCOLATE ROLO COOKIES

1. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, soda and salt. I prefer to use a whisk or a sifter here to make sure all of the cocoa is broken up. We do not want clumps of cocoa.
3. In a large mixing bowl, fitted with a paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy.
4. Add eggs one at a time, mixing on low until incorporated. Add vanilla, and mix in.
5. Beat in dry ingredients, being careful not to over mix.
6. Take about 1 ½ tablespoon of cookie dough and form a ball around each rolo. Refrigerate all stuffed cookie dough balls for at least an hour to allow to get cold. This will help cookies from spreading more. Roll in granulated sugar.
7. Bake for 8-10 minutes. Make sure the cookies have begun to spread and lightly cracking on the outside. This will ensure the rolo will be nice and melty inside. Top with salt flakes.

TIPS FOR MAKING THESE COOKIES

The dough will be sticky when you are placing the rolo inside. I like to scoop the cookie dough ball into my hand and then push the rolo on the top of it like shown above. Then you will kind of wrap the dough around the cookie and place on your cookie sheet or plate to go into the fridge. Your hands will be sticky and chocolatey from the dough, but I prefer to do it while the dough is softer and not chilled.

These dough balls can be frozen, but I suggest letting them sit out for about 10-15 minutes before baking to allow the caramel inside to soften a bit before.

When the cookies first come out of the oven if there is a bit of a mound in the middle, just tap it down with a spatula to even it out. Sometimes this happens from the rolo inside.

STORING THESE COOKIES

These cookies will last for a few days if stored in an airtight container, or for a few weeks in the freezer. Just keep in mind that if stored in the freezer, allow them to sit out for a few minutes before eating so the caramel inside can soften a bit.

IF YOU LOVE CHOCOLATE AND CARAMEL YOU SHOULD ALSO TRY:

Oatmeal Carmelita Toffee Bars

Brown Butter Salted Toffee Blondies

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.