These Gooey Rolo Stuffed Cookies are soft, chewy chocolate cookies with a molten Rolo center. Of course there’s a drizzle of extra melted chocolate on top—because you can never have too much chocolate.
Rolos are a great snack straight from the packet, but when you bake them inside chocolate cookie dough they become irresistible. These cookies stay soft and chewy, and each bite ends with a warm, gooey caramel center.
I first shared this recipe on DIYs.com in January, and I’ll admit I could have eaten a few more of them this afternoon.
Today happens to be my birthday—37, or “in my late thirties,” as my husband teases. I even spent part of the morning convinced I was a year older until I did the math properly. If you don’t know your own age first thing, is that a sign of getting older?
I treated myself to a slow morning with buttered crumpets and some junk TV before getting some work done. I dashed out to collect the kids from school and immediately realised I’d left my keys inside—house and car keys both gone—and it was raining. Thankfully my friend Sally rescued me and picked up the kids, and Chris had to come home with the spare keys. In the chaos he managed to spill tea over his desk and trip some electrics. It felt like the universe wanted me to stay in bed with a plate of these cookies.
The evening was saved by a lovely meal out with Chris and the kids, so the day ended well after all.
But enough about birthdays and misadventures—let’s talk cookies. During baking the Rolo flattens slightly but the caramel center holds together, giving you a perfect little pool of gooey caramel inside each cookie.
Chilling the cookie dough balls for at least two hours isn’t essential, but it helps the cookies hold their shape and develop better flavour. You can also freeze the prepared dough balls on a tray and store them in a sealed bag; they bake straight from frozen with an extra minute or so of baking time, making them convenient for sudden chocolate cravings.
If you’re anything like me, a little bit of gooey chocolate is a daily temptation. I’m trying to be more active and have hired a personal trainer for ten weeks, but I’ll still enjoy treats in moderation—after I get through a couple of kilos of birthday chocolate, that is.
The Gooey Rolo Stuffed Cookies Recipe:
Gooey Rolo Stuffed Cookies
2 10
10
2 20
Ingredients
- 180 g unsalted butter very soft but not melted
- 210 g light brown soft sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 240 g all-purpose flour
- 6 tbsp unsweetened cocoa powder sifted
- 2 tsp instant coffee granules
- 1 tsp baking soda
- 1.5 tsp cornflour/cornstarch (if you’re in the US)
- ½ tsp salt
- 22 Rolos
- 50 g semi-sweet chocolate melted
Instructions
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In a large bowl beat the butter and sugar together until well combined. Add the egg, egg yolk and vanilla extract and mix until smooth.
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Stir in the flour, cocoa powder, coffee granules, baking soda, cornflour and salt until fully incorporated. Prepare three large baking trays with baking parchment or silicone mats.
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Scoop a heaped tablespoon of dough, roll into a ball and flatten slightly. Place a Rolo in the center, wrap the dough around it and roll back into a ball. Repeat to make 20–22 cookies. Chill the dough balls in the refrigerator for at least 2 hours (up to two days; cover if chilling longer).
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When ready to bake, preheat the oven to 170°C (325°F). Arrange the chilled dough balls on the trays with plenty of space between them and bake for 7–8 minutes. Allow cookies to cool on the trays, then drizzle or pipe melted chocolate over each cookie.
Notes
Store baked cookies in a sealed container at room temperature for up to 2 days.
Nutritional information is per cookie and is an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
