Rolo Chocolate Chip Cookies
Get ready to indulge in the ultimate sweet treat with these Rolo Chocolate Chip Cookies! If you’ve ever dreamed of biting into a cookie that combines the gooey goodness of chocolate and caramel, then this recipe is for you. These cookies are perfect for parties, family gatherings, or just a cozy night in with a glass of milk. With rich flavors and irresistible textures, they’re bound to be a hit!
Why This Recipe Works
The magic of these Rolo Chocolate Chip Cookies lies in the combination of classic chocolate chip cookie ingredients with the delightful surprise of caramel-filled Rolos. The softened butter and sugars create a chewy base, while the addition of semisweet chocolate chips adds depth and richness. The chopped pecans provide a satisfying crunch that perfectly complements the soft caramel center of each cookie.
The secret to achieving that gooey Rolo center is freezing the candies before baking, ensuring they don’t melt completely but instead create a luscious burst of flavor in each bite. With the right balance of flavor and texture, these cookies will satisfy any sweet tooth!
The Essentials
- Unsalted Butter: 1 ½ cups, softened for the perfect consistency.
- Granulated Sugar: 1 cup for sweetness and structure.
- Brown Sugar: 1 cup, packed to enhance moisture and flavor.
- Vanilla Extract: 1 tablespoon to elevate the overall taste.
- Eggs: 2 large for binding the ingredients together.
- All-Purpose Flour: 3 ¾ cups, the backbone of the cookie dough.
- Baking Soda: 2 teaspoons for leavening.
- Kosher Salt: 1 teaspoon to balance sweetness.
- Semisweet Chocolate Chips: 2 cups, because more chocolate is always better!
- Pecans: ¾ cup chopped for added texture and flavor.
- Frozen Rolos: 30 candies for the gooey center, frozen for at least 2 hours.
What You’ll Need (Gear)
- Mixing Bowls: A large bowl for mixing wet ingredients and a separate one for dry.
- Electric Mixer: A hand or stand mixer to cream the butter and sugars.
- Baking Sheets: A couple of them lined with parchment paper for easy cookie release.
- Cookie Scoop: For uniform cookie sizes.
- Spatula: To gently fold in the chocolate chips and pecans.
- Cooling Rack: To allow cookies to cool perfectly after baking.
Rolo Chocolate Chip Cookies Cooking Guide
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will ensure that your cookies bake evenly and don’t stick.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed brown sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add Vanilla and Eggs
Mix in the tablespoon of vanilla extract, followed by the two large eggs, one at a time. Beat until well combined and smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined.
Step 5: Fold in Chocolate Chips and Pecans
Using a spatula, gently fold in the semisweet chocolate chips and chopped pecans until they are evenly distributed throughout the dough.
Step 6: Prepare the Rolos
While your dough is resting, take your frozen Rolos out of the freezer. This step is crucial for keeping the caramel center intact and gooey.
Step 7: Scoop the Dough
Using a cookie scoop or a tablespoon, scoop out a portion of dough and flatten it slightly in your palm. Place one frozen Rolo in the center and wrap the dough around it, ensuring the Rolo is fully encased.
Step 8: Bake the Cookies
Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches of space between each one. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Step 9: Cool the Cookies
Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a cooling rack. This will help set the cookies while keeping the centers soft.
Swap Guide
- Butter: Use vegan butter for a dairy-free version.
- Granulated Sugar: Coconut sugar can be used as a healthier alternative.
- Pecans: Swap with walnuts or omit for a nut-free cookie.
- Chocolate Chips: Dark chocolate or milk chocolate chips can be substituted based on preference.
Pro Perspective
- For extra flavor, consider toasting the pecans before adding them to the dough.
- If you want an even richer cookie, try using a mix of chocolate chips, such as dark and white chocolate.
- Ensure you freeze the Rolos for at least 2 hours to achieve that perfect gooey center!
- These cookies can be made ahead of time and frozen, making them a great option for meal prep or last-minute gatherings.
Keep It Fresh: Storage Guide
To keep your Rolo Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to 3 months. Just make sure to layer them between parchment paper to prevent sticking. When you’re ready to enjoy them, simply thaw them at room temperature or pop them in the microwave for a few seconds to warm them up!
Rolo Chocolate Chip Cookies FAQs
Can I make these cookies without nuts?
Absolutely! If you prefer nut-free cookies, simply omit the pecans. The cookies will still be delicious and chewy.
What can I substitute for Rolos?
For a different flavor, you could use caramel-filled chocolate candies or even pieces of chocolate-covered caramel candies. Just make sure they are similar in size to Rolos.
How do I know when my cookies are done baking?
The cookies are done when the edges are golden brown, and the centers appear slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
Can I use this dough for other types of cookies?
Yes! This cookie dough base is versatile. You can add different mix-ins like dried fruit, other types of chocolate, or even swap in different flavor extracts to create your own unique cookie variations.
You Might Also Like
- Classic Chocolate Chip Cookies
- Peanut Butter Cup Cookies
- Oatmeal Chocolate Chip Cookies
- Salted Caramel Brownies
Ready to Cook?
With these Rolo Chocolate Chip Cookies, you’re set to create a delightful treat that will impress everyone around you. Whether it’s a special occasion or just a simple dessert craving, these cookies are sure to hit the spot. So gather your ingredients, preheat that oven, and let the sweet aroma fill your kitchen as you bake up a batch of these gooey, chocolatey delights. Happy baking!
Rolo Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed brown sugar. Beat until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract, followed by the eggs, one at a time, beating until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing on low until combined.
- Gently fold in the chocolate chips and chopped pecans until evenly distributed.
- Take the frozen Rolos out of the freezer.
- Scoop a portion of dough, flatten it, place a frozen Rolo in the center, and wrap the dough around it.
- Place the cookie dough balls on the baking sheets, leaving space between each. Bake for 10-12 minutes until edges are golden brown.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies for up to 3 months, layered between parchment paper.
- For nut-free cookies, omit the pecans.
