These rolo chocolate crackle cookies have a melted caramel center and are so addictive!
Rolo Chocolate Crackle Cookies
How is it already Monday, again? This past weekend flew by in a blur of trip planning, cooking (I tackled beef bourguignon for the first time, more on that later this week) and general weekend stuff. I’m loving the perfect Fall weather – chilly enough for layers in the morning and evening, but sunny and warmish during the day – Ah, I love Fall.
Oh, and cookies! I can’t forget the rolo chocolate crackle cookies.
At first glance, these just look like your run-of-the-mill chocolate crackle cookies, but they’re hiding a little secret…
Inside there’s an ooey-gooey caramel center – who wouldn’t want to bite into that?
I found the recipe buried deep on page 240 in this month’s Glamour magazine. Who knew Glamour published recipes? It’s not the reason I have a subscription, so these cookies were like a little bonus hiding between articles about the 101 perfect outfits to wear this fall and Charlize Theron’s beauty laws. Cookies and advice on the accessory every woman needs now? –*spoiler alert: it’s boots– Sounds good to me! Although these cookies are so addictive we ate all of them by Sunday night, so I’m particularly happy that layers are in right now and not swimsuits.
I mostly followed the recipe and discovered a couple of issues along the way — nothing disastrous, but I wanted to offer up a couple tips: First, after mixing the dough I recommend chilling it in the fridge for at least 30 minutes or so. This will allow the dough to firm up making it much easier to form the cookies. The original recipe omits this step, which is okay if you don’t mind a very sticky cookie making experience. Second, if you want larger cookies use 2 tablespoons of the batter to form the cookies. Per the recipe, I used only one tablespoon and I got about 20 mini cookies (about two inches in diameter), so mine were perfect single cookie bites. If you decide to make them bigger you’ll want to increase the baking time, probably by five to ten minutes, at least.
You’ll want to eat these straight from the oven when the melted center is at it’s ooey-gooey best. Or, if you decide to save some for later, pop them in the microwave for about 30 seconds – they’re perfectly wonderful all by themselves, but even better served with some vanilla ice cream on top. Yum.
More Cookie RecipesPrint
Classic chocolate crackle cookies with a surprise caramel center.
- 5 tablespoons unsalted butter, melted
- 3/4 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup flour
- 1/3 cup unsweetened cocoa powder (I used Hershey’s)
- 3/4 teaspoon baking powder
- 1/3 cup confectioners’ sugar
- 20 mini Rolos
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or lightly spray with cooking spray.
- In a large bowl, mix the butter and sugar together. Add the egg and vanilla and continue mixing until well combined. Add the flour, cocoa powder, and baking powder. Mix until just combined. Allow the dough to chill in the fridge for 30 minutes.
- Pour the confectioners’ sugar into a small bowl. I find it’s easiest to roll the cookies with wet hands to keep the dough from sticking to my hands. Press one Rolo candy in the center of a generous tablespoon of cookie dough. Roll in your hands to cover the entire candy. Roll the cookie ball in the confectioner’s sugar and place on cookie sheet (space cookies about 2 inches apart). Bake for 10 minutes, or until the cookies crack on top. Carefully transfer the cookies to a cooling rack. Once cooled, store in an airtight container.
Recipe adapted from Glamour Magazine
- Serving Size: 2 cookies
- Calories: 214
- Sugar: 22.3g
- Sodium: 24.7mg
- Fat: 9.2g
- Carbohydrates: 31.9g
- Fiber: 1.2g
- Protein: 2.8g
Keywords: chocolate crackle cookies