These Rolo chocolate crackle cookies are rich and fudgy chocolate crinkle cookies with a Rolo candy baked inside. Enjoy them warm from the oven while the caramel center is soft and gooey!
Rolo Chocolate 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 good we ate all of them by Sunday night, so I’m particularly happy that layers are in right now and not swimsuits.
- Melted unsalted butter
- Brown sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Powdered sugar
- Mini Rolos
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.
- 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 15 seconds – they’re perfectly wonderful all by themselves, but even better served with some vanilla ice cream on top. Yum.
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Rolo Chocolate Crackle Cookies
Classic chocolate crackle cookies with a surprise caramel center.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20 cookies 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- 5 tablespoons unsalted butter, melted
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (I used Hershey’s)
- 3/4 teaspoon baking powder
- 1/3 cup powdered 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: 1 cookie
- Calories: 107
- Sugar: 11.1g
- Sodium: 17.5mg
- Fat: 4.6g
- Saturated Fat: 2.9g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.6g
- Protein: 1.4g
- Cholesterol: 17.7mg
Keywords: chocolate crackle cookies, rolo cookies, chocolate rolo cookies, stuffed crinkle cookies
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.