Large, gooey and delicious caramel rolo cookies stuffed with chocolate chips and as many rolos as possible!
I love Rolos!
For those of you who don’t know, Rolos are a big thing in my life. I wouldn’t say they are my favourite chocolate sweet or anything, but… I named my dog after the sweet… Some people might think that its a little weird, but he was a golden retriever!
My Rolo cheesecake is the recipe that sorta made my blog what it is today after going semi-sorta-slightly-viral on Facebook a couple of years ago, and Rolo (the dog) is caramel coloured. It fit, we went with it, and I have no regrets of basically naming my dog after a cheesecake, but hey ho.
Rolo recipes
The thing is, I get SO MANY REQUESTS for more and more Rolo recipes as some of my most popular and best-looking desserts are all Rolo based! Something about them makes people go a little bit wild, so I thought I would give you another that you will all hopefully love just as much.
My no-bake caramel Rolo cheesecake is the big hitter, and then my no-bake Rolo tart and my Rolo cookie bars are just as many favourites, and I was kinda in a cookie mood again, so these happened.
Recipe adaptation
It is basically a recipe that is tried and tested as I have used it in other recipes such as my white chocolate & raspberry cookies for example, and why mess with a working recipe? I will admit that in the cookies that have been photographed, I didn’t have any light brown sugar so I used all Granulated which is why they look a little anaemic… but trust me, they were still delicious.
I made these a few times for utterly necessary testing… obviously… and they were all demolished Every. Single. Time. and I am proud of that. They do semi-explode in the oven sometimes, but you know what? That suits this type of cookie very well.
Bake
I like being able to see the caramel ooze out of the cookies as they bake. However, if you sandwich your cookies together too close before baking, this could become a stick disaster so see my notes section on the recipe for the details.
Homemade vs supermarket
I know that supermarkets sell Rolo Cookies and all.. but no offence to whoever bakes them, or makes the recipes etc, but I always think they’re really quite average. I guess it’s because they don’t really put that many Rolos into each cookie, and I find them quite flat and pancake-like in all honesty. I like a cookie packed full of delicious goodness, so I do that when I can.
Chocolate
For example, you can only put so many Rolos in a cookie before it either becomes too expensive, or there is literally too much caramel for the cookies to handle. This is why I put some milk chocolate chips in my cookie as well to make them gooey, and basically the world’s most decadent cookie.
I love a cookie with a specific centre like stuffed cookies, but that’s for another time. These don’t need a caramel centre, they have enough Rolos to create their own.
Other flavours
This is the sort of recipe where you could alter the sweet to something else, but I can’t guarantee how they would come out. For example, Mars Bar cookies would be DELICIOUS, but because of the fudge bit, they might be a bit more exploding than the Rolos.. but it’s up to you. Either way, a delicious gooey cookie is where my heart lies, so I’m not complaining.
Traybake version
If you want to try this recipe as a traybake, you should look at my Rolo cookie bars because they are oh so YUMMY and always a popular choice. I’ve baked them so many times I can’t count, but to be honest… just cookies can be nice as well. If you are a fan of cookies, caramel, or chocolate… you will LOVE THESE. Have a go and find out for yourself! Enjoy! X
Rolo Cookies!
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Ingredients
- 300 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 115 g unsalted butter
- 100 g light brown sugar
- 100 g granulated sugar
- 1 medium egg
- 1/2 tsp vanilla
- 200 g chocolate chips (I used milk)
- 225 g Rolos
Instructions
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Preheat the oven to 180C/160C fan, and line 2-3 large baking trays with parchment paper.
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In a bowl, whisk together the plain flour, bicarbonate of soda, salt, and cornflour. This just distributes all the ingredients evenly.
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Melt your butter carefully and then add to a bowl. Add the two sugars. Whisk for two minutes with an electric whisk (or three minutes by hand)
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Add in the egg and vanilla, and whisk again briefly to combine.
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Add in the dry ingredients and the chocolate chips, and beat until a cookie dough is formed.
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Add in the Rolos and combine the mixes – don’t use an electric mixer for this bit as you don’t want to break the Rolos up too much.
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Using a 5-6cm ice cream/cupcake/cookie scoop, scoop your mixture. The mixture can be larger than the scoop, but it gives you a general idea of how to make them consistently sized.
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I made 15 cookies out of mine, as I made them quite large. If there are any leftover chocolate chips or Rolos at the bottom of the bowl, press them into the top.
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You want to make sure there is only about 6 cookies for a 40cm long tray for example, so that when they spread in baking, they don’t touch.
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Bake the cookies in the oven for 12-14 minutes, and then leave to cool on the tray for 15 minutes before transferring to a wire rack. Enjoy!
Notes
- I didn’t freeze my Rolos as I wanted the caramel to ooze. If you don’t want it to ooze as much, its best to freeze the Rolos overnight so that they are solid.
- I used this cookie scoop for my cookies. It’s a 5cm one, so I just loaded a bit more into each cookie to make them larger.
- Be careful when these comes out of the oven as the caramel will be VERY HOT.
- These cookies will last up to five days, if not eaten already.
- I used chocolate chips rather than chunks of a chocolate bar for the other chocolate in the cookies so that there was better distribution of chocolate for each bite!
- This recipe was inspired by my Rolo cookie bars!
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J x
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