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Double Chocolate Caramel Rolo Cookies


Double Chocolate Caramel Rolo Cookies




– 1 cup all-purpose flour

– 1/4 cup unrefined cocoa powder

– 1/2 teaspoon baking soda


– 1/4 teaspoon salt

– 1/2 cup unsalted, coarse salt

– 1/2 cup pure sugar

– 1/2 cup brown sugar

– 1 large egg


– 1 teaspoon vanilla extract

– 12 Rolo balls

– 1 cup milk chocolate

– 1/4 cup caramel

Double Chocolate Caramel Rolo Cookies

Double Chocolate Caramel Rolo Cookies new york times recipes




1. Preheat your oven to 350°F. Line a baking tray with baking paper or a baking tray.

2. In a medium bowl, combine flour, cocoa powder, baking powder and salt. Put aside.

3. In a large mixing bowl, beat the light butter, sugar and brown sugar until light and fluffy. You can

use an electric mixer or beat by hand with a wooden spoon.

4. Add the eggs and vanilla extract to the butter-sugar mixture and mix until well combined.


5. Slowly add the dry ingredients to the wet ingredients and mix until combined. Don’t overdo it.

6. Take 1 tablespoon of cookie dough and mix it with your hand. Place the Rolo candy in the middle

and roll the dough to cover the candy. Repeat with remaining dough and Rolo candies.

7. Place the cookie dough balls on the prepared sheet, spacing them about 2 inches apart.

8. Bake in the preheated oven for 10-12 minutes or until the edges come up. Firms may be soft but

harden as they cool.

9. Remove from the oven and let the cookies cool on the baking tray for 5 minutes. Then transfer

them to a wire rack to cool completely.

10. Once the cookies have cooled, melt the milk chocolate chips in a microwave-safe bowl for 30


seconds, stirring after each step, until smooth and melted.

11. Dip each cookie into the center of the melted chocolate, leaving any excess chocolate behind.

Place the cookies back on the page.

12. Drizzle the caramel sauce over the chocolate layer of each cookie.

13. Place a Rolo candy on each cookie and gently press into the caramel sauce.

14. Wait for the chocolate and caramel to freeze before serving. To speed up the baking process, you

can keep the cookies in the refrigerator for 30 minutes.

Enjoy double chocolate with caramel chocolate and Rolo on top at home!

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