When I was growing up in Quebec, Caramilk chocolate bars were some of my favorite. Basically Cadbury chocolate with gooey caramel inside – yum! When we moved to the US in 1985, Rolos were as close as it got and I began enjoying them almost as much as my beloved Caramilks.
When this year’s The Great Food Blogger Cookie Swap came along, I knew I wanted to stuff a Rolo inside a chocolate cookie as my entry. Chocolate, caramel…need I say more?
This recipe yields 4 dozen cookies, perfect for the three dozen I needed to ship to my matches and a dozen for moi!
- 2 sticks (1 cup) butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp. pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. Kosher salt
- ¾ cup unsweetened cocoa powder
- 48 Rolos, unwrapped
- ½ cup granulated sugar
- Preheat oven to 375 degrees F.
- Line two cookie sheets with parchment paper.
- In the bowl of an electric mixer, cream the butter with the brown sugar and the cup of granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, and the vanilla. Beat until just combined.
- Sift the flour, baking soda, salt and cocoa in a medium bowl. Add the flour mixture, ¼ cup at a time, to the butter/sugar mixture until fully incorporated – don’t overmix.
Take a teaspoon of cookie dough and flatten it in your hand or on the counter. Wrap the flatten cookie dough around a Rolo. Once you’ve ensured the Rolo is covered completely with the cookie dough, roll the dough ball in the remaining sugar and place on the prepared baking sheets – 12 cookies per sheet. Roll the remaining 2 dozen cookies and set aside.
- Bake the first 24 cookies for 8-10 minutes. Remove from the oven and allow to cool for 5 minutes on the sheets then move to a cookie rack to cool completely. Repeat with the remaining 2 dozen cookies.
Yields 4 dozen cookies.
Inspired by Two Peas & Their Pod