rolo®-filled chocolate cookies

rolo®-filled chocolate cookies
  • 2 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 cup white sugar
  • 1 cup firmly packed brown sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 48 chocolate-covered caramel candies (such as Rolo®)
  • 2 tablespoons white sugar
  • 4 ounces chocolate almond bark (chocolate confectioners coating) (optional)


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
  3. Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
  4. Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
  5. Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
  6. Melt almond bark in a saucepan over low heat. Drizzle over cookies.

08/28/2019
rolo®-filled chocolate cookies, recipe PT15M PT1H 5 455 calories

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