Rolo Cookies

ROLO CHOCOLATE COOKIES

Rolo cookies were a much needed treat at my house. I have been homeschooling my kids all week while school is cancelled and let’s just say, that I have so much respect and appreciation for teachers. 

I always have. Teachers have always been my favorite people ever. But wow, trying to teach my kids at home is hard sometimes. I won’t even sugar coat it. Luckily, our teachers are doing google classroom stuff and posting assignments online. So it’s not like I have to create it all by myself, which is a lifesaver. 

I’ve been doing lots of stress baking lately. Like these cinnamon banana bread muffins, one bowl applesauce muffins, these perfect chocolate chip cookies, and the family favorite no flour monster cookie bars. 

These Rolo cookies were born out of sheer necessity for some chocolate 🙂 And let me tell you, they will satisfy any chocolate craving! And they store really well covered at room temperature. I put extras in a Ziploc gallon-size bag and leave them on the counter. 

HOW TO MAKE CHOCOLATE COOKIES STUFFED WITH A ROLO

1. In a small bowl, combine all the dry ingredients and stir with a whisk to break up any clumps. 
2. In the bowl of a stand mixer, or use a mixing bowl with a handheld mixer, combine softened butter, sugar, and brown sugar. Beat until fluffy looking and combined. Add eggs and vanilla extract. Beat again. 
3. Pour half the flour mix into the wet mixture and beat. Add the other half and beat just until combined. 
4. Take a scoop of dough, about 1-2 tablespoons, and flatten it out on the palm of your hand. Place one unwrapped Rolo in the middle, bring up the sides, and then roll into a ball. Roll the ball into some granulated sugar and place on the cookie sheet. Repeat. 
5. This recipe makes about 3 1/2 dozen cookies with 12 cookies per cookie sheet. 

MY TIPS FOR THIS COOKIE RECIPE

• I would imagine that you could stuff these chocolate cookies with any candy. Just make sure it’s small enough (like the size of a Rolo) so it will fit completely covered inside the cookie dough ball. Now that I am thinking about all the possibilities, I think some Hershey chocolate bar squares would be wonderful, bite-sized Milky Way or Snickers candy would also be awesome in these. 
• The cook time is 7-9 minutes and you should not be cooking these for anything above that time or else they will harden up as they cool and be dry. The cookies should look puffy and slightly cracked when you pull them out of the oven. They will look dry and cooked and should not look wet at all on top. Mine were perfect right at 7 1/2 minutes. One batch was left in there for a little over 8 minutes and while they looked good coming out, they ended up hardening up slightly and tasting dry once they cooled. 
• Eat one of these warm! You’ll thank me later 🙂 

TRY THESE OTHER STUFFED COOKIE RECIPES

• peanut butter surprise cookies
• Reese’s stuffed monster cookies 
• chocolate Oreo stuffed chocolate chip cookies
• nutella stuffed cookies
• stuffed peanut butter chocolate cookies
• caramel stuffed chocolate chip cookies