Rolo-stuffed Chocolate Chip Cookies


So this may not be a Christmas related bake but…. it is a blooming delicious one!

I have wanted to make caramel stuffed cookies for ages, but always thought the whole caramel stirring business would defeat the point of cookies being quick and easy to make. That got me thinking about caramel chocolates and in particular Rolo’s! I haven’t eaten them in years but they couldn’t have been more ideal for this recipe.
What doesn’t sound good about a gooey melted Rolo encased by soft-baked chocolate chip cookie dough!?

Chilling the dough is essential as it gives you that delicious chewy texture in the middle with a slightly crunchy edge. Also, don’t be tempted to flatten your cookies before baking, roll them into balls and bake them as they are for thick soft cookies.

Ingredients (makes 20 cookies)

125g unsalted butter (at room temp)
75g light brown sugar
50g caster sugar
150g self-raising flour
1 tsp vanilla extract
1 medium egg (cold from the fridge)
200g milk chocolate chips
20 Rolo’s (I bought a sharing bag)


Preheat oven to 180°C. Line three baking trays with greaseproof paper.

In a bowl cream the butter and two sugars together until light and fluffy. Add the vanilla extract, crack in the egg and mix.

Add the flour and chocolate chunks and fold together until the mixture is combined and has formed a sticky dough. Cover the bowl with clingfilm and place in the fridge for at least three hours (you can leave it over night if you wish).

Once your cookie dough has chilled, take a teaspoon of the cookie dough and roll it into a ball. Now use your thumb to make an indent into the ball and put a Rolo inside it*. Take another teaspoon of dough and use this to cover up the Rolo, now place it onto the baking tray (do not flatten it out as it will expand in the oven). Repeat this for all 20 cookies leaving roughly 3 inches between each one on the tray.

Bake in the oven for 8-10 minutes until the edges are a pale brown but the middle still looks slightly uncooked. Remove from the oven and leave to completely cool (the cookies will continue to cook and harden a little as they cool).

*see photos above 

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