Chocolate Caramel Rolo Cookies Recipes

ROLO®-FILLED CHOCOLATE COOKIES

Rolo®-Filled Chocolate Cookies image

A family favorite and always the first to go at bake sales. These cookies are soft and fudgy with warm caramel in the middle. Best served warm.

Provided by Malorylarson

Categories Desserts Cookies Chocolate Cookie Recipes

Time 40m

Yield 48

Number Of Ingredients 11

Ingredients

2 ½ cups all-purpose flour
¾ 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)

Steps:

Preheat oven to 375 degrees F (190 degrees C).
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.
Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
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.
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.
Melt almond bark in a saucepan over low heat. Drizzle over cookies.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 18.1 g, Cholesterol 18.3 mg, Fat 5.8 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 63.8 mg, Sugar 11.2 g

CHOCOLATE CARAMEL COOKIES

Chocolate Caramel Cookies image

This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry. —Melissa Vannoy, Childress, Texas

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided
1 package (13 ounces) Rolo candies

Steps:

In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 121 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 60mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE CARAMEL ROLO COOKIES

Chocolate Caramel Rolo Cookies image

My mother-in-law first introduced me to these wonderful cookies! If you like chocolate and caramel, then you will love these tasty treats!

Provided by Dine Dish

Categories Drop Cookies

Time 28m

Yield 48 Cookies

Number Of Ingredients 10

Ingredients

2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup margarine
2 teaspoons vanilla
2 eggs
48 rolos chocolate-covered caramel candies
1 tablespoon sugar

Steps:

Preheat oven to 375 degrees.
In a large mixing bowl, add Sugar, Brown Sugar, Margarine, Eggs and Vanilla.
Mix together until well blended.
Add Flour, Cocoa and Baking Soda and mix well.
Refrigerate and chill dough for 30 minutes.
Roll dough into 1 inch balls and place 1 Rolo in the center of each dough ball.
Form the dough ball around the majority of the rolo.
Roll each dough ball in sugar.
Place on ungreased cookie sheet and bake for 7-10 minutes.
Let cool on pan for 1 minute then take off and place on cookie cooling rack.

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