If you’re on the hunt for a cookie recipe that combines the classic chocolate chip experience with a delightful surprise, look no further. Rolo Chocolate Chip Cookies are the perfect blend of chewy, gooey, and utterly delicious. Each bite offers a burst of caramel from the Rolo candy, nestled within a soft, buttery cookie base. This recipe is bound to become a family favorite and is ideal for those cozy nights when you’re craving something sweet. Let’s dive into the world of Rolo Chocolate Chip Cookies and discover why they are a must-bake!
Top Reasons to Make Rolo Chocolate Chip Cookies
- Decadent Flavor: The combination of chocolate chips and caramel creates a mouthwatering treat.
- Perfect Texture: With a soft and chewy texture, these cookies are simply irresistible.
- Easy to Make: This recipe is straightforward and perfect for bakers of all levels.
- Great for Sharing: Bake a batch to share at gatherings, or enjoy them all to yourself!
Ingredient List
- 1 1 cups unsalted butter; softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 3 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups semisweet chocolate chips
- 3/4 cup chopped pecans
- 30 Rolos; frozen at least 2 hours
Essential Tools for Success
- Mixing Bowls: For combining wet and dry ingredients efficiently.
- Electric Mixer: Saves time and effort when creaming the butter and sugars.
- Baking Sheet: A sturdy baking sheet to ensure even baking.
- Parchment Paper: Prevents sticking and makes cleanup a breeze.
- Cooling Rack: Allows cookies to cool evenly after baking.
From Start to Finish: Rolo Chocolate Chip Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This step is crucial for ensuring that your Rolo Chocolate Chip Cookies bake evenly and have that perfect golden color.
Step 2: Prepare Your Baking Sheet
Line your baking sheets with parchment paper. This will help prevent the cookies from sticking and make for easy cleanup.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and packed brown sugar. Mix until the mixture is light and fluffy, which usually takes about 2-3 minutes.
Step 4: Add Eggs and Vanilla
Add the vanilla extract and eggs to the butter mixture, one at a time, mixing well after each addition. This will help to fully incorporate all the wet ingredients.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This ensures that the leavening agent is evenly distributed throughout the flour.
Step 6: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Step 7: Fold in Chocolate Chips and Pecans
Using a spatula, gently fold in the semisweet chocolate chips and chopped pecans. The nuts add a lovely crunch that complements the gooey caramel center perfectly.
Step 8: Prepare the Rolos
Remove the Rolos from the freezer. This step ensures that they hold their shape during baking and don’t melt away completely.
Step 9: Form the Cookies
Scoop out a generous tablespoon of cookie dough and flatten it slightly in your hand. Place a frozen Rolo in the center and wrap the dough around it, forming a ball. Ensure the Rolo is completely enclosed.
Step 10: Bake
Place the formed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look a bit underbaked, but they will continue to cook as they cool.
Step 11: Cool and Enjoy!
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. This helps them set while still being warm and soft.
How to Make It Lighter
- Substitute half of the butter with unsweetened applesauce for a lower-fat version.
- Use dark chocolate chips instead of semisweet for a richer flavor with less sugar.
- Reduce the amount of sugar by 1/4 cup without affecting the texture significantly.
- Omit the pecans if you want to cut down on calories.
Problems & Prevention
If you encounter issues while baking your Rolo Chocolate Chip Cookies, here are some common problems and how to prevent them:
- Cookies Spread Too Much: Make sure your butter is softened but not melted. Chilling the dough for 30 minutes before baking can also help.
- Cookies Are Too Hard: Overbaking is usually the culprit. Keep an eye on them and take them out when they are just golden.
- Caramel Oozes Out: Ensure that the Rolos are frozen for at least 2 hours before baking; this helps them stay intact.
- Cookies Are Dry: Be cautious when measuring your flour. Use the spoon-and-level method to avoid adding too much flour.
Storing, Freezing & Reheating
These Rolo Chocolate Chip Cookies can be stored and enjoyed long after baking:
- Storing: Store baked cookies in an airtight container at room temperature for up to one week.
- Freezing: To freeze unbaked cookie dough, scoop the balls onto a baking sheet and freeze until solid. Then transfer to a zip-top bag and store for up to 3 months.
- Reheating: To warm up cookies, place them in the microwave for about 10-15 seconds. Enjoy the gooey, melted center once again!
Your Top Questions
Can I use other types of candy instead of Rolos?
Absolutely! You can substitute Rolos with chocolate-covered caramels or any other filled candies you enjoy. Just make sure they are similar in size for even baking.
What can I do if I don’t have pecans?
If you don’t have pecans, you can omit them or replace them with walnuts, almonds, or even leave them out entirely for a nut-free version.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time. Just chill it in the refrigerator for up to 3 days, or freeze it for longer storage. Just remember to let it soften slightly before baking.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden and the centers look slightly underbaked. They will continue to cook as they cool on the baking sheet.
Make It Tonight
Now that you have all the tips, tricks, and steps to create the most delicious Rolo Chocolate Chip Cookies, it’s time to get cooking! Gather your ingredients and tools, preheat that oven, and prepare for the delicious aroma that will fill your kitchen. These cookies are perfect for sharing, but you might just want to keep them all to yourself. Happy baking!
Rolo Chocolate Chip Cookies
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cooling rack
Ingredients
- 1 1 cups unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 3 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups semisweet chocolate chips
- 3/4 cup chopped pecans
- 30 Rolos frozen at least 2 hours
Instructions
- Preheat your oven to 350°F (175°C). This step is crucial for ensuring that your Rolo Chocolate Chip Cookies bake evenly and have that perfect golden color.
- Line your baking sheets with parchment paper. This will help prevent the cookies from sticking and make for easy cleanup.
- In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and packed brown sugar. Mix until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add the vanilla extract and eggs to the butter mixture, one at a time, mixing well after each addition. This will help to fully incorporate all the wet ingredients.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This ensures that the leavening agent is evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Using a spatula, gently fold in the semisweet chocolate chips and chopped pecans. The nuts add a lovely crunch that complements the gooey caramel center perfectly.
- Remove the Rolos from the freezer. This step ensures that they hold their shape during baking and don’t melt away completely.
- Scoop out a generous tablespoon of cookie dough and flatten it slightly in your hand. Place a frozen Rolo in the center and wrap the dough around it, forming a ball. Ensure the Rolo is completely enclosed.
- Place the formed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look a bit underbaked, but they will continue to cook as they cool.
- Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. This helps them set while still being warm and soft.
Notes
- Freeze the Rolos for at least 2 hours before baking to prevent caramel from oozing out.
- Chill the dough for 30 minutes if cookies spread too much during baking.
- Store baked cookies in an airtight container at room temperature for up to one week.
- Freeze unbaked dough balls on a baking sheet before transferring to a zip-top bag for up to 3 months.
- Substitute half the butter with applesauce for a lighter cookie version.
