Rolo Chocolate Chip Cookies
These Rolo Chocolate Chip Cookies are irresistibly chewy and gooey with a caramel surprise inside. A perfect treat for cozy nights and sharing!
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.