Rolo Cookies
Deliciously soft and chewy cookies with a melted caramel center, perfect for satisfying your sweet tooth without complicated baking.
Ingredients
Dry Ingredients
- 2 cups All purpose flour Spoon it into the cup to avoid packing.
- 1 teaspoon Baking soda For a little lift.
- 1 teaspoon Salt Balances the sweetness.
Wet Ingredients
- 3/4 cup Unsalted butter Softened, not melted.
- 1/2 cup Brown sugar Keeps the cookies soft.
- 1/2 cup Granulated sugar Helps achieve classic cookie texture.
- 1 large Eggs
- 1 teaspoon Vanilla extract
Main Ingredients
- 1 cup Chocolate chips Optional, but adds extra chocolate.
- 12 pieces Rolo candies Unwrapped.
Instructions
Preparation
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt.
- In a larger bowl, beat the softened butter with brown sugar and granulated sugar until creamy and fluffy.
- Mix in the eggs and vanilla extract.
- Stir in the dry ingredients until the flour streaks are almost gone, being careful not to overmix.
- If using chocolate chips, fold them into the dough.
- Scoop dough, flatten it slightly in your hand, place a Rolo in the center, wrap the dough around it, and roll it into a ball.
- Place dough balls on the baking sheet with space between them.
Baking
- Bake the cookies for about 9 to 11 minutes; the edges should look set and the centers should be soft.
- Let them cool on the pan for 10 minutes before moving them, as the caramel center is hot.
Notes
Cookies store well; keep in an airtight container. Add a piece of bread in the container to maintain softness. For best texture, do not overbake. Chilling dough helps reduce spread.