Chocolate Caramel Cookies

chocolate caramelRolos have been around since 1937. Originally manufactured in Britain, they are made by Nestle everywhere except the United States, where the fine folks at Hershey’s produce them alongside other heavenly treats like Reese’s Peanut Butter Cups, Kit Kats, and Mr. Goodbars.

So, what happens when you take a Rolo and wrap chocolate cookie dough around it? You get a delicious treat, like these cookies.

The original recipe I found included a salted caramel drizzle, and the next time I make these, I’ll definitely include it. While they’re certainly delicious on their own, I think these cookies could benefit from an extra kick of caramel and a sprinkle of sea salt.


  • 2 3/4 cups flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 36 Rolo candies, unwrapped


Preheat oven to 375 degrees. Line several baking sheets with parchment paper.

In a medium bowl, combine flour, cocoa powder, baking soda, and salt; set aside.

In a mixing bowl fitted with the paddle attachment, beat butter on medium speed for 30 seconds.

Add sugar and brown sugar, beating until light and fluffy, scraping the sides of the bowl frequently.

Add eggs, one at a time, beating until combined, then add vanilla and beat until combined.

Add flour mixture about a half-cup at a time, mixing well between each addition and scraping the sides of the bowl frequently.

Using a 2-inch cookie scoop, shape dough into balls and press a Rolo into each center, shaping dough around the candy to enclose it.

Place cookies about 2 inches apart on prepared sheets and bake for 10 minutes, until edges are firm. Remove from oven and allow to cool for a few minutes on cookie sheets, then remove to a wire rack to cool completely.

Store in an airtight container at room temperature.