Soft And Chewy Rolo Cookies
Fudgy chocolate cookies with a molten caramel center, made easy with a cake mix shortcut and a pro freezing tip for the perfect gooey texture every time.
Equipment
- Baking Sheet
- Parchment Paper
- Large Mixing Bowl
- Cookie Scoop
Ingredients
- 1 box chocolate cake mix
- 1/3 cup oil
- 2 eggs
- Rolo candies
Instructions
Double-chill prep
- Unwrap the Rolo candies and place them in the freezer for at least 30 minutes to prevent the caramel from leaking during baking.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy removal.
Mix the cookie base
- In a large bowl, combine the chocolate cake mix, oil, and eggs, stirring until the dough is thick, glossy, and well combined.
- Allow the dough to rest for one minute to firm up if it feels too soft to handle.
Stuff, seal, and bake
- Scoop a small portion of dough and flatten it in your hand. Place a frozen Rolo in the center and wrap the dough around it, rolling it into a smooth ball to seal the candy completely.
- Arrange the dough balls on the prepared baking sheet about 2 inches apart and bake for 8 to 10 minutes until slightly underdone.
- Let the cookies cool on the sheet for 1 minute to firm up before transferring them to a wire rack.
Notes
Perfect Uniformity: Bake the dough in a mini muffin tin to help the walls hold the caramel center in place for perfect cookie cups.
Handling Sticky Dough: If the dough is too sticky to roll, lightly coat your hands with canola oil or a dusting of flour.
Storage Tip: Store cookies in an airtight container at room temperature for up to 4 days. Warm them in the microwave for 5 to 10 seconds to revive the molten center.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 185kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 3.5gCholesterol: 18mgSodium: 165mgPotassium: 45mgFiber: 1gSugar: 18gVitamin A: 25IUCalcium: 40mgIron: 1.2mg
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