Rolo’s have been kicking around for a rather long time, they remind me of my Granddad and that advert which caused everyone to make the same joke when coming to an end of a packet – it won’t surprise you to hear that no, I never EVER offered anyone my last Rolo. These little golden cups are too good to be shared unless you’re going to stick them in something bigger and almost better…
There are heaps of recipes out there but Rolo cookies are by far the absolute best and as I appear to be favouring cookie dough recipes at the moment on the blog, it would be damn right stupid of me not to include this. Like many of my cookie recipes, it follows my ultimate cookie dough recipe (see link below) which is easy, delicious and super gooey thanks to these guys. I have suggested you refrigerate the Rolo’s beforehand to help keep their shape a little but still give you an oozing of caramel, if you forget – which I often have – don’t fret, they will still be fine if not more gooey (basically, you can’t go wrong).
Note: This will make quite a lot of cookie dough so the below amount is the amount of cookies you will get along with some leftover dough for a rainy day. If you use it all, this will easily make 20 medium sized cookies
This recipe uses my ultimate cookie dough recipe here plus the addition of 126g pouch of Rolos (refrigerated) and makes around 12-16 large biscuits.
- Preheat the oven to 180 degrees C and line a baking tray with baking paper. Remove your bag of rolos from the fridge and set aside as you begin to make your dough
- In a free stand mixer or by hand (I have done both) beat the butter and both sugars together until smooth (like you would when you cream together for a cake). Then simply whisk together the egg and Vanilla in a cup and add to the sugar/butter mixture until combined
- Next add the dry ingredients (flour and baking powder) and mix with your wooden spoon – the liquid mixture will become thicker and stiff and you start to have a dough like texture
- Chop your Rolos in half (I like to leave some whole too) then add these along with your chopped chocolate to the dough and mix with the spoon so they are equally dispersed into the dough. You can now roll out your cookie dough into a sausage shape and wrap tightly in cling film – it will keep in the fridge for around 3-5 days (just make sure it doesn’t dry out) or you can use to make cookies straight away by rolling a golf ball sized amount of dough in the palms of your hands and placing on a lined baking tray – ensure each ball of dough is about 3cms apart
- Place in the oven and cook for about 8-12 mins. The cookies will appear soft when you touch them but this is FINE, they will harden as they cool and you will be left with soft, gooey cookies which can be kept for up to 5 days
Enjoy! Nic x