Ooh I am so excited to share this recipe with you. I may, have just found the perfect chocolate/caramel cookie! Meet my Rolo Chocolate Cookies.
I have been wanting to make these cookies for absolutely ages and finally got round to it yesterday, whilst I was also baking my Chocolate Orange Citrus Bundt Cake.
Using the recipe from my Monster Mini Egg Cookies I jiggled things about a bit – swapping from light brown sugar to dark muscavado sugar and adding some cocoa, amongst other things. The result is, in my humble opinion, the best soft chocolate cookie that I’ve made so far!
Oh my, these Rolo Chocolate Cookies are the stuff of dreams. Or to put it in the words of our children, like the ones you get at Sainsbury’s!
The difference being that I know exactly what has gone into these cookies and their smell as they are baking. As you may know, I adore the smell of fresh bread baking in the oven, chocolate cookies are right up there with the bread, in terms of deliciously teasing aromas.
As a self proclaimed Cookie Monster, sometimes I want a nice crisp biscuit that I can dunk in my cup of tea like my Lemon Shortbread Cookies and other times I want to bite into a soft, yielding cookie. The type of cookie that goes really well with a glass of ice cold milk – these Rolo Chocolate Cookies are it.
Chewy, ooey and gooey.
Yep I know that sounds like cartoon characters 😉.
If you like chocolate cookies, then you’ll love these Rolo Chocolate Cookies.
Recipe: Make 18-20 Rolo Chocolate Cookies
225g/8oz Soft Dark Brown Muscavado Sugar
150g/5oz Unsalted Butter- at room temperature
1Tsp Vanilla Bean Paste – I use Nielsen-Massey if you don’t have any paste you can substitute 2tsp of vanilla extract
1 Large Free Range Egg – plus
1 Large Free Range Egg Yolk
50g/2oz Cocoa Powder
225g/8oz Plain White Flour
1/2tsp Bicarbonate of Soda
Pinch of Salt
4-6 packs of Nestle Rolos – depending on how decadent you want your cookies – I’m not going to lie, I went for the full 6 packets!!!
Method: Preheat the oven to 165C/150C fan, gas mark 3
- Place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
- Add the vanilla bean paste and the eggs and continue whisking/beating for a further 5 minutes.
- Next sift the cocoa, flour and bicarb. into the bowl.
- Add 4 packets of Rolos.
- Using a metal spoon, gently stir all of the ingredients together, trying not to bash the Rolos too much.
- Line 3 baking trays with baking parchment.
- Using a medium sized ice cream scoop, scoop mounds of cookie dough onto the baking trays. Leave a decent gap between each mound as these cookies spread.
- Bake the cookies in the centre of the oven for exactly 15 minutes.
- The cookies will still be very soft after the baking time has elapsed.
- Once baked remove the cookies from the oven and allow to cool completely on the baking tray.
Once cooled store the Rolo Chocolate Cookies in an airtight container. Separate each layer with baking parchment. These cookies can get very sticky where the caramel oozes out and like to hang on to each other in the tin.
I tell you this from experience 😉.
If you have any Easter chocolate left, you could break it up and add it to these cookies instead of the Rolos, or melt it and use it in my Chocolate Fudge Brownie Bites.
If you had a look of horror on your face when I suggested ‘leftover chocolate’ fear not I happily bought the Rolos for these yummy Rolo Chocolate Cookies!!
In our home we have have an ‘eating chocolate’ stash and a completely separate ‘cooking/blogging chocolate’ stash. Although sometimes the lines are blurred – when the need arises, either way!
Can you keep chocolate in the house without it constantly ‘calling to you’?
If you’ve enjoyed these Rolo Chocolate Cookies here are some other cookie recipes that you may also like:
I love reading your comments so please keep them coming. Also if you are on Twitter or Instagram please pop up a photo of your bakes and kitchen creations and tag me in. I enjoy seeing what you’ve made and will be sure to retweet or give you a shoutout.
Whatever you are making or baking, have fun and remember food always tastes better when it is shared.