Imagine a dessert that combines the rich, fudgy decadence of brownies with the irresistible caramel surprise of Rolo candies – this is not just a cookie, it's a taste explosion waiting to happen! These Rolo Brownie Cookies are the ultimate treat that will make your taste buds dance and your friends beg for the recipe. With a perfect balance of chocolatey goodness and gooey caramel centers, these cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 package Rolo candies
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large microwave-safe bowl, melt the unsalted butter completely. Allow the butter to cool slightly for 2-3 minutes.
- Whisk the sugar into the melted butter until well combined and slightly smooth.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until the mixture is smooth and glossy.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Unwrap the Rolo candies and cut each candy in half. Keep them ready for topping.
- Drop rounded tablespoons of the brownie cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Press a half of a Rolo candy into the center of each cookie dough ball, gently pressing down to slightly flatten the cookie.
- Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- The Rolo will create a gooey caramel center as the cookies cool. Serve and enjoy at room temperature.
Tips
- Make sure your butter is slightly cooled after melting to prevent the eggs from cooking when mixed in.
- Don't overmix the batter – this can lead to tough cookies. Mix just until the ingredients are combined.
- For perfectly uniform cookies, use a cookie scoop or tablespoon to measure out the dough.
- Press the Rolo candies gently into the cookie dough – they'll sink slightly as the cookies bake.
- Watch the baking time carefully. The cookies should look slightly underbaked when you remove them from the oven, as they'll continue to set while cooling.
- Let the cookies cool completely to allow the caramel center to set and become delightfully gooey.
- Store in an airtight container at room temperature for up to 5 days – if they last that long!
- For an extra indulgent touch, serve slightly warm to get the maximum caramel stretch.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 65mg
