Rolo Stuffed Chocolate Cake Mix Cookies Recipes
ROLO STUFFED CHOCOLATE CAKE MIX COOKIES
The ooey gooey centers of these Rolo Stuffed Chocolate Cake Mix Cookies will satisfy your deepest chocolate cravings! Hot from the oven, these easy cookies are impossible to resist!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 1h19m
Number Of Ingredients 7
Steps:
- Line baking sheet with parchment paper and set aside.
- Beat butter, egg, vanilla, and peanut butter together in a large bowl.
- Add cake mix, half of the box at a time, mixing until well combined. Stir in the chocolate chips by hand.
- Refrigerate the cookie dough for at least one hour.
- Preheat oven to 350 degrees.
- Roll dough into 1 inch balls. Flatten the dough into a circle and place a Rolo in the center. Wrap the dough around the Rolo and roll into a ball again.
- Place cookies onto parchment lined baking sheet and bake for 9 minutes - you don't want the cookies to brown at all on the bottom.
- Let cookies cool on a baking sheet for several minutes before removing to a cooling rack to cool completely.
- Makes 3 dozen cookies.
Nutrition Facts : Calories 1964 kcal, Carbohydrate 204 g, Protein 30 g, Fat 122 g, SaturatedFat 57 g, Cholesterol 149 mg, Sodium 1821 mg, Fiber 13 g, Sugar 134 g, ServingSize 1 serving
ROLO®-FILLED CHOCOLATE COOKIES
A family favorite and always the first to go at bake sales. These cookies are soft and fudgy with warm caramel in the middle. Best served warm.
Provided by Malorylarson
Categories Desserts Cookies Chocolate Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
- Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
- Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
- Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
- Melt almond bark in a saucepan over low heat. Drizzle over cookies.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 18.1 g, Cholesterol 18.3 mg, Fat 5.8 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 63.8 mg, Sugar 11.2 g
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- Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.
- Combine the cake mix, oil and eggs in a large bowl. Stir together until combined. Then chill the dough in the refrigerator for 30 minutes (this will make the dough easier to work with since it's a bit sticky).
- Using a medium cookie scoop or spoon, scoop out the dough into your hands. Roll it into a loose ball shape, then add a Rolo candy in the middle. Wrap the dough around the candy, making sure the Rolo is covered completely. Then roll into a ball again and coat with powdered sugar. Place dough balls on baking sheet.
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- In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and both kinds of sugar.
- Add the egg and vanilla, mix until incorporated, add the flour, salt and baking soda along with the chocolate chips and mix until well to combine.
- Place the dough in a bowl, cover with plastic wrap and pop it in the fridge for about 2 hours. Pop the rolos in the freezer for 2 hours as well. Take the dough out of the fridge about 10 minutes before you scoop it out.
- When you're ready to bake the cookies, preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Position your oven racks in the very bottom and top of the oven.
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