Ingredients for Chocolate Caramel Rolo Cookies
- 2 ¼ cups all-purpose flour
- Unsweetened Cocoa
- 1 teaspoon baking soda
- ½ cup granulated sugar (for rolling)
- 1 cup packed brown sugar
- 1 cup (2 sticks) unsalted margarine
- 1 teaspoon vanilla extract
- 2 large eggs
- Chocolate Covered Caramel Candies
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Caramel Rolo Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Caramel Rolo Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted margarine and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 cup packed brown sugar and 2 large eggs. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, ¾ cup unsweetened cocoa powder, and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 2 hours).
- Roll the chilled dough into 1-inch balls. Place one Rolo candy in the center of each dough ball.
- Gently enclose the Rolo completely with the dough, ensuring no caramel is showing.
- Roll each dough ball in ½ cup granulated sugar.
- Place the cookies onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 7-10 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake!
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
35g
Fat
2g
Carbs
4g