These Rolo chocolate crackle cookies are rich and fudgy chocolate crinkle cookies with a Rolo candy baked inside. Enjoy them warm from the oven while the caramel center is soft and gooey!

Rolo Chocolate Cookies
Ingredients
Recipe Tips
More Cookie Recipes

Rolo Chocolate Cookies

At first glance, these just look like your run-of-the-mill chocolate crackle cookies, but they’re hiding a little secret…

Inside there’s an ooey-gooey caramel center – who wouldn’t want to bite into that?

I found the recipe buried deep on page 240 in this month’s Glamour magazine. Who knew Glamour published recipes? It’s not the reason I have a subscription, so these cookies were like a little bonus hiding between articles about the 101 perfect outfits to wear this fall and Charlize Theron’s beauty laws. Cookies and advice on the accessory every woman needs now? –*spoiler alert: it’s boots– Sounds good to me! Although these cookies are so good we ate all of them by Sunday night, so I’m particularly happy that layers are in right now and not swimsuits.

Ingredients

Melted unsalted butter
Brown sugar
Large egg
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking powder
Powdered sugar
Mini Rolos

Recipe Tips

I mostly followed the recipe and discovered a couple of issues along the way — nothing disastrous, but I wanted to offer up a couple tips:

First, after mixing the dough I recommend chilling it in the fridge for at least 30 minutes or so. This will allow the dough to firm up making it much easier to form the cookies. The original recipe omits this step, which is okay if you don’t mind a very sticky cookie making experience.
Second, if you want larger cookies use 2 tablespoons of the batter to form the cookies. Per the recipe, I used only one tablespoon and I got about 20 mini cookies (about two inches in diameter), so mine were perfect single cookie bites. If you decide to make them bigger you’ll want to increase the baking time.
You’ll want to eat these straight from the oven when the melted center is at it’s ooey-gooey best. Or, if you decide to save some for later, pop them in the microwave for about 15 seconds – they’re perfectly wonderful all by themselves, but even better served with some vanilla ice cream on top. Yum.

Happy baking,

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