Salted Caramel Filled Chocolate Cookies
This chocolate cookie is filled with a sweet surprise - Rolos! We start with a rich chocolate cookie which is filled with a Rolo candy inside each cookie dough ball. Enjoy while warm for a melted, creamy caramel center.
Ingredients
- 2 cup all-purpose flour gently spooned and leveled
- 2/3 cup cocoa powder unsweetened
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter room temp
- 3/4 cup dark brown sugar light works too
- 3/4 cup granulated sugar
- 2 large eggs room temp
- 2 tsp vanilla extract
- 1/4 cup granulated sugar for rolling
- 30 Rolos
- flaked salt
Instructions
- Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl until well mixed. I used a sifter to make sure there were no clumps of cocoa powder.
- In a large mixing bowl fitted with the paddle attachment, cream the butter and sugars on medium-high speed until the mixture is light and fluffy.
- Add one egg at a time until well mixed.
- Add in the vanilla until mixed.
- On low speed, add in the flour mixture a little bit at a time until all of it is incorporated. Be careful not to overmix the dough.
- Using a medium cookie scoop, create each ball of dough (about 30 grams each). Put one Rolo in each cookie dough ball and close up the dough around it.
- Refrigerate the stuffed cookie dough balls for at least one hour to chill. When you are ready to bake, roll each ball in the granulated sugar.
- Bake for 7-9 minutes one cookie sheet at a time.
- Sprinkle with flaked salt when they are still fresh from the oven.
- Let cool for 5 minutes then transfer to a wire rack to cool.
- Enjoy while warm for a creamy caramel center.
Notes
Store cookies in an airtight container with a slice of bread inside. This will keep your cookies moist. Replace the slice of bread when it dries out.