Irresistible Rolo Cookies
Enormous Rolo Cookies stuffed with chocolate chips and oozing with delightful melted rolos. They are soft, chewy and completely irresistible; you’ll never give away the last one…
Ingredients
- 225 g butter at room temperature
- 200 g dark brown soft sugar
- 90 g caster sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 400 g plain flour
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp salt
- 120 g chocolate chips
- 166.4 g Rolos chopped - this equates to 4 tubes of Rolos from a multipack
- 83.2 g Rolos for topping - equates to 2 tubes of Rolos from a multipack
Instructions
- Preheat the oven to 180ºC / 160ºC fan / Gas 4 / 320ºF Line a baking tray with parchment paper.
- Cream the butter and sugars until light and fluffy and very well blended.
- Add the eggs and vanilla extract and beat well until combined.
- Add the flour, bicarbonate of soda and salt and mix until well combined. Don't be afraid to overmix these are cookies not cake!
- Tip in the chocolate chips and chopped Rolos and fold together using a spatula. Make sure the chocolate chips and Rolos are well distributed throughout the cookie dough.
- Roll the dough into balls the same size as a golf ball and space out 3 inches apart of a baking tray. You will probably only be able to fit 5 or 6 cookie balls on the tray.
- Push the Rolos into the top of the cookie balls or you can wait until after the cookies are baked (see notes).
- Bake in the centre of the oven for 9 minutes. The cookies should be slightly browned on the edges and soft and gooey in the centre. Remove from the oven and leave to cool on a wire rack. Repeat for the remaining cookie dough.
Notes
- If you want your cookies to have completely melted Rolos over the top, push the Rolos into the dough before you bake the cookies.
- If you'd prefer Rolos still intact, you can push them on top of the cookies as soon as they come out of the oven.
- See pics in the blog post for a visual comparison!
- Storage: Rolo Cookies will stay fresh for a week if stored in an airtight container. You can freeze baked or unbaked cookie dough for up to three months.