Rolo Stuffed Chocolate Chip Cookies

45m
Prep Time
11-13m
Cook Time
56m
Ready In

Recipe: #574

October 15, 2011



"These cookies have a nice ooey gooey yumminess in each bite! You are going to love these! PLEASE NOTE: The Rolos need to be frozen before use, and again inside of the cookie dough ball before baking, but the extra couple of minutes is really worth it!"

Original is 30 servings

Nutritional

  • Serving Size: 1 (94.2 g)
  • Calories 355.4
  • Total Fat - 15.3 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 11.4 mg
  • Sodium - 574.3 mg
  • Total Carbohydrate - 46.7 g
  • Dietary Fiber - 2.7 g
  • Sugars - 13.8 g
  • Protein - 9.9 g
  • Calcium - 70.9 mg
  • Iron - 3.1 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat oven to 350 degrees.

Step 2

In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed, or with spoon until light and fluffy.

Step 3

Mix in flour, baking soda and salt. Mix in chocolate chips and pecans.

Step 4

Measure dough using a medium cookie scoop (about 1 1/2 tablespoons). Roll into a ball, then flatten in the palm of your hands.

Step 5

Place a frozen Rolo in the centers of the flattened dough balls, and form dough back into a ball around the Rolo.

Step 6

Place Rolo stuffed dough balls into the freezer for 15-20 minutes before baking.

Step 7

On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart.

Step 8

Bake 11-13 minutes, or until light brown. The center will be soft.

Step 9

Cool 2 minutes, then remove from cookie sheet to cooling rack.

Tips


No special items needed.

1 Reviews

Mama Marie

I made up two batches to give add to my cookie trays and the kids stockings. A winner all the way around!

5.0

review by:
(21 Dec 2020)

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