Chocolate Caramel Stuffed Cookies (Print Version)
# Ingredients:
→ Main Ingredients
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17.5 oz bag sugar cookie mix
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1/4 cup cocoa powder
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1/2 cup (1 stick) salted butter, softened
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1 large egg
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48 Rolos, unwrapped
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Sanding sugar or powdered sugar for rolling (optional)
# Instructions:
01 -
Line two cookie sheets with parchment paper. Don't preheat the oven yet - these cookies need to chill first.
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In a large mixing bowl, whisk together the sugar cookie mix and cocoa powder until well combined.
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Using a hand mixer or stand mixer, beat in the softened butter and egg until a thick dough forms.
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Use a cookie scoop (about 1 1/2 tablespoons) to scoop out a large ball of dough and flatten it into a disc. Place two unwrapped Rolos in the center and gently wrap the dough around them, forming a smooth ball.
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If you're using sugar, roll the ball in sanding sugar or powdered sugar to coat. Place the ball on one of your prepared cookie sheets. Repeat with the rest of the dough, spacing the cookies about 2 inches apart.
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Once all the cookies are on the sheets, cover them with plastic wrap and pop them in the fridge for at least 30 minutes. This step is important - it keeps the cookies from spreading too much.
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A few minutes before you're ready to bake, heat your oven to 350 degrees.
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Take the cookie sheets out of the fridge and remove the plastic wrap. Bake for 10 to 15 minutes until the edges are set and the tops start to crack a bit.
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Take the cookies out of the oven and let them cool on the baking sheet for at least 5 minutes before moving them to a cooling rack. You can also serve them warm for that gooey caramel center!
# Notes:
01 -
Chilling the dough is important - it prevents the cookies from spreading too flat while baking.
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These cookies are best enjoyed warm when the Rolo centers are still gooey.
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Store in an airtight container at room temperature for up to 5 days.
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You can use any sugar cookie mix brand you like.