Soft and fluffy chocolate rolo cookies filled with rich gooey caramel. Only 5 simple ingredients and so easy to make!
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
Chill Dough: 30 minutesminutes
Total Time: 50 minutesminutes
Servings: 24
Ingredients
15.25ouncebox Devil's Food cake mix
⅓cupvegetable oil
2large eggs
1bagRolo candies
powdered sugar (for rolling the dough balls)
Instructions
Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.
Combine the cake mix, oil and eggs in a large bowl. Stir together until combined. Then chill the dough in the refrigerator for 30 minutes (this will make the dough easier to work with since it's a bit sticky).
Using a medium cookie scoop or spoon, scoop out the dough into your hands. Roll it into a loose ball shape, then add a Rolo candy in the middle. Wrap the dough around the candy, making sure the Rolo is covered completely. Then roll into a ball again and coat with powdered sugar. Place dough balls on baking sheet.
Bake for 9-11 minutes, or until the cookies are set. You don’t want them to brown. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack.
Notes
Add in chocolate chips for an extra chocolaty taste (about 1/2 cup).
To make-ahead: You can easily make the dough ahead of time and freeze. Simply roll the dough into balls, then freeze on a baking sheet for 30 minutes. Once hard, place dough balls into a zip top bag and freeze. Then remove from freezer and bake!
Freezing: These rolo cookies also freeze well after they’re baked. Let cool completely, then place in a freezer bag and freeze.