Rolo Stuffed Chocolate Snowballs

These Rolo Cookies are seriously to die for! I stuffed Rolos into chocolate snowballs – these will become your new favorite cookie recipe!

Stuffed Rolo Cookies

A secret is that Rolos are actually one of the most perfect candies to put inside a cookie. They melt perfectly giving you a gooey and delicious cookie! Add some more chocolate and a powdered sugar coating and you have a cookie that is fit for a angel!

Ingredients in Rolo Snowballs

• Unsalted butter- Room temperature and soft.
• Powdered sugar – In the cookie and forthe coating
• Cocoa powder- Unsweetened.
• Vanilla extract- Use natural for the best flavor.
• All-pupose flour – Be sure to measure it correctly!
• Salt
• Pecans- Finely chopped.
• Rolos- Unwrapped.
• More powdered sugar- For rolling.

How to Make Rolo Cookies

• Prepare for baking: Preaheat the oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats, set aside until you’re ready to bake.
• Make the dough: Mix the butter, ½ cup of powdered sugar, cocoa powder and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together, and lastly stir in the nuts. If the dough is too soft, chill it until you can work it easily with your hands.
• Form dough balls: Once the dough is workable, scoop 1 tablespoon-sized chunk of dough and flatten with your hands. Place 1 Rolo on top. Then, take another tablespoon of dough and flatten it on top of the other. Press the sides together and roll to form a sealed ball of dough. Place on the prepared cookie sheet.
• Bake the cookies: Bake the cookies for 15-20 minutes or until bottoms are just slightly brown and the tops lose their glossy sheen. They will start to look slightly more matte.
• Roll in powdered sugar: Fill a small bowl with additional powdered sugar. Once cookies have cooled, roll each cookie in the sugar until it’s completely coated.
• Storing: Store the Rolo cookies in an airtight container for up to 4 days or freeze for up to 2 months. After thawing you may want to re-roll them in powdered sugar if they are looking a little bald. 

Expert Tips

• It takes a long time for the dough to mix together. A stand mixer is best and will take the least amount of time to combine. A hand mixer will take longer – be sure to use a large bowl so you can up the speed on the hand mixer without making a mess.
• Careful baking them – it’s hard to tell when chocolate cookies are done. Be sure to rotate the pans halfway through baking and take them out once they lose their sheen. Otherwise the bottoms will cook too much. The cookies will look slightly matte when done and no-longer glossy.

Rolo Stuffed Chocolate Snowballs

5 from 3 votes

Chocolate snowballs with pecans stuffed with Rolo candies for a gooey caramel cookie center.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Yield 24 cookies

Serving Size 1 cookie

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ 1 cup (226g) unsalted butter (room temperature and soft)
• ▢ ½ cup (57g) powdered sugar
• ▢ ¼ cup (20g) unsweetened cocoa powder
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 cups (248g) all-purpose flour
• ▢ ¼ teaspoon salt
• ▢ ¾ cups (83g) finely chopped pecans
• ▢ 24 Rolos (unwrapped)
• ▢ Powdered sugar for rolling (about 1 ½ cups or 170g)

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Instructions

• Preaheat oven to 350°. Line two cookie sheets with parchment paper or silicone baking mats.
• Mix butter, ½ cup powdered sugar, cocoa powder and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
• Scoop 1 tablespoon of dough and flatten with your hands. Place 1 Rolo on top. Take another tablespoon of dough, flatten it, and lay it on top the Rolo. Press the sides together and roll to form a sealed ball of dough. Place on prepared cookie sheet.
• Bake cookies for 15-20 minutes or until bottoms are just slightly brown and the tops lose their glossy sheen.
• Fill a small bowl with additional powdered sugar. Once cookies have cooled, roll each cookie in the sugar until coated.
• Store in an airtight container for up to 4 days or freeze for up to 2 months. After thawing you may want to re-roll them in powdered sugar.

Recipe Video

Recipe Notes

• It takes a long time for this dough to become cohesive. A stand mixer is best and will take the least amount of time. A hand mixer will take longer – be sure to use a large bowl so you can up the speed on the hand mixer without making a mess.

Recipe Nutrition

Serving: 1cookie | Calories: 168kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 37mg | Potassium: 51mg | Fiber: 1g | Sugar: 6g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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Chocolate Rolo Cookies are snowballs stuffed with Rolos! These caramel snowball cookies have a gooey center – the perfect Christmas cookie.