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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!
Why You’ll Love This Recipe
These are the perfect winter wonderland cookie! They look like little snowballs after you coat them in powdered sugar but surprise you with a delicious chocolate-carmamel center when you bite into them!
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.
FAQs
The dough for snowball cookies cannbe a bit tricky, it often takes a little while for the dough to stick together. I recommend using a stand mixer, if you don’t have one just keep stirring! If you need to, take small break and keep stirring hard until the dough is combined. This may just be the best arm workout of your life!
Nope! You can use any Rolos you like for your Rolo cookies.
Absolutely, I’ve used many different candies in snowball cookies! Some good ones to try are Reeses or even M&M’s.
The Rolo cookies are done baking when they loose their sheen and start to appear more matte.
Store Rolo cookies at room temperature in an air-tight container.
You can most definitely freese Rolo cookies! Be sure to put them in a tupperware with a paper towel between each layer of cookies. Leave the paper towl in there when defrosting to absorb moisture.
Have You Made This Recipe
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Rolo Stuffed Chocolate Snowballs
Recipe Video
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)
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 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
Chocolate Rolo Cookies are snowballs stuffed with Rolos! These caramel snowball cookies have a gooey center – the perfect Christmas cookie.
Another question is what type of salt do I use for this cookie?
So I just want to confirm something….if I use unsalted butter will I have to add another 1/4 teaspoon of salt? because the recipe already says to add 1/4 teaspoon of salt? Also do I have to use the parchment paper? Can’t I just use the cook sheet?
Another question is what type of salt do I use?
I am sorry to be asking so many questions I just want this cookie to taste delicious!
It’s not required to add more salt, that’s just a guideline for subbing unsalted butter. I usually don’t even add any salt, but that’s just me! I don’t think 1/4 teaspoon extra will make that much of a difference, but if you’re a person who notices when salt is missing, add it. (Table salt, btw) And I like to use parchment and/or silpat baking mats because it reduces sticking and helps them to cook evenly. If you don’t have it you can skip it, but watch the bottoms closely that they don’t brown too much. I’m pretty sure my mom just bakes them straight on the cookie sheet. 🙂 Enjoy!
OMG, these look incredible!!! I just made snowball cookies and filled them with jam, but I totally should have done this instead!!!
These are too cute, Dorothy! You’re right, the Rolo is the icing on the cake! Pinned. Have a lovely weekend and a merry Christmas!
Its kind of funny. I saw the picture for this post and my first thought was that I would much rather have a reeses cup than a rolo in the middle. Then I start reading and I am like she is genius and already did this 🙂
I love them both! 🙂 Thanks Laura!
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