Rolo Stuffed Chocolate Snowballs

5 from 3 votes

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

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 168kcal

Cost: $8

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.

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.