Dessert

Chocolate Rolo Toffee Cookies (with sea salt)

Chocolate Rolo Toffee Cookies with Sea salt

These chewy chocolate cookies are stuffed with a chocolate-caramel Rolo, bits of toffee for a little crunch, and a pinch of sea salt for the perfect balance of salty and sweet in this scrumptious cookie. Try this deluxe chocolate Rolo toffee cookie with a hot cup of Chai Latte, or a hot caramel latte! If you love cookies, try my Amish Chocolate Chip Cookies or Peanut butter Brookies!

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Chocolate Rolo Toffee Cookies with Sea salt

Chocolate Rolo Toffee Cookies

marilynpeight
Chewy chocolate cookies stuffed with toffee bits and a gooey caramel Rolo, making a deluxe chocolate lover's cookie you can enjoy at home, satisfying those chocolate cravings!
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 3 dozen

Equipment

  • Baking sheet (linked below)
  • Mixing bowl (linked below)
  • Parchment paper (linked below)

Ingredients
  

  • 1 1/4 cups softened butter
  • 1 3/4 cups sugar granulated
  • 2 large eggs beaten
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour all purpose
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup toffee bits (Heath toffee bits linked below)
  • 1 10.6 oz. bag of Rolo chocolate caramel candies (linked below)
  • Sea salt (optional)

Instructions
 

Preheat oven to 350.

  • Cream butter and sugar together, then whisk in the beaten eggs and vanilla extract. Add flour, cocoa powder, salt and baking soda, then mix well to combine. Fold the toffee bits into the chocolate cookie dough.
  • Roll the cookie dough into walnut sized balls (if the dough is too sticky to roll between your palms, you will need to add a little more flour). Press a Rolo candy into the center of each ball of dough and roll to cover the candy.
  • Place the cookie balls onto greased or parchment lined baking sheets and add a pinch of sea salt onto the tops of each cookie (optional). Bake the cookies in the preheated oven for 8-10 minutes. Be careful not to over-bake these cookies to keep them nice and chewy (see tips below recipe card).
  • Allow the cookies to cool and then remove them from the cookie sheets and enjoy!

Notes

I use salted butter in this recipe, but unsalted could be used as well. 
Keep scrolling for step by step photos and tips.
Keyword Chocolate, cookie, Rolo, Toffee, sea salt

Equipment and several Ingredients I recommend for these Chocolate Rolo Toffee Cookies.

  • Baking sheets Having a good baking sheet is a crucial ingredient for getting those cookies evenly baked and nicely chewy!
  • Mixing Bowl I may be a tad old fashioned, but a good metal mixing bowl is my baking go-to.
  • Parchment Paper I use olive oil or butter for greasing my cookie sheets, but parchment paper makes things a lot easier when it comes to removing cookies from the sheet.
  • Rolo Chocolate Candy Yes, this is the key ingredient for making these cookies absolutely amazing!
  • Heath Toffee Bits Adding toffee bits to these cookies adds a bit of crunch and makes a fun cookie even more fun!

These Chocolate Rolo Toffee cookies are best when fresh (in my personal opinion) That caramel center is so nice and gooey while the cookies are still warm. These cookies keep well in an airtight container for up to three days. Any longer than three days and they may begin to dry out. If you wish to store these cookies for a longer period of time, they can also be frozen for up to three months.

Step 1: Cream butter and sugar, then stir in beaten eggs and vanilla extract.

For a chewier cookie, be sure to cream the butter and sugar well!

Step 1 continued: Add dry ingredients and mix well. Then fold in the toffee bits (pictured below).

With Toffee bits.

If you prefer you can leave the toffee out of the cookies, but I can definitely recommend keeping them in, so yummy!

Step 2: Roll the cookies and press a Rolo Candy into the center of each. Roll again to cover the Rolo in cookie dough.

I personally have not tried this, but, I have read on another site that you can also press plain caramel candies into the center of these chocolate cookies. I think it would be worth a try!

Step 3 continued: Place the balls of Rolo and toffee filled cookies onto a baking sheet. Because of the spread of these cookies, I prefer to do 6-8 per sheet instead of a dozen. Add a pinch of sea salt before baking if you wish.

Baking Tip*

Because these cookies are such a dark color it can be difficult to see when they are done. I usually pull them out as soon as they are set in the center and have begun to crack on the tops. I also allow them to cool on the baking sheet because they continue to cook on the sheet. If you have any more tips for baking chocolate cookies to perfection, let me know in the comments below!

Feel free to pin this recipe for later and tag me on Instagram to show off your Chocolate Rolo Toffee cookie creations!

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2 Comments

  1. Cheryl Donnelly says:

    5 stars
    Absolutely delicious! And so simple and easy to make. As soon as I took them out of the oven they were being devoured.

    1. marilynpeight says:

      Thank you, I’m glad you all enjoyed them!

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