These Rolo cookies are a decadent chocolate cookie that has a Rolo candy stuffed in the middle and then covered in sugary pecans. This is a great 1980’s cookie classic!
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These Rolo cookies have been around since the 1980’s, minimum. In fact, they were a hot product of the 80’s because my mom has been making these since I was a kid and she tended to pick up on the food trends back then and bake up a storm.
With the caramel chocolate interior and the toasted pecan exterior, these are some seriously decadent cookies. I can’t believe I haven’t made them before this but man, did memories of my mom making these ever come flooding back!
How to Make Rolo Cookies
Your Rolo cookies can look just as delicious as mine do! This is an almost no-fail recipe, the dough bakes up perfectly, encasing the Rolo and you get a caramel center that’s to die for.
- Prepare the dough, then take 11/2 to 2 tablespoons of the chocolate dough.
- Flatten the dough in the palm of your hand into a small circle, then place a roll in the middle,
- Wrap the dough around the Rolo until it’s covered.
- Roll the dough ball in the pecan mixture, then place on a baking sheet.
- Bake until just done, then remove and cool completely
How to Make Perfect Cookies
These Rolo cookies almost always come out perfect, and the dough doesn’t need chilling before you bake them. However, since I have made these so many times, I have found that if you have a really warm kitchen or a humid day, these cookies won’t bake up as nicely shaped if the dough isn’t chilled slightly.
- You can chill the entire dough in the fridge before you create the cookies
- You can roll each cookie out on a sheet, then chill for 5 minutes before baking. I just stick them outside in our Canadian winters for 5 minutes.
More Christmas Cookie Recipes
I love a good Christmas cookie, but I am also a huge fan of bars and squares at Christmas (my favorites being these date bars). Here are some more cookie recipes for you to try! My favorite is the whipped shortbread of course!
So trust me, go back to the 80’s on a taste trip of delight with these Rolo cookies! If you have made them, let me know in the comments below what you thought of them!
- Prep Time
- 10 minutes
- Cook Time
- 14 minutes
- Total Time
- 26 minutes
- Christmas Cookies, Dessert
- Karlynn Johnston
- 2 1/2 cups flour
- 3/4 cups unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white sugar
- 1 cup brown sugar firmly packed
- 1 cup butter
- 2 large eggs
- 2 teaspoons vanilla
- 24-36 Rolo candies see notes
- 1 cup chopped pecans
- 2 tablespoons white sugar
- Preheat your oven to 375°F. In a medium bowl, whisk flour, cocoa, baking soda and salt together completely. Set aside.
- In a large mixer bowl with your paddle attachment, beat the sugars & butter until light & fluffy.
- Add in the eggs. Beat well, then add in the vanilla.
- Add the flour mixture slowly and blend well.
- Combine pecans & remaining sugar in a small bowl..
- Wrap about 2 tablespoons of cookie dough completely around 1 Rolo candy.
- Roll the cookie ball in the pecan mixture.
- Place on parchment paper lined cookie sheet at least 1.5 inches apart. If you cookie dough seems warm, cool the cookies on the cookie sheet for 5 minutes in the fridge, then bake.
- Bake 14-16 minutes at 375 degrees F.
- Cool on tray for at least 5 minutes so the Rolo inside the cookie sets a bit.
- Move to a cooling rack and cool completely.
- Store in a closed container at room temperature for up to 5 days, or freeze in an airtight container for up to 3 months.
- The amount of Rolo’s you need depends on how large you make the cookies
- If your dough is too warm, the cookies will spread too much. Simply refrigerate for around 5 minutes to cool it before baking.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.