A friend recently asked me about Rolo-stuffed cookies. I had made them before and shared a link to someone else’s recipe. That made me want to try my own version: Rolo-stuffed snickerdoodles instead of the usual chocolate cake-mix cookie. I’m currently on a caramel kick, and the idea of caramel-filled snickerdoodles sounded perfect. I made them and they turned out wonderful.
These cookies combine the classic tangy cinnamon-sugar of snickerdoodles with a gooey Rolo center. The dough is soft and slightly tangy from the cream of tartar, and when you bite into a finished cookie the melted caramel center is a delicious surprise. They’re easy to assemble and bake into uniformly small cookies that are great for sharing or packing in a lunch.
Rolo Stuffed Snickerdoodles
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Ingredients
- ½ cup (113 g) butter, (1 stick) room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- 1 ¼ cup (150 g) + 2 Tbsp all-purpose flour, (stir, spoon & level)
- 1 tsp cream of tartar
- ¼ tsp salt
- ½ tsp baking soda
- 24 Rolo Chocolates, unwrapped
Cinnamon Sugar Coating
- 2 Tbsp granulated sugar
- ¾ tsp ground cinnamon
Instructions
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Preheat the oven to 325°F (165°C). In a stand mixer, cream the butter with ¾ cup granulated sugar until light and fluffy. Add the egg and vanilla, then mix until combined.
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Add the flour, cream of tartar, salt, and baking soda. Mix just until everything is incorporated and a soft dough forms.
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In a small bowl, combine 2 tablespoons granulated sugar with ¾ teaspoon ground cinnamon. Set the cinnamon sugar aside for coating the cookies.
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Portion the dough (a #50 cookie scoop makes small, consistent cookies). Flatten each portion slightly, place an unwrapped Rolo in the center, then fold the dough around the candy. Pinch and smooth the seams so the Rolo is fully enclosed. Roll each ball in the cinnamon-sugar mixture to coat and place on a greased or lined baking sheet, leaving space for slight spread.
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Bake at 325°F (165°C) for 12–13 minutes, until the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling. The Rolos will be soft and slightly melted inside when warm.
Notes
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