This weekend I visited a friend that is totally into the chocolate and caramel combo, especially rolos, and it was the perfect excuse to bake something chocolaty and caramel-y! After going through my Recipes to Try pinboard and my bookmarks I decided that these decadently delicious sounding caramel rolo fudge brownie cookies from Roxana's Home Baking were definitely the way to go. I mean you really cannot go wrong with brownies, fudge, chocolate, caramel and rolos and combining them all together could only be insanely good! These rolo brownie cookies are really easy to make and the only real catch is that the cookie 'dough' is more of a brownie 'batter' so you need to chill it until you can work with it.
If you are a fan of brownies, chocolate and caramel then you have to try these cookies! I certainly enjoy them a lot, ok, ok, maybe a little too much! Only half of the cookies went missing in action while I photographed them! Yes, my poor friend only got half a batch, but that just means that I will have to make things up by making another batch soon!
Tip: Throw these cookies into the microwave for 8 or so seconds to just melt the large chunks of caramel before devouring them.
Just look at all of that melted caramel-y goodness!
The caramel literally exploded out of this cookie nearly taking a huge chunk of the cookie with it!
Fudgy Rolo Brownie Cookies
Chocolate and caramel fudgy brownie cookies stuffed with rolos and caramels.
Servings: makes 12-24 cookies
Prep Time: 10 minutes
Chill Time: 60 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
- 8 ounces chocolate chips
- 3 tablespoons butter
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup all purpose flour
- 1/4 teaspoon baking powder
- pinch of salt
- 1 cup chopped rolos and caramels
- Place the chocolate chips and butter in a microwave safe bowl, heat them on high until melted in 30 second intervals and mix until smooth. (You can also melt the chocolate in a bowl over a pot of simmering water, aka a double boiler.)
- Beat the eggs and sugar until the mixture starts to turn pale.
- Slowly pour in the melted chocolate while mixing. (For those of us that are space impaired and do not have a mixer, mix a tablespoon of the chocolate into the eggs followed by two tablespoons and finally the remaining chocolate. This is known as tempering and it slowly brings the eggs up to the temperature of the chocolate so that they do not cook when you mix in the rest of the chocolate.)
- Mix in the vanilla extract followed by the mixture of the flour, baking powder and salt.
- Fold in the rolos and caramels.
- Chill in the fridge or freezer until solid enough to work with.
- Spoon balls of the 'dough' onto a pair of parchment or silicon lined baking sheets.
- Bake in a pre-heated 350F oven for 11 minutes, remove and let cool for 10 minutes before transferring to racks to cool completely. Tip: Use an ice cream scoop to ensure that all of your cookies are the same size. I used a two tablespoon scoop for these large cookies; use a one tablespoon scoop for smaller, 2 bite cookies.
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