Rolo Stuffed Chocolate Cake Mix Cookies
These Rolo-stuffed chocolate cake mix cookies are soft, deeply chocolatey cookies with creamy peanut butter in the dough and a gooey melted Rolo center. They require a short chill and only 9 minutes of baking, making them a great make-ahead party or holiday treat.
Equipment
- baking sheet
- parchment paper
- Large bowl
- Cooling rack
Ingredients
- 8 tbsp butter melted
- 1 egg room temperature
- 1 tsp vanilla extract
- 1/2 cup creamy peanut butter or 4 oz cream cheese, softened
- 15.25 oz box of chocolate cake mix
- 1 cup mini semi-sweet chocolate chips
- 36 Rolo candies
Instructions
- Line a baking sheet with parchment paper and set aside.
- Beat the melted butter, egg, vanilla, and creamy peanut butter together in a large bowl until combined.
- Add the chocolate cake mix in two additions, mixing until well combined. Stir in the mini semi-sweet chocolate chips by hand.
- Refrigerate the cookie dough for at least 1 hour.
- Preheat the oven to 350°F.
- Roll the dough into 1 inch balls. Flatten each ball into a circle, place a Rolo in the center, then wrap the dough around the Rolo and reshape into a ball.
- Place the cookies on the prepared parchment-lined baking sheet and bake for 9 minutes; do not allow the bottoms to brown.
- Let the cookies cool on the baking sheet for several minutes, then transfer to a cooling rack to cool completely.
- Makes 3 dozen cookies.
Notes
Chilling the dough for at least 1 hour firms it up and makes the cookies much easier to shape around the Rolo. Bake only 9 minutes and remove before the bottoms brown to keep the centers gooey. You can substitute 4 oz cream cheese (softened) for the peanut butter if desired, as noted in the ingredients.