Rolo Cookie Cups Recipe
Introduction
Rolo Cookie Cups are a delightful treat that combines soft, buttery cookie dough with gooey caramel and chocolate from Rolos. These bite-sized cups are perfect for parties or a sweet snack any time of day.
Ingredients
- 3/4 cup butter (melted and cooled)
- 1 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 20 Rolo candies (unwrapped)
Instructions
- Step 1: Add the melted butter and brown sugar to a mixing bowl and mix until well combined.
- Step 2: Stir in the egg and vanilla extract and mix well.
- Step 3: Mix in the flour, corn starch, baking soda, and salt until fully combined. Then, stir in the mini chocolate chips by hand.
- Step 4: Scoop 1 tablespoon of dough into each of 10 greased muffin wells. Flatten the dough with your fingers to cover the bottom of each muffin cup.
- Step 5: Place two unwrapped Rolo candies on top of the cookie dough in each muffin cup. Then, top each with another tablespoon of cookie dough to cover the Rolos.
- Step 6: Bake in a preheated oven at 350 degrees Fahrenheit for 10 minutes.
- Step 7: Let the cookie cups cool for 5 to 10 minutes before carefully removing them from the muffin tin.
Tips & Variations
- For an extra touch, sprinkle a pinch of sea salt on top before baking to enhance the caramel flavor.
- Use dark chocolate Rolos or substitute with other caramel-filled chocolates for a flavor twist.
- If you don’t have mini chocolate chips, chop regular chocolate chips or use small chunks of chocolate bars instead.
Storage
Store the cookie cups in an airtight container at room temperature for up to 5 days. To enjoy them warm and gooey, reheat gently in the microwave for about 10-15 seconds before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Rolo Cookie Cups?
Yes, you can freeze them. Place the cooled cookie cups in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag. Thaw at room temperature or warm briefly in the microwave before eating.
What can I use if I don’t have corn starch?
You can substitute an equal amount of cornstarch with arrowroot powder or omit it entirely, though the texture may be slightly different. Corn starch helps make the cookies tender and soft.
Print
Rolo Cookie Cups Recipe
- Total Time: 25 minutes
- Yield: 10 cookie cups 1x
Description
Delightfully rich and chewy Rolo Cookie Cups combine a buttery cookie base studded with mini chocolate chips, enveloping gooey caramel-filled Rolo candies. These bite-sized treats are perfect for parties, snacks, or any time you crave a sweet and chocolaty indulgence.
Ingredients
Cookie Dough
- 3/4 cup butter (melted and cooled)
- 1 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
Filling
- 20 Rolo candies (unwrapped)
Instructions
- Mix Butter and Sugar: In a mixing bowl, combine the melted and cooled butter with the brown sugar. Stir until the mixture is well combined and smooth.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture and mix thoroughly to ensure even distribution.
- Incorporate Dry Ingredients: Gradually add the flour, corn starch, baking soda, and salt into the wet mixture. Stir until just combined, then gently fold in the mini chocolate chips by hand to maintain their shape.
- Prepare Muffin Tin: Grease a 12-cup muffin tin. Scoop approximately one tablespoon of the cookie dough into each of 10 muffin cups. Flatten each scoop with your fingers so it evenly covers the bottom of the cups, forming a cookie base.
- Add Rolo Candies: Place two unwrapped Rolo candies on top of each cookie dough base within the muffin wells.
- Top with More Dough: Cover the Rolo candies by placing another tablespoon of cookie dough atop each cup, fully encasing the chocolates.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookie cups for 10 minutes until the tops are set and lightly golden.
- Cool and Remove: Allow the cookie cups to cool in the tin for 5 to 10 minutes so they firm up, then carefully remove them to a wire rack or plate to cool completely.
- Store Properly: Once cooled, store the cookie cups in an airtight container to retain freshness for up to 5 days.
Notes
- Use greased muffin tins to prevent sticking and ensure easy removal.
- For extra gooey centers, avoid overbaking these cookie cups.
- Mini chocolate chips help distribute chocolate flavor evenly without overwhelming the Rolo centers.
- Allow cookies to cool before removing to maintain their shape and prevent breakage.
- These cookie cups can also be refrigerated to extend freshness up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Rolo cookie cups, chocolate caramel cookies, easy baked treats, cookie cups recipe, melty caramel cookies
