Do you love someone enough to give them your last Rolo? Or will you keep these Rolo hot chocolate cookies all for yourself? Soft chewy cookies, with a gooey marshmallow and a melty chocolate caramel topping them off. The best hot chocolate you'll ever have!
Do you ever just want to spend the weekend curled up with your PJs on, snuggle down, watch movies all day, hugging a mug of hot chocolate?
Yes! Me too. It's even better when you share it with someone else.
So these Last Rolo hot chocolate cookies are the perfect accompaniment to those movie marathon
What are hot chocolate cookies?
Whether you decide to share these cookies, or not, the one thing I can guarantee is that whoever is eating them will be embraced by a big
When eaten fresh from the oven, the marshmallow still has that toasted flavour, the chocolate caramel is warm and gooey, and the soft and chewy cookie melts in your mouth.
You'd be forgiven for thinking that these cookies were more of a Smores cookie, but there's no Graham Cracker or digestive biscuit crumb. There's nothing to stop you doing that. In fact, as the heat from the marshmallow melts the Rolo, you could sprinkle a little cracker crumb over the top. However, for these, the star of the show is that Rolo, so why hide it.
How to make hot chocolate cookies
As you know, I love a good simple, quick recipe. I love baking, but the quicker I can get something in the oven and out again, so I can eat it the better. These cookies really don't disappoint on that front either. All made in one bowl, and in and out of the oven in under 30 minutes.
There's really not much that can go wrong with these, I promise. However, there's a couple of pointers that will help you nail these cookies each and every time.
- If your dough is really soft after mixing, wrap it in clingfilm and pop it in the fridge for 30 minutes. Give it 5 minutes or so to come back up to room temperature before splitting it out into individual dough balls.
- Chilling the dough will keep the cookies from spreading out too much when baking and you'll get that recognisable 'nest' shape of a thumbprint cookie.
- Make sure you use regular marshmallows rather than the mini ones, and if you have them the giant ones are amazing. When in the oven, the marshmallows will puff up and go gooey, which means more pillowy marshmallow for the Rolo to sit in.
- If you really like that toasted marshmallow flavour, pop the cookies under the grill for 2 mins, on low heat. Keep an eye on them, you don't want the sugar to burn. Or if you have a chef's blowtorch nows the time to use it.
Go ahead and give the recipe for these utterly yummy hot chocolate cookies a try. Please leave a comment and let me know how they work out for you.
Looking for more inspiration?
Then why not check out these recipes, and share them with someone you love… or maybe not.
- Red Velvet Cookies, perfect for ice cream sandwiches
- Peppermint Chocolate Brownies, ideal for when you want to share
- Box Mix Cookies, for those quick cookie fixes
Hot Chocolate Cookies
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 12-18 1x
Description
Do you love someone enough to give them your last Rolo? Soft chewy hot chocolate cookies, with a gooey marshmallow and a melty chocolate caramel topping them off.
Ingredients
- 250g Unsalted Butter, cubed
- 350g Light Brown Sugar
- ¼ tsp Salt
- 350g Plain/ All Purpose Flour
- 100g Unsweetened Cocoa Powder
- 12-18 Marshmallows
- 12-18 Rolos, or chocolate caramel candy
Instructions
- Preheat oven to 180C/350F
- Line 2 baking sheets with baking parchment
- In a stand mixer bowl, add the butter, sugar and salt and beat together until light and fluffy. Alternatively, add the ingredients to a large mixing bowl and beat with a hand mixer
- Sieve the flour and the cocoa powder into the butter mixture, and gently mix together until everything combines to a smooth dough
- Divide the dough into equal balls, about 1 inch/ 2.5cm across. You should get about 12-18 balls from the dough.
- Place the dough balls on the lined baking sheets leaving about 2 inches between the balls to allow the cookies to spread as they bake
- Using the back of a teaspoon or a melon baller, or a 'clean' thumb, press down in the centre of the dough balls to flatten and indent them. This is where we will put the marshmallows
- Bake the cookies for 10 minutes
- Add the marshmallows on top of the cookies in the indents, and bake for another 4 minutes
- Remove the cookies from the oven and add a Rolo into the melted marshmallows
- Cool the cookies on a wire rack, then share them with the one you love or keep them all to yourself
Notes
Cookies will keep for up to a week in an airtight container.
Once you've made the dough, if you're not ready to make your cookies, you can wrap the dough up in clingfilm and pop it in the fridge, up to 2 days. Or you can freeze it up to a month, just remember to let it defrost before making your cookies.
Leave out the cocoa powder and add 1 tsp of vanilla extract for vanilla cookies, or add additional chocolate chips.
If you want more chocolate, pop a chunk of chocolate underneath the marshmallow when you add them to the cookies.
If you are unable to get Rolos, you an use any other caramel-filled chocolate candy. Make sure it's a runny caramel filling rather than a hard toffee.
- Category: Biscuits & Cookies
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 313
Keywords: cookie, marshmallow, rolo, chocolate
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Lou
I love these cookies enough to share them with my Other Half!
★★★★★