These fudgy, chewy cookies contain a surprise inside…..chewy caramel! But before you go thinking that you’e going to have to spend hours making caramel…bear with me. These cookies are super easy to make! The caramel is achieved by baking a rolo inside and the cookie batter is made with 3 simple ingredients: a devils food cake mix, oil and eggs!
This made about 30 cookies using about 2 Tbsp of cookie dough for each cookie. Form the dough in ball around an unwrapped rolo candy. Place cookies on an ungreased cookie sheet. Bake for 9-10 minutes.
Remove from the oven and let them sit on the cookie sheet for about 2 minutes, then move to a cooling rack. Allowing them to sit for a few minutes allows the bottom to become more firm. If you move them too soon, the cookies will more easily stick to and sometimes even form around the cooling rack.
| Prep Time | 15 min |
| Cook Time | 9 min |
| Servings |
cookies
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- 1 Devil’s Food Cake Mix
- 2 eggs
- 1/2 c vegetable or canola oil
- 30-36 rolo candies unwrapped
Ingredients
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- Preheat oven to 350*.
- Beat together remaining ingredients until well blended.
- Cover each rolo candy with about 2 Tbsp of dough and roll into a ball. Make sure rolo is completely enclosed in the dough and none of it is exposed. Place on an ungreased cookie sheet. Repeat with the remaining batter and rolo candies.
- Bake for 9-10 minutes or until edges are firm. Remove from oven and let sit on the cookie sheet for 2 minutes.
- Move to a cooking rack.
- Once cooked, store cookies in a sealed container to keep soft and fresh.
This recipe is a great option to make and freeze ahead. I sometimes cook only a portion of the cookies. The others, I prepare as directed, place on a cookie sheet, and put in the freezer covered for about 20 minutes. Then remove and place in an air-tight, freezer safe container. (I just use a plastic zip-lock freezer bag.) When ready to use, place on a cookie sheet and bake at 350*, adding a minute or two if the cookie dough balls are still frozen.
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