These Rolo Cookie Cups are chocolate chip cookies baked into cups, filled with delicious chocolatey caramelly Rolos.
Can I just have all my cookies like this? Forever! Served in cup form?
This is one of my favourite cookie recipes ever! I mean just look at these cookies!
Rolo Cookie Cups
Okay, alerady on my blog I have Mini Cookies. I also have a Giant Cookie Recipe on my blog too. If you haven’t already guessed these cookies are baked into cups and are filled with Rolos. I baked the cookies into a muffin tin so they are cupcake shaped.
These cookie are so easy to make. I used the paddle attachment on my mixer to whip up the cookie dough and because these are cooked in a muffin tray they don’t spread!
The easiest way to stop the cookies from sticking is to use cake release spray on the muffin tray. You could also use butter or greaseproof paper.
I started by mixing together the butter and sugar until it was lovely and creamy and fluffy. Next I added in the remaining ingredients and mixed until it was a lovely smooth cookie dough.
This cookie dough does contain an egg so it isn’t safe to eat raw. If you would like to eat is raw then just replace the egg was milk adding 1tbsp of milk at a time mixing between each addition until the dough comes together.
I rolled the dough into equal sized balls and placed them in the muffin tin. Next, using the floured end of a rolling pin I pressed the cookie dough into each cup leaving a hole in the middle.
Filling the Cookie Cups
I filled the hole with as many rolos as I could possibly fit in the centre. I used a combination of large rolos and mini rolos. Again, you can use either or both.
I then rolled the remaking dough into 12 small balls and place them on top of my cookie cups. I pressed them flat into place on top of my cookie cups and baked into the oven.
When you are pressing the lids onto the top of your cups, you make sure there are no gaps. You don’t want the chocolatey caramelly rolos to seep out or you will end up with a sticky mess.
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Unsalted Butter – You can use either unsalted butter or stork in these cookies. The butter in the recipe is what makes the cookies lovely and soft and chewy. If you want a crunchier cookie just remove some of the butter.
Light Brown sugar – The light brown sugar gives the cookies an almost toffee flavour. Brown sugar also helps retain moisture making the cookies softer. If you want a crispier cookie you could use granulated sugar instead. Or you could use a combination of the two.
Plain Flour – Flour holds the cookie together. In this recipe I used plain flour rather than self-raising. Self-Raising flour makes the cookies cakier and also, I didn’t really want my cookies to rise.
Eggs – Eggs help binding the cookie together. The egg in this recipe means that the cookie will rise more and spread less. So, you will have a puffier cookie.
Vanilla Extract – I used Vanilla Extract to flavour the cookies.
Chocolate Chips – I used white, milk and dark chocolate cookies but you can use one flavour of chocolate or a combination of the three if you would prefer.
Rolos – Depending on where in the world you live you may not have come across Rolos. They are little chocolate cups filled with caramel. When you bake these inside the cookie cups in the oven the make the most delicious melted chocolate/caramel centre.
Rolo Cookie Cups
For the Cookie Cups
- 125 g Unsalted Butter or Stork
- 150 g Light Brown Sugar
- 300 g Plain Flour
- 1 tsp Cornflour
- 1 Large Egg
- 1 tsp Vanilla Extract
- 300 g Chocolate Chips
- 270 g Rolos (4 x tubes or Rolo and 1 x bag of mini rolos)
To Make the Cookie Dough Cups
- Preheat the oven 180C (160C Fan) and grease your muffin tray.
- In a large bowl mix together the butter and sugar until it is light, creamy and fluffy.
- Add in the flour, cornflour, eggs and vanilla and mix until all the ingredients are incorporated and a dough is formed. Add in the chocolate chips and mix again until they are all evenly distributed.
- Remove 260g of cookie dough, you will use this for the lid of your cookie cups.
- Split the remaining dough into 12 equal balls and press them into your muffin tin. I found the best way to do this is by using the floured top of a rolling pin.
- Fill all 12 cookie cups with rolos.
- Using the remaining 260g of dough, split this into 12 equal smaller balls and place on top of your cookie cups.
- Press the lids down to ensure that there is no gaps that your rolos could leak from.
- Put your mixture in the oven for 15-17 minutes until they are golden brown.
- Leave your cookies to cool in the muffin tray, it makes them easier to get out.
- These would be perfect warmed up and served with ice cream. You can heat them in the microwave for a few minutes or pop them back in the oven for a couple of minutes.
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