This chocolate caramel cookies recipe is made with a chewy chocolate cookie base and topped with a caramel chocolate Rolo. It’s a simple and delicious cookie and one that will for sure satisfy your sweet tooth!
What are chocolate caramel cookies?
Chocolate caramel cookies are made from chocolate cake mix, baked and then topped with a chocolate caramel in the center. They are the perfect cookie when you need a quick and simple cookie fix! You might also recognize them as being called Rolo cookies.
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Ingredients
To make your chocolate caramel cookies you will need:
- Chocolate cake mix
- Eggs
- Oil
- Chocolate caramels
Instructions
- Preheat oven to 350 degrees. Lightly grease or line a cookie sheet with parchment paper then set aside.
- Stir together the cake mix, eggs and oil until smooth.
- Roll the dough into teaspoon sized balls, then place on the cookie sheet leaving several inches of space between to spread. Place cookies in refrigerator for about ten minutes.
- Cook cookies at 350 degrees for 7-8 minutes or until cookies are cooked and set. Remove cookies from oven and immediately place Rolo or dairy free chocolate caramel in the center of the cookie. Allow cookies to cool on the cookie sheet for several minutes before moving to a cookie sheet to finish cooling completely.
Substitutions
These cookies can be made easily with some simple substitutions:
- DAIRY FREE: To make this recipe dairy free, you will want to use dairy free chocolate covered caramels.
- GLUTEN FREE: Simply substitute your cake mix for a gluten free cake mix.
- EGG FREE: Use a flax egg or egg replacer.
- VEGAN/VEGETARIAN: Use the egg replacer or flax egg and dairy free caramels.
- KETO: Use a keto cake mix and Lily's chocolate covered caramels.
- FODMAP: The recipe is FODMAP friendly when you use a gluten free cake mix. Avoid using a sugar alternative chocolate covered caramel that may cause stomach upset.
Storing
Cookies can be stored in an airtight container at room temperature for several days or in the freezer in an airtight container or Ziploc bag for up to one month. Allow freezer cookies to thaw at room temperature for several minutes before eating, or place in microwave for 10-15 seconds to thaw and melt caramel a little.
FAQ
Leave several inches of space between each dough ball to allow for spreading during baking.
Immediately after removing the cookies from the oven, place a Rolo or dairy-free chocolate caramel in the center of each cookie.
Yes, you can freeze the cookie dough balls. Place them on a baking sheet to freeze individually, then transfer them to a freezer-safe container. When ready to bake, let them thaw slightly and bake as directed.
4 Ingredient Chocolate Caramel Cookies
Equipment
- Cookie sheet
Ingredients
- 1 box chocolate cake mix
- 2 whole eggs
- ⅓ cup oil
- 24 Rolos, or dairy free chocolate caramels
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a cookie sheet or line it with parchment paper, then set it aside.
- In a bowl, stir together the cake mix, eggs, and oil until the mixture is smooth.
- Roll the dough into teaspoon-sized balls and place them on the prepared cookie sheet, leaving several inches of space between each ball to allow for spreading. Refrigerate the cookies for about ten minutes.
- Bake the cookies at 350°F (175°C) for 7-8 minutes, or until they are set. Remove the cookies from the oven and immediately place a Rolo or dairy-free chocolate caramel in the center of each cookie.
- Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
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