Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup Dutch-processed dark cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 18–20 Rolo candies, unwrapped
- Flaky sea salt (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, brown sugar, and white sugar together. Mix on medium-high speed for about 3 minutes until the mixture looks pale and fluffy. Add the egg and vanilla extract, beating until fully incorporated and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, and kosher salt. Sift the cocoa powder if it looks lumpy. Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until no white streaks of flour remain. Do not overmix the dough, as this can lead to tough cookies.
- Scoop approximately 1.5 to 2 tablespoons of dough and flatten it into a disc in the palm of your hand. Place one unwrapped Rolo candy in the center. Wrap the dough around the Rolo, pinching the edges to ensure the candy is completely sealed inside. Roll the dough between your palms to form a smooth ball. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.
- Bake the cookies for 9 to 11 minutes. The edges should be set, but the centers might still look slightly soft. Do not overbake, or the caramel inside will become too hard once cooled. Remove the sheets from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 30 minutes