Salted Rolo Brownie Cookies

File this recipe under: How to win friends and influence people. We brought these cookies with us on a family-filled weekend road trip through the wilds of Connecticut, snacking on them in the Jeep, proffering them as a hostess gift/dessert, and using them to pay highway tolls in lieu of coins. I can’t imagine a sane person who wouldn’t like them  –  they are crisp outside and gooey and chewy inside.

Salted caramel has been a super trendy flavor combination for a while, and I like how Rolos turn it just a tad trashy and ironic, like a mustache and PBR. Is that still a thing? Probably not. The cool kids are probably growing mutton chops and drinking Crown Royal and Tab. My only piece of advice is to buy more Rolos than you need. You think you are better than Rolos, but you’re not. I’m not. Kate Middleton, Bishop Desmond Tutu, and Salman Rushdie are. The rest of us, I’m afraid, are stuck being plebeians and gobbling up Rolos. It’s not so bad.

Salted Rolo Brownie Cookies

Ingredients:

  • 16 oz semisweet chocolate chips
  • 4 tablespoons butter
  • 4 eggs
  • 1 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1 1/2 cups Rolos, chopped
  • Flaked sea salt

Method:

Step 1: Preheat oven to 350.

Step 2: Line baking sheets with parchment paper.

Step 3: Over a double boiler, melt butter and chocolate.

Step 4: In a large bowl, whisk together eggs, sugars, and vanilla until well combined.

Step 5: In a smaller mixing bowl, combine flour and baking powder.

Step 6: Slowly stir the melted chocolate into the eggs, sugar, vanilla mixture in four batches. Stir vigorously to incorporate.

Step 7: Mix in dry ingredients.

Step 8: Fold in chopped Rolos candies.

Step 9: Drop heaping tablespoons onto prepared cookie sheets.

Step 10: Bake 10-12 minutes, until the centers are just set.

Step 11: Remove from oven and sprinkle with sea salt.

Step 12: Allow the cookies to cool on the baking sheet for five minutes, then transfer to a rack to finish cooling.

Step 13: Pour a tall glass of ice cold milk and enjoy.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.

6 Comments

  1. these seemed like they’d be super awesome but they were a complete cookie fail. The batter is so thin and they stuck to the parchment even after I tried spraying it with cooking spray. They came out looking like I puked Rolos all over the cookie sheet

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  2. Actually I too was about to post these as an epic cookie fail – the initial mixture was so runny I thought there was no way they would do anything other than spead and fill the baking tray. However, the first batch came through fine if a little flat. While we were waiting for them we filled a tray with cake cases as I didn’t want to waste the rest of the mixture. However, in the twelve mins it took for the first batch, the mixture thickened significantly. This resulted in nice thick spoonfuls and the subsequent batches came out a dream. And were delicious. My five year old, who had proompted me to google ‘rolo cookies’ said they were delicious. We only had one rolo bar but I also found a snickers in the fridge so we divided the mix in two and made rolo cookers and snickers cookies.
    A long winded review but wanted to say phew they did work and yes they were delicious and worth the conversion work too(we live in the UK). 🙂

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