Chocolate Caramel Sugar Cookies
Prep time
Cook time
Total time
Chocolate Caramel Sugar Cookies is one of my very favorite cookie recipes, EVER. A simple chocolate cookie dough is wrapped around a Rolo chocolate candy then rolled into sugar and baked until puffy. When you bite into the cookie, there's a chewy caramel center. It's wonderful!
Recipe type: Sugar Cookie
Serves: 24
  • ½ cup unsalted butter, room temperature
  • ¾ cup granulated sugar, divided. (1/4 cup will be used to roll the cookies in)
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1¼ cups all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup + 2 tablespoons unsweetened cocoa powder
  • 24 rolos, unwrapped
  1. Cookie dough has to chill prior to baking so when you are ready to bake, preheat oven to 375 degrees and line a baking sheet with parchment paper or a non-stick baking mat.
  2. In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works, too), cream together butter with ½ cup granulated sugar the brown sugar until light and fluffy. Scrape down sides of bowl as necessary.
  3. Add egg and vanilla and mix until combined, scraping down sides of bowl as necessary.
  4. In a separate bowl, mix together flour, baking soda, salt and cocoa powder and add it to the mixer on low-speed until combined. Do not over-mix.
  5. Cover and chill dough in the freezer for 20-30 minutes.
  6. Once dough has chilled, measure 1 tablespoon of dough - make sure it's 1 tablespoon. If you measure more, cookie will flatten too much. Although they still taste great they don't look as puffy and pretty. Roll the dough into ball and gently flatten into a disc. Place a Rolo in the center then wrap the dough around the Rolo and roll into a ball. Lastly, roll the cookie dough balll in a bowl of granulated sugar. Place on cookie sheet and bake just for 8 minutes.
  7. Let cookies cool then enjoy!
Recipe by Stuck On Sweet at