Rolo Cookie Cups

Chocolate chip cookie cups, filled with caramel sauce and covered with milk chocolate to look like giant rolos!

Course Dessert

Cuisine British

Keyword Cookies

Prep Time 30

Cook Time 12

Decorating time 30

Total Time 1 12

Servings

Calories 529kcal

Author thebakingexplorer

Ingredients

For the cookies

100 g Butter softened, unsalted
100 g Caster sugar
65 g Light brown soft sugar
1 Egg large
1 tsp Vanilla extract
215 g Plain flour
½ tsp Baking powder
¼ tsp Bicarbonate of soda
¼ tsp Salt
150 g Chocolate chips

For the filling

285 g Caramel sauce homemade or good quality shop bought

For decoration

200 g Milk chocolate for the seal
325 g Milk chocolate to cover the cookie cups
15 g Butter

Metric - US Customary

Instructions

Preheat the oven to 180°C Fan/Gas Mark 6 and grease a 12 hole cupcake tin with butter or baking spread, then line with strips of baking paper
Ideally using a stand mixer with the paddle attachment, mix together the butter, caster sugar and light brown sugar until fluffy and paler in colour. This will take 3–5 minutes in a stand mixer on a medium speed
Add the egg and vanilla extract and mix in
Add the plain flour, baking powder, bicarbonate of soda and salt and mix them in
Add in the milk chocolate chips, and mix briefly until evenly distributed
Divide the dough into 12 equal portions. Roll the dough portions into balls using your hands, then place each ball into the holes of the cupcake tin. Use a small cylinder-shaped object, such as the end of a small rolling pin, the base of a small bottle, or ideally a pastry tamper, to shape the dough into the tin. You’re aiming for it to be pressed up the sides and along the base at a similar thickness, with a dip in the middle
Bake for 12 minutes, or until golden. The cookie cups will rise in the middle, so use the same tool that you used to shape them to push the middles back down as soon as they come out of the oven. Remove them from the tin once they're cool enough to handle, then leave to cool fully on a cooling rack
Fill the cookie cups with the caramel sauce, then melt the 200g of milk chocolate. Spoon it over the tops of the cookie cups, covering the caramel sauce completely. This is to create a seal so the caramel sauce does not leak out. Let the chocolate set completely, you can put them in the fridge to speed this process up
Flip the cookie cups over, place them on a wire rack over a baking tray lined with baking paper. Melt the 325g milk chocolate and the butter together. Pour or spoon it over the cookie cups, making sure it fully covers the top and sides. While the chocolate is still wet, use a small round cookie cutter to create a circular impression on top, then the end of a round piping nozzle to create a smaller circular impression in the centre of the cookie cup. Leave the chocolate to set fully
Store leftovers in an airtight container and eat within 3-4 days

Video

Notes

Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
I covered the cookie cups with milk chocolate and used milk chocolate chips inside the cookie, but you could use dark or white chocolate if you prefer.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition