These Chocolate Caramel Toffee Cookies are made up of a rich chocolate cookie filled with a Rolo and coated in chocolate and toffee bits! These cookies are so simple to make but are super rich in taste.
Quick Tips
- Use Heath Milk Chocolate Toffee Bits to roll the cookie dough. You will use an entire 8 ounce bag
- Make sure to completely cover the Rolo in cookie dough when rolling it into a ball. Any uncovered parts may result in leaking when it bakes
- Remove the cookies from the oven immediately when you see any signs of cracking. These cookies bake quickly and can easily be over-baked!
- Use a round cookie cutter or a drinking glass to swirl around the cookies immediately upon removing them from the oven to achieve perfectly round cookies
Equipment
- Hand or stand mixer
- Mixing bowl
- Measuring cups and spoons
- Cookie sheet(s)
- Silicone spatula
- Cookie dough scoop (optional)
- Parchment paper (optional)
Ingredient Notes
- Unsalted butter: if using salted butter, decrease added salt by ½ teaspoon
- Light brown sugar: dark brown sugar is OK too
- Semi-sweet chocolate chips: baking chocolate works too. You can also use dark or milk chocolate
- Egg
- Milk: any type of cow’s milk is OK, should be at room temperature
- Unsweetened cocoa powder
- All-purpose flour
- Baking soda
- Salt: decrease by ½ teaspoon if using salted butter
- Rolos: to add to the center of the cookies. You could use any type of caramel candy
- Heath Chocolate Toffee Bits: I recommend using the Heath bits that contain chocolate pieces as well. Crush your own chocolate and toffee if desired, you will need about 1 cup
Try these other filled cookie recipes!
- Chocolate-Filled Peanut Butter Cookies
- Peeps Filled Cookies
- Triple Chocolate Peppermint-Filled Cookies
- Chocolate Truffle Filled Cookies
How to make Chocolate Caramel Toffee Cookies
These cookies are very easy to make and can be broken down into two simple steps.
- Make the chocolate cookie dough
- Assemble the Chocolate Caramel Toffee Cookies
How to make the chocolate cookie dough
Preheat the oven to 350 degrees. Use the convection bake function if you have it.
Using a stand mixer fitted with the paddle attachment or a hand mixer beat softened butter and brown sugar on high for about a minute. Scrape down the bowl once complete.
Add in the milk, egg, and melted chocolate. Mix until combined. Scrape down the bowl once complete. I recommend using room temperature egg and milk to ensure that the ingredients incorporate correctly.
Next, in a separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
Add the dry ingredients to wet ingredients in 3-4 portions, mixing after each addition. Scrape down the bowl once complete. Next you will assemble your cookies. If the dough seems too wet to work with, place it in the fridge for 10-15 minutes to set.
How to assemble the Chocolate Caramel Toffee Cookies
Unwrap 16-22 Rolos and set them aside.
Grab a portion of dough and flatten it out in your hand. Place one Rolo in the center of the flattened-out dough, then wrap the dough around it. Make sure that the Rolo is completely covered in dough, then roll it into a ball. Repeat until you have used all of the cookie dough. I typically make cookie dough balls that are about 2″ in diameter, which makes about 20 cookies total.
Pour the Heath Chocolate Toffee Bits into a small-medium sized bowl. Roll the balled cookie dough in the toffee bits, completely coating the cookie (press the cookie lightly into the Heath bits to ensure that the cookie is well-coated).
Place the cookies on a well-greased (or lined with parchment paper) cookie sheet, leaving at least one inch in between each cookie.
Bake for 8-12 minutes or until you start to see the cookies crack. Remove them from the oven immediately once you have seen even one cookie crack.
Allow them to cool for at least 5 minutes before moving the cookies to a cooling rack.
Love these Chocolate Caramel Toffee Cookies? Give these other rich desserts a try!
Chocolate Caramel Toffee Cookies
Equipment
- Hand or stand mixer
- Mixing bowl
- silicone spatula
- Cookie sheets
- Measuring cups and spoons
- cookie dough scoop (optional)
- Parchment paper (for lining the cookie sheet, optional)
Ingredients
- ¾ cup unsalted butter softened
- 1¼ cup light brown sugar packed
- 2 tablespoons milk room temperature
- 1 egg room temperature
- ⅓ cup semi-sweet chocolate chips melted, 2 ounces
- 1¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ground sea salt for topping, optional
- 20 Rolos for the cookie filling
- 1 bag Heath Milk Chocolate English Toffee Bits 8 ounces, for covering the balled dough
Instructions
To make the chocolate cookie dough
- Preheat the oven to 350 degrees. Use the convection bake function if you have it.
- Using a stand mixer fitted with the paddle attachment or a hand mixer beat softened butter and brown sugar on high for about a minute. Scrape down the bowl once complete.
- Add in the milk, egg, and melted chocolate. Mix until combined. Scrape down the bowl once complete.
- In a separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
- Add the dry ingredients to wet ingredients in 3-4 portions, mixing after each addition.
To assemble the cookies
- Unwrap 16-22 Rolos and set them aside.
- Grab a portion of dough and flatten it out in your hand. Place one Rolo in the center of the flattened-out dough, then wrap the dough around it. Make sure that the Rolo is completely covered in dough, then roll it into a ball. Repeat until you have used all of the cookie dough. (if the dough seems too messy to roll, place it in the fridge for 10-15 minutes to set)
- Pour the Heath Chocolate Toffee Bits into a small-medium sized bowl. Roll the balled cookie dough in the toffee bits, completely coating the cookie (press the cookie lightly into the Heath bits to ensure that the cookie is well-coated)
- Place the cookies on a well-greased (or lined with parchment paper) cookie sheet, leaving at least one inch in between each cookie.
- Bake for 8-12 minutes or until you start to see the cookies crack. Remove them from the oven immediately once you have seen even one cookie crack.
- Allow them to cool for at least 5 minutes before moving the cookies to a cooling rack.
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