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Chocolate Caramel Toffee Cookies

These Chocolate Caramel Toffee Cookies are made up of a rich chocolate cookie filled with a Rolo and coated in chocolate and toffee bits.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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

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)

Method
 

To make the chocolate cookie dough
  1. Preheat the oven to 350 degrees. Use the convection bake function if you have it.
  2. 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.
  3. Add in the milk, egg, and melted chocolate. Mix until combined. Scrape down the bowl once complete.
  4. In a separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
  5. Add the dry ingredients to wet ingredients in 3-4 portions, mixing after each addition.
To assemble the cookies
  1. Unwrap 16-22 Rolos and set them aside.
  2. 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)
  3. 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)
  4. Place the cookies on a well-greased (or lined with parchment paper) cookie sheet, leaving at least one inch in between each cookie.
  5. 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.
  6. Allow them to cool for at least 5 minutes before moving the cookies to a cooling rack.