Quick Summary
Ginger Molasses Rolo Cookies- a soft ginger molasses cookie with a gooey chocolate caramel Rolo candy in the center. A fun and delicious cookie that is perfect for the holidays or anytime!
I love Rolo candies. If you haven’t had Rolos, let me introduce you. They are rich chocolate caramel candies wrapped in a shiny foil wrapper. I love using them to make my chocolate Rolo cookies, they are a classic. I also use them to make Rolo pretzels.
During the holiday months, I love making my soft ginger cookies and chewy molasses cookies. Well, I decided to use the Rolo candies to elevate a ginger molasses cookie. I hid a chocolate caramel candy inside of the dough, creating a sweet surprise.
The cookies are soft, chewy, perfectly spiced, and when you bite into the center you get a gooey chocolate caramel surprise! They are SO fun and SO delicious.
If you like ginger molasses cookies and chocolate and caramel…these are the cookies for you. The combo might sound a little odd, but I promise you all of the flavors work well today. These cookies are such a treat and perfect for the holiday season!
Table of Contents
Cookie Ingredients
- All-purpose flour– don’t pack flour when measuring. Fluff, spoon, and level!
- Baking powder
- Spices– ginger, cinnamon, cloves, and nutmeg.
- Salt– use kosher salt.
- Unsalted butter– at room temperature.
- Brown sugar– always pack brown sugar when measuring.
- Egg– use a large egg.
- Pure vanilla extract
- Molasses– Grandma’s is my favorite brand.
- Rolos– chocolate caramel candies! You can find them at most grocery stores in the candy aisle.
- Granulated sugar– for rolling cookies.
How to Make Ginger Molasses Rolo Cookies
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, salt, and nutmeg. Set aside.
- In the bowl of a stand mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes.
- Add the egg and vanilla and mix until combined. Pour in the molasses and beat until well combined.
- Add the dry ingredients and mix until just combined. Don’t over mix.
- Take about 1 tablespoon of cookie dough and wrap around one Rolo candy. Make sure the Rolo is completely covered with cookie dough.
- Place the sugar in a small bowl. Roll the dough ball in the sugar until completely coated. Place the cookie dough balls on the prepared baking sheet, about 2-inches apart.
- Bake for 8 to 10 minutes or just until the cookies are barely set around the edges and soft in the centers. Don’t over bake.
- Remove from the oven and let the cookies sit on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
How to Store & Freeze
- Store the cookies in an airtight container on the counter for up to 3 days.
- Freeze cookies for up to 3 months in a freezer bag or freezer container. Always label and date!
- You can also freeze the cookie dough balls for up to 3 months. No need to thaw before baking, just add a few minutes to the baking time.
More Christmas Cookie Recipes
- Chewy Molasses Cookies
- Rolo Cookies
- Soft Gingersnap Cookies
- Easy Sugar Cookies
- Andes Mint Cookies
- Thumbprint Cookies
Find MORE cookie recipes HERE and in my cookie cookbook, Let’s Eat Cookies!
Ginger Molasses Rolo Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3/4 cup unsalted butter at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup molasses, I like Grandma’s
- 30 Rolo candies, unwrapped
- 1/2 cup white sanding sugar, for rolling cookies (can use granulated sugar)
Instructions
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, salt, and nutmeg. Set aside.
- In the bowl of a stand mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes.
- Add the egg and vanilla and mix until combined. Pour in the molasses and beat until well combined.
- Add the dry ingredients and mix until just combined. Don’t over mix.
- Take about 1 tablespoon of cookie dough and wrap around one Rolo candy. Make sure the Rolo is completely covered with cookie dough. Place the sugar in a small bowl. Roll the dough ball in the sugar until completely coated. Place the cookie dough balls on the prepared baking sheet, about 2-inches apart.
- Bake for 8 to 10 minutes or just until the cookies are barely set around the edges and soft in the centers. Don’t over bake. Remove from the oven and let the cookies sit on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
Nutrition
Have you tried this recipe?
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