Rolo Cookie Recipe with Peanut Butter Chunks

chocolate rolo cookie recipe

Looks good doesn’t it!  Although this recipe originally called for chocolate chunks (larger than chocolate chips) I didn’t have any in the house but I did have mini Rolos!  They ended up being awesome!

I like my cookies thick and the best way to achieve that is to make sure that your cookie dough is cold or frozen when you put them in the oven (it you bake them right away they will still be delicious, but they will spread more and  be a bit crisper).

A friend on the recipe board I’m a part of posted this recipe from the Picky Palate blog. I’ve adapted it a bit below.

Rolo Cheesecake – So Good, So Easy

caramel cheese cake recipe

I made this this past weekend for out of town guests and it was a BIG hit! *BIG*.  The recipe (and beautiful picture) comes from Hugs & Cookies XOXO.  Danielle is a fabulous baker and has a knack for the ‘right’ combinations.  That being said, you can use her recipe as a base and add the chopped candies of your choice! (Rolos are small so they don’t need to be chopped).

The only departure I make from the recipe below is that I always make a chocolate ganache glaze using heavy cream and chocolate.  I bring one cup of heavy cream to a boil, add 1 (12 oz.) bag of chocolate chips and take off heat.  Let sit 5 minutes then stir to combine until smooth.

BE SURE TO bring the cheesecake to room temperature before serving or else the Rolos are too hard to chew.  You’ll be safe if you take it out of the fridge an hour before you serve.