ROLO Turtle Cookies
Author: Nikki
These are super simple cookies filled with a gooey caramel-chocolate ROLO center, coated in crushed pecans and drizzled with additional chocolate and caramel. These are truly AMAZING!
  • 1 box devil's food cake mix, dry, not prepared
  • 2 large eggs
  • ⅓ cup vegetable oil
  • 30-36 ROLO candies, unwrapped
  • 1 cup finely chopped pecans
Chocolate Drizzle
  • ¾ cup HERSHEY’S Semi-Sweet Baking Pieces
  • ½ teaspoon shortening
Caramel Drizzle
  • 15 caramels, unwrapped
  • 1 Tablespoon heavy cream
  1. Preheat oven to 350 degrees F.
  2. Grease cookie sheet and set aside.
  3. In a large mixing bowl, combine cake mix, eggs and oil together and mix until well blended. Dough maybe slightly on the stickier side.
  4. One cookie at a time, roll dough into a small 1-inch ball. Flatten with palms of hands and place one unwrapped ROLO chocolate in the center. Wrap dough around ROLO, sealing it in.
  5. Roll cookie dough ball in finely chopped pecans to completely coat. Place on greased cookie sheet.
  6. Repeat for a dozen cookies per baking sheet. You should get between 2.5 to 3 dozen cookies depending on how big you roll your balls.
  7. Bake at 350 degrees F for 8-10 minutes. DO NOT OVER BAKE.
  8. Let cook on cooling rack for a minute then transfer to cooling rack to cool completely.
  9. While cookies are cooling, make drizzles.
To make chocolate drizzle
  1. Melt chocolate chips and shortening together in a microwave safe bowl in 30-second increments, stirring between each increment until chocolate is smooth and melted. Be careful to stir and watch so as not to over cook chocolate. Drizzle over the tops of cooled cookies.
To make caramel drizzle
  1. Melt unwrapped caramels and heavy cream together in a microwave safe bowl in 30-second increments, stirring in between each increment until caramel is smooth and melted. Drizzle over the tops of cookies.
  2. Let cookies stand to let chocolate and caramel drizzles firm up.
Recipe by Chef in Training at