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Rolo Stuffed Chocolate Snowballs combine my favorite snowball recipe (CHOCOLATE!) with chopped pecans and Rolo candy. These are like turtle snowballs and they’re perfect for anyone who loves caramel and chocolate!

Rolo Stuffed Chocolate Snowballs sliced in half on holiday paper with title

It was only a matter of time before I stuffed more candy into Snowballs. The Reese’s ones were such a huge hit, that I knew I had to do it again. (Update: now I have a ton of snowball recipes on this blog!) And this time? I used Rolos.

You all love your Rolo stuffed cookies, am I right? Well, I hope you love these too!

But, instead of just stuffing a Rolo into my Mom’s Russian Teacakes, I wanted to change them up a bit.

So I made them chocolate.

You’re welcome.

Rolo Stuffed Chocolate Snowballs on holiday paper

Now, I tried making them chocolate last year. That’s actually the first time I tried making these cookies. And, it turns out, when you add cocoa powder to cookies, it does not replace the flour. They spread way too much, and looked like a flat cookie with a bump in the middle.

This year, I decided to try again. It’s a hard job, but someone has to do it.

When I added the cocoa, I just added the normal amount of flour. And they worked! They stayed balls, like they’re supposed too.

Stuffing the Rolo inside is just the icing on the cake. Or the caramel on the turtle, as it were. These are like Turtle Snowballs: chocolate pecan cookies stuffed with caramel.

A few notes about the cookies:

  • They’re big. I mean, they’re a cookie stuffed with a Rolo, so they have to be big.
  • If you want a visual on how to do the stuffing, check out my Reese’s Stuffed Snowballs post. Basically, you make 1 tablespoon balls of dough and wrap two of them around a Rolo.
  • Careful baking them – it’s hard to tell when chocolate cookies are done. Be sure to rotate the pans halfway through baking and take them out once they lose their sheen. Otherwise the bottoms will cook too much.
  • The Double Roll in powdered sugar is why they are so white. I always double roll them!
  • You can freeze these. Place them in a ziploc bag (or a Tupperware). Place paper towels between the layers. When you take them out to defrost, leave the paper towels between to absorb moisture.
  • Serve these room temperature. The Rolo isn’t gooey, so you for sure don’t want them cold or the caramel will be too tough. Another option: make them with Caramel Hershey’s Kisses for a softer caramel!

Rolo Stuffed Chocolate Snowballs sliced in half on holiday paper with title

 And yes, Mom. These are in the freezer – for YOU! 🙂

Rolo Stuffed Chocolate Snowballs sliced in half on holiday paper with title

Rolo Stuffed Chocolate Snowballs

5 from 1 vote
Chocolate snowballs with pecans stuffed with Rolo candies for a gooey caramel cookie center.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 24 cookies
Serving Size 1 cookie


  • 1 cup (226g) unsalted butter (room temperature and soft)
  • ½ cup (57g) powdered sugar
  • ¼ cup (20g) unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 2 cups (248g) all-purpose flour
  • ¼ teaspoon salt
  • ¾ cups (83g) finely chopped pecans
  • 24 Rolos (unwrapped)
  • Powdered sugar for rolling (about 1 ½ cups or 170g)


  • Preaheat oven to 350°. Line two cookie sheets with parchment paper or silicone baking mats.
  • Mix butter, ½ cup powdered sugar, cocoa powder and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
  • Scoop 1 tablespoon of dough and flatten with your hands. Place 1 Rolo on top. Take another tablespoon of dough, flatten it, and lay it on top the Rolo. Press the sides together and roll to form a sealed ball of dough. Place on prepared cookie sheet.
  • Bake cookies for 15-20 minutes or until bottoms are just slightly brown and the tops lose their glossy sheen.
  • Fill a small bowl with additional powdered sugar. Once cookies have cooled, roll each cookie in the sugar until coated.
  • Store in an airtight container for up to 4 days or freeze for up to 2 months. After thawing you may want to re-roll them in powdered sugar.

Recipe Notes

  • It takes a long time for this dough to become cohesive. A stand mixer is best and will take the least amount of time. A hand mixer will take longer - be sure to use a large bowl so you can up the speed on the hand mixer without making a mess.

Recipe Nutrition

Serving: 1cookie | Calories: 168kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 37mg | Potassium: 51mg | Fiber: 1g | Sugar: 6g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword chocolate cookies

See more of my snowball recipes here!

Collage of Rolo Stuffed Chocolate Snowballs sliced in half on holiday paper with title

Mom’s Russian Teacakes

Russian Tea cakes in red bowl with title

Reese’s Stuffed Snowballs

Reese's Stuffed Snowballs sliced in half with title

 Easy Dark Chocolate PB Cookies

Dark Chocolate Peanut Butter Cookies stacked on a white plate with title

Sweets from friends:
Brownie Bites stuffed with Rolos by Cooking on the Front Burner
Rolo Stuffed Monkey Bread by Something Swanky
Rolo Martini by Wine and Glue

Last Updated on May 20, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. This is my favorite recipe at Christmas time. I make it every year!!! Moist and the caramel stays perfect in the center

  2. Do you think it would matter if the nuts are left out? I want to make them for school do they have to be “nut free”. Would I need to make any other adjustments?

  3. Hi I just want to try this recipe. It took me ages to find rolls here in Switzerland but I finally did ;-P
    Anyway my question is what vanilla do I use, is it Vanilla sugar, Bourbon Vanilla, Vanilla extract or Vanilla bean?
    Thanks for the wonderful recipe can’t wait to try it out.