Don't miss a single recipe from Picky Palate: sign up for my weekly newsletter





Cookies
Nov
14
2011

Pumpkin Toffee Chip and Rolo Chunk Cookies

Tags: , , ,

There is nothing quite like the sweet smell of pumpkin and chocolate baking away in the oven!  These soft, one bowl simple cookies will have the family jumping for joy 🙂

Take a look and enjoy!!

MY LATEST VIDEOS

Start with a yellow cake mix into a large mixing bowl.

Add a fabulous can of pumpkin.

Give it a nice mix, like so.

I kinda LOVE these mini chips, however any chocolate chips will do the trick.

Add a good 2 cups to the bowl.

Stop and take a photo of this pile of deliciousness 🙂

I added about 1 cup of toffee chips.

Yum!

Break out the Rolo’s.  Twenty to be exact 🙂

Give em’ a nice chop.

Add them to your bowl.

Fabulous!

One more good mix!

Time for the baking sheet.

Now, these won’t spread too much, so no need to leave too much space in between each cookie.

Soft, cake-like and chocolatey perfect.  Enjoy!

[ziplist]

Pumpkin Toffee Chip and Rolo Chunk Cookies

1 Box Yellow Cake Mix

One 15 ounce can Pumpkin (I used Libby’s)

2 cups mini chocolate chips

1 cup toffee chips

1 1/2 cups chopped Rolo’s

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

2. Place cake mix and pumpkin into a large bowl, mix to combine. Stir in chocolate chips, toffee chips and Rolo’s, mixing until combined. With a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 15-17 minutes until cooked through. Remove from oven and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve room temperature or chilled.

Makes 4-5 dozen cookies

____________________________

Hope you enjoy!  Come back soon 🙂

 


Follow me on instagram

FOLLOW PICKY PALATE ON INSTAGRAM! Show me what recipes you're making from Picky Palate by using #pickypalate.

Comments Leave a Reply
Print Recipe Print Recipe


Powered by MailChimp

Other recipes you may enjoy...

Comments

75 Responses | Comments RSS


  1. 51

    Loved them..so easy and I thought the best part was having the rolos fall around the edges because when I pulled the, from the Silpat it was chocolaty goodness! Yumm
    Mandy

  2. 52
    cassie says:

    Could you also use whit cake mix? Any reason you specified yellow? I have a box of whit on-hand I am looking to find a recipe for.

  3. 53
    Taylor says:

    I made these tonight..delicious! The parchment paper on cookie sheets is definitely recommended, as some of the rolo caramel & toffee will seep out of the cookie when baking and stick to the paper. I also used a mini scoop and they turned out the perfect size. Lastly, my rubber stapula kind of stuck when I tried to get the cookies off the sheet, so I switched to a fork and it worked much better.

  4. 54
    Lorna says:

    OH MY GOODNESS! Made these last night! I could not believe how incredibly yummy these were. Especially with such minimal amount of ingredients. The worst part was unwrapping the rolos! I brought them to a get together and the kids went nuts. I have to admit half the kids were gaga over them and the other half were just so-so. My husband and I couldn’t stop eating them.

    To respond to the person who said the rolos came oozing out after baking, that happened on a couple of the cookies. I just cut off the hard, caramel-y part and it was great.

    My one recommendation is that I would make them on the smaller side next time. They are so gooey and hard to pick up when bigger. Maybe it was my fault and I didn’t cook them long enough, but that would be the only change I would make – making them smaller.

    Incredible recipe and definitely one of your best!

  5. 55

    […] I’m all about saving time during this busy season, so I love any recipe that takes advantage of cake mix and other shortcuts. This one is quick and simple, with yellow cake mix, chocolate chips, toffee chips and pieces of Rollo candy. Mix it all up, bake for about 15 minutes, and you’ve got mounds of chunky, chocolatey goodness that blur the line between cookie and candy. (Did I say I wasn’t hungry? I think I just changed my mind!) (Picky Palate) […]

  6. 56
    Michelle says:

    I have been baking from this website for months now, but this is my first comment. These cookies were soo easy to make an delicious. I made them for work on Thanksgiving and my co-workers LOVED them. They keep asking me to make more! Thanks for the great recipes 🙂

  7. 57

    […] some pumpkin chocolate-chip toffee Rolo cookies wouldn’t go amiss. Share this:Like this:LikeBe the first to like […]

  8. 58

    […] also made those pumpkin cookies I mentioned the other day.  They’re super easy to make and extremely tasty, but they left a […]

  9. 59
    N.G. says:

    Help! I am making these right now and they’re just too soft. I even baked them much longer than the suggested time limit. I want to give out some cookie platters (locally) and mail some (one in state and one out of state), and I don’t know if the pumpkin cookies I made will hold up on the mailing journey.

  10. 60

    […] Pumpkin Toffee Chip and Rolo Chunk Cookies […]

  11. 61

    […] Pumpkin Toffee Chip and Rolo Chunk Cookies ~ Picky Palate […]

  12. 62
    Alex says:

    This may be a silly question, but when you have your recipes where you use a box cake, do you follow the directions on the box prior to mixing with your recipe? Sometimes I do and it turns how perfect. But other times it looks nothing like your ending result when I do! Thanks!

  13. 63
    Lauren says:

    I was pretty disappointed with there. I’m not sure cake mix is really the best medium for these cookies…maybe they would be better suited as mini cupcakes? It was very difficult to tell when they were done, because the appearance looks so raw. As others mentioned, the rolos seep out and burn at the edges. A great concept, but cake mix is definitely not the right vehicle here. For starters, cake mix has far more leavening than cookies need, a VERY different ratio of sugar to flour, and uses all white sugar (where most cookies use a mix of white and brown to achieve optimal texture). Might make good cupcakes, but not cookies.

  14. 64

    […] Recipe and Photo credit to picky-palate.com […]

  15. 65

    […] Pumpkin Toffee Chip and Rolo Chunk Cookies […]

  16. 66
    April says:

    I feel like this is probably a dumb question but do we prepare the cake mix as directed with eggs/oil/etc. or just using the flour-y mix plus pumpkin to get our consistency?

  17. 67

    […] and snowmen were all made using my normal sugar cookie recipe. Underneath (barely pictured) are pumpkin toffee Rolo cookies from Picky Palate (they are AMAZING!) and my snickerdoodle cookies (I’ll post the recipe some day!). The white […]

  18. 68

    […] Pumpkin Toffee Chips and Rolo Chunks Cookies […]

  19. 69

    […] Pumpkin Toffee Chip and Rolo Chunk Cookies from Picky Palate […]

  20. 70
    Nicole S. says:

    Can you make these into bars? If so, what would I need to do differently? Thanks!

  21. 71
    Betty says:

    Just made these cookies this morning…very yummy and they are already mostly gone. Good thing they are easy to make.

  22. 72
  23. 73

    […] the oven is absolutely heaven. These tasty cookies will surely make your family jump for joy! Click here for […]


Leave a Comment



Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!





Categories



Archives



Old El Paso Official Partner

Order My Cookbook!


Subscribe by Email



Powered by MailChimp


1 social-lg

Featured Recipe


Where To Eat at Disneyland