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Salted Rolo Chip Pizookie With Homemade Hot Fudge

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  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Warm skillet Salted Rolo Chip Cookie plus vanilla ice cream and hot fudge equals sweet, gooey, chocolatey perfection!




  • 1/2 cup (1 stick) softened butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup halved miniature Rolo candies
  • Sea salt for sprinkling

Hot Fudge

  • 2/3 cup heavy whipping cream
  • 1/2 cup light corn syrup
  • 1/3 cup packed light brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips, divided
  • 2 tablespoons butter



  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, cream together butter and sugars on medium speed. Add egg and vanilla and continue to mix.
  3. In a separate bowl, mix together flour, salt, and baking soda.
  4. On low speed, gradually add the dry ingredients to the mixing bowl until just incorporated.
  5. Stir in Rolo’s candies.
  6. Press the dough into two 8-inch cast iron skillets.
  7. Bake for 20-23 minutes, or until the edges are beginning to brown but the center is still soft.
  8. You can also use 4 six-inch skillets, but decrease the cooking time to 12-15 minutes.

Hot Fudge

  1. In a medium saucepan combine heavy cream, corn syrup, light brown sugar, cocoa powder, salt, and half of the chocolate chips.
  2. Cook on medium heat, and stir until all the chocolate is melted.
  3. Reduce heat to medium low and gently boil for five minutes stirring frequently.
  4. Remove from heat, and add remaining chocolate chips and butter. Stir until smooth.


Fudge Topping from Center Cut Cook.


  • Serving Size: 1 Serving
  • Calories: 1388
  • Sugar: 150g
  • Sodium: 1104mg
  • Fat: 67g
  • Saturated Fat: 42g
  • Unsaturated Fat: 18.6g
  • Trans Fat: 1.7g
  • Carbohydrates: 194g
  • Fiber: 4.7g
  • Protein: 13g
  • Cholesterol: 174mg