Preheat the oven to 180.
Line two baking sheets with parchment paper and set aside.
Cream together the butter and granulated sugar until light and creamy. You can use an electric mixer or do it by hand. Scrape the bottom and sides of the bowl.
Add the egg, mix for 20 seconds, then add the egg yolk. Scrape down the sides, add vanilla extract.
Mix until combined. Sift in the flour, cocoa powder, 2 sachets of Society Coffee Caramel Toffee Cappuccino, baking soda, and salt. Mix just until the dry mixture disappears. Scrape the bottom and the sides to make sure the butter is evenly combined.
Use an ice cream scoop to scoop out the dough. Flatten it slightly in your palm. Take one or two Rolo's and press it into the center of the flattened dough. Gently wrap the dough around the Rolo, ensuring that it is completely covered. Roll the dough into a smooth ball, making sure there are no cracks where the Rolo might be visible. Place the cookie dough balls onto the prepared baking sheets, leaving some space between each cookie to allow for spreading during baking. Repeat this process with the remaining dough and Rolos until all the cookies are formed and placed on the baking sheets. You can fit 5 on each sheet pan.
Before you bake the cookies, slightly press down the dough to flatten it at the centre (gently!).
Bake the cookies for 11-13 minutes. Let the cookies cool for 5 minutes and they are best served warm.
