Easy Rolo Cookies recipe made with a simple soft chocolate cookie dough filled with a Rolo caramel candy, MMMMmmmmm. These chewy cookies are something you can really sink your teeth into, and they're ready in just 25 minutes!
The classic combination of chocolate and caramel has been a longtime favorite of mine and it's my picky eater's FAVORITE candy!
Rolo's come in a traditional milk chocolate with caramel but also Rolo Dark Salted Caramels. Either can be used in this recipe.
Purchase Rolo's that are unwrapped. YES! They do come in packages where they are unwrapped which makes it so much easier to use in baking or just snacking in general.
I fell in love with the chocolate Twix candy bars when they first came out (retro, I know). But they are my favorite.
So, of course, I've made my own cookie version with these Twix Cookies which are already a family favorite of ours! Crispy shortbread cookie topped with a soft layer of caramel and wrapped in chocolate. Tasty!
Well, Rolo candies are similar to Twix candy bars but without the cookie base - they are simply mini bites of chocolate caramel divination.
With a rounded chocolate shell filled with a gooey caramel center, they're one of my new favorites. Who am I kidding, I love whatever cookie I have in my hand at that given time.
These chewy chocolate cookies each have one Rolo candy in their center. It's like a simple way to make Rolos in cookie form! But don't forget to sprinkle flaky sea salt on top. It really enhances the taste.
This easy recipe is ready in just 25 minutes, and is perfect for any occasion.
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Powder, Dutch Process Cocoa Powder, Salt
Chocolate. Rolo Candies, Chocolate Chips (Optional), Flaky Sea Salt (Optional)
How to Make Rolo Stuffed Cookies
Preheat oven to 350 Degrees F. Line the Baking Sheets with Parchment Paper or use Silicone Mats. Set aside.
Gather the ingredients and measure them using a kitchen scale for more accurate and consistent measurements. Remember to leave them out at room temperature if needed (see Pro Tips).
In a large bowl, combine softened Butter, Granulated Sugar, and Brown Sugar.
Cream with an electric mixer or use a stand mixer until light and fluffy, about 2-3 minutes. Scrape the sides of the bowl as needed.
Add Egg and Vanilla Extract and continue to cream.
Add the dry ingredients of All-Purpose Flour, Dutch Process Cocoa, and Baking Powder a little at a time until fully combined. You can make the flour mixture in a separate medium bowl before mixing it in if you prefer.
Use a size #24 cookie scoop to scoop the cookie dough into balls. Press 1 Rolo Candy into each of the cookie dough balls like in the picture, making sure to cover the bottom of the candy with cookie dough.
Place them on the prepared baking sheets.
Bake in a preheated oven set to 350 Degrees F for 8-10 minutes.
Remove from oven when edges are set and the center is no longer glossy.
Allow the cookies to cool on the baking sheet before moving them to a wire rack to cool completely.
Sprinkle some sea salt on top of each cookie to enhance the caramel flavor of the Rolo candies, and serve!
Storage & Freezing
Storage: Store these Rolo Cookies in an airtight container or Ziploc bag for up to 7 days. They are best enjoyed within 2-3 days.
Freezing: Rolo Cookies can be stored in a sealed container or freezer bag and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking together.
Substitutions & Variations
- Butter. I use salted butter in my recipes. If you use unsalted butter, add a pinch of salt to the cookie dough.
- Peanut Butter. Add some peanut butter to the mix to make Peanut Butter Rolo cookies. Use my Chewy Peanut Butter Cookies recipe for reference.
- Cookie Base. As well as peanut butter, these chocolate Rolo cookies would taste great with a Chocolate Pudding Cookie base or even these Texas Sheet Cake Cake Mix Cookies as a base.
- Filling. Use a few mini rolo candies instead of one regular one, or add in some milk chocolate chips or peanut butter chips for extra flavor and texture.
- Topping. Cover these cookies with chocolate frosting, a simple drizzle of icing, or a dusting of powdered sugar to make them extra special as Christmas cookies for your holiday cookie tray.
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips:
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference.
Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
Room Temperature Ingredients
Butter should be softened by allowing it to sit on the counter for an hour prior to mixing cookie dough. The Butter will still be chilled but should allow a finger impression when pressed. Butter that is too soft has become mush and won't work in the same way.
Baking with Eggs that are at room temperature also helps when mixing cookie dough. The ingredients will cream together more easily, creating a lighter cookie!
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||4 Ounces||113 Grams|
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Rolo Cookie recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Candy Cookie Recipes
- Red Hots Cookies
- Root Beer Cookies
- Rocky Road Cookies
- Lucky Charms Cookies
- Reeses Pieces Cookies
- Circus Animal Cookies
- Candy Corn Cookies
- Leftover Candy Bar Cookies
- ⅔ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar 106g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour 180g
- ⅓ cup Dutch Process Cocoa 35g
- 1 teaspoon Baking Powder
- 12 Rolo Candies
- Preheat oven to 350 Degrees F. Line the Baking Sheets with Parchment Paper or use Silicone Mats. Set aside.
- Gather the ingredients and measure them using a kitchen scale for more accurate and consistent measurements.
- In a large mixing bowl, combine softened Butter and Granulated Sugar. Cream with an electric mixer or use a stand mixer until light and fluffy. Scrape the sides of the bowl as needed.
- Mix in Brown Sugar to the butter mixture and cream for 2-3 minutes.
- Add Egg and Vanilla Extract and continue to cream.
- Add the dry ingredients of All-Purpose Flour, Dutch Process Cocoa, and Baking Powder a little at a time until fully combined.
- Use a size #24 cookie scoop. Scoop cookie dough into balls and press 1 Rolo Candy into each scoop, making sure to cover the bottom with cookie dough, and place them on the prepared baking sheets.
- Bake in a preheated oven set to 350 Degrees F for 8-10 minutes.
- Remove from oven when edges are set and the center is no longer glossy.
- Allow the cookies to cool on the baking sheet before moving them to a wire rack to cool completely.
- Sprinkle some sea salt on top, and serve!
- Storage: Store these Rolo Cookies in an airtight container or Ziploc bag for up to 7 days. They are best enjoyed within 2-3 days.
- Freezing: Rolo Cookies can be stored in a sealed container or Ziploc bag and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking together.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.