Gooey Chocolate Rolo Cookies Everyone Comes Back For

These cookies deliver everything you want in a sweet treat: a fudgy chocolate cookie with crisp edges and a surprise caramel center that oozes just the right amount. As the Rolos melt during baking, they create a gooey, chocolate-covered caramel core that stays soft long after the cookies cool. A pinch of flaky sea salt on top takes the flavor over the top.

They’re easy to prep with pantry ingredients and just one special add-in—Rolos. If you’ve ever had trouble with stuffed cookies leaking or losing their shape, don’t worry—this dough is chill-friendly and tested for both regular and gluten-free flours. These bake up reliably every time.

These are the cookies I look forward to baking all year. There’s something magical about that first warm bite—gooey caramel surrounded by soft chocolate. I always sneak one straight from the tray while the Rolos are still melted (no regrets!).

Looking for more chocolatey caramel goodness? Check out my Brown Butter Salted Caramel Chocolate Chip Cookies, Turtle Cookie Bars, or Healthy Twix Bars.

Table of Contents

Ingredients You’ll Need

Here are the simple ingredients for this Rolo cookie recipe. Skip to the full recipe card below for exact ingredient amounts.

Rolo cookie ingredients measured out on a countertop
  • Unsalted Butter: Use softened butter for the best creaming texture. Vegan butter works well if you need a dairy-free alternative.
  • Granulated Sugar + Brown Sugar: This combination ensures crisp edges and a chewy middle. Brown sugar adds moisture and depth.
  • Egg: Room temperature helps the dough come together smoothly.
  • Vanilla Extract: For warm flavor that complements chocolate.
  • All-Purpose Flour: Works with both regular and 1:1 gluten-free flour blends like Bob’s Red Mill.
  • Unsweetened Cocoa Powder: Use natural cocoa (not Dutch-processed) for a classic chocolate base.
  • Baking Soda + Salt: Helps the cookies rise and balances flavor.
  • Rolo Candies: The star! Unwrap in advance for easy stuffing. Want a dairy-free option? Try Enjoy Life Chocolate Minis or Cocomels.
  • Flaky Sea Salt (optional): Sprinkled on top before baking for a sweet-salty finish.

Step-by-Step Instructions

creaming butter and sugar in a mixing bowl with a hand mixer.

Step 1: In a large bowl, beat the butter, granulated sugar, and brown sugar for 2–3 minutes, until light and fluffy.

whisking cocoa powder, flour, salt, and baking soda in a bowl.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

wet ingredients for cookie dough in a bowl with an electric mixer.

Step 3: Add the egg and vanilla extract. Beat again until smooth and well combined, scraping down the bowl as needed.

chocolate cookie dough in a bowl with an electric mixer.

Step 4: Add the dry ingredients to the wet mixture in batches, mixing on low speed until just combined. The dough will be sticky.

Step 5: Cover and chill the dough for at least 2 hours (or up to 3 days). Let soften at room temperature for 30 minutes if chilled longer than 24 hours.

Step 6: Preheat the oven to 350°F and line two baking sheets with parchment paper.

Stuffing Rolo candy into chocolate cookie dough ball

Step 7: Use a tablespoon-sized scoop to form dough balls. Press a Rolo into the center of half the balls, then top with another scoop of dough. Seal the edges and roll gently to fully enclose the candy.

baked rolor cookies cooling on a baking sheet.

Step 8: Place on the baking sheet 2–3 inches apart. Sprinkle with flaky sea salt, if using. Bake for 10–12 minutes, until edges are set but centers are soft.

Step 9: Let cool on the pan for 5 minutes, then transfer to a wire rack. The caramel will stay gooey as the cookies cool.

Expert Tips for Perfect Stuffed Cookies

  • Want extra gooey centers? Use frozen Rolos and slightly underbake the cookies.
  • Seal dough tightly around the Rolo to prevent leaking. Pinch edges before rolling into a smooth ball.
  • Chill the dough to avoid spreading and help keep the caramel centered.
  • Let dough rest at room temp for 15–30 minutes after chilling to make scooping easier.
Stack of Rolo cookies with top one broken to show caramel center

Storage & Make-Ahead Tips

  • Store baked cookies in an airtight container at room temperature for up to 4 days.
  • To keep them soft, place a slice of bread in the container.
  • The dough can be made 2–3 days in advance and refrigerated.
  • Freeze unbaked dough balls for easy holiday prep.
Freshly baked Rolo cookies cooling on parchment paper

Recipe FAQs

How do I stop the caramel from leaking out?

Make sure the Rolo is completely sealed inside the dough, and chill the shaped cookies for 15 minutes before baking.

Can I use other candies?

Yes! Try Hershey’s Kisses, mini Reese’s, or Snickers bites. Each one adds a fun twist.

Are these good for gifting or cookie swaps?

Absolutely! The gooey center adds a wow-factor, and they hold up well when stored in containers.

Can I freeze the dough or baked cookies?

Yes. Flash freeze stuffed dough balls and bake from frozen (add 1–2 minutes to bake time). Baked cookies can also be frozen for up to 3 months.

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4.75 from 4 votes

Rolo Cookies with Gooey Caramel Centers

Prep: 20 minutes
Cook: 10 minutes
Chill Time: 2 hours
Total: 2 hours 30 minutes
These soft and chewy Rolo cookies are the ultimate chocolate-caramel treat. Each one hides a melty caramel center thanks to a Rolo candy tucked inside rich chocolate dough. They’re simple to make, totally irresistible, and perfect for holiday cookie trays, Valentine’s Day treats, or a cozy baking night at home.
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Servings: 18 cookies

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour gluten-free if needed
  • 2/3 cup natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 18-20 Rolos unwrapped
Standard – Metric

Instructions 

  • Note: This cookie dough requires at least 2 hours of chilling. The cookies will be thicker the longer they chill (up to 3 days).
  • Add the butter, granulated sugar and brown sugar to a large bowl using a hand-held or stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3 minutes, until it's light and fluffy in color. With the mixer still on, beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
    1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 large egg, 1 teaspoon vanilla extract
  • In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
    1 cup all-purpose flour, 2/3 cup natural cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
  • Turn the mixer down to low and slowly add the dry ingredients to the wet ingredients and beat until combined.
  • Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours or up to 3 days.
  • Preheat the oven to 350°F and line two large baking sheets with parchment paper. If the dough was chilling for longer than 24 hours, allow it to soften at room temperature for 30 minutes.
  • Use a large cookie scoop, or 1/4 cup measuring cup, to scoop out the dough. Break each cookie dough ball in half and press a Rolo in the center. Place the other half on top then pinch and roll the seems so the Rolo is in the center.
    18-20 Rolos
  • Place the cookies 2-3 inches apart on the cookie sheet. Bake them in the preheated oven for 10-12 minutes, until the edges and tops are just set. Cool on the cookie sheet for 5 minutes then transfer them to a cooling rack to cool completely.
Last step! If you make this, please leave a review letting us know how it was!

Notes

  • Make-ahead: make the dough up to 3 days in advance, cover and chill in the fridge until you’re ready to bake. The longer you chill the dough, the better so this is a perfect make-ahead cookie.
  • To store: baked cookies with the Rolos will stay fresh at room temperature in an airtight container for up to 4 days or in the fridge for up to 1 week.
  • Freezer: Baked cookies with Rolos and frozen well for up to 3 months. Thaw overnight in the fridge and enjoy. You can also freeze the cookie dough for up to 3 months. Stuff the cookie dough with the Rolos then place them on a baking sheet in the freezer for 30 minutes to flash freeze. Transfer them to a freezer bag and remove as much air as possible. Allow to sit at room temperature while the oven preheats then bake from frozen. Add 1-2 minutes to the bake them, if needed.
  • Chill the Dough: Chilling is essential for thick, chewy cookies and prevents spreading. If the dough chills longer than 24 hours, let it rest at room temperature for about 30 minutes before baking.
  • Use Room-Temperature Ingredients: This helps everything blend smoothly for a uniform dough and consistent baking.
  • Try Different Shapes: For extra-thick cookies, shape the dough into taller mounds (like a cone) before baking.
  • Make a Double Batch. You’ll understand when you take a bite.

Nutrition

Serving: 1cookie | Calories: 224kcal | Carbohydrates: 33.1g | Protein: 3.1g | Fat: 10.2g | Cholesterol: 41.7mg | Sodium: 182.2mg | Fiber: 2.1g | Sugar: 22.1g | Vitamin A: 75.6IU | Vitamin C: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

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4.75 from 4 votes (3 ratings without comment)

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1 Comment

  1. Nichole says:

    4 stars
    I haven’t tried these yet but plan to. Could dutch cocoa powder be used in place of natural cocoa? And then baking powder for soda for the difference in cocoa? Thanks so much!

    Reply