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If you’re looking for a cookie that combines rich chocolate flavor with a delightful caramel surprise, this Rolo Cookies recipe is exactly what you need! Each cookie is soft, chewy, and filled with a gooey Rolo in the center that melts perfectly during baking.
Table of Contents
Looking for more chocolatey caramel goodness? Check out my Brown Butter Salted Caramel Chocolate Chip Cookies, Turtle Cookie Bars, or Healthy Twix Bars.
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.
- Butter: Use unsalted butter softened to room temperature. Vegan butter works for dairy-free needs, though Rolo candies contain dairy.
- Granulated Sugar and Light Brown Sugar: Granulated sugar adds crisp edges, while brown sugar keeps the cookies chewy.
- Egg: At room temperature for best results, as it blends more smoothly into the dough.
- Salt
- Vanilla Extract
- All-Purpose Flour: We tested with regular and gluten-free 1:1 flour, like Bob’s Red Mill, and they both work great.
- Unsweetened Cocoa Powder: Adds rich chocolate flavor. Does not need to be Dutch-processed.
- Baking Soda: Helps the cookies rise.
- Rolo Candies: The star ingredient! Unwrap them ahead of time to streamline the prep.
Recipe Variations
- Use the cheesecake filling in our New York cheesecake cookies.
- Try another candy like Hershey Kiss, Reese’s (personal fave), or snickers.
- Add some crushed pretzels in with the Rolos for some crunch.
- A mini marshmallow would be so fun, or you can try our double chocolate chunk marshmallow cookies.
- Technically you could omit the Rolo all together for plain (delicious) chewy chocolate cookies.
Step-by-Step Instructions
Step 1: Cream Butter and Sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy. This ensures thick and chewy cookies. You can also use a stand mixer with the paddle attachment.
Step 2: Combine Dry Ingredients. Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 3: Add Wet Ingredients: Add the room temperature egg and vanilla extract, beating until well combined, about 2-3 more minutes. Scrape down the sides of the bowl as needed.
Step 4: Combine. Gradually add the dry ingredients to the large bowl of wet ingredients, mixing on low speed until just combined. The dough will be pretty wet and sticky.
Step 5: Chill the Dough: Cover the dough with plastic wrap and chill for at least 2 hours or up to 3 days. See the storage instructions below for freezing.
Step 6: 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.
Step 7: Form the Dough Balls: Use a tablespoon-sized cookie scoop to form dough balls, then use your thumb to create a small indent in the center of each. Place a Rolo candy in the center of half the dough balls. Cover with another tablespoon of cookie dough, pinching the edges to seal and roll it gently to keep the Rolo inside.
Step 8: Bake and Cool: Place the dough balls 2-3 inches apart in a single layer on the prepared baking sheets and bake cookies for 10-12 minutes. The edges should be set, but the centers will still look soft. Sprinkle with flaky sea salt (if desired). Let them cool on the cookie sheet for 5 minutes then transfer them to a wire rack to completely cool this is the hardest part!).
Expert Tips for Perfect Rolo Cookies
- 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.
How to Store and Freeze
- Make Ahead: You can prepare the dough up to 3 days in advance and store it in the refrigerator until you’re ready to bake.
- Storage: Baked cookies stay fresh at room temperature in an airtight container for up to 4 days or in the fridge for up to 1 week.
- Freeze Cookie Dough: Place unbaked, stuffed cookie dough balls on a baking sheet in the freezer for 30 minutes to flash-freeze, then transfer to a freezer bag. Bake from frozen whenever you’re craving a sweet treat, making sure to add a few extra minutes as needed.
- Freeze Baked Cookies: Baked cookies freeze well. Thaw them in the fridge overnight and enjoy!
Recipe FAQs
Absolutely! You can substitute with Reese’s cups, Snickers, or even Hershey’s Kisses. Each one brings a fun twist to the classic Rolo cookie.
Store cookies in an airtight container at room temperature for up to 4 days. Adding a slice of bread in the container helps keep them soft longer.
Yes, you can make these rolo cookies dairy-free and/or gluten-free with a few simple swaps! For a dairy-free version, use a plant-based butter substitute like vegan butter. Keep in mind that Rolos contain dairy, so you’ll need to replace them with a dairy-free candy (like Cocomels or Enjoy Life Chocolate Minis) or omit the filling altogether for plain chocolate cookies.
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour, such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
If your Rolo candy is leaking out of the cookies while baking, it’s likely due to how the dough is wrapped around the candy. When forming the cookies, pinch the edges of the dough together tightly around the Rolo, then roll the dough into a smooth ball, ensuring no gaps or cracks where the caramel can seep out. Don’t forget to chill the dough! This step makes all the difference!
More Delicious Cookie Recipes
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Brown Butter Salted Caramel Chocolate Chip Cookies
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New York Cheesecake Cookies
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S’mores Cookie Bars
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Easy Rolo Cookies (with Gooey Caramel Center!)
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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
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
