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These Rolo cookies are soft and chewy chocolate cookies with Rolo candies inside! The cookie dough is rich and chewy and the melted chocolate and caramel are a fun surprise inside. Top with sea salt and enjoy!
Want more cookie recipes? Try triple chocolate cookies, chocolate pudding cookies, or brown butter salted caramel chocolate chip cookies.
Table of Contents
If you couldn’t tell by our brown butter salted caramel cookies, we love a good caramel surprise inside cookies. Everyone goes crazy over the Rolo pretzels at Christmas time, so we thought it was tim/e to use this favorite candy in cookies, and thus, chocolate Rolo cookies were born.
Love caramel and chocolate? Try these Samoa truffles next.
You don’t need any special ingredients or fancy ingredients, just the typical chocolate cookie ingredients and a package of Rolos to achieve the ultimate chewy cookies.
Why You’ll Love These Rolo Cookies
- Easy recipe with simple ingredients.
- Super soft and chewy.
- Loaded with chocolate flavor—like hot cocoa cookies and Mexican marshmallow cookies, except ROLOS.
- Gooey caramel center, need I say more?
Grab These Simple Ingredients
Here are the ingredients to add to your list the next time you head to the grocery store. Although they are so simple you likely have most of them in your pantry right now. Skip down to the recipe card below for exact measurements.
- Flour: we tested this recipe with all-purpose flour and 1:1 gluten-free baking flour (Bob’s Red Mill) and they both worked really well.
- Unsweetened cocoa powder: our favorite natural cocoa powder brand is Hershey’s.
- Baking soda: this reacts with the acid in the cocoa powder to help the cookies rise.
- Salt and vanilla: for flavor.
- Butter: unsalted butter softened to room temperature for 1-2 hours. You can sub vegan butter for dairy-free, but the Rolos will still have some dairy in them.
- Granulated sugar: just a bit to give them crispy edges.
- Brown sugar: the majority of the sugar in this recipe is light brown sugar. It gives these chocolate cookies extra an extra chewy texture.
- Eggs: for best results, use large eggs at room temperature. This helps them mix into the dough better, and it also ensures the cold eggs don’t cool the butter down too much.
- Rolos: the main ingredient and star of the show!
How to Make Rolo Cookies
Let’s tackle these simple, straightforward Rolo stuffed cookies. This dough needs to chill for at least 2 hours, so plan accordingly! Jump down to the recipe post below for the full recipe and video tutorial.
Dry ingredients: Whisk the dry ingredients together in a medium bowl and set it aside. Cream the butter and sugars together in a large mixing bowl using a stand mixer or electric hand mixer until smooth and creamy. This step will take 2-3 minutes. Do not skip this step for thick and chewy cookies.
Wet ingredients: Add the eggs and vanilla to the butter and sugar mixture and beat again for 2-3 more minutes, until the yellow streaks are gone and the dough is light and fluffy. Scrape down the sides and bottom of the bowl as needed.
Finish the dough: Slowly add the flour mixture on low speed then turn the mixer up to medium-high and mix until combined. The dough will be pretty wet and sticky.
Chill the Dough
Cover and chill: Cover the dough with plastic wrap and chill it in the fridge for at least 2 hours, or up to 3 days. See the storage instructions below for freezing the dough.
Stuff with Rolos: After it’s chilled, use 1 Tablespoon cookie scoop to roll cookie dough balls then place them on parchment-lined baking sheets. Use your thumb to make an indent into the center of each cookie dough ball.
Now for the best part! Place an unwrapped Rolo candy in the center of half of the cookie dough. Place another cookie dough ball on top, then pinch the seams and roll them into balls, or a taller cone shape (our preference for thick cookies).
Bake: Place the cookie dough 3 inches apart on the cookie sheet and bake for 10-12 minutes, until the top is just set. Don’t overbake! Allow the cookies to cool for a few minutes then transfer them to a wire cooling rack to cool completely. Add a pinch of flaky sea salt (highly recommended).
What Can I Use Instead of Rolos?
I know, I know, I’m guessing you landed here because you’re looking for a Rolo cookie recipe. But, if you’re feeling creative, or want to make a double batch and try something new, here are a few ideas.
- 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 chocolate cookies.
3 Rolo Cookies Success Tips
- I’m a broken record, I know, but CHILL THE DOUGH. Or you’ll end up with a puddle of chocolate cookie dough (trust me, been there).
- Use room-temperature butter and eggs. This is critical for the success of the cookie texture.
- Make a double batch. You’ll understand when you take a bite.
How to Store and Freeze
- 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.
- To freeze (before and after baking): baked cookies with the Rolos freeze 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 a room temperature while the oven preheats then bake from frozen. Add 1-2 minutes to the bake them, if needed.
Christmas Cookie Week
This recipe is part of my annual Christmas Cookie Week, where we publish new cookie recipes every day. It’s the most delicious cookie event of the year! Browse your favorite Christmas cookies, or try one of our favorites so far:
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Rolo Cookies
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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.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
- 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.
- 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 the Rolos freeze 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 a room temperature while the oven preheats then bake from frozen. Add 1-2 minutes to the bake them, if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
