Chewy, soft, and delicious chocolate cookies are baked with a tasty caramel chocolate surprise inside! These Rolo Cookies are simple to make, fun to eat, and everyone loves them.
If you really want to make an extra special cookie recipe, stuffed cookies are the way to go!
Rolo stuffed cookies, Oreo stuffed cookies, Nutella stuffed cookies, and strawberry cheesecake stuffed cookies all have one big thing in common, and that is that they are way more than what meets the eye.
Not only are these Rolo cookies soft, rich, and chocolatey, but they have a surprise caramel center that’s made from stuffing a whole Rolo candy inside of each one.
It’s easy to make Rolo Cookies, and really fun too, so let’s get started!
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Why You Will Love This Recipe
- It’s Quick and Easy: There’s no need to chill the dough for this Rolo cookie recipe, so you’ll be baking as soon as it’s all mixed together.
- Made with Simple Ingredients: The ingredients in this cookie recipe are very similar to most other cookie recipes, and you probably already have them all at home! Just pick up a few rolls of Rolos on your next shopping trip and you’ll be ready to bake.
- An Impressive Cookie: Everyone will be so impressed that you managed to get a whole Rolo inside of each soft chocolate cookie! These are great for bake sales, Christmas cookie platters, or anytime you have a need for a rich caramel treat.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Flour – Regular all-purpose flour is exactly what you need for this recipe.
- Cocoa Powder – Be sure to use unsweetened cocoa powder.
- Baking Soda and Salt – Be sure to use fresh baking soda so that the cookies will rise properly in the oven.
- Egg – Let your egg sit out at room temperature before mixing it into the cookie dough.
- Butter – I always use unsalted butter in baking recipes. This way I can control the amount of salt in the dough. Let the butter soften at room temperature as well.
- Sugar – Use both white and brown sugar to make these cookies extra soft and chewy.
- Vanilla Extract – A must for almost all cookie recipes, be sure to use natural vanilla extract rather than imitation.
- Rolo Candies – You’ll need 20 individual Rolos. Unwrap them first to make things easier later.
How To Make Rolo Cookies
- Mix the Dry Ingredients: First, preheat your oven to 350°F (180°C) and line baking sheets with parchment paper. Then, in a large bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
- Cream the Wet Ingredients: In a separate bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Combine Wet and Dry: Add the flour mixture to the butter mixture and stir until just combined.
- Portion the Dough: Use a cookie scoop to divide the dough into 20 equal-sized balls. Each should be about 1.5 tablespoons or 24 grams.
- Add the Rolos: Gently push a Rolo into the center of each dough ball. Pinch the sides of the dough to lift dough around and over the candy, pinching to seal it in the center.
- Bake: Roll each Rolo-stuffed dough ball into a small bowl of granulated sugar, then place on the baking sheets, 2 inches apart. Bake for 9 minutes, or until the cookies have spread and are slightly puffed. Let them cool for 5 minutes on the trays, then cool completely on wire racks.
Top Tips
- Rolling the cookie dough in granulated sugar gives them a sparkly, crispy outer texture that is just delicious. You can also try adding a sprinkle of flaky sea salt to the cookies after they come out of the oven.
- Be sure to seal the dough well around the Rolo candies so that they don’t melt out of the cookies while they’re baking.
- Try this recipe with other candies! Mini Snickers or Milky Way bars can also be stuffed inside this chocolate cookie dough. They also work well with mini Reese’s Peanut Butter Cups.
- Let the cookies cool. Rolo cookies are delicious when they are warm, but be sure to give them some time to cool down after they come out of the oven. Super hot caramel might burn your tongue!
Storing Rolo Stuffed Cookies
Keep these cookies in an airtight container at room temperature for 3-4 days. They’re best if enjoyed while they’re still a bit warm from the oven!
You can also freeze these cookies for up to 3 months. Thaw before enjoying.
Other Caramel Cookies and Bars You’ll Love
- Caramel Cake Mix Brownies
- Caramel Bear Paw Cookies
- Twix Thumbprint Cookies
- Dulce De Leche Cookies
- Homemade Twix Bars
- Chocolate Caramel Cookies
Recipe FAQs
Invest in a cookie scoop! This little tool will ensure that your cookies are always scooped exactly the same size. I have a variety of sizes in my kitchen, but the medium one is perfect for this cookie recipe.
I tested this recipe both ways, with chilled cookie dough and un-chilled. They work perfectly without chilling! If you find that your dough is very sticky, you can pop it in the fridge for 30 minutes so that it’s easier to work with.
Pop them in the microwave for just 10 seconds or so to get the caramel in the center warm again. Be careful, hot caramel is delicious but also very, very hot!
Natural, unsweetened cocoa powder is the best choice for this recipe. Use your favorite brand!
Enjoy making and eating these delicious chocolate cookies, magically filled with all of the sweet caramel goodness of Rolos! Be sure to save this recipe – you’re definitely going to want to make it over and over again.
Rolo Cookies
Ingredients
- 1 ½ cups all purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ⅔ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 20 rolo candies unwrapped
- ¼ cup granulated sugar for rolling
Instructions
- Preheat the oven to 350°F (180°C) or 160°C fan oven, line 3 baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, whisk together the flour, cooca powder, baking soda and salt; set aside
- In a separate bowl, cream together the butter, brown sugar and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Add the flour mixture to the butter mixture and stir until just combined.
- Divide the dough using a medium cookie scoop into 20 equal sized dough balls ( I used the medium OXO cookie scoop, 1.5 tbsp size and each ball was about 24-25 grams). Gently push a rolo into the center of each dough ball. Pinch the sides of the dough ball until you can pinch the dough over the top of the rolo, sealing the rolo inside the cookie dough.
- Roll each dough ball in granulated sugar before placing on the prepared baking sheet 2 inches apart.
- Bake in the preheated oven for 9 minutes, or until the cookies have spread and are slightly puffed. Allow to cool for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Rolling the cookie dough in granulated sugar gives them a sparkly, crispy outer texture that is just delicious. You can also try adding a sprinkle of flaky sea salt to the cookies after they come out of the oven.
- Be sure to seal the dough well around the Rolo candies so that they don’t melt out of the cookies while they’re baking.
- Try this recipe with other candies! Mini Snickers or Milky Way bars can also be stuffed inside this chocolate cookie dough. They also work well with mini Reese’s Peanut Butter Cups.
- Let the cookies cool. Rolo cookies are delicious when they are warm, but be sure to give them some time to cool down after they come out of the oven. Super hot caramel might burn your tongue!
- To Store: Keep these cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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