Name: Recipe "Rolo Cookies"
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 2.25 cup all-purpose flour; 0.75 cup unsweetened cocoa powder; 1 tsp baking soda; 0.5 tsp salt; 1 cup unsalted butter (at room temperature); 1 cup granulated sugar; 1 cup light brown sugar; 2 large eggs; 2 tsp vanilla extract; rolo candies (unwrapped); granulated sugar (for rolling the cookie dough balls in); flaky sea salt (for sprinkling on cookies)

How I Discovered These Rolo Cookies

I bought a bag of Rolo candies to make Rolo Pretzels and had a handful left over. So I wrapped each candy in a scoop of chocolate cookie dough and baked them. The Rolo melts into a gooey pocket of chocolate caramel that’s even better when the cookie is still warm. These soft chocolate cookies with a caramel surprise have become a favorite in my house.

Why These Homemade Rolo Cookies Are a Must-Try

A hidden caramel center that stays soft and gooey
Made with basic pantry ingredients you probably have on hand
The contrast between rich chocolate cookie and sweet caramel is irresistible

Key Ingredients for Rolo Cookies

Unsweetened cocoa powder, Use natural cocoa, not Dutch-process. It gives the cookies a deep chocolate flavor and reacts with the baking soda to help them rise.
Unsalted butter, At cool room temperature, it creams properly with the sugars. Salted butter can be used if you reduce the added salt.
Rolo candies, Original Rolos work best because they have a thick chocolate shell that holds up during baking. Unwrapping them is the most time-consuming part.

Kitchen Tools for These Chocolate Caramel Cookies

Electric mixer (hand or stand) for creaming butter and sugar
Baking sheets lined with parchment paper or silicone mats
Wire cooling rack for cooling cookies without soggy bottoms
Small bowl of granulated sugar for rolling dough balls

Tips for the Best Rolo Cookies

Make sure your butter is at cool room temperature, if it’s too warm, the cookies will spread flat. Cream the butter and sugars until smooth but not fluffy. When you wrap the dough around each Rolo, pinch the seams well so no caramel leaks out during baking. Bake just until the tops start to crack, about 8 to 10 minutes, and don’t overbake if you want that soft, chewy texture. Rolling the dough balls in granulated sugar gives them a sparkly finish.

Expert Tips for Perfect Caramel Surprise Cookies

If your kitchen is warm, pop the dough balls in the fridge for 15 minutes before baking. This firms up the butter and helps the cookies hold their shape, so the caramel stays contained. To get an even bake, use a cookie scoop so every ball is the same size. If a crack appears in the dough before baking, patch it with a bit more dough, otherwise the caramel may burst out.

You can use dark chocolate Rolos for a less sweet version, or swap in caramel-filled chocolate candies like Caramello if you can’t find Rolos. For a nutty crunch, press a pecan half into the top of each cookie right after baking. To make a gluten-free batch, substitute a 1-to-1 gluten-free flour blend, the cookies may spread a little more, so chill the dough first.

What to Serve with Rolo Cookies

Serve these cookies with a tall glass of cold milk to balance the sweetness. They’re also great on a dessert platter alongside brownies and chocolate chip cookies. For an over-the-top treat, sandwich a scoop of vanilla ice cream between two warm cookies for a Rolo ice cream sandwich.

How to Store Leftover Rolo Cookies

Store the cookies in an airtight container at room temperature for up to 3 days. If you stack them, place a sheet of wax paper between layers to keep the caramel from sticking. The cookies stay soft and chewy, but the caramel will firm up a bit after a day.

How to Freeze Rolo Cookies

Freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag or container. They keep for up to 3 months. Thaw at room temperature for about 30 minutes, or warm them in the microwave for a few seconds to bring back the gooey center.

Best Ways to Reheat Rolo Cookies

To restore that soft, melty caramel, heat a cookie in the microwave for 10 to 15 seconds. For a larger batch, warm them in a 300°F oven for 5 minutes. Let them rest a minute before eating, the caramel gets extremely hot.

Rolo Cookies FAQs

Can I use milk chocolate Rolos instead of original?

Yes, milk chocolate Rolos work the same way. They are sweeter, so you might want to reduce the sugar in the dough slightly, but the recipe works as written.

Why did my caramel leak out during baking?

Caramel leaks if the dough isn’t fully sealed around the candy. Make sure to pinch the dough together firmly, covering the Rolo completely. Chilling the dough balls for 15 minutes before baking also helps.

Can I freeze the unbaked dough?

Yes, arrange the wrapped dough balls on a baking sheet and freeze until solid, then transfer to a bag. Bake from frozen, adding 1 to 2 minutes to the baking time.

How do I prevent the cookies from spreading too much?

Use butter at cool room temperature (not melted or too soft), and avoid overmixing the dough. Chilling the shaped dough balls for 15 minutes before baking also controls spread.

Recipe

Rolo Cookies

Soft chocolate cookies with a chocolate caramel surprise inside!

easyVegetarian

10 min

Prep Time

8 min

Cook Time

18 min

Total Time

Servings

Dessert

Course

American

Cuisine

187 kcal

Calories

Ingredients

Servings

2.25 cup all-purpose flour
0.75 cup unsweetened cocoa powder
1 tsp baking soda
0.5 tsp salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar

1 cup light brown sugar
2 large eggs
2 tsp vanilla extract
rolo candies, unwrapped
granulated sugar, for rolling the cookie dough balls in
flaky sea salt, for sprinkling on cookies

Instructions

1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
2
In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
3
With a mixer, cream butter and sugars together until smooth. Add in eggs and vanilla extract. Mix until blended.

4
Add the dry ingredients and mix on low until just combined.
5
Take a spoonful of chocolate cookie dough and wrap around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you runout of cookie dough.
6
Bake cookies for 8 to 10 minutes or until the cookies are starting to crack. Don’t over bake. Remove from the oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack.

Nutrition (per serving)

187kcal

Calorie breakdown

Protein6%12 kcal

Fat32%64 kcal

Carbohydrates62%125 kcal

How this was calculated — 12 of 12 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1976 kcal

unsweetened cocoa powderCocoa, dry powder, unsweetened410 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

unsalted butterButter, salted1721 kcal

granulated sugarSugars, granulated924 kcal

light brown sugarSugars, brown912 kcal

large eggsEgg, whole, raw, fresh3 kcal

vanilla extractVanilla extract29 kcal

rolo candiesCandies, TWIZZLERS Strawberry Twists Candy3 kcal

granulated sugarSugars, granulated4 kcal

flaky sea saltSalt, table0 kcal

Serving size ≈ 46 g · 32 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Chocolate, dessert, Oven Baked, vegetarian

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