This rolo cookie recipe combines the best of both worlds – a chewy chocolate cookie wrapped around a gooey caramel center. It’s impossible to eat just one of these warm, melty treats!
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My family is crazy about these cookies and we’ve been making them for years. The cookie recipe was a $2,000 winner in the 1990 Pillsbury Bake-off. Stuffing a Rolo candy inside a chocolate cookie was a brilliant idea. How can you go wrong with the combination of chocolate and caramel?
When making these cookies, it’s important to place the Rolo near the top of the cookie dough. I like to use a #40 scoop and make a round ball. (This scoop is 2 tablespoons.) Then set the Rolo on top of the dough and push the dough up around the Rolo to cover it.
You want a nice thick base of cookie dough underneath the Rolo. The Rolo will melt while baking, and the more dough underneath the Rolo, the less likely it will be to leak out of the bottom.
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Why You’ll Love This Rolo Cookie Recipe
- Gooey Caramel Center: Each cookie hides a delicious Rolo candy in the middle that melts into a rich, gooey caramel surprise. It’s a delightful twist on a classic chocolate cookie.
- Kid-Friendly: Little helpers love unwrapping the Rolos and pressing them into the warm cookies – it’s a perfect family baking project.
- Perfect Texture: Soft, chewy, and slightly crisp edges make these cookies a dream to bite into. They’re the ideal balance of textures.
- Crowd-Pleasing Dessert: These cookies are a hit at parties, potlucks, or just as a sweet snack at home. Everyone loves the combination of chocolate and caramel!
🍪 If you’re in the mood for something sweet and simple, Hershey Kiss Cookies are a must—the hardest part is waiting for them to cool before sneaking one!
Recipe Ingredients
- All Purpose Flour
- Cocoa – unsweetened
- Baking soda
- Sugar
- Brown sugar
- Butter
- Vanilla
- Eggs
- Pecans or walnuts
- Rolo® Chewy Caramels in Milk Chocolate
- Sugar
See the recipe card below for full information on ingredients and quantities.
How to Make Chocolate Rolo Cookies
- In a medium bowl, combine flour, cocoa, and baking soda; mix well.
- In a large bowl, combine 1 cup sugar, brown sugar, and butter; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in ½ cup pecans if using.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes for easier handling.
- Preheat oven to 375°F. Line baking sheets with parchment paper or a baking mat.
- Scoop 2 tablespoons of dough and roll into a ball with floured hands. I like to use a #40 scoop and make a round ball. Then set the Rolo on top of the dough and push the dough up around the Rolo to cover it.
- In a small bowl, combine the remaining ½ cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on cookie sheets.
- Bake at 375°F for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
Pro Tip: It’s also important to use parchment paper or a Silpat when baking these cookies so they don’t stick to your baking sheet. These cookies are better if slightly underbaked.
Recipe FAQs
While you can, Rolos are specially designed to melt at the right temperature without making a mess. Caramel squares often melt too quickly and leak out of the cookies.
Save those for snacking! Mini Rolos are too small to create that perfect pocket of caramel in the center and tend to completely melt into the cookie.
Cookies may spread if the dough is too warm or if there’s too much butter. Chill the dough before baking, and make sure your baking soda is fresh for the right texture.
Expert Tips
- Softened Butter: Your butter should be just soft enough to leave a small dent when pressed – about 30 minutes at room temperature. If it’s too soft, your cookies will spread too much.
- Easy Scooping: A medium cookie scoop (about 2 tablespoons) ensures even-sized cookies that will bake uniformly and have the perfect ratio of cookie to Rolo.
- Rotate Halfway: Halfway through baking, turn your cookie sheet 180 degrees for even browning. Dark spots on the bottom mean your oven has hot spots – rotating helps prevent this.
- Prep Ahead: Unwrap all your Rolos before you begin the dough so they’re ready to press into the cookie dough at the right time.
Storage Tips
To keep your Rolo cookies fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze the baked cookies in a resealable freezer bag for up to 2 months—just thaw at room temperature when you’re ready to enjoy.
For the dough, you can also freeze unbaked portions for up to 3 months; simply bake straight from the freezer, adding a minute or two to the baking time. These storage tips ensure you can enjoy your gooey, caramel-filled cookies whenever the craving strikes!
Delicious Cookie Recipes You Have to Try
If you’re a cookie lover, these irresistible recipes are sure to satisfy your sweet tooth.
- Brownie Cookies combine the fudgy richness of brownies with the chewy goodness of cookies for a match made in dessert heaven.
- Bursting with fruity flavor, Strawberry Cookies are soft, sweet, and perfect for summer snacking.
- If you love a balance of creamy and crunchy, White Chocolate Macadamia Nut Cookies will hit the spot with their buttery nuts and silky chocolate chips.
- For a touch of elegance, Red Velvet Cookies deliver a beautiful color and subtle cocoa flavor, perfect for any special occasion.
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More Cookie Recipes to Consider
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Simple Rolo Cookie Recipe
Ingredients
- 2 ½ cups all purpose flour
- ¾ cup unsweetened cocoa
- 1 teaspoon baking soda
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 1 cup butter softened
- 2 teaspoons vanilla
- 2 eggs
- 1 cup chopped pecans or walnuts
- Rolo® Chewy Caramels in Milk Chocolate unwrapped
- 1 tablespoon sugar
Instructions
- In a medium bowl, combine flour, cocoa, and baking soda; mix well.
- In a large bowl, combine 1 cup sugar, brown sugar, and butter; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in ½ cup pecans if using.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes for easier handling.
- Preheat oven to 375°F. Line baking sheets with parchment paper or a Silpat.
- Scoop 2 tablespoons of dough and roll into a ball with floured hands. I like to use a #40 scoop and make a round ball. Then set the Rolo on top of the dough and push the dough up around the Rolo to cover it.
- In a small bowl, combine the remaining ½ cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.
- Bake at 375°F for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
Notes
- Use parchment paper or a silicone baking mat to prevent the cookies from sticking and makes cleanup easier. It also ensures even baking.
- Add a sprinkle of sea salt, a drizzle of chocolate, or mix in nuts for your own unique twist. The recipe is versatile and easy to personalize!
- For evenly sized cookies, use a cookie scoop to portion the dough. This ensures consistent baking and a professional look.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. This helps them set without falling apart.
Mike A
We’ve made these for years. Originally found the recipe on a bag of Pillsbury’s flour we were using. Must have been from your winning entry! Glad I found the creators of this delicious cookie. We’ve found that these are best eaten warm to soften the caramel center; just heat for 3-5 seconds in the microwave for 1 or 2 cookies (or 3, yum).
Jenna
Hi! These are sooo good! Wondering can you use caramel squares instead of rolos? Or will that significantly alter the taste without the chocolate from the rolo? Hmmm and is the consistency of the caramel different?
Melissa Griffiths
I think that would work great!
Patrice Virata
This was really good! Thank you for making the recipe so easy to understand and make! I added almonds as a topping and it makes a big difference in texture and taste. It was definitely a must to put on!
Rani
What would be the substitute for egg here? Would like to make it Eggless.
Barbara Schieving
Hi Rani – I’m sorry I don’t have much experience making eggless cookies.
Linda Wasko
Barbara, help… I’ve been making these for years, but they always spread flat. They don’t look nice and round like yours. Am I baking too long maybe?
Barbara Schieving
Hi Linda – usually flat cookies need a little bit more flour. Just a couple of tablespoons can make a big difference. Are you cooking at altitude perhaps?
Cathrine
My family absolutely loves this recipe!
Barbara Schieving
Thanks Cathrine – it’s a favorite at my house too.
Phyllis Richter
Our family doesn’t like nuts,so they omitt,but when the cookies are cooled you drizzle melted white chocolate over the top.Melt and put in zip bag and just zip over the top of cookies on waxed paper.yum!!!
Barbara Schieving
That’s an awesome idea – thanks for sharing Phyllis!
Maryann
Can I cut the Rolo in half so it doesn’t come out.
Barbara Schieving
Hi Maryann – yes, you can cut them in half, just be sure to put the Rolo near the top of the cookie and cover it completely with cookie dough.
Diana
The cookies were super yummy but baked up weird. Not sure what happened. The tops were nice and rounded out but didn’t quite hold up on bottom. I was afraid of overbaking and slid them off the baking rack 2 minutes after removing them from oven. The top was a shell and the caramel oozed out. No real bottom. Any tips for a solid cookie? Maybe I rolled cookie balls wrong?
Barbara Schieving
Thanks Diana – glad you enjoyed the cookies. I updated the post with additional information about shaping the cookies.
Michelle Kelley
I adore these. One thing we’ve added is dipping them in pecans and a little sea salt. Then they get the salted caramel flavor. It’s amazing!
Barbara Schieving
It sounds like a delicious way to change them up – thanks for sharing Michelle!
Samantha Rizor
How many does this recipe make
Barbara Schieving
Hi Samantha – about 2 1/2 dozen. Enjoy!
Andrew Parment
My grandmother has been making these cookies for as long as I can remember. Then my mother picked it up and modified. And then I found your recipe a few years ago they are easily the best I’ve had. I’ve even went ahead and used candy bars instead of rolos the possibilities are endless. Thank you so much for sharing this amazing recipe.
Barbara Schieving
That’s great – thanks for sharing Andrew!
Shoba
What can I substitute eggs with?
Barbara Schieving
Hi Shoba – I’m sorry I don’t have any experience using egg substitutes.
Shilpi
What is the substitute for rolo candy.. As m not going to get these in my city
Barbara Schieving
You could substitute a piece of caramel like in these cookies https://www.barbarabakes.com/chewy-caramel-stuffed-sugar-cookies/
Jane
These look wonderful, but I’m a little confused. The ingredients call for 1 c of nuts, and the recipe instructions only tell you what to do with 1/2 c of nuts. OK, Barbara…. fess up. Did you eat the other 1/2 c of nuts?? 🙂
Barbara Schieving
Hi Jane – thanks for the heads up. lol I’m not a huge nut lover, so maybe I subconsciously omitted adding the nuts in the dough. 🙂 I’d updated the recipe.
Lorraine @ Not Quite Nigella
Ooh loving the sound of these mum! I’ve make a stuffed cookie and it was really good. But that was stuffed with a cookie. This is stuffed with chocolate and that is even more amazing! 😀 xxxx
Shay
I had my grandmother’s version of this recipe and over the years i misplaced it. I believe this recipe might be it or at the very least close to it. Everyone loved them! Thank you so much!
Barbara Schieving
That’s great – thanks Shay!