Rolo Cookies

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We don’t buy candy very often, but when we do it is usually not to snack on, it is to bake with. Last week I bought Rolo candies to make Rolo Pretzels with Pretzel M&M’s. I didn’t use all of the Rolos so I used the leftover candies to make Rolo cookies. These cookies look like plain chocolate cookies, but there is a surprise inside.

The chocolate cookie dough gets wrapped around the Rolo candy. The Rolos melt in the oven and create a chocolate caramel center that is to die for. The cookies are best warm because the center is ooey, gooey, and divine. Josh wasn’t going to try a cookie because he thought they were plain chocolate cookies, but I told him to trust me and take a bite. He did and he immediately grabbed a second cookie and a glass of cold milk. He loved the chocolate caramel surprise.

If you want to create an extra sweet treat, try these chocolate cookies with a Rolo candy center. You can’t go wrong with cookies and candy!

Rolo Cookies

Soft chocolate cookies with a chocolate caramel surprise inside!

4 from 1 vote
Prep Time
10 minutes
Cook Time
8 minutes
Total Time
18 minutes


  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup cocoa
  • 1 cup butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • Bag of Rolo candies, unwrapped
  • Sugar, for rolling the cookie dough balls in


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.
  2. In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
  3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
  4. Slowly add flour mixture to sugar mixture and blend well. 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 run out of cookie dough.
  5. Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.
Nutrition Facts
Rolo Cookies
Amount Per Serving
Calories 130 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 23mg8%
Sodium 97mg4%
Potassium 50mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 171IU3%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you like these Rolo cookies, you might also like:

Rolo Pretzels with Pretzel M&M’s from Two Peas and Their Pod
Caramel Chocolate Blondies from Two Peas and Their Pod
Salted Caramel Brownie from the Pioneer Woman
Snickery Squares from Brown Eyed Baker

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Rolos are some of my most favorite candies! Can’t beat that caramel center. Your cookies look so soft. I’d love to make these.

    It was so good to see you Saturday! We need to do lunch or bake together soon!

  2. heavenly! i made your pretzel cookies on thursday night and brought them to work on friday! um, lets just say they were gone in like 30 seconds. rave reviews. thanks so much for sharing the recipe! it’s a keeper FO SHO! xo

  3. Oh my god my mouth is watering!!! I haven’t had rolo’s in years and these look SO good!!

    I am definitely going to have to make these once I am off crutches and back in the kitchen. I can see they will be a huge hit with my boyfriend.

  4. I made these a few weeks ago for one of our summer ‘Concerts at the Pier.’ They were a huge success! Every one of them were gone and people were asking for more, as well as the recipe. These are so easy to make and every bite is amazing…… the bites of just plain chocolatey goodness and then the bites with the wonderful caramel.
    Hints: I leave them to set up on the parchment paper when I remove them from the oven. I just slide the cooked parchment sheet straight on to the cooling rack and slide a prepped parchment sheet right back on the hot sheet and in to the oven.
    If you put the hot cookies directly on the rack the caramel breaks through the actual cookie part and falls between the cracks! And, they tend to fall apart when hot.

  5. I’ve had this recipe bookmarked for quite awhile, because it looked so good. I finally made it tonight and these cookies were so good! My husband said they were his favorite cookies he’s ever had, quite the compliment! Thanks for another great recipe!

  6. I stumbled upon this recipe on Friday and knew I had to make them! So, yesterday I walked to the store in the pouring rain to get the rolos and it was so worth it because these cookies are ridiculously good! They are perfectly moist, even on day two! Probably the best cookies I have ever had!

  7. I am not one to comment on recipes, but just this once Ill make an exception. THESE. ARE. AMAZING. I stumbled on this recipe from Iambaker and couldnt stop myself from making them! Ive had people beg me for the recipe, and they are SO easy to make! Thank you so much for sharing this..!!

  8. Awesome cookies… Made half the batch with a light sea salt topping, the other half with the full sugar roll… Both are amazing, but my wife prefers the salted, she doesn’t have the biggest sweet tooth… Thanks!

  9. I made these for a Christmas cookie exchange– they were the biggest hit of the night! And we had 13 different types of cookies so that is a good sign. They were the first to be eaten and I got requests to make more. Easy to make– the longest part was unwrapping the rolos!

  10. I must be in a different elevation because mine are coming out thick. Do you press them during baking? Tried using less dough but they still don’t spread…any ideas? Yours look delicious!

  11. 4 stars
    Sprinkled a few grains of coarse kosher salt over the top of each cookie.
    Used my go to chocolate chip cookie recipe.
    Rather than sifting cocoa into the dry ingredients, melted the chips and stirred into the dough.

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