Rolo Cookies

Quick Summary

Rolo Cookies- soft and chewy chocolate cookies with a Rolo candy inside! Everyone loves biting into the chocolate caramel surprise! These cookies are fun and delicious!

Rolo cookies

Last week, I bought Rolo candies to make Rolo Pretzels. I didn’t use all of the Rolos so I decided to use 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.

I love especially love the cookies when they are still a little 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!

chocolate Rolo cookies
  • Flour– all-purpose flour is perfect! To measure, fluff, spoon, and level!
  • Cocoa powder– use regular unsweetened cocoa powder!
  • Baking soda– make sure it is fresh!
  • Salt– always salt in baked goods!
  • Butter– use unsalted butter for this recipe! Make sure it is at cool room temperature and not too warm or greasy! If your butter is too warm, your cookies will be flat!
  • Sugar– you need granulated sugar and brown sugar!
  • Eggs– I always use large eggs for baking.
  • Vanilla extract– so good in cookies!
  • Rolo candies you can find Rolos at most grocery stores in the candy aisle.
  • Flaky sea salt– I like to add a little flaky sea salt on top!
how to make Rolo cookies

How to Make Rolo Cookies

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
  • In a medium bowl, whisk together the dry ingredients and set aside.
  • With a mixer, cream butter and sugars together until smooth. Add in eggs and vanilla extract. Mix until blended.
  • Add the dry ingredients and mix on low until just combined.
  • 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.
  • 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.

How to Store Rolo Cookies

Store the cooled cookies in an airtight container on the counter for up to 3 days. You can also freeze the baked cookies for up to 3 months in a freezer bag or container.

Find all of our Cookie Recipes HERE!

Rolo Cookies

Soft chocolate cookies with a chocolate caramel surprise inside!
4.75 from 4 votes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Rolo candies, unwrapped
  • Granulated sugar, for rolling the cookie dough balls in
  • Flaky sea salt, for sprinkling on cookies

Instructions
 

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

Notes

Store the cookies in an airtight container on the counter for up to 3 days. You can also freeze the cookies for up to 3 months. 

Nutrition

Calories: 130kcal, Carbohydrates: 19g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 23mg, Sodium: 97mg, Potassium: 50mg, Fiber: 1g, Sugar: 12g, Vitamin A: 171IU, Calcium: 12mg, Iron: 1mg

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites

Maria

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!
Read More

Vegetarian Summer Fall Spring Winter

Other recipes you may like

Leave a Reply

Your email address will not be published.

Recipe Rating




Comments

Leave a comment

  1. Made these cookies yesterday and they are great! It was hard to find the Rolo candies but I found the only package of minis with 50/pkg after going to 2 places (I think other cooks beat me to them). I did use cinnamon sugar to roll cookies, as I had it leftover and I was tempted to omit the sea salt – but so glad I used just a touch. It is a really good cookie!! Thanks

  2. Love the dough and finished cookies….one question. What is the trick to baking these without the caramel oozing and and creating a fall apart gooey cookie?

    Thanks.

    1. Make sure you completely cover the Rolo with cookie dough, so there is no part of the candy peaking out.

    2. The trick to The caramel issue, is to not overcook them, make sure you’re also using enough dough around them. But if the caramel is leaking out that’s a good sign that you’re over cooking it.

    3. if the caramel is leaking out that’s a good sign that you’re over cooking it.

  3. Hello , i really like your recipe , and the ingrredients you used are fantastic . you may also visit our website -https://aromaofmykitchen.com/

  4. Did you know that you can let your dough age for a week or two in the fridge. I did this the last time I made cookies and they were amazing. I can’t explain what happened, but they were incredible. Letting the cookie dough age like that really did something to it.

See More Comments