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Original post published August 1st, 2018. Post last updated on March 23rd, 2024.
Featuring the classic candy, this bakery-style Rolo cookies recipe combines chopped milk chocolate and caramel-filled Rolo candies with a soft cookie dough base, offering a gooey caramel twist on the traditional chocolate chip cookie.
Why Make These Rolo Cookies?
A few months ago, I learned that Rolos are available for purchase at UK supermarkets. (I’d never thought to look—I always assumed these were only available in America!) Shaped like thick buttons and packaged, quite literally, in a roll, these foil-wrapped round candies feature a chewy caramel center enrobed in a milk chocolate shell.
Now that I know I can buy Rolos here, I’ve been busy playing around with using Rolos in baking and candymaking. This particular Rolo cookies recipe has very quickly become one of my favorites.
These Rolo cookies are:
- Oversized
I’ve hand-shaped the dough into 2-inch balls, yielding approximately 18 large (3-inch), bakery-style cookies. - Soft and gooey
The dough itself stays nice and soft thanks to the addition of brown sugar, and the caramel-filled Rolo candies will ooze as they bake, creating a chewy, gooey caramel treat. I don’t suggest overbaking these; you’re aiming for soft and gooey, not crispy. - Chocolate-y
These cookies feature a double dose of chocolate from the Rolo candy coating, as well as chopped chocolate. I used chopped Belgian milk chocolate, but any milk chocolate (such as chips or callets) will work. You can also substitute semisweet chocolate chips or chopped dark chocolate, if preferred.
Tools and Equipment for Making Rolo Cookies
These Rolo cookies will spread as they bake, so I suggest using a large, half-sheet rimmed baking tray, lined with baking parchment. I specifically recommend using parchment for this recipe (rather than a silicone mat) because you can easily slide the sheet onto a wire rack to cool (see my notes, below).
A round metal cutter comes in handy for reshaping the baked cookies (the chunky Rolos can cause these to spread a bit unevenly) but this is entirely optional. Oddly shaped Rolo cookies will taste just as good as perfectly round cookies!
Freezing the Rolos
Freezing the Rolos will help to keep them from breaking as you stir and roll the dough, and will also prevent the caramel from becoming overly-oozy in the oven. I recommend freezing for at least one hour, but the candies can also be frozen overnight. Before freezing, unwrap the Rolos and place in a small bowl or a ziploc bag.
Rolo Cookie Tips and Tricks
While tempting, DO NOT use a cookie scoop for this recipe! Instead, use your hands to portion and shape the cookie dough into balls. I tested this recipe both ways, and found that the scoop damaged the Rolos, causing an excessive amount of caramel to ooze onto the tray.
On a similar note, try to avoid breaking the Rolos while stirring the candies into the dough, and while rolling the dough into balls. Some breakage will occur (and you’ll probably find some already-broken Rolos in the package, it’s fine to use these) but the more broken Rolos, the gooier and messier your cookies will be.
For most of my cookie recipes, I suggest cooling briefly on the tray and then using a spatula to transfer the cookies to a wire rack. For this one, I suggest using your hands to gently slide the entire sheet of parchment onto the wire cooling rack instead. Do not remove the cookies from the parchment, or the hot caramel will seep through the rack.
Bake these in two batches (9 cookies per tray) rather than all at once. The cookies will spread, and the caramel will leak, and if you place the balls too close together you’ll have to spend time post-bake cutting the cookies apart.
For perfectly round cookies, use a round metal cutter to reshape the Rolo cookies after baking. I suggest greasing the cutter with butter, olive oil, or nonstick cooking spray to prevent it from sticking to the hot caramel.
Make-Ahead and Storage Suggestions
Rolo cookies are best enjoyed on the day they are made, because the caramel is at its gooiest! However, these cookies will keep for up to five days when stored in an airtight container at room temperature. Layer between sheets of parchment or wax paper to prevent the cookies from sticking together.
Rolo cookies also freeze well. To freeze, layer between sheets of parchment and freeze in an airtight container or large ziploc storage bag. Thaw at room temperature.
I suggest freezing the Rolo candies for a minimum of one hour prior to baking, but if desired, they can be frozen overnight.
Cookie recipes you might enjoy:
Lavender-Lemon Latte Cookies
Parsnip Cookies with Cream Cheese Frosting
Peppermint Cookies with Chocolate Ganache
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Rolo Cookies
- Total Time: 3 hours
- Yield: 18 3-inch round cookies 1x
Description
A Rolo cookies recipe featuring the classic candy. These bakery style chocolate chip cookies with Rolos, milk chocolate, and gooey caramel are one of my favorite Rolo recipes!
Ingredients
288 grams all purpose flour (2 1/4 cups)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
113 grams unsalted butter, softened (1/2 cup/1 stick)
105 grams dark brown sugar (1/2 cup)
105 grams granulated sugar (1/2 cup)
1 egg, at room temperature
1 teaspoon vanilla bean paste
2 tablespoons whole milk
130 grams chopped milk chocolate (1 cup)
170 grams Rolo candies, unwrapped and frozen for 1 hour (about 32 candies)
Instructions
Unwrap the Rolo candies. Place in a bowl or plastic bag and freeze for one hour.
In a large bowl, whisk together flour, baking soda, baking powder, and kosher salt. Set aside.
In a separate bowl or the bowl of a stand mixer, mix the softened butter on high speed until light and fluffy.
Add the dark brown sugar and granulated sugar and mix on medium-high speed until well combined.
Mix in the egg and vanilla bean paste.
Add the dry ingredients and mix until just combined, then mix in the milk.
With a wooden spoon, stir in the chopped milk chocolate and the frozen Rolos.
Cover bowl with plastic wrap/clingfilm and transfer to the refrigerator to chill, at least one hour.
Meanwhile, preheat oven to 350° F / 176° C. Line a half-sheet rimmed baking tray with parchment or a silicone mat.
With your hands, portion the chilled dough into 1 1/2 – 2-inch balls. You should have about 18 balls total. Transfer half to prepared tray, allowing space for the cookies to spread as they bake.
Bake in preheated oven for 12-14 minutes, or until caramel is gooey and cookies are golden brown.
For perfectly round cookies, quickly reshape with a lightly greased round metal cutter.
Cool on tray for 10 minutes, then transfer parchment sheet* to a wire rack to cool completely.
Repeat with remaining cookie dough.
Store Rolo cookies in an airtight container at room temperature for up to five days.
Notes
*Use your hands to gently slide the entire sheet of parchment onto the wire cooling rack. Do not remove the cookies from the parchment, or the hot caramel will seep through the rack.
- Prep Time: 20 minutes
- Chilling/Freezing Time: 2 hours
- Cook Time: 12-14 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert