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Chewy chocolate cookies are stuffed with Rolo candy and topped with flaky sea salt in these Rolo Cookies. Each bite is filled with rich chocolate and gooey caramel. The best part? They’re ready in just over 30 minutes!
I can’t say enough good things about these Rolo cookies. Each one is stuffed with a Rolo candy, which melts in the oven and leaves behind a caramel filling inside a chocolate cookie. The caramel-inside-chocolate is reminiscent of the candy itself and the combination of gooey caramel and chewy chocolate cookies is just so good.
This isn’t the first time I’ve turned my favorite candy into cookies. Be sure to check out my Almond Joy cookies and Twix cookies too. It’s so fun to recreate my favorite candy flavors into cookies!
Why Everyone Loves These Rolo Cookies
- Chewy chocolate cookie. The base of these Rolo stuffed cookies is a soft, chewy chocolate cookie, similar to the base of my chocolate peppermint cookies. I love the contrast of the rich chocolate with the caramel inside.
- Gooey caramel filling. The Rolo candies melt in the oven, leaving behind a gooey caramel filling. It’s the perfect pairing with the rich chocolate outside.
- Quick and easy. The dough for these Rolo cookies takes just a few minutes to prepare and usually doesn’t require any chilling. Plus they bake in just 10 minutes! You will want to let them cool a bit because the caramel filling gets HOT but you can still enjoy a warm-from-the-oven cookie in just 45 minutes or so.
Recipe Ingredients
These easy cookies are made with Rolo candy and pantry staples. Scroll down to the recipe card below for the exact measurements.
- All-purpose flour
- Unsweetened cocoa powder – Adds the chocolate flavor to the cookies.
- Baking soda – Acts as a leavening agent to help the cookies rise in the oven.
- Salt – Enhances the overall flavor of the cookies.
- Butter – Since we’re adding salt separately, be sure to use unsalted butter.
- Sugar – Equal parts granulated sugar and light brown sugar sweeten these cookies. The brown sugar also adds to the chewy texture.
- Eggs – Bring them to room temperature first.
- Vanilla extract
- Rolo candies – I like to unwrap them before I begin so they’re ready to go.
- Flaky sea salt – The flaky sea salt on top is optional, but it balances the sweetness of the caramel and chocolate.
How To Make Rolo Cookies
These Rolo stuffed cookies are so easy to make and they bake in just 12 minutes! The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Line the baking sheets with parchment paper.
- Make the dough. Whisk the dry ingredients together. In another bowl, beat the butter and sugars for 2-3 minutes, until light and fluffy. Mix in the eggs one at a time, followed by the vanilla. Gradually add the dry ingredients, mixing on low speed until just combined.
- Shape the dough balls. Flatten 1.5 tablespoons of cookie dough in your palm. Place the Rolo in the center and wrap the dough around it into a smooth ball, ensuring it’s completely covered. Roll the dough ball in granulated sugar. Place on the baking sheet two inches apart.
- Bake. Bake for 10-12 minutes. Sprinkle with sea salt as soon as they come out of the oven.
- Cool. Let the cookies cool on the baking sheet for 5-10 minutes then transfer to a wire rack.
Tips & Tricks
Here are a few tricks for making the perfect Rolo cookies.
- Chill the dough if needed. If your kitchen is warm and the dough feels too soft to handle, you can chill it in the refrigerator for 30 minutes before rolling.
- Mix-in options. For extra texture, you can mix in 1/2 cup of chocolate chips or chopped nuts into the dough.
- Deepen the chocolate flavor. For a richer, darker chocolate flavor, you can use Dutch-processed cocoa powder instead of regular unsweetened cocoa powder.
- Make sure the dough is sealed. After you wrap the dough around the Rolo, make sure it’s something sealed. If it splits, the Rolo will seep through when it melts in the oven.
- Cool on the baking sheet. Letting these cookies cool on the baking sheet for 5-10 minutes ensures the perfect chewy texture. It also reduces the risk of them falling apart when you transfer them, since the center will be heavy with the melted caramel.
Proper Storage
- Room temperature: Store Rolo cookies in an airtight container at room temperature for up to 5 days.
- Freezer: You can freeze the baked cookies for up to 3 months. You can also freeze the unbaked cookie dough balls. To bake from frozen, just add a couple of extra minutes to the baking time.
Rolo Cookies
Chewy chocolate cookies are stuffed with Rolo candy and topped with flaky sea salt in these Rolo Cookies. Each bite is filled with rich chocolate and gooey caramel. The best part? They're ready in just over 30 minutes!
Servings: 36 cookies
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 packed
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- Rolo candies unwrapped
- Granulated sugar for rolling
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it aside for later.
- In a separate large bowl or the bowl of a stand mixer, beat the room-temperature butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
- Add the eggs one at a time, mixing well after each one. Then, mix in the vanilla extract until it’s fully combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Scoop about 1.5 tablespoons of cookie dough and flatten it in your palm. Place an unwrapped Rolo candy in the center and wrap the dough around it, rolling it into a smooth ball. Make sure the Rolo is completely covered.
- Roll the dough ball in a small bowl of granulated sugar to coat it evenly. Place the coated ball on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes. As soon as they come out of the oven, sprinkle each cookie with a little flaky sea salt (if using).
- Let the cookies cool on the baking sheet for 5-10 minutes before moving them to a wire rack to cool completely. The caramel inside will be very hot, so let them cool before eating. Enjoy!
Last Step:
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Notes
Rolo cookies can be stored in an airtight container for up to 5 days.
Nutrition
Calories: 126kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 69mg | Potassium: 49mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Calcium: 12mg | Iron: 1mg
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