Name: Chocolate Rolo Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups (280 g) all-purpose flour; ⅔ cup (57.33 g) cocoa powder (Dutch process preferred); 1 teaspoon baking soda; ½ teaspoon salt; ¾ cup (170.25 g) butter; ¾ cup (165 g) brown sugar; ¾ cup (150 g) granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; ¼ cup (50 g) granulated sugar (for rolling); 30 Rolo candies

Jump to Recipe· 4.9 from 121 reviews

If you’re on the hunt for a cookie that’s both irresistibly gooey and packed with chocolatey goodness, you’re going to fall head over heels for this Chocolate Rolo Cookies Recipe. These aren’t your average chocolate cookies—they’re little pockets of caramel surprise wrapped in rich cocoa dough. When I first tried these, I was hooked instantly and now they’re a staple whenever someone in my family asks for a special treat. Stick around because I’m sharing everything you need to make these fan-freaking-tastic cookies come out perfect every single time.

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Why You’ll Love This Recipe

Gooey Caramel Centers: Each cookie hides a melty Rolo candy, adding a luscious caramel surprise.
Rich Chocolate Flavor: Using cocoa powder ensures a deep chocolate taste that balances perfectly with the caramel.
Easy to Make: With just a few ingredients and simple steps, even beginner bakers can succeed.
Family Favorite: My crew always goes crazy for these, making them perfect for parties or just a cozy night in.

Chocolate Rolo Cookies Recipe - Recipe Step

Ingredients You’ll Need

These ingredients come together beautifully to create a cookie dough that’s soft, chocolatey, and perfectly sweet with pockets of caramel. Choosing good-quality cocoa powder and real butter really makes a difference here, so don’t skimp!

Chocolate Rolo Cookies Recipe - Ingredients

All-purpose flour: I recommend spooning it lightly into your measuring cup to avoid packing, which helps keep the cookies light.
Cocoa powder: Dutch process cocoa adds a smooth, rich chocolate flavor with less acidity than natural cocoa.
Baking soda: This gives the cookies just the right lift without spreading too much.
Salt: Just a touch balances the sweetness and amplifies chocolate flavors.
Butter: Use unsalted and softened for a creamy, smooth dough.
Brown sugar: Adds moisture and a subtle caramel note that’s perfect with Rolo caramel.
Granulated sugar: Helps give a nice structure and sweetness to the dough.
Eggs: These bind everything and add richness.
Vanilla extract: A little splash enhances all the flavors.
Granulated sugar for rolling: This extra step makes the cookie edges slightly crisp and adds sweet texture.
Rolos: The star of the show! These little caramel chocolates become wonderfully gooey inside the cookies.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love keeping this recipe versatile, so feel free to tweak things based on your cravings or what you have in your pantry. Trust me, a little customization here goes a long way.

Swap Rolo for Snickers Bites: I discovered this trick when I was craving something nutty and caramel-y—turns out, Snickers work beautifully too!
Use dark chocolate cocoa powder: For a richer, bolder chocolate flavor if you want a more intense cookie.
Add sea salt flakes before baking: My family goes crazy for a tiny sprinkle of flaky salt right on top; it balances the sweetness perfectly.
Make gluten-free: Substitute flour with a blend suitable for baking; just be sure to check the texture so your cookies don’t get too crumbly.

How to Make Chocolate Rolo Cookies Recipe

Step 1: Preheat and Prep Your Workspace

Start by heating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. Having your pans ready keeps things moving smoothly—no scrambling at the last minute!

Step 2: Whisk Dry Ingredients for the Perfect Mix

In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and salt. I always use a whisk or sift these ingredients to prevent clumps of cocoa. Trust me, no one wants unexpected lumps of bitter cocoa in their cookies—it’s a small step but makes a big difference.

Step 3: Cream the Butter and Sugars to Light & Fluffy

Using a stand mixer fitted with a paddle attachment (or a hand mixer if that’s what you have), beat the softened butter together with brown and granulated sugar on medium-high speed. This takes about 3-4 minutes until it’s pale and fluffy—the secret behind tender, melt-in-your-mouth cookies.

Step 4: Add Eggs and Vanilla Slowly

Add the eggs one at a time, mixing on low speed until each is fully incorporated before adding the next. Then pour in the vanilla extract and mix again. This gentle mixing ensures your dough stays smooth and doesn’t get overworked.

Step 5: Combine Dry Ingredients Gently

With the mixer on low, gradually add the dry ingredient mixture to the wet. Be careful not to overmix here; just blend until you see no flour patches. Over-mixing can make the cookies tough, something I learned the hard way!

Step 6: Wrap Each Rolo in Cookie Dough and Chill

This is the fun and slightly messy part: scoop about 1½ tablespoons of dough and press a Rolo candy into it, wrapping the dough fully around the candy. Then roll the ball in granulated sugar before placing it on your prepared baking sheets. Once all are formed, pop them in the fridge for at least an hour. Chilling firm ups the dough so the cookies don’t spread too much—a trick I use every time.

Step 7: Bake to Gooey Perfection

Bake your cookies for 8-10 minutes. You’re looking for edges to set while the centers stay soft and puffy. The cookies should have just begun to crack slightly on top—this is a good sign your Rolos inside are melting beautifully. Right out of the oven, sprinkle with a pinch of flaky sea salt if you like, which brings out the flavors wonderfully.

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Pro Tips for Making Chocolate Rolo Cookies Recipe

Choose Quality Rolos: I learned that fresher Rolos melt better inside the cookie and give a gooier center—older ones can harden too much.
Don’t Skip Chilling: Refrigerating the dough balls makes a huge difference in cookie shape and texture—I always set a timer to remind myself.
Watch Baking Time Closely: Removing the cookies as soon as edges firm up prevents over-baking and keeps centers soft and melty.
Roll in Sugar for Texture: That final sugar coating gives a beautifully crisp exterior that contrasts the soft cookie inside.

How to Serve Chocolate Rolo Cookies Recipe

Garnishes

I usually keep things simple and sprinkle a tiny pinch of flaky sea salt over the warm cookies. It sounds fancy but really lifts the whole flavor by balancing the sweet caramel and chocolate. Sometimes, I dust a little powdered sugar for a pretty finish when sharing with guests.

Side Dishes

These cookies scream to be paired with a cold glass of milk or a hot cup of coffee. My cozy afternoons usually revolve around dunking them in a latte or sipping on chai tea—both go surprisingly well!

Creative Ways to Present

For parties, I like arranging these cookies on a wooden board surrounded by clustered Rolos and a few mini caramel candies to hint at the surprise inside. Wrapping individual cookies in small cellophane bags tied with a festive ribbon makes a lovely gift, too!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering them between sheets of parchment paper to keep them from sticking. They stay soft and delicious for about 3-4 days—if they last that long!

Freezing

Freezing is a game-changer, especially if you want to prep in advance. I freeze the cookie dough balls (with Rolos inside!) on a baking sheet, then transfer to a freezer bag once firm. When you’re ready, bake straight from frozen—just add a couple extra minutes to the baking time.

Reheating

To refresh these cookies, pop them in a warm oven (around 300°F) for about 5 minutes or microwave briefly (~10 seconds). The caramel inside softens back up, and the cookie’s just as delightful as fresh-baked.

FAQs

Can I use a different caramel candy instead of Rolos?

Absolutely! While Rolos are classic because of their perfect size and caramel-to-chocolate ratio, other small caramel-filled chocolates like Snickers Bites or Milky Way Minis work well too. Just make sure they’re individually wrapped or easy to embed in dough so you get that delicious gooey center.
Why do I need to chill the cookie dough?

Chilling the dough firms it up, which means the cookies hold their shape better and don’t spread too thin in the oven. It also helps prevent the caramel from leaking out and keeps your cookies beautifully soft yet sturdy.
Can I make these cookies vegan or dairy-free?

You can! Swap the butter for a plant-based alternative like vegan margarine or coconut oil and use egg substitutes such as flax or chia eggs. For the Rolos, look for dairy-free caramel candies or consider using dairy-free chocolate pieces with caramel flavors.
How do I know when the cookies are done baking?

You’ll want to see the edges set and pull slightly away from the baking sheet, with tiny cracks forming on top. The centers might look a bit soft, but they continue to set as they cool. Removing them too late can dry them out, so keep a close eye!

Final Thoughts

This Chocolate Rolo Cookies Recipe is truly a baker’s little treasure, combining comforting chocolate with sweet, gooey caramel in a way that feels both indulgent and homey. I absolutely love how these come together with minimal fuss but maximum wow factor, and I’m confident you will, too. Next time you want to surprise your family or just treat yourself to something special, bake up a batch of these—you’ll thank yourself (and everyone else will, too!). Happy baking, friend!