These Rolo Cookies are made with melted butter, so they’re extra soft and chewy. Stuffed with chocolate caramel Rolos and chocolate chips, they’re a cookie lovers dream.
ROLO COOKIES!
You guys! We all love Rolos around here and now there is one more way to eat these delicious chocolate caramel candies. IN COOKIE FORM.
And these are not any ordinary cookie. These are soft, buttery, chewy cookies LOADED with dark chocolate chunks and loads of Rolo chocolate.
Ever since I made my Rolo Rocky Road and my Rolo Brownies, I haven’t been able to get Rolos off my mind. And it seems you love them too because they’ve been super popular on the blog.
So now we can all enjoy sweet caramel-covered goodness in a big buttery cookie. I’m so there 💃
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Not only will you absolutely LOVE these cookies because they’re chock-full of chocolate but they have a gorgeous texture. Why you ask? Because instead of creaming the butter and sugar, these babies are made with melted butter.
The difference? A soft and chewy cookie that just about melts-in-your-mouth. You will need to chill this cookie dough, it is absolutely mandatory, but you will be rewarded for your patience. Trust Me.
These Rolo Cookies are oozing with chocolate. The caramel from the chopped Rolos leaks out and makes the cookie dough buttery and sweet. While they will firm up as they cool, you’re bound to get an almost underbaked centre – perhaps the best part.
My only advice is to try not over bake them if you want that gooey soft centre. If you prefer a more chewy cookie, you can bake these for 1-2 minutes longer. Either way, you’ll end up with a caramel-icious treat!
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Soft and Chewy Rolo Cookies
Amazing soft and chewy Rolo Cookies with chunks of chocolate and gooey Rolo chocolate.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 210 grams (1 and 1/2 cups) plain flour
- 1/2 teaspoon baking soda
- Pinch of salt, optional
- 75 grams (1/2 cup) dark or milk chocolate, chopped
- 150 grams (1 cup) Rolo chocolate, roughly chopped, plus extra for decorating
Instructions
- Place butter in a heatproof bowl and heat in the microwave until JUST melted. You don’t want the butter to be hot, but just soft enough to stir with a fork until smooth.
- Add brown sugar, caster sugar, vanilla and egg and stir until smooth. Add flour, baking soda and salt and stir until soft cookie dough forms. Add chocolate and Rolos and stir until combined.
- Chill cookie dough in the fridge for AT LEAST one hour.
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- Roll large balls of cookie dough using your hands and place on oven tray. Bake for 9-10 minutes*. While the cookie are still warm, add a few extra chopped Rolos on top.
Notes
The cookies will look under baked but that’s ok – this will ensure they stay soft and chewy even once they’ve cooled.
Nutrition Information
Serving Size: 1 cookie Calories: 240
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Juanita says
I didn’t use this recipe. As it may not been around when I made mine. I made them 30yrs ago. Using a regular chocolate chip cookie recipe. Just put them regular size rolls inside the cookie dough an baked them 10 minutes
Teresa says
These are delicious and everyone loved them.
Jessica Holmes says
Yay! So happy to hear that Teresa!
Hollie Heyburn says
How long do they store fresh for? Thank you
Jessica Holmes says
Hi Hollie, these cookies keep well for 3-4 days at room temperature in an airtight container.
Kelina says
I froze half of the dough to save for later…should I defrost first or cook them from frozen?
Jessica Holmes says
Hi Kelina, I’d let them thaw a bit or come to room temperature first before baking.
Susab says
Are you using regular size Rolos or the mini’s? Also, does the caramel leak out of the chocolate when you cut and stir into batter or does the refridgeration help solidify it a little? They look delish, can’t wait to make them!
Jessica Holmes says
Hi, I used regular Rolos but we don’t have mini ones here in Australia. Either would be fine! And yes the caramel does leak a little, but chilling the dough makes the cookies easy to scoop and roll. Hope you enjoy them!
Sharyn says
What can I use if I don’t have baking or parchment?
Jessica Holmes says
Hi Sharyn, I’m not sure unless you have a nonslip baking mat? Cookies tend to stick and can burn on the bottom otherwise.
Riley Theriault says
Hi, i’m not really aure where I went wrong, but my cookies leaked caramel all over the cookie sheet and basically cemented to it! I let the dough sit overnight in my fridge and I was hoping that was enough, but it definitely wasn’t. They still tasted amazing though! Just wondering how to make it a bit easier?
Jessica Holmes says
Hi Riley! Thanks for your comment. I’m glad you loved how these cookies tasted! As for the caramel, I’m not quite sure what happened either. Did you use Rolos or another brand of chocolate? I’ve found Rolos melt and go gooey in the oven, and not hard. Maybe next time try baking the cookies after only 1 hour in the fridge and see if that makes a difference?
Sam says
These were great! I found they were still very underbaked at 10 mins (even when cooled), so put mine back in the oven for another 3-4 mins after that to firm up a bit. Final cookie texture after 13-14 mins was perfection! Also found that I didn’t have enough rolos to put on top at the end – perhaps it could have been mentioned in the ingredients section to reserve some 🙂
Jessica Holmes says
Hi Sam! I’m so glad you enjoyed these cookies (they’re one of my faves)! Great tip about the extra Rolos – I’ll amend that. Thanks again!
Hannah says
Cookies were soft and chewy but so soft they ripped coming off the baking paper 🙁 Tasted great but looked awful
Jessica Holmes says
Hi Hannah! Next time, wait for the cookies to cool completely before removing from the baking paper – they’ll firm up as they cool. Glad you enjoyed them! ☺️
Holly says
Can I substitute powdered sugar for castor sugar?
Jessica Holmes says
Hi Holly, no powdered sugar is not the same as caster sugar. You can use granulated sugar instead. I’ve actually written a blog post about the different types of sugars that may help.
Charlene says
Easy to make and delicious! Fail safe recipe with maximum flavour
They were enjoyed around the fire pit and have already been asked to make more!
Jessica Holmes says
Wonderful! Thanks for the lovely feedback Charlene! 😊
Josh says
Absolutely loved these! Loved the softer texture.
Jessica Holmes says
So glad you enjoyed them Josh! The soft and chewy texture is the best part! 🙂