If you’re craving a cookie that combines rich chocolatey dough with a gooey, caramel surprise inside, then this Homemade Rolo Cookies Recipe is your new best friend. These cookies are the ultimate treat, bursting with melty Rolos that sneakily hide in the center of every bite. Imagine that perfect balance of soft, tender cocoa cookie dough wrapped around molten caramel and chocolate—it’s pure joy in cookie form. Whether you’re baking for a crowd or just treating yourself, this recipe brings that nostalgic candy bar sweetness into a fresh, irresistible cookie you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Homemade Rolo Cookies Recipe lies in its simple yet perfectly balanced ingredients. Each one plays a key role, whether it’s creating a tender crumb, adding the right sweetness, or giving the cookies their deep chocolate flavor and eye-catching crackly edges.
- 1 cup butter (2 sticks): Softened butter gives the cookie dough richness and a melt-in-your-mouth texture.
- 1/2 cup granulated sugar: Adds just the right amount of sweetness and helps give the cookies their crackled top.
- 1 cup brown sugar (packed): Brings moisture and a deeper, caramel-like flavor to complement the Rolos inside.
- 2 large eggs: Bind all the ingredients together and contribute to the cookies’ soft chewiness.
- 1 tablespoon vanilla extract: Enhances all the flavors for a warm, inviting aroma.
- 2 cups flour (spooned and leveled): The sturdy base that holds everything together without making the cookies tough.
- 1 cup cocoa powder (sifted): Provides rich chocolate flavor and beautiful color; sifting ensures no clumps.
- 1 teaspoon baking soda: Helps the cookies rise and develop their light texture.
- 3/4 teaspoon kosher salt: Balances the sweetness and deepens the chocolate flavor.
- 35 to 70 Rolos: The irresistible caramel and chocolate center that makes these cookies truly special.
- Granulated sugar (for rolling): Coats the dough balls for an appealing texture and a subtle crunch on the outside.
How to Make Homemade Rolo Cookies Recipe
Step 1: Preheat and Prep
Begin by heating your oven to 350 degrees F and lining your baking sheets with parchment paper or a silicone mat. This simple step ensures your cookies bake evenly and come off the tray cleanly—no sticking or crumbling.
Step 2: Cream the Butter and Sugars
Beat your butter until it’s light and fluffy—that’s the secret to tender cookies with a perfect crumb. Then add the granulated and brown sugars and beat again, scraping down the sides so everything combines beautifully.
Step 3: Add Eggs and Vanilla
Mix in the eggs and vanilla extract. They bring moisture and that warm flavor that makes everyone’s taste buds come alive. Scrape the bowl often to keep the mixture smooth and uniform.
Step 4: Combine Dry Ingredients
Next, gently add your flour and sifted cocoa powder, but don’t stir them just yet. Sprinkle baking soda and salt on top, then stir the dry ingredients slightly to blend before folding them into the wet mixture—this helps avoid lumps and ensures even texture.
Step 5: Finish the Dough
Mix just until combined—you want tender cookies, not tough ones. When some streaks of flour still peek through, scrape the bowl and mix a bit more. This careful attention keeps your cookies soft and chewy.
Step 6: Prepare Cookie Balls with Rolo Centers
Now comes the fun part. Use a spoon to scoop about 1 and 1/2 tablespoons of dough into balls, roughly the size of a large walnut. Press one or two Rolos into each dough ball, wrapping the dough fully around the candy. Be sure no Rolos peek out—this caramel surprise deserves a perfect chocolate shell!
Step 7: Sugar Roll and Bake
Roll each dough ball in granulated sugar for a delightful exterior crunch, then place them 1-2 inches apart on your baking sheets. Bake for about 9-10 minutes until the edges crackle and firm up, but the centers remain soft. Watch closely to avoid overbaking—these cookies are best when tender, not hard.
Step 8: Cooling and Serving
Allow the cookies to cool on the sheet for 5 minutes so they set without breaking apart, then transfer to a wire rack. Take care—the centers are molten lava hot right out of the oven, so patience is key before enjoying your first bite.
How to Serve Homemade Rolo Cookies Recipe
Garnishes
These cookies are stunning on their own, but a quick sprinkle of sea salt flakes or a drizzle of melted chocolate on top adds an elegant touch. It’s a charming way to elevate presentation if you’re serving guests or want that extra wow factor at your next gathering.
Side Dishes
A tall, cold glass of milk is the classic pairing for these gooey treats. For an adult twist, coffee, hot cocoa, or even a lightly sweetened chai lattes beautifully complement the rich chocolate and caramel flavors.
Creative Ways to Present
Try stacking the cookies on a rustic wooden board with pockets of whipped cream or ramekins of fresh berries nearby. For parties, arrange them in colorful cupcake liners for individual servings that guests can easily grab and savor. These simple ideas make your Homemade Rolo Cookies Recipe the star of any dessert spread.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 3-4 days. The sugar coating helps them maintain a delightful crunch while keeping that soft interior intact.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet until solid, then transferring to a freezer-safe container. They stay fresh for up to two months. When you’re ready for a treat, thaw at room temperature or warm them gently.
Reheating
On day two or three, if the cookies aren’t quite as melty, warming them in the microwave for about 10 seconds brings back that molten Rolo center magic. It’s like enjoying a brand new batch with minimal effort.
FAQs
Can I use other chocolates instead of Rolos?
Absolutely! While Rolos offer that perfect caramel-chocolate combo, you can swap in caramel-filled chocolates or even mini caramel squares. Just make sure they’re wrapped well within the dough to avoid excessive melting and spreading.
Why does the recipe use two types of sugar?
The granulated sugar helps create those beautiful crackled edges, while the brown sugar adds moisture and a subtle caramel note. Together, they give the perfect texture and flavor balance in the cookies.
Can I make smaller or larger cookies?
Yes! Adjust the dough portion to your liking. Just remember to modify baking times accordingly—smaller cookies may bake faster, larger ones will need a bit more time to cook through.
Is it necessary to roll the dough balls in sugar?
While optional, rolling in sugar gives each cookie a delightful, sugary crust and a lovely sparkle. It also helps the exterior crisp slightly while keeping the inside tender and gooey.
Can I prepare the dough ahead of time?
You can definitely make the dough up to 24 hours in advance. Keep it tightly wrapped in the refrigerator and scoop just before baking. This can even improve the flavor and texture as the ingredients have more time to meld.
Final Thoughts
This Homemade Rolo Cookies Recipe is a treasure for anyone who loves chocolate and caramel wrapped up in a tender, melt-in-your-mouth cookie. The balance of gooey centers and soft, rich dough makes it a standout, guaranteed to bring smiles around your kitchen table. I can’t wait for you to try it and experience the joy of that perfect Rolo surprise baked right in. Happy baking and even happier eating!
Print
Homemade Rolo Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 34 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
Delight in these Homemade Rolo Cookies, a perfect blend of rich cocoa cookie dough enveloping a gooey melted Rolo center, rolled in sugar for a delightful crunch. These cookies bake to tender perfection with cracked edges and a molten chocolate caramel surprise inside, ideal for cookie lovers seeking a luscious treat.
Ingredients
Cookie Dough
- 1 cup butter (2 sticks)
- 1/2 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 cup cocoa powder (sifted)
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
For Assembly
- 35–70 Rolo chocolates (1 or 2 per cookie)
- Granulated sugar (for rolling, about 1/2 cup or more)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it’s ready once the cookies are formed.
- Prepare Baking Sheets: Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Beat Butter: In a large bowl or stand mixer, beat 1 cup cold or softened butter until light and fluffy, about 2 minutes, scraping down sides.
- Add Sugars: Mix in 1/2 cup granulated sugar and 1 cup packed brown sugar, beating for another minute until combined and fluffy.
- Incorporate Eggs and Vanilla: Add 2 large eggs and 1 tablespoon vanilla extract, beating well while scraping the bowl edges.
- Add Dry Ingredients: Spoon and level 2 cups flour into the bowl but don’t mix yet. Also add 1 cup sifted cocoa powder.
- Mix Baking Soda and Salt: Add 1 teaspoon baking soda and 3/4 teaspoon kosher salt, gently stir dry ingredients to break lumps, then beat into dough until just combined.
- Finish Dough: Scrape sides and bottom of the bowl, then finish mixing gently without overbeating to keep cookies tender.
- Prepare Rolo Candies: Unwrap 35 to 70 Rolo chocolates depending on whether you want 1 or 2 per cookie.
- Shape Dough & Add Rolo: Scoop about 1 1/2 tablespoons of dough (size of a large walnut), press 1 or 2 Rolos into the center, and wrap dough completely around to cover the candy.
- Roll in Sugar: Pour granulated sugar into a bowl or plate, then roll each dough ball to coat generously for a textured, sweet crust.
- Arrange on Baking Sheet: Place cookies spaced at least 1-2 inches apart on prepared baking sheets; about 12 per sheet works well.
- Bake Cookies: Bake at 350°F for 9-10 minutes until edges crack and cookies are matte in the center—avoid overbaking.
- Cool Briefly: Allow cookies to cool on the baking sheet for 5 minutes; centers will be very hot and molten.
- Transfer to Rack: Move cookies to a wire rack to cool completely or enjoy warm.
- Serve: Enjoy warm with milk, or reheat in the microwave for 10 seconds on day two for that fresh-baked feel.
Notes
- Use cold butter if you have a powerful mixer; otherwise, soften butter to room temperature for best texture.
- Sifting cocoa powder prevents clumps and ensures even distribution in dough.
- Rolling cookies in granulated sugar creates a nice outer crunch and subtle sweetness.
- Do not overmix once flour is added to avoid tough cookies.
- Allow at least 1-2 inches between cookies while baking for even spreading.
- Cookies are best enjoyed warm for that gooey Rolo center experience.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
