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These Rolo cookies have become my go-to whenever I need an easy crowd-pleasing dessert. Each bite delivers a gooey caramel center wrapped in soft chocolate cookie—a hit at every gathering with kids and grown-ups alike.
My family always argues over who gets the last one. I love how these cookies stay soft even the next day and they never last long at any of our parties.
Ingredients
- Sugar cookie mix: Choose a good quality mix for best flavor and soft texture
- Cocoa powder: Adding this transforms the dough into rich chocolate cookies try to use Dutch-processed for deeper color
- Salted butter: Softened butter gives body and buttery taste using salted is key for flavor balance
- Large egg: Helps bind and adds chewiness use the freshest eggs you have
- Rolos: These are the star a milk chocolate shell with caramel inside always unwrap ahead to save time
- Sanding or powdered sugar: Optional for an elegant finish and bit of sparkle thicker grains work best for crunch
Step-by-Step Instructions
- Prepare the Pans:
- Line two cookie sheets with parchment paper to keep cookies from sticking and speed up cleanup. No need to preheat the oven yet since dough will need to chill.
- Mix the Dry Ingredients:
- Combine sugar cookie mix and cocoa powder in a large mixing bowl. Mix well to distribute the cocoa evenly for consistent chocolate flavor.
- Make the Dough:
- Add softened butter and the egg to the bowl. Beat with a hand or stand mixer until a thick even dough forms. Scrape the sides often to catch all dry spots.
- Shape the Cookies:
- Scoop out dough using a one and a half tablespoon scoop for uniform cookies. Flatten each scoop into a disc to make space for the filling.
- Add the Rolo Centers:
- Place two unwrapped Rolos in the center of each disc. Gently wrap the dough around and roll into a smooth ball so no caramel shows.
- Coat and Arrange:
- Roll the dough balls in sanding or powdered sugar if you like a sparkly or snowy look. Set on lined sheets leaving space for spreading.
- Chill the Dough:
- Cover the trays with plastic wrap. Chill in the fridge for at least thirty minutes. This prevents the cookies from overspreading and helps set the flavor.
- Preheat and Bake:
- When ready to bake preheat the oven to three fifty degrees Fahrenheit. Bake chilled cookies for ten to fifteen minutes until edges firm up and tops crack.
- Cool and Enjoy:
- Let cookies cool on the tray at least five minutes before moving them to a cooling rack. Serve warm for gooey caramel or cool for neater bites.
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You Must Know
- Great for freezing store dough balls or baked cookies
- Perfect for cookie exchanges or edible gifts
- Easy to double for parties
The Rolos are my absolute favorite part. As a kid my mom surprised us with these just after school and to this day I still cannot resist breaking one open while the caramel is melting hot.
Storage Tips
Keep cooled cookies in an airtight container at room temperature for up to four days. For longer storage freeze baked cookies in layers separated by parchment paper. You can freeze unbaked dough rounds as well and bake them straight from frozen just add an extra minute or two in the oven.
Ingredient Substitutions
If you cannot find Rolos any caramel-filled chocolate works but the size might change bake time. You can use unsalted butter plus an extra pinch of salt if you prefer. If you want richer chocolate try mixing dark and Dutch-process cocoa powders. Gluten-free sugar cookie mix also works for allergy needs.
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Serving Suggestions
Serve these Rolo cookies warm straight from the oven for melty centers or with a scoop of vanilla ice cream for an extra treat. They make great additions to holiday cookie platters or lunchbox desserts. I sometimes sprinkle a pinch of flaky salt on top for a gourmet finish.
History of This Cookie
Rolo cookies saw their big rise in American kitchens after Rolos hit the shelves in the thirties. People loved using candy as baking shortcuts and today these treats are beloved at bake sales and potlucks. Rolo cookies feel a bit retro but always deliver a wow factor.
Recipe FAQs
- → Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Simply add a small pinch of salt to the dough to enhance the flavor.
- → What's the best way to keep the caramel from leaking out?
Ensure the dough fully covers the Rolos, sealing the edges well to keep the caramel inside during baking.
- → Can I substitute the sugar cookie mix with homemade dough?
Absolutely! A homemade sugar cookie dough with added cocoa powder works well for these cookies.
- → How do I know when the cookies are done?
Bake until the edges are set and the tops begin to crack. The centers should look slightly soft when removed from the oven.
- → How should I store these cookies?
Keep the cookies in an airtight container at room temperature for up to four days for maximum freshness.
- → Is chilling the dough necessary?
Yes, chilling helps prevent excessive spreading, ensuring the cookies stay thick and the centers remain gooey.