These Rolo stuffed cookies not only have bits of Rolo pieces mixed straight into the batter, but also includes a whole Rolo candy stuffed right into the middle of a brown sugar cookie dough. The results? Rich and soft caramel oozing out from the center of these delicious cookies!
These Rolo cookies are the fifth and final recipe from my candy cookie baking series!
Rolos have a caramel center that is wrapped around sweet milk chocolate, so I wanted to highlight that creamy texture inside of a brown sugar cookie dough. The Rolos melt so nicely in the center of the cookies that when you break the cookie in half, the caramel just oozes out!
With each bite including a soft chocolate wrapped piece of caramel, these cookies are soft, buttery, and the perfect treat for caramel-lovers everywhere!
Looking for more caramel recipes? Then check out these: chocolate caramel cupcakes, caramel cinnamon rolls, and vanilla caramel cheesecake.
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Why You'll Love These Cookies
- They're soft and chewy.
- A whole Rolo is stuffed into the middle of the cookies before baking.
- They taste like a butter cookie that just melts in your mouth with each bite.
- This recipe requires just 10 simple pantry ingredients!
Although I love cookie recipes that do not have to chill before baking, these cookies do require a bit of chilling. With the combination of melted butter and brown sugar the cookie dough is super soft and easy to work with.
Chilling it for just 30 minutes will give the butter time to resolidify and bake up perfectly round cookies.
You'll definitely want to add these caramel cookies to your holiday baking list this year!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All-Purpose Flour: Unless otherwise stated, I like to use all-purpose flour for my recipes.
- Leavening Agents: Both baking powder and baking soda are used to help the cookies rise and spread when baking.
- Butter: This recipe calls for the butter to be melted, which makes the cookies super soft and chewy. Be sure to use unsalted butter.
- Brown Sugar: Makes the cookies more tender and chewy while providing sweetness. You can use either light or dark brown sugar.
- Rolos: 25 Rolos are needed for these cookies. 18 are used to stuff the cookies and the other 7 are cut up into pieces and folded into the dough.
Ingredients
- Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
- Wet Ingredients: In a large bowl whisk together the melted butter, brown sugar, and sugar. Add the egg and vanilla extract and mix until fully incorporated.
- Combine Ingredients: Add the flour mixture and fold together just until combined. Then fold in the Rolo pieces. Cover the bowl with saran wrap and place into the refrigerator to chill for 30 minutes.
- Bake: Remove the cookie dough from the refrigerator and use a cookie scoop to scoop out the cookie dough into your hands. Split the dough in half, place a Rolo into one of the halves, and then top the Rolo with the other half of the cookie dough. Bake the cookies for 10-12 minutes.
Storage Tips
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Expert Baking Tips
- Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes!
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Chilled Dough: This cookie dough needs to chill in the refrigerator for 30 minutes before baking. This not only helps the cookies to not overspread when baking, but it’ll also enhance the flavors.
- Stuffing the Cookie Dough: Use a 1.5 tablespoon cookie scoop to scoop out the cookie dough into your hands. Split the dough in half, place a Rolo into one of the halves, and then top the Rolo with the other half of the cookie dough.
Recipe FAQs
Keep any leftover cookies in an airtight container on the counter for up to 5 days.
If you would like, you can add a ½ cup of chocolate chips, peanut butter chips, butterscotch chips, or even white chocolate chips. The choice is yours!
Yes you can! If you'd like another cookie recipe that you could stuff a whole Rolo into, try these soft peanut butter cookies or these double chocolate sprinkle cookies.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cookie Recipes
📖 Recipe
Rolo Stuffed Cookies
Equipment
- Baking Sheet
- Silicone Baking Mats
- Mixing Bowls
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- ¼ cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 25 Rolos 18 to stuff into each cookie, 7 cut into fours and folded into the dough
Instructions:
- *The cookie dough needs to chill in the refrigerator for 30 minutes before baking!Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
- Melt the butter and let it cool for 5 minutes. In a large bowl whsik together the melted butter, brown sugar, and sugar. Add the egg and vanilla extract and whisk until fully incorporated.
- Add the flour mixture and fold together just until combined (be careful not to overmix!). Then fold in the Rolo pieces (the 7 that you cut into fours). Cover the bowl with saran wrap and place into the refrigerator to chill for 30 minutes (chilling the cookie dough prior to baking is mandatory).
- Preheat the oven to 350 degrees and line a baking sheet with a silicone baking mat or parchment paper. Remove the cookie dough from the refrigerator and use a 1.5 tablespoon cookie scoop to scoop out the cookie dough into your hands. Split the dough in half, place a Rolo into one of the halves, and then top the Rolo with the other half of the cookie dough. Repeat with the rest of the dough (should be able to make 18 cookies).
- Place the cookie dough onto the prepared baking sheet and bake for 10-12 minutes. Allow the cookies to rest on the baking sheet for at least 10 minutes before you transfer them over to a wire baking rack to finish cooling.
- Store any leftover cookies in an airtight container on the counter for up to 5 days.
Notes:
Nutrition
This recipe was originally published in November of 2020, but was updated on September 21, 2021 with newer content and fresh pictures.
This recipe looks awesome and I love your pics. I can't wait to try it.
Thank you, Tracey! Enjoy 🙂
I love Rolos, but never thought to use them in cookie dough. Great idea!
Great Christmas treat!
Oh wow, these sound and look amazing. I definitely need to try making them.
YUM! These look so good! I made a batch recently stuffed with Twix but these look so much more gooey with the rolo instead!
I bet Twix are good too!
Rolos are one of my favorite candies, so I am excited about this recipe. It looks so delicious! 😋
I’m am so going to make these! Perfect for Christmas time. Thanks for sharing!
The perfect cookie! YUMMY!
Oh my goodness!! These cookies look amazing!
These look so yummy! I am definitely going to have to try these out with the little ones 🙂
Enjoy, Sarah!
These look heavenly. Great attention to detail on the instructions!!!
Rolos are one of my favorite chocolate candies, but I've never had them in a cookie. I'm sure these are delicious! Can't wait to try! 🙂
Thank you, Alyssa!
Wow, I just had a delicious diner and was rummaging for something sweet. I'm seriously craving right now but too tired to bake this late in the evening. Your recipe goes on the TO MAKE pile on my fridge!😀
Hope you get to enjoy them really soon!