Name: Chocolate Rolo Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups (280 g) all-purpose flour; ⅔ cup (57.33 g) dutch process cocoa powder; 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 Rolos candies

If you’re anything like me and love a cookie that combines fudgy chocolate with a gooey caramel center, then this Chocolate Rolo Cookies Recipe is going to become your new obsession. I first tried this recipe on a whim, and let me tell you, the melty Rolos tucked inside each cookie are pure magic. These cookies are soft, rich, and just the perfect mix of chocolate and caramel—trust me, your family and friends will go crazy for them. Stick around and I’ll walk you through every step so you can nail this delicious treat in your own kitchen.

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Why You’ll Love This Recipe

Irresistible Gooey Center: Each cookie hides a perfectly melted Rolo candy, giving you a burst of caramel in every bite.
Rich Chocolate Flavor: Using dutch process cocoa makes these cookies deeply chocolatey without being overly bitter.
Simple Ingredients: This recipe uses pantry staples, so you can whip it up anytime without a special store run.
Fun and Interactive: Stuffing the cookie dough around the Rolos is easy and even makes baking more playful (and crave-worthy)!

A single round dark brown cookie with a rough, cracked surface covered in coarse sugar crystals sits on a white marbled texture. One small bite is taken out of it from the right side, revealing a soft, slightly melted middle layer of lighter brown chocolate inside. Small crumbs are scattered around the cookie on the textured white surface. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Rolo Cookies, Rolo stuffed cookies, Caramel-filled chocolate cookies, Easy chocolate caramel cookies, Soft gooey cookie recipes

Ingredients You’ll Need

I love how straightforward this recipe is—no crazy ingredients, just ones that blend beautifully to create that fudgy, melt-in-your-mouth cookie texture. One trick: go for Dutch process cocoa if you can, it really amps up the flavor and keeps the color rich and inviting.

Flat lay of a small mound of all-purpose flour, a small white bowl filled with rich brown cocoa powder, a small white bowl with fine white baking soda powder, a small white bowl of coarse salt crystals, a thick slab of pale creamy butter, a small white bowl heaped with light brown sugar, a small white bowl with sparkling white granulated sugar, two large whole brown eggs with clean shells, a small white bowl containing golden vanilla extract, and a neat pile of shiny chocolate Rolos, all arranged in perfect symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Rolo Cookies, Rolo stuffed cookies, Caramel-filled chocolate cookies, Easy chocolate caramel cookies, Soft gooey cookie recipes

All-purpose flour: Spoon it lightly into your measuring cup to avoid packing and keep the cookies tender, or better yet, weigh it for more precision.
Dutch process cocoa powder: This gives a deeper chocolate flavor and smoother texture compared to natural cocoa.
Baking soda: Just enough to help the cookies rise and get that slight crunch on the edges.
Salt: Enhances the chocolate and balances the sweetness perfectly.
Butter: Use unsalted and softened for easy creaming and a rich buttery taste.
Brown sugar: Adds moisture and a subtle molasses note that complements the caramel Rolos.
Granulated sugar: Provides sweetness and helps create that cracking sugar coating on the outside.
Eggs: Bind everything together and add richness.
Vanilla extract: A little boost of warmth that makes the chocolate pop.
Granulated sugar (for rolling): This tricky last step gives the cookies a pretty, sparkly finish.
Rolos: The star of the show—caramel-filled chocolates that make these cookies truly special.

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 like to mix things up depending on my mood or who I’m baking for. The beauty of this Chocolate Rolo Cookies Recipe is how adaptable it is—you can easily switch up the candy center or tweak the dough to match your preferences.

Use bite-sized Snickers: I tried swapping the Rolos for Snickers bites once, and it gave the cookies an extra nutty crunch that my family couldn’t stop talking about.
Make it nut-free: Simply omit any nuts or nutty candies and stick to the Rolos; the cookies are stellar even without added crunch.
Spice it up: Adding a pinch of cinnamon or cayenne to the dough gives a subtle warmth that balances nicely with the chocolate-caramel combo.
Gluten-free option: Try a cup-for-cup gluten-free flour blend—you’ll still get great flavor, though the texture might be a bit different.

How to Make Chocolate Rolo Cookies Recipe

Step 1: Prep your ingredients and oven

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This makes cleanup easier, and the cookies bake evenly. While the oven warms up, get your dry ingredients ready by whisking together the flour, cocoa powder, baking soda, and salt. Using a whisk or sifter really helps break up any clumps of cocoa powder, so your cookies end up smooth and uniform in color.

Step 2: Cream butter and sugars until fluffy

In your mixer fitted with a paddle attachment, beat the softened butter with both brown and granulated sugars on medium-high speed. You’ll know they’re ready when the mixture looks lighter in color and fluffy—this takes about 2-3 minutes. This step is crucial because it traps air that helps your cookies rise and creates a tender crumb.

Step 3: Add eggs and vanilla

Add eggs one at a time, mixing on a lower speed so everything incorporates evenly without curdling. Then pour in the vanilla extract and mix just until combined. It might seem like a small detail, but good vanilla really amps up the cookie’s depth of flavor.

Step 4: Combine dry ingredients with wet

Slowly add the dry mixture to your wet ingredients, mixing on low speed. Be careful not to overmix here—stirring just until you don’t see any flour patches will keep your cookies tender rather than cakey or tough. The dough should be thick but pliable enough to work with.

Step 5: Wrap each Rolo with dough

This is the fun and slightly meditative part! Take about 1½ tablespoons of dough and flatten it slightly in your palm. Then press a Rolo in the center and gently wrap the dough around it, sealing it completely. Rolling the dough balls in granulated sugar before baking adds a beautiful, crackly texture on the outside. Once all your cookies are wrapped, pop them in the fridge for at least an hour to chill. This step helps the cookies hold their shape so the caramel stays nice and molten inside without melting right out.

Step 6: Bake to perfection

Bake your cookies for 8-10 minutes until they’ve spread out and the tops develop those lovely light cracks. Keep a close eye near the end because it’s easy to overbake and lose that soft center. I usually take mine out right when they look set but still a little soft in the middle—they firm up as they cool. If you love a hint of salt, sprinkle a few flakes of finishing salt on top when they come out of the oven. It’s the perfect contrast to the sweet caramel and chocolate.

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Pro Tips for Making Chocolate Rolo Cookies Recipe

Use Dutch Process Cocoa: It gives a richer color and deeper chocolate flavor that really makes this cookie stand out.
Don’t Skip the Chill: Refrigerating the dough balls before baking helps prevent spreading, keeping the caramel filling intact.
Seal Rolos Completely: Press the dough firmly around the candy so that no caramel leaks during baking.
Watch Baking Time Closely: Cookies continue to bake on the tray after coming out of the oven, so take them out when the edges are set but centers still look soft.

How to Serve Chocolate Rolo Cookies Recipe

Six round dark brown cookies are on a small wire rack placed on crumpled white paper over a white marbled surface. The cookies are covered lightly with sugar crystals, and one cookie in the front has a bite taken out, showing a soft, melted caramel center inside. In the background to the right, there is a small white bowl filled with dark brown chocolate pieces with two chocolate pieces placed outside the bowl. A white cloth is loosely folded in the top left corner. The overall scene is bright with soft natural light. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Rolo Cookies, Rolo stuffed cookies, Caramel-filled chocolate cookies, Easy chocolate caramel cookies, Soft gooey cookie recipes

Garnishes

I usually skip fancy garnishes because these cookies are show-stoppers on their own, but sometimes I sprinkle a tiny pinch of flaky sea salt right after baking. It adds a lovely salty-sweet flavor that makes the caramel inside pop even more. For a festive twist, dusting with a little powdered sugar can make them look extra special for gift-giving!

Side Dishes

These cookies pair wonderfully with a simple glass of cold milk or even a cup of black coffee to balance the sweetness. During holiday gatherings, I like to set them out alongside fresh fruit or vanilla ice cream for an easy dessert platter everyone can dig into.

Creative Ways to Present

For birthdays or parties, I’ve wrapped stacks of these cookies in parchment paper tied with twine—practically gift-ready. You can also place them in cute mini baking cups or serve on a tiered tray with some festive decorations sprinkled around for a sweet centerpiece. Trust me, they’ll disappear fast!

Make Ahead and Storage

Storing Leftovers

These cookies keep well stored in an airtight container at room temperature for up to 4 days. I find they stay soft and chewy, though I usually end up eating them all quicker than that! If your batch lasts longer, storing them flat prevents crushing the gooey centers.

Freezing

I love making a double batch and freezing some dough balls before baking. Just freeze them on a tray then transfer to a sealed bag, and when you’re ready, bake straight from frozen—adding an extra minute or two to the baking time. Cookies from frozen dough still turn out perfectly gooey inside.

Reheating

If you have leftover cookies, popping them in the microwave for 10-15 seconds brings back that fresh-baked softness and melts the caramel center again. Be careful not to overheat or they’ll get too soft and lose their structure.

FAQs

Can I use regular cocoa powder instead of Dutch process for this Chocolate Rolo Cookies Recipe?

Absolutely, you can substitute regular (natural) cocoa powder if that’s what you have. Just keep in mind that the flavor will be slightly more acidic and less mellow than Dutch process, and the color might be a bit lighter. The cookies will still be delicious!
Why do I need to chill the cookie dough before baking?

Chilling the dough is key for preventing cookies from spreading too much and causing the Rolo candies to leak. It helps the dough hold its shape, giving you that perfect gooey center inside a nicely risen cookie.
Can I make these cookies nut-free or allergy-friendly?

Yes! This recipe is naturally nut-free as written, so just be sure your Rolos and ingredients don’t have cross-contamination if allergies are a concern. You can omit any add-ins or use allergy-safe candy to customize.
How do I store leftover Chocolate Rolo Cookies?

Store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies or unbaked dough balls to enjoy fresh batches later.

Final Thoughts

I absolutely love how this Chocolate Rolo Cookies Recipe brings something special to your everyday cookie game. The combination of fudgy chocolate dough with a surprise caramel center always gets raves from my friends and family, and it’s the kind of recipe that feels impressive yet is so simple to make. Next time you’re craving something sweet and a bit nostalgic, I really hope you give these a try—you’ll find the process fun and the results irresistibly delicious.