Soft Chocolate Cookies with a Gooey Caramel Rolo Surprise in the Middle!
There is something so childlike and joyful about biting into a soft chocolate cookie and discovering a melty caramel centre.
These Easy Scoop Chocolate Rolo Cookies have quickly become one of those treat recipes that I know I will pull out again and again, especially every annual for our Family Christmas Cookie Making Day with some of my sweet in-laws (we just started that this year but it was so much fun that it’s sure to be an annual event!)
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
We are in a season of budgeting carefully while still trying to create little pockets of joy where we can. Homemade cookies have become one of those pockets.
A small tray of warm cookies brings everyone into the kitchen, even the men who claim they are “not doing the baking” on family cookie day!
And making cookies at home instead of heading out to Crumbl or the store saves us heaps, especially over the holiday season.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
This particular cookie dough is simple, chocolatey and very forgiving. You do not need to chill it for hours or fuss with complicated shaping.
You scoop it, press a Rolo into the centre and lightly wrap the dough around it. That is it. The cookies bake soft, with a shiny top and that hidden pool of caramel once you crack one open.
They are wonderful for Christmas tins, cookie exchanges, after school snacks or in our case, a cosy cookie making afternoon with people we love.
And these are substantial sized cookies! Not those bite-sized little thumbprint kind, but a heartier cookie that pairs well with your afternoon hot drink or with a glass of milk!
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So roll up your sleeves and join me in the kitchen, as we make up a batch of these chocolate caramel cookies that are guaranteed to disappear quickly!
Equipment
- KitchenAid stand mixer with bowl, paddle and dough hook attachments
- Measuring cups and spoons
- Silicone spatula
- Baking sheet
- Parchment paper
- Cooling rack
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Ingredients
Makes about 14 large cookies
- 10 ½ tbsp softened butter
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- 1 ⅔ cups all purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 36 Rolo candies, unwrapped
Step By Step Instructions
Step 1. Cream the butter and sugar
Beat the softened butter with the sugar until light and fluffy. Mix in the egg, milk and vanilla until smooth.
Step 2. Combine the dry ingredients
Add the flour, cocoa powder, baking soda and salt straight into the bowl.
Switch from the paddle to the dough hook attachment and mix until a thick, soft chocolate dough forms.
Make sure you keep the Rolos to one side for later!
Step 3. Chill briefly
Place the bowl in the fridge for about 20 to 30 minutes so the dough firms enough to scoop easily.
Step 4. Prep your baking sheet
Set your oven to 350°F and line a tray with parchment paper.
Step 5. Shape the cookies
Scoop the dough into small balls (about 1 inch).
Flatten each ball slightly, place a Rolo in the centre and gently close the dough around the caramel. Leave the very top of the Rolo just peeking out if you like a bit of melted caramel showing.
Step 6. Bake
Bake for 10 to 12 minutes until the edges look set. The centres will still look soft but will firm up as they cool. Avoid overbaking.
Step 7. Cool completely
Cool for a few minutes on the tray, then lift the parchment paper onto a cooling rack until the cookies are fully cool and the caramel has settled.
How to Make The Cookie Dough Ahead of Time!
If you want a head start on cookie day, this dough behaves beautifully when made ahead. It actually firms up even better after resting, which helps the cookies keep their shape around the Rolos.
Option 1. Chill Overnight
This is my favourite for easy baking the next day. I actually find that chilling the cookie dough overnight deepens the chocolate flavour and makes the dough easier to handle!
- Prepare the dough as normal
- Cover the bowl tightly or wrap the dough in plastic
- Refrigerate up to 24 hours
- When you’re ready to bake, let the dough sit on the counter for 10 to 15 minutes so it softens slightly
- Scoop, wrap around the Rolos and bake as written
Option 2. Freeze the Dough for Another Day
You can freeze this dough two different ways depending on what feels easiest.
Freeze the whole batch:
- Wrap the dough tightly in plastic
- Place inside a freezer bag
- Freeze up to 2 months
- Thaw overnight in the fridge
- Scoop, wrap around Rolos and bake as usual
Freeze pre-portioned dough balls:
- Scoop dough into tablespoon portions
- Freeze on a tray until solid
- Transfer to a freezer bag
- When you’re ready to bake, thaw the dough balls for 20 to 30 minutes
- Press a Rolo inside each one and bake as normal
- Perfect if you want just a few fresh cookies at a time!
Baking from chilled or frozen dough:
- Chilled dough bakes exactly the same.
- Frozen dough may need an extra 1 to 2 minutes depending on your oven.
Notes and Troubleshooting
Notes
- Chilling the dough is essential for keeping the cookies thick and gooey instead of spreading flat.
- Leaving the very top of the Rolo slightly exposed gives a pretty molten caramel look once baked.
- For an extra festive touch, roll the dough balls in sugar or holiday sanding sugar before baking.
- The dough can be made ahead. Chill the bowl of dough for up to 24 hours, or freeze the portioned dough balls for up to 2 months. If frozen, thaw in the fridge before baking.
Troubleshooting
Dough too sticky?
Chill for an extra 10 to 15 minutes until easier to handle.
Rolo sinking or disappearing inside the cookie?
Use slightly firmer dough or expose the top of the candy before baking.
Cookies spreading too much?
Chill the shaped cookie dough balls for 10 minutes before baking.
Want a thicker cookie?
Scoop slightly larger dough balls or reduce oven temp to 340°F and bake 1 to 2 minutes longer.
Storage
- Store in an airtight container for up to 4 days.
- Freeze for up to 2 months. Separate layers with parchment so the caramel centres do not stick.
Serving Ideas
- Add a sprinkle of flaky salt on top
- Serve warm with ice cream
- Gift in a tin for Christmas
- Pack in lunches for a sweet surprise
Why You Will Love This Recipe?!
- Soft chocolate base
- Fun caramel centre
- Beginner friendly
- Holiday friendly
- Loved by kids and adults
FAQ
Can I use a hand mixer?
You can, but be prepared for a workout. This dough gets very thick once the dry ingredients go in. A hand mixer with both paddle and dough hook attachments will work, but it can struggle to mix the dough evenly. A stand mixer handles it much more easily, so use one if you have it.
Can I use something other than Rolos?
Yes. Try soft caramel squares, peanut butter cups or chocolate kisses.
Do I have to chill the dough?
Yes. Even 20 minutes helps the cookies keep their shape.
Can I double the batch?
Definitely. They freeze beautifully.
Easy Soft Chocolate Rolo Cookies Recipe!
December 8, 2025Ingredients
Equipment
Method
- Beat the softened butter with the sugar until light and fluffy. Mix in the egg, milk and vanilla until smooth.
- Add the flour, cocoa powder, baking soda and salt straight into the bowl. Switch from the paddle to the dough hook attachment and mix until a thick, soft chocolate dough forms. Make sure you keep the Rolos to one side for later!
- Place the bowl in the fridge for about 20 to 30 minutes so the dough firms enough to scoop easily.
- Set your oven to 350°F and line a tray with parchment paper.
- Scoop the dough into small balls (about 1 inch).Flatten each ball slightly, place a Rolo in the centre and gently close the dough around the caramel. Leave the very top of the Rolo just peeking out if you like a bit of melted caramel showing.
- Bake for 10 to 12 minutes until the edges look set. The centres will still look soft but will firm up as they cool. Avoid overbaking.
- Cool for a few minutes on the tray, then lift the parchment paper onto a cooling rack until the cookies are fully cool and the caramel has settled.
Notes
- Chilling the dough is essential for keeping the cookies thick and gooey instead of spreading flat.
- Leaving the very top of the Rolo slightly exposed gives a pretty molten caramel look once baked.
- For an extra festive touch, roll the dough balls in sugar or holiday sanding sugar before baking.
- The dough can be made ahead. Chill the bowl of dough for up to 24 hours, or freeze the portioned dough balls for up to 2 months. If frozen, thaw in the fridge before baking.
Storage
- Store in an airtight container for up to 4 days.
- Freeze for up to 2 months. Separate layers with parchment so the caramel centres do not stick.
Make Ahead
- This dough can be made 1 day ahead and chilled, covered in the fridge. Then let it soften 10 to 15 minutes before scooping and wrapping around Rolos.
- Dough also freezes well for up to 2 months. Freeze whole or in pre-portioned balls. Thaw in the fridge before shaping.
- Chilled dough bakes the same, frozen dough may need 1 to 2 more minutes!
Related Recipes:
Check out all our other delicious Cookie Recipes HERE!Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
These Easy Scoop Chocolate Rolo Cookies are proof that simple ingredients can feel special. They are cosy, chocolatey and perfect for sharing with the people you love.
Make a batch for your next family gathering or cookie day and watch them disappear faster than you expect!
What to Try Next?!
Share And Rate This Recipe!
If these soft chocolate caramel cookies brought a bit of joy to your kitchen, tap the stars on the recipe card and leave a quick comment.
If your family loved the gooey caramel centres, share this recipe with a friend who needs an easy treat in their rotation!
Last update on 2026-02-17 / Affiliate links / Images from Amazon Product Advertising API
