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Easy Soft Chocolate Rolo Cookies Recipe!

Easy Soft Chocolate Rolo Cookies Recipe!

By Mona - Far From The Farm
December 8, 2025
Easy chocolate cookies stuffed with soft caramel centres. Beginner friendly, freezer friendly and perfect for holiday baking fun!
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Makes: 14 large cookies
Approximate cost $7
Prep Time 20 minutes
Cook Time 12 minutes
30 minutes
Total Time 1 hour 2 minutes
Servings: 14 large cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 268
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 10 ½ tbsp butter, softened - (salted or unsalted is fine)
  • 1 cup granulated white sugar
  • 1 egg
  • 1 tbsp milk
  • ½ tsp vanilla extract
  • 1 ⅔ cups all purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 36 Rolo candies - (unwrapped!)

Equipment

  • KitchenAid stand mixer with bowl, paddle and dough hook attachments or other brand of stand mixer
  • Measuring cups and spoons
  • Silicone spatula
  • Baking Sheet
  • Parchment paper
  • cooling rack

Method
 

  1. Beat the softened butter with the sugar until light and fluffy. Mix in the egg, milk and vanilla until smooth.
  2. 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!
  3. Place the bowl in the fridge for about 20 to 30 minutes so the dough firms enough to scoop easily.
  4. Set your oven to 350°F and line a tray with parchment paper.
  5. 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.
  6. 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.
  7. 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

Calories: 268kcalCarbohydrates: 37gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 36mgSodium: 183mgPotassium: 85mgFiber: 1gSugar: 24gVitamin A: 300IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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