Salty and sweet is my favorite flavor combo for dessert, so these Rolo Cookies hit the spot. Sugar cookie dough dotted with bits of Rolo for the perfect balance of chocolate and caramel pull.
What Makes Ours Different?
- Chopped Rolos– Most recipes wrap cookie dough in a piece of Rolo candy, but this leads to a very common problem of the caramel goodness leaking out. When you bake bits into the cookie, you get both caramel and chocolate in every bite and prevent the leakage.
- Sweet & Salty– Salt helps to balance the sweetness of both sugar cookie dough and the candy. This can be omitted, but for sure makes these chewy rolo cookies more gourmet.
Chef Tips from Jessica
Get the perfect cookie every time using these tips and tricks. This recipe has been tested and perfect several times- use these tips to get your cookies as delicious as mine.
- Chill the Dough– Premature cookie spreading happens when the dough isn’t properly chilled and the fats melt before the rest of the cookie has time to cook. I like to chill my dough overnight and I realize this might not be on everyone’s schedule, so do me a favor and chill for at least 4 hours.
- Swap out Parchment– Some of the fats will stick to the bottom of the parchment paper. Buy it in bulk from Amazon (versus the grocery store where it is way more expensive) and use a new sheet for each batch.
- Cool Cookie Sheets– Either rotate out two cookie sheets or allow your main one to cool before plopping cold cookie dough on it. The residual heat will start to melt the dough on the bottom resulting in uneven baking. I also like using insulated cookie sheets so air circulates around while baking.
- Chop Rolos Well– I like a coarse chop, like chopping each into quarters, for the perfect size. If they are too big, it messes with baking. Too small and you won’t get the signature Rolo flavor. I’m like the Goldilocks of Rolos cookies over here.
Variations
These cookies are fantastically chewy as-is, but if you want to customize them, I highly encourage it.
- Nuts– Add 1/2 cup of chopped nuts to the cookie dough.
- Holiday Rolo Cookies– Instead of or in addition too, sprinkle the tops with holiday sprinkles right from the oven while still tacky.
What is your favorite Halloween candy? Are there any other chocolate candies that would taste great in a sugar cookie
If you liked these rolo cookies, check out these other delicious cookie recipes:
Rolo Sugar Cookies
Upgrade your usual sugar cookies by adding rolo candy! These Rolo Cookies are filled with chocolatey, caramel goodness, and make the perfect dessert for any occasion! Upgrade your usual sugar cookies by adding rolo candy! These Rolo Cookies are filled with chocolatey, caramel goodness, and make the perfect dessert for any occasion!
Servings: cookies
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup unsalted butter , room temperature
- 3/4 cup brown sugar , packed
- 3/4 cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup Rolos , chopped (approximately 30)
- 1 tablespoon fleur de sel , optional
Instructions
- In a medium mixing bowl, sift or whisk together the 2 1/2 cups flour, 1 teaspoon baking soda and 1 teaspoon fine sea salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl and using an electric hand mixer, cream together the softened 3/4 cup unsalted butter, 3/4 cup brown sugar and 3/4 cup white sugar for 2-3 minutes or until fluffy, scraping down the sides.
- Beat in the 2 teaspoons vanilla extract 2 eggs. In two increments, add the dry ingredients until just mixed, scraping down the sides. Add the chopped 1 cup Rolos.
- Cover and chill cookie dough for 4-24 hours.
- Preheat the oven to 375°F. Line insulated cookies sheets with parchment paper.
- Using a 1 1/2 tablespoons cookie dough scoop, place even scoops 3 inches apart on the prepared cookie sheet.
- Bake for 10-11 minutes or until the edges are lightly toasted. The cookies might still look slightly undercooked cooked in the center. Immediately sprinkle with a tiny bit of the 1 tablespoon fleur de sel while still tacky.
- Allow to cool for 5 minutes before carefully transfering to cooling racks.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Adapted from AllRecipes.
Nutrition
Calories: 192 kcal, Carbohydrates: 28 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 5 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 2 g, Trans Fat: 0.2 g, Cholesterol: 29 mg, Sodium: 441 mg, Potassium: 52 mg, Fiber: 0.4 g, Sugar: 17 g, Vitamin A: 197 IU, Calcium: 17 mg, Iron: 1 mg
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I am dying to make these cookies! Rolo’s are my favorite candy … this could be dangerous 🙂
These are absolutely mouthwatering cookies! A huge hit with me and my family.
This is a nice way to use up all those candies from trick-and-treat! Will be doing this first thing in November!
Rolo’s in a cookie! Sign me up! Excited to bake these bites of heave this weekend!
Well now I know what I am going to do with rolos in my kids’ Halloween booty! These cookies look SO good with all that melty chocolate and caramel.