When it comes to desserts, these Rolo Cookies are the best! They’re easy to make and this recipe is a great way to use up leftover Halloween candy!
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!
Rolo cookies first started as one of those “ways to use up your leftover Halloween candy” recipes. But let’s be honest… there aren’t ever (EVER) any leftover Rolos.
After the success of my Butterfinger Sugar Cookies, I figured, I’d give these a whirl too! It is the same chewy sugar cookie base with another favorite candy flavor.
Any candy with milk chocolate and caramel is A-okay in my book and Rolo candy is perhaps my favorite. I may, or may not have, eaten half the bag just while making this recipe.
My kids are pretty young, so when they go trick-or-treating, I get to reap the benefits of the fruit of their labor. I’m already starting to work out a system to snag my favorites when they get a little older and more aware of my candy stealing ways.
Maybe a barter? Bribe? Or just plain hide my favorites after bedtime? Only time will tell. But enough about my parenting plans.
Let’t talk about sugar cookies. With the exception of my father, who likes a nice, crispy cookie regardless of whether it is a sugar cookie or chocolate chip cookie, most people enjoy soft and chewy cookies.
These cookies are no exception. Using melted butter (not just softened) adds to the moisture filled nature. Adding additional egg yolk also aids in them being super soft.
But chewy… chewy comes from the recipe, of course, but also the delicious caramel inside Rolos.
Rolos, if you aren’t familiar, are bite-size cone shaped chocolate candy filled with rich and chewy caramel goodness.
PRO TIP: To make sure you don’t break up your caramel pieces too much, otherwise you won’t be able to tell these are Rolos! When the Rolos melt, we want them to stay somewhat intact.
The first step to making these Rolo cookies is creaming the butter and sugar (both brown sugar and white) together until light and fluffy. I prefer to do this in the bowl of a stand mixer.
After the butter and sugars are combined, beat in the vanilla extract, egg and egg yolk. Be sure not to over mix or the cookies will be tough!
Next, sift together the flour, baking soda and salt in a separate large bowl. Mix these sifted dry ingredients into the wet ingredients. Then stir in the chopped Rolos.
After the dough is prepared, you will scoop 2 tablespoons of dough onto a baking sheet lined with parchment paper. Make sure each scoop of dough is about 3 inches apart to ensure they don’t combine when spreading.
Bake the cookies for about 15-17 minutes at 325 degrees. You want the edges to be lightly toasted, but not totally brown. After baking, transfer the cookies to wire racks to cool, and enjoy!
What is your favorite Halloween candy? Are there any other chocolate candies that would taste great in a sugar cookie?
Questions you may have about Rolo sugar cookies:
Do you have to chill the dough? For this specific recipe you do not. When making cut out cookies that need to keep their shape, chilled dough is more important. But we want these cookies to spread and get slightly crisp on the edges.
Should you frost these sugar cookies? These Rolo cookies are sweet enough on their own (thanks to the Rolos!) so they don’t need frosting. If making regular sugar cookies, you can use a mixture of powdered sugar, egg whites and lemon juice (royal icing) to frost them.
How long are sugar cookies good for? If kept in an airtight container, these Rolo cookies can last about two weeks. However, they can stay for about six weeks if frozen.
If you liked these rolo cookies, check out these other delicious cookie recipes:
- Tie Dye Sugar Cookies
- Copycat Crumbl Chocolate Chip Cookies
- Halloween Chocolate Sugar Cookies
- Butter Pecan Cake Mix Cookies
Rolo Sugar Cookies
- Preheat the oven to 325 degrees. Line insulated cookies sheets with parchment paper.
- Sift together flour, baking soda and 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 melted butter, brown sugar and white sugar.
- Beat in vanilla, egg, and egg yolk until light and creamy. Do not over mix.
- Mix in the sifted ingredients until just blended.
- Stir in chopped Rolos by hand.
- Using a 2 tablespoons cookie dough scoop, place 3 inches apart on prepared cookie sheet.
- Bake for 15 – 17 minutes or until the edges are lightly toasted. Cookies might still look slightly undercooked cooked, that is ok. You don’t want to overcook them.
- 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!