The SOFTEST & CHEWIEST Rolo Chocolate Chip Cookies that are absolutely bursting with chocolate chunks and gooey caramel Rolos!
These Rolo filled cookies take just 5 minutes to prepare and require no fancy equipment. The perfect recipe for beginners through to experienced cooks (and of course, chocoholics!).
My most popular soft and fluffy chocolate chip cookies have had a delicious makeover with the addition of ooey, gooey caramel Rolo chocolates!
Just like my Nutella Cookies, Peanut Butter & M&Ms Cookies and Twix Cookies, these Rolo Cookies are PACKED full of chocolate and plenty of delicious add-ins... making them NEXT LEVEL cookies!
Why You're Going To Love This Recipe
What's not to love about these Rolo filled cookies!?
- Gooey Caramel Cookies - my Rolo cookies not only have Rolos IN the cookie dough, there's even MORE Rolos on TOP!
- Chocoholics dream - the perfect combination of chocolate chips AND Rolo chocolates take these cookies to the next level!
- Ready to eat in 45 minutes - just 5 minutes prep time + 30 minutes chilling time + 10 minutes baking is all it takes to make these cookies.
- Most Popular recipes - everyone loves these oozy, gooey caramel cookies. Make a batch for your next party or celebration.
- Conventional and Thermomix - you will find both methods in the recipe card at the bottom of the post.
What You Need
These Rolo filled cookies are made using basic pantry and staple ingredients... plus Rolos!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Butter - you can use either salted or unsalted butter for this recipe. If using salted butter, omit the extra pinch of salt in the ingredients list.
- Caster sugar - also known as superfine sugar, this variety is perfect for baking as it dissolves easily when mixed with the butter.
- Brown sugar - you can use either regular or dark brown sugar in this recipe.
- Egg - choose a large egg (approximately 60g) and allow it to come to room temperature before using.
- Vanilla extract - or vanilla essence.
- Salt - add a pinch of salt (or omit if using salted butter).
- Bi-carbonate soda - also referred to as baking soda. This helps the dough to rise into beautiful fluffy cookies.
- Plain flour - also referred to all-purpose flour.
- Chocolate chips - choose a good quality brand such as Cadbury or Nestle chocolate melts, chocolate baking bits or chocolate baking chips as they hold their shape when baked.
- Rolos - a gooey round caramel chocolate coated in milk chocolate made by Nestle (or Hersheys in the US).
Equipment Required
This recipe is perfect for beginning bakers as it requires no fancy kitchen equipment... and takes just 5 minutes to prepare!
You will need:
- Hand-held beaters, a stand-mixer or a Thermomix - for preparing the dough
- 2 x flat baking trays
- Oven.
Step By Step Instructions
It takes just a couple of simple steps to make these soft and chewy Rolo Cookies!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Cream The Butter & Sugars
Place the butter, caster sugar and brown sugar into a bowl.
Cream ingredients together with hand-held beaters, a stand-mixer or a Thermomix until pale and creamy.
Step 2 - Add The Egg & Vanilla
Slowly beat through the egg and the vanilla extract.
Step 3 - Mix The Dry Ingredients
Add the salt, plain flour and bi-carbonate of soda and fold through.
Step 4 - Add The Chocolates
Fold through the chocolate chips and 100g of the Rolo chocolates.
Chill in the fridge for 30 minutes.
Step 5 - Bake
Bake the cookies for 8-10 minutes or until just lightly golden.
While the cookies are still warm, add chopped Rolos to the top of the cookies.
Sprinkle with gold sugar powder or sea salt (optional).
Recipe Variations
These Rolo Chocolate Chip Cookies are perfect for chocolate lovers!!
With their bursts of chocolate chips and gooey Rolos, they're simply irresistible.
Here's a few yummy variations:
- Use white chocolate chips in place of the milk chocolate chips;
- Replace the Rolos with chopped Twix bars, Snickers, Mars Bars or M&Ms;
- Sprinkle a little sea salt over the melted Rolo caramel while the cookies are still warm out of the oven;
- Make it double chocolate by adding Rolos to this recipe;
- Add a swirl of peanut butter through the cookie dough mixture before baking;
- Use Reese's peanut butter cups in place of Rolos.
Expert Tips
- Ensure your ingredients are at room temperature before using - this will ensure that the ingredients combine perfectly.
- Chill the dough - for the best soft and fluffy cookies that don't over-spread, it's so important to chill the dough.
- Store Rolo Cookies in an airtight container at room temperature for up to a week.
- Freeze the unbaked dough for up to 3 months or the baked cookies for up to 1 month. Wrap unbaked cookie dough in plastic wrap before freezing. Freeze baked cookies in an airtight container.
FAQ's
Rolo is a variety of chocolate made by Nestle. It is famous for it's 'rolled' cone-shape appearance.
They are available in rolls or in blocks. In this recipe, I use the round rolls of Rolos (refer to the packaging in the images).
Rolo chocolates have a smooth caramel filling that is covered in chocolate.
Rolo chocolates can be bought at any major supermarket here in Australia. You can also buy them from speciality confectionary stores.
In the US, Rolos are made by Hersheys and are readily available in major grocers and confectionary stores.
Based on a batch of 24, each cookie has approximately 165 calories.
Related Recipes
Take your favourite chocolate bar to the next level with these popular 'chocolate bar inspired' recipes:
Rolo Chocolate Chip Cookies
Ingredients
- 150 g butter softened
- 80 g (⅓ cup) caster sugar
- 80 g (½ cup) brown sugar
- 1 egg
- 2 tsp vanilla extract or essence
- ¼ tsp salt
- ½ tsp bi-carbonate soda
- 225 g (1 ½ cups) plain flour
- 100 g chocolate chips
- 150 g Rolo chocolates
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced). Line two large baking trays with greaseproof paper and set aside.
- In a large bowl, beat the softened butter, caster sugar and brown sugar until pale and creamy.
- Add the egg and vanilla extract and continue to beat until well combined. Add the salt.
- Sift the bi-carb soda and plain flour over the top of the mixture and fold through.
- Add the chocolate chips and 100g of the Rolo chocolates and stir through.
- Place the dough into the fridge to chill for 30 minutes.
- Roll into heaped teaspoon sized balls and place onto the prepared trays (leave a gap between each cookie to allow for spreading).
- Cook for 8-10 minutes or until just lightly golden. While the cookies are still warm (straight out of the oven), chop the remaining 50g of Rolo's in half and place onto the top of the cookies.
- Allow to cool slightly on the baking trays before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Line two large baking trays with greaseproof paper and set aside.
- Insert the Butterfly into the Thermomix bowl. Add the softened butter, caster sugar and brown sugar and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 40 seconds, Speed 4 (or until pale and creamy).
- Reduce to Speed 2 and with the butterfly still turning, add the egg and vanilla extract through the MC hole. Increase to Speed 4 for 20 seconds. Remove the butterfly.
- Add the salt, bi-carb soda and plain flour to the bowl. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
- Add the chocolate chips and 100g of the Rolo chocolates and mix for 10 seconds, Reverse, Speed 1 (using the spatula to help mix).
- Place the dough into the fridge to chill for 30 minutes.
- Roll into heaped teaspoon sized balls and place onto the prepared trays (leave a gap between each cookie to allow for spreading).
- Cook for 8-10 minutes or until just lightly golden. While the cookies are still warm (straight out of the oven), chop the remaining 50g of Rolo's in half and place onto the top of the cookies.
- Allow to cool slightly on the baking trays before transferring to a wire rack to cool completely.
Notes
- Ensure your ingredients are at room temperature before using - this will ensure that the ingredients combine perfectly.
- Chill the dough - for the best soft and fluffy cookies that don't over-spread, it's so important to chill the dough.
- Store Rolo Cookies in an airtight container at room temperature for up to a week.
- Freeze the unbaked dough for up to 3 months or the baked cookies for up to 1 month. Wrap unbaked cookie dough in plastic wrap before freezing. Freeze baked cookies in an airtight container.
- Rolo is a variety of chocolate made by Nestle. It is famous for it's 'rolled' cone-shape appearance. They are available in rolls or in blocks. In this recipe, I use the round rolls of Rolos (refer to the packaging in the images).
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