You need this Rolo Cookies Recipe in your life! You can’t go wrong with delicious chewy cookies filled with a Rolo chocolate caramel. Great for your holiday cookie exchange, too!
We love how easy they are to make. The hardest part is unwrapping all of the Rolos!
Recipe Ingredient Notes
To make Rolo Cookies, you will need the following ingredients:
- Devil’s Food Cake Mix (1 box)
- Eggs
- Vegetable Oil
- Rolo’s Caramels, individually wrapped
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Rolo Cookies
- Mix cake mix, oil, and eggs.
- Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the Rolo and spread evenly around the cookie dough ball)
- Place on greased cookie sheet and bake at 350 ℉ for 7-8 minutes.
- Sprinkle with powdered sugar.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Rolo Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
How to keep dough from sticking to your hands
We have made Rolo cookies many times and haven’t had a problem with the dough sticking to our hands.
But some of our readers have said they had a sticky problem.
Lightly spray your hands and fingertips with non stick cooking spray. This should help with any stickiness. You may have to reapply a few times as it comes off after each cookie.
Another trick for sticky dough that won’t roll into a ball is refrigerating it. Place the entire large bowl of cookie dough in the fridge for about 15 minutes until you feel it has set up a little bit.
We have always used a name brand cake mix when making these Rolo cookies and haven’t had a hard time with the dough. But it is a cake mix that you are using as cookie dough. Remember that it will be a slightly different texture than regular cookie dough.
This dough is mixed with a spoon. We do not use a hand mixer. You may even want to use your hands. Where a cake mix package is involved, some think to use a hand mixer. But that is not the case with these cookies. The dough is a lot thicker than it is for a cake.
The hardest part is resisting eating the cookie dough balls! To make this Rolo stuffed cookies recipe even easier, you’ll need a large mixing bowl or medium bowl, parchment paper, rubber spatula, and a cooling rack. You can also make the dough ahead of time if you need to! You can also top them with your favorite candy bar to mix things up.
Filling Options
We love the chocolate caramel goodness of Rolos in these cookies. But through a lot of experimenting and comments, there are so many more options for stuffing these chocolate cookies. Here are a few favorites if you want to experiment:
- Milk Duds
- Andes Mints
- Mini Reese’s Peanut Butter Cups
- Hershey’s Kisses
- M & M’s
Enjoy More Delicious Chocolate Cookies Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Double Chocolate Zucchini Cookies
- Brownie Mix Cookies
- Chocolate Caramel Nutella Cookies
- Chocolate Marshmallow Brownie Cookies
Rolo Cookies
Ingredients
- 1 15.25 ounce box Devil's Food Cake Mix
- 2 eggs
- ⅓ cup vegetable oil
- 12 ounces Rolo's Caramels, individually wrapped
Equipment
Instructions
- Mix cake mix, oil, and eggs.
- Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the Rolo and spread evenly around the cookie dough ball)
- Place on greased cookie sheet and bake at 350 ℉ for 7-8 minutes.
- Sprinkle with powdered sugar.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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Jill @ Creating my way to Success
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Everyday Mom's Meals
Wendy
Around My Family Table
These cookies look amazing...I love that it's only 4 ingredients. YUM!
You can put the dough in the fridge and it will set up a little better, or you can spray cooking spray on your hands so the dough doesn't stick. Hope this helps!
I have never tried to freeze them but I'm sure it would be fine! I've also eaten them a few days after making them and they are still soft and moist. Good luck!
It is a bag of Rolos, rather than just a small package. Sorry for the confusion!
Today I put a dab of peanut butter and marshmallow creme on each rolo, then sprinkled each cookie with a pinch of sea salt. Tres fantastique!! Much love. --Z
I've never had that problem. I would try letting the dough set up more in the fridge before cooking them. That might help the dough be less sticky. You can also spray your hands with cooking spray to making them easier to roll. Hope that helps!
It is so good to hear from you! I totally knew who you were and that you were married to Golden when I saw you! I was just looking at your blog and can't believe how big your kids are now. I definitely miss Mandy, too. She was the best girlfriend I've ever had. Hope you are all doing well!
Love,
Elyse
Thanks for the great recipes!!!
Oh, also refrigerate the dough before baking and in between batches, and spray pam on your hands while forming the cookies. (Those tips I got from other responses here, thanks!!)