These Rolos cookies are soft, chewy and ooey gooey. Made with chocolate caramel Rolos, these Rolos cookies are delicious and addictive!
Rolo Cookies
Once upon a time I ran out of chocolate chips. I was digging around for something I could use in place of chocolate chips and I found Rolos candy. Rolos is one of my husband’s favorite candies so we always have a hidden stash. I added them to a batch of this delicious dough and whipped up some Rolo cookies. Caramel + Chocolate + Cookie Dough. Seriously? Is there anything better?
A Note About Chilling
I get it. You are craving cookies and you need them now. You can rush and make a batch and pop them into the oven, but chilling is an important step. I don’t know how many recipes I have tried that promise a perfect cookie without chilling time. I’m not buying it. Even if it is just 30 minutes in the fridge or a quick 15 minutes in the freezer, the cookies need time to firm up and soak in the flavor. Trust me, the chill time is worth it to get these soft and chewy Rolos cookies.
These Rolo cookies should come with a warning label. I made a batch and our family ate all the Rolos cookies in one day. I love how the caramel and chocolate from the Rolos make these cookies so chewy and delicious. If you are craving a soft and chewy sugar cookie, check out my sugar cookie bars. If you need a chocolate fix, these Rolos cookies will do the trick!
This recipe makes about 14 cookies using an ice cream scoop size ball.
Rolos Cookies
Ingredients
- 1 1/2 cups of flour 210 g
- 1/2 tsp of baking soda
- 1/4 tsp of salt
- 1 1/2 tablespoons of cornstarch
- 1 stick of butter 113 g - room temp
- 3/4 cup of brown sugar 150 g
- 1/4 cup of white sugar 55 g
- 1 tsp of vanilla
- 1 egg
- 1 cup of Rolos 150 g - roughly chopped
Instructions
- Rough chop your Rolos
- In a medium bowl, combine the dry ingredients (flour, baking soda, salt and cornstarch)
- In another bowl, cream together the room temperature butter and sugars (brown and white)
- Add the vanilla to the butter mixture
- Add the dry ingredients to the butter mixture
- Add the egg
- Add the Rolos
- Chill in the fridge for a minimum of 30 minutes (preferably overnight) or scoop out the dough into balls using an ice cream scoop and freeze for 15 minutes
- Preheat oven to 325 degrees (160 c) and bake for about 11 minutes
- Transfer to cooling rack
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