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One Bowl Rolo Cookies

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Chewy, buttery cookies with chocolate and caramel in every bite—and these Rolo cookies are made in one bowl without a stand mixer! Who could resist?

overhead shot of Rolo cookies on a a baking sheet with a bottle of milk next to them

Oh em gee. You know those days when you just need a cookie? Like NEED?

And on those days you usually just dig into your super-secret stash of Oreos because who wants to bake at the end of a long day?  

Well no more. NO MORE SECRET OREOS! Because there’s a new cookie in town and it’s as easy as can be to whip together.

And these cookies are packed with chocolate chips and chopped up Rolos, meaning every bite is full of chocolate and caramel. Cookie cravings satisfied—in the best possible way.

Why you’ll love these Rolo cookies:

  • You only need one bowl and a hand mixer to make them
  • The dough doesn’t need to chill so you can make them in a flash!
  • They’re so easy even a novice baker can make them successfully 

How to make Rolo cookies
how to make rolo cookies step by step

Start by creaming brown sugar and room temperature unsalted butter together in a bowl until they’re light and fluffy. Beat in eggs, vanilla, salt, and baking soda.

With the mixer on low, beat in the flour until it’s just combined. Over-beating could result in tough cookies.

how to make rolo cookies step by step 2

Use a rubber spatula to fold in mini chocolate chips and chopped Rolos. You can substitute regular chocolate chips for the mini ones but I like mini here so there are more chips distributed throughout the dough.

Shape the dough into balls of 2 tablespoons of dough and arrange them on a parchment-lined baking sheet. Parchment is key here—the caramel will stick to baking sheets that aren’t lined. You can use silicone baking mats if you don’t have parchment paper.

Be sure to space your cookies about 2 inches apart; they spread out quite a bit and if you want them to remain round (i.e. not smush into each other) leave each dough ball plenty of room.

Baker’s tip: Take your Rolo cookies out of the oven before they look fully done. You need to leave them on the baking sheet for awhile before you remove them and they’ll finish baking from the sheet’s residual heat. If you pull them out when they actually look done, they’ll end up over-baked—still delicious, just not as chewy.

You’ll need to let your cookies sit on the baking sheets for at least 5 minutes so the caramel has a chance to harden up a little; if you try to take them off the baking sheets early, the cookies will break apart anywhere you have melted caramel.

Know what? As I’m typing this post, my computer keeps auto-correcting “Rolo” to “Yolo.” I’m taking that as a reminder that since we only live once, our lives should be full of all the cookies our bellies can hold.

And Rolo cookies are as good a place as any to start filling our bellies 🙂

More cookie recipes (in case you’re hungry)
Potato Chip Cookies
Lava Cake Cookies
Easy Chocolate Mint Cookies

stack of rolo cookies on a plate with a bottle of milk in the background

Did you make these Rolo cookies? Hooray! Post a pic on Instagram and tag @theitsybitsykitchen so I can see (and share!) your gorgeous creations! Then let me know what you think with a comment and a rating below!

5 from 12 votes
overhead shot of Rolo cookies on a a baking sheet with a bottle of milk next to them
Print
Rolo Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

These Rolo cookies are easy to make, requiring just one bowl and a hand mixer, and they're so soft and chewy you won't believe it!

Course: Dessert
Cuisine: American
Servings: 34
Author: Kelsie
Ingredients
  • 1 cup unsalted butter at room temperature
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups rolos chopped
  • 3/4 cup mini chocolate chips
Instructions
  1. Preheat the oven to 325 degrees.
  2. Combine the butter and sugar in a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy. Add the eggs and vanilla and beat until well combined. Beat in the salt and baking soda.
  3. Scrape down the sides and bottom of the bowl. With mixer on low, beat in the flour until just combined. Fold in the Rolos and chocolate chips with a rubber spatula.
  4. Shape the dough into balls of 2 tablespoons of dough and arrange 2 inches apart on parchment-lined baking sheets.*
  5. Bake 10 to 12 minutes, until just golden at the edges but un-set in the middles. Cool on the baking sheets for 5 to 10 minutes, until you’re able to lift them off the baking sheets without breaking them (use a spatula). Carefully transfer to a wire rack to cool completely.
  6. Store cookies in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months.
Recipe Notes

*At this point you can freeze the dough balls until hard, then place them in freezer bags for up to three months. Bake frozen, adding a minute or two to baking time.

You can substitute regular chocolate chips for the minis.

If you don't have parchment paper to line your baking sheets you can use silicone baking mats.

Comments

  4. Carlee says

    These look scrumptious… but I’m still going to need an Oreo stash. Have you seen some of the varieties they came out with recently? I’ll take a batch of these and one of each of those (to try for science of course!)

    Reply

  6. John / Kitchen Riffs says

    I haven’t had — or thought! — about Rolos in years. Decades! They’re good — and now, of course, I need to get some. And after I have one or two (hah! who am I fooling? half the package!) make these cookies. Well, after I go to the store to buy more Rolos. 🙂

    Reply

  8. Laura says

    5 stars
    Kelsie – I totally love Rolls! And I’m old enough to remember when they first came out – I think I may have OD’d a bit and haven’t had one since, but I’m all ready for more! Thanks for the recipe and the tips about the caramel! So so yumm!

    Reply

  11. Ben|Havocinthekitchen says

    5 stars
    Just wondering… Do you ever have a day when you just dont need a cookie (not the Cookie), Kelsie? Haha, just kidding. There’s a huge secret: I don’t like Oreos! They’re way too sweet and boring to my liking as I cannot taste anything but lots of sugar. I’d rather have these spectacular Rolo cookies instead (Please send me a batch ASAP). It’s decided: no more Oreos!

    Reply

  13. Cheyanne @ No Spoon Necessary says

    5 stars
    Today is definitely one of those days I need a cookie! Well, I stand corrected – I need ALL the cookies!!!!! And these rolo packed beauties would TOTALLY hit the spot! These look just perfect – chewy, gooey and just delicious!!!! Gimme gimme! Cheers!

    Reply

  17. David @ Spiced says

    5 stars
    You know what’s funny, Kelsie? As soon as I saw ‘Rolo’ in the title, I immediately thought back to my sophomore year roommate in college. His girlfriend (or maybe it was him?) left an unwrapped Rolo in the gear stick area of her car. Sure enough, it melted into a gooey mess. Why I remember that, I have no idea. I’m sure your cookies are way better than aged gear shift Rolos, though! These sound like the kinda cookie I need after shoveling snow all day. (We did that this past weekend. I’m over the snow. Haha.)

    Reply

    • Kelsie says

      OK so the terrible thing is that I’d probably have eaten that Rolo, mess or not :). Stay warm, David! And keep in mind that you can always move to Phoenix, where snow doesn’t exist. You just have to tolerate sun that’ll melt your face off.

      Reply

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