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?
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
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.
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 🙂
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!
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!
- 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
- Preheat the oven to 325 degrees.
- 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.
- 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.
- Shape the dough into balls of 2 tablespoons of dough and arrange 2 inches apart on parchment-lined baking sheets.*
- 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.
- Store cookies in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months.
*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.