Go Back
+ servings
overhead shot of Rolo cookies on a a baking sheet with a bottle of milk next to them

Rolo Cookies

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
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 34
Author Kelsie


  • 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


  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.