Looking for an irresistible treat that combines classic cookie comfort with the decadent surprise of melted caramel? These Homemade Rolo Cookies are your answer, offering a delightful no-bake way to enjoy the iconic candy in a chewy, chocolatey bite perfect for any occasion.
Key Ingredients for Homemade Rolo Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (about 10-12 ounces) Rolo candies, unwrapped (you’ll need about 30-36 individual candies for the cookies, plus extra for topping if desired)
- Chocolate chips (optional, for extra chocolatey goodness)
How to Make Homemade Rolo Cookies
Get ready for a cookie experience that’s as easy as it is incredibly satisfying! These Homemade Rolo Cookies are wonderfully simple to assemble, requiring just a few basic baking steps to achieve a soft, chewy center and a gooey, caramel-filled surprise. With a preparation time of around 20 minutes, you’ll be enjoying these rich, chocolatey delights in no time, perfect for impromptu sweet cravings.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking. This step is crucial for easy removal and clean-up.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This can be done with an electric mixer or by hand using a whisk and some elbow grease. Ensure the butter is truly softened, not melted, for the best cookie texture.
- Add Wet Ingredients: Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dry ingredients, leading to consistent cookie rise and flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring with a sturdy spoon until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Stop mixing as soon as you no longer see streaks of flour.
- Incorporate Chocolate & Rolos: Gently fold in about half of the unwrapped Rolo candies and any optional chocolate chips into the dough. This ensures that each cookie will have delightful pockets of caramel within the cookie itself.
- Form the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. For a more even bake and to create a little crater for extra Rolo goodness, you can gently flatten the tops of the dough balls with the palm of your hand or the bottom of a glass.
- Add the Rolo Surprise: Press one whole unwrapped Rolo candy into the center of each cookie dough ball, gently pushing it in so it’s partially covered by dough. This creates that signature gooey Rolo center. If you like extra Rolo goodness, you can press a few halved Rolo candies on top as well.
- Bake to Perfection: Bake for 9-11 minutes, or until the edges are golden brown and the centers appear slightly underbaked. The cookies will continue to set as they cool. Overbaking will result in a dry cookie and potentially a hardened caramel center.
- Cool and Enjoy: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. The Rolo centers will be very hot and gooey immediately after baking, so exercise caution.
Why You’ll Love This Homemade Rolo Cookies
You are going to absolutely adore these Homemade Rolo Cookies! Their star feature is undoubtedly the incredibly satisfying molten caramel center that oozes out with every bite, transforming a classic chocolate chip cookie into something truly spectacular. Making these at home is wonderfully budget-friendly compared to buying specialty treats, saving you money while still delivering that gourmet feel. The delightful combination of chewy chocolate cookie and rich, melted Rolo caramel creates a flavor explosion that’s hard to resist.
Imagine sinking your teeth into that warm, gooey center – it’s pure bliss! Unlike a simple chocolate chip cookie, these pack an extra punch of caramel magic that will have everyone asking for the recipe. Forget pricey bakery treats; these Homemade Rolo Cookies rival any store-bought version and are so much more rewarding to make. So, why not gather your ingredients and whip up a batch today? Your sweet tooth—and your wallet—will thank you!
Storing and Reheating Tips
Store cooled Homemade Rolo Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months.
To reheat, gently warm individual cookies in the microwave for 10-15 seconds, or place them on a baking sheet in a preheated oven at 300°F (150°C) for a few minutes until warmed through and the caramel is soft again. If reheating from frozen, you may need to add a few extra seconds to the microwave time or a minute or two to the oven time.
Final Thoughts
These Homemade Rolo Cookies are a simple yet sensational way to elevate your cookie game with a delightful caramel surprise. Give them a try; you’ll discover how easy and rewarding it is to create such a decadent treat right in your own kitchen!
Homemade Rolo Cookies
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.1 cup unsalted butter, softened, 1 1/2 cups granulated sugar
- Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until well combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring with a sturdy spoon until just combined. Be careful not to overmix the dough.
- Gently fold in about half of the unwrapped Rolo candies and any optional chocolate chips into the dough.1 cup Rolo candies, unwrapped, chocolate chips
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Press one whole unwrapped Rolo candy into the center of each cookie dough ball, gently pushing it in so it’s partially covered by dough. If you like extra Rolo goodness, you can press a few halved Rolo candies on top as well.1 cup Rolo candies, unwrapped
- Bake for 9-11 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.