These Rolo Cookies are soft and chewy chocolate cookies filled with a gooey sweet caramel surprise and topped with Rolo pieces! They are so simple to make, no mixer is needed for the cookie dough and with only 30 minutes of chill time, these stuffed cookies will be ready in an hour! Best yet, this Rolo cookie recipe is gluten free, nut free, eggless and can easily be made vegan! If you're a chocolate and caramel lover, these chocolate caramel cookies are for you!
If you love Rolo candies, you will love these Rolo Cookies!!! We're a big fan of Rolos in this house because they are gluten free, egg free and nut free! Finding safe candy for both my kids can sometimes be difficult but Rolos are safe for them both! So I thought let's make some Rolo filled cookies! The cookie base tastes like a brownie and the richness from the cookie and sweetness from the chocolate caramel candy blend beautifully together!
For more easy chocolate cookie recipes, try my Triple Chocolate Cookies, my Olive Oil Cookies, my Frosted Chocolate Cookies and my Dark Chocolate Sugar Cookies!
Reasons to Love These Rolo Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Chewy- These cookies are super soft and chewy!
- Rolos In the Middles- These are chocolate cookies are filled with Rolos!
- Easy to Make- You don't need a mixer of any kind to make the cookie dough and they only require 30 minutes of chill time prior to baking!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use two types to give the cookies a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Butter/ Vegan Baking Stick- For this recipe we are actually using melted butter in the cookie dough. Make sure to cool it prior to adding the light brown sugar in it.
- Light Brown Sugar- Using the light brown gives the cookies the softness we need to offset the dryness from the cocoa powders and lack of eggs. I don't like to use dark because the cookies don't spread enough when baking.
- Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together. You need this otherwise the cookies will break apart when you try to pick them up.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cookies can have a chemical flavor.
- Rolos- The package says gluten free and nut free. Always read the package each time to ensure it is free of your allergens as the company can change their policies at any time.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Make these into Vegan Rolo Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Purchase vegan chocolate caramels. I know the brand Free2b has Sea Salt Caramel Mini Cups. Their website claims they're vegan, allergy friendly and certified gluten free but they do contain sunflower letchin, so they're not safe for my house. Please always double check the ingredients on any package, as they can change at any time.
How to Make this Recipe with All Purpose Flour
- Use 1 ¼ cups of packed AP flour (210 grams)
- Make sure to use ½ cup packed cocoa powder (58 grams).
- Use 3 tablespoons of milk.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Rolo Cookies
Here are the step by step instructions for making this rolo cookies recipe!
Step 1: Cut the Rolos
Take 12 Rolos and slice each one into equal 4 pieces. Set aside.
Step 2: Melt the Butter
Microwave the butter in 11 second increments until almost completely melted. Whisk until fully melted; as you whisk, the residual heat will melt the rest. Set aside to cool.
Step 3: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, cocoa powders, baking soda and kosher salt. Set aside.
Step 4: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 5: Whisk in the Sugar, Cornstarch Water and Vanilla
Into the cooled and creamy melted butter, whisk in the light brown sugar, the cornstarch water and the pure vanilla extract until fully combined.
Step 6: Add in the Flour Mixture and Milk
Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Add the milk and whisk until combined.
Using a spatula, gently fold in the rest of the flour mixture until combined. Do not over mix or the dough will become shiny and too sticky.
Step 7: Chill and Form into Balls
The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and freeze for 30 min.
After 30 min, using a large cookie scoop, make 12 scoops with the dough.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Step 8: Stuff the Cookies
Take one of the dough balls and press your thumb into the center to make a well.
Shove one of the full size Rolos into the hole and then cover it up with the dough that’s been pressed to the side.
Step 9: Bake the Cookies, Add Rolo Chunks and Cool
Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.
Immediately reshape the cookies when they come out of the oven and immediately press 3-4 Rolo chunks into the tops of the hot cookies. Just gently press so they stick.
Let the cookies cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Use 2 Types of Cocoa Powders- The combination of Natural Unsweetened and Dark cocoa powders give the cookies a richer flavor and darker color. If you only have one type on hand, use natural unsweetened or dutch...just know the color of the cookies will not be as dark as mine. Do not use dark alone; it will make your cookies too dry, chalky and bitter. And like the flour, use packed cups of cocoa powder.
- Use Cooled Melted Butter- The butter cannot be bubbling/browned or the cookies will be very thin, spread out and oily. Microwave until there is a little bit of butter left unmelted; whisk it until the residual heat melts the rest of the butter. Then set aside to cool as you prep the rest of the recipe. When it is time to use the butter it should be cool and thick/creamy. Whisk it again to make it smooth. You can see in my video.
- Add the Flour then Milk then More Flour- Do not add the milk with the wet ingredients. The batter will be too wet and shiny and the cookies will be very buttery and flakey. You must add half the flour mixture, then the milk and then the rest of the flour mixture.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 30 minutes, the dough will be too sticky to roll into balls.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your scoop halfway through making the dough balls.
- Wet Your Hands- The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape. Work quickly because they harden pretty fast.
Recipe FAQs
Yes. You can make the dough the day before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill again prior to baking.
Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day, but you are able to make these cookies a day before!
Store the cookies in a single layer in an airtight container at room temperature. Do not stack.
If you want the cookies warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
I don’t recommend using granulated sugar.
Eggless cookies tend to become very dry once they are completely cool. The light brown sugar adds lots of moisture into the cookies that is missing from the lack of eggs and two types of cocoa powders.
Storing: Store the Rolo cookies in a single layer, in an airtight container at room temperature for up to 3 days.
If you want the cookies warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Other Chocolate Cookie Recipes You'll Love
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📖 Recipe
Rolo Cookies
Ingredients
- 1 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup cocoa powder (I use ¼ cup Natural Unsweetened and ¼ cup Dark)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- ½ cup unsalted butter or vegan baking stick, melted and cooled
- 1 ¼ cups light brown sugar , packed
- ¼ cup plus 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 24 Rolo candies
Instructions
- Take 12 of the Rolos and slice each one into equal 4 pieces. You should have 48 pieces. Set aside.
- Place the ½ cup unsalted butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until just melted. Do not let it bubble or brown. Set aside to cool.Do not microwave it too much. I prefer to microwave it until there is just a little bit of butter left unmelted and then I whisk it and the residual heat melts the rest of the butter.
- In a medium bowl, whisk together the 1 ¼ cups multipurpose gluten free flour, ½ cup cocoa powder, 1 teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- Into the cooled melted butter, combine the 1 ¼ cups light brown sugar, the cornstarch water and the 1 teaspoon pure vanilla extract. Whisk until it is all fully combined and blended. It may appear chunky. That's normal.
- Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Then add the ¼ cup plus 2 tablespoons milk and whisk to combine.Add in the second half of the flour gently with a spatula. Do not over mix or the dough will become shiny and too sticky.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min. When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- After 30 min, using a large cookie scoop, make 12 scoops with the dough. (I use a 2 ounce cookie scoop).If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Take one of the dough balls and press your thumb into the center to make a well.Shove one of the full size Rolos (you should have 12 full size Rolos) into the hole and then cover it up with the dough that’s been pressed to the side.
- Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.I only bake 6-8 at a time. Pop the rest of the dough discs in the fridge while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle.Then immediately press 3-4 Rolo chunks into the tops of the hot cookies. Just gently press so they stick.Let the cookies cool on the baking sheet for 5 min before transferring to a cooling rack.
John
These cookies were great!