Rolo cookies
Rolo cookies are the ultimate cookie for any Rolo lover. They’re soft, chewy and crispy in the right places and are full of Rolos for an extra burst of caramel goodness.
Rolo cookies are a delicious twist on our favourite cookie. They’re a must bake, for any Rolo lover (and there are plently of those in our house!)
We’ve used our favourite easy cookie recipe as a base for these but have added in some Rolos for extra caramel gooey-ness. That means they’re soft, chewy and crispy as well as full of bursts of caramel and best of all, they’re really simple to make. What’s not to love?!
As I’ve said, these cookies are easy to make, so they’re a perfect bake for kids. Just make sure you leave enough time to make them. Although the hands on time is relatively short, you do need to freeze the Rolos for a few hours before you add them otherwise they’ll completely melt when they’re baked.
How can kids help to make Rolo cookies?
Cookies are a great bake for kids and these Rolo cookies are no exception. This recipe is great because it mixes everything together in one bowl which I always think is perfect for children (and means less washing up!)
My kids loved getting to measure everything out and mix it all together to make the cookie dough and there’s even a chance to practice cracking eggs.
Scooping out the balls of cookie dough with a spoon before popping them on the baking trays is a great job for little chefs and a lot easier than having to roll and cut out biscuits, so it’s perfect for even young children and toddlers.
What can I use instead of self raising flour?
If you don’t have any self raising flour, which is easily found in the supermarket here in the UK, swap it for an equal amount of plain or all purpose flour and add a teaspoon of baking powder and a pinch of salt.
How do you store Rolo cookies?
Rolo cookies will keep in an air tight container, at room temperature for 3-5 days.
If you want to keep the cookies for longer, you can freeze them for up to 3 months. To freeze them, wrap them individually in cling film and pop them in a freezer bag. Defrost them fully at room temperature before you serve them.
Do I need to use both soft brown sugar and caster sugar?
The reason we’ve used two sugars in this recipe is that the caster sugar gives the cookies a nice crisp crust, while the brown sugar keeps the inside of the cookies soft. If you only have one of the sugars to hand just use 150g of that, the cookies will still be delicious.
More delicious cookies
If you liked these Rolo cookies you might like some of our other favourite easy cookie recipes for kids:
Nutella stuffed cookies
Fudge cookies
Sprinkles cookies
Chocolate marshmallow cookies
Raspberry and white chocolate cookies
Caramel stuffed cookies
Brownie cookies
Biscoff stuffed cookies
Double chocolate chip cookies
White chocolate chip cookies
Rainbow M&M cookies
Triple chocolate cookies
Or why not use up any left over Rolos in these Rolo Brownies
Useful equipment
You might need the following baking tools/gadgets to make these Rolo cookies
Digital scales
Freestanding mixer
Mixing bowl
Wooden spoons
Measuring cups
Measuring spoons
Baking tray
Wire rack
As an Amazon Associate I earn from qualifying purchases.. You will not be charged anything extra for this. Please refer to my Privacy Policy Page for more details.
Ingredients
100g (½ cup) butter
100g (½ cup) soft brown sugar
50g (¼ cup) caster sugar
1 egg
½ teaspoon vanilla extract
200g (1 ¼ cups) self raising flour
100g chocolate chips
100g Rolos / mini Rolos
How to make Rolo cookies
* Put the Rolos in the freezer for at least 4 hours before you start these
Pre-heat your oven to 180C / 170C Fan / 350F and line 2 -3 baking trays with baking or parchment paper.
Cream the butter and sugars together
Get your kids to measure the butter and both the sugars out then and add them to a free-standing mixer or large mixing bowl.
Cut your butter into little pieces to make it easier to blend in and if it’s not soft, (ours is always still hard), pop it in the microwave for a few seconds to soften it – but not long enough for it to melt.
Using the k-paddle of your free-standing mixer, a handheld whisk, or even wooden spoons cream the butter and sugars together until the mixture is nice and light and fluffy.
Add the egg and vanilla
Get your kids to crack the egg into a small bowl then add it to your mixing bowl. We never add ours straight into our cookie mixture, just in case any shell goes in. If (or when) it does, simply fish it out with a larger piece of egg shell or a tea spoon.
Measure the vanilla extract and pour it into your bowl then mix everything together. If you’re making this with very young children, you might need to hold the teaspoon steady while they pour in the vanilla or vice versa.
Mix in the flour
Measure the flour out and add it to your mixing bowl. Give everything one more mix until it all comes together in a nice stiff ball of cookie dough.
Add the chocolate chips and rolos
Finally, get your kids to pour the chocolate chips and half of the Rolos into your mixing bowl. Using a wooden spoon stir them in so they are well dispersed. My kids find the mixture a bit stiff at this point, so you might need to give a hand.
Make the Rolo cookies
Spoon out dollops of cookie dough onto your prepared baking trays. Try to make sure and Rolos are evenly distributed among the dollops of cookies. Leave spaces between your cookies as they’ll spread a little when they bake.
We used soup spoons because ours seem to give just the right amount, but a large heaped teaspoon or some ice cream scoops also do this job well.
Press the remaining Rolos into the cookies. Try to tuck them in a bit so they are less likely to melt and ooze out of the cookie. This is a good way of making sure each cookie has a Rolo in it.
Chill the cookies in the fridge for 15 minutes or so before you bake them.
Bake the Rolo cookies
Bake the cookies in the oven for 10-12 minutes. They’re ready when they’ve started to turn golden brown. I like them, a little bit soft and chewy, but if you don’t you can keep them in the oven for another few minutes.
Remove them from the oven and leave them to cool on the trays for five minutes or so before putting them on a wire rack to cool completely.
If the Rolos have oozed out a lot of their caramel you can use the back of a spoon or a spatula to push the caramel back in and neaten them up again.
Serve and enjoy!
Rolo cookies
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Wooden spoons
- Measuring cups
- measuring spoons
- baking tray
- Wire rack
Ingredients
- 100 g (½ cup) butter
- 100 g (½ cup) soft brown sugar
- 50 g (¼ cup) caster sugar
- 1 egg
- ½ teaspoon vanilla extract
- 200 g (1 ¼ cups) self raising flour
- 100 g chocolate chips
- 100 g Rolos / mini Rolos
Instructions
- * Put the Rolos in the freezer for at least 4 hours before you start these
- Pre heat your oven to 180C / 170C Fan / 350F and line 2 -3 baking trays with baking or parchment paper.
Cream the butter and sugars together
- Measure the butter and both the sugars out then and add them to a free-standing mixer or large mixing bowl.Cut your butter into little pieces to make it easier to blend in and if it’s not soft, , pop it in the microwave for a few seconds to soften it – but not long enough for it to melt.
- Using the k-paddle of your free-standing mixer, a handheld whisk, or even wooden spoons cream the butter and sugars together until the mixture is nice and light and fluffy.
Add the egg and vanilla
- Crack the egg into a small bowl then add it to your mixing bowl. Measure the vanilla extract and pour it into your bowl then mix everything together.
Mix in the flour
- Measure the flour out and add it to your mixing bowl. Give everything one more mix until it all comes together in a nice stiff ball of cookie dough.
Add the chocolate chips and rolos
- Finally, pour the chocolate chips and half of the Rolos into your mixing bowl. Using a wooden spoon stir them in so they are well dispersed. My kids find the mixture a bit stiff at this point, so you might need to give a hand.
Make the Rolo cookies
- Spoon out dollops of cookie dough onto your prepared baking trays. Try to make sure and Rolos are evenly distributed among the dollops of cookies. Leave spaces between your cookies as they'll spread a little when they bake.
- Press the remaining Rolos into the cookies. Try to tuck them in a bit so they are less likely to melt and ooze out of the cookie. This is a good way of making sure each cookie has a Rolo in it.
- Chill the cookies in the fridge for 15 minutes or so before you bake them.
Bake the Rolo cookies
- Bake the cookies in the oven for 10-12 minutes. They’re ready when they’ve started to turn golden brown. I like them, a little bit soft and chewy, but if you don’t you can keep them in the oven for another few minutes.Remove them from the oven and leave them to cool on the trays for five minutes or so before putting them on a wire rack to cool completely.
- If the Rolos have oozed out a lot of their caramel you can use the back of a spoon or a spatula to push the caramel back in and neaten them up again.
Notes
Pin it for later
Similar recipes
If you liked these Rolo cookies you’ll love some of our other easy cookie recipes as well as our favourite easy bakes for kids.
Leave a Reply