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Rolo Cookies are a from scratch version of my favorite cookie cup recipe. These are my FAVORITE chocolate chip cookie – baked into a mini muffin pan!
Table of Contents
Rolo Cookies: Cookie Cups
Sometimes you feel like a cookie. Last week I sure did. #longstory Some days you just need a cookie. Some days you need 5 dozen. And what’s better than a cookie? A cookie cup.
Some days you also want chocolate and caramel. Those are the days you want these cookies: Rolo Chocolate Chip Cookie Cups. Melty caramel, anyone?
If you want to make Rolo cookie cups from scratch then you’re in the right place.
How to bake Rolo Cookies
- Make sure to spray your muffin tins with nonstick spray and only put about 1 tablespoon in each cavity.
- Mix up your cookie dough as directed – just stir together melted unsalted butter with brown sugar and granulated sugar. Stir in egg, vanilla, salt, and baking soda. Stir in flour and chocolate chips.
- Press one tablespoon dough into each muffin pan cavity. Chill 20 minutes.
- Bake in an oven preheated to 350°F.
- Press a Rolo into the warm cookie cups when they come out of the oven. Cool, then remove from pans.
Tip From Dorothy
Expert Tips
- Don’t skip greasing your pans. Nonstick cooking or baking spray works just fine, or use butter or shortening.
- Let them cool completely before removing. To remove, use a butter knife to help pop them out.
- You know Rolo Cookies are done baking when they’ve just lost their glossy sheen.
- You can top these with any candy – not just Rolos! Use peanut butter cups, Hershey’s Kisses, or anything!
- You can even top these with frosting: Vanilla Buttercream Frosting, Cream Cheese Frosting, or Peanut Butter Frosting would be fantastic!
FAQs
Can you freeze Rolo Cookies?
Most definitely! I always freeze these so I have cookie cups whenever I want. They’re great for holiday giving that way too.
Rolo Cookies Recipe
The perfect chocolate chip cookie recipe is made in a mini muffin pan and then the hot cookie is topped with a Rolo or any candy or frosting.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients
- 1 cup (226g) unsalted butter , melted
- ⅔ cup (134g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups (372g) all-purpose flour
- 1 ½ cups mini chocolate chips
- 60 Rolo candies unwrapped (from about 2-12 ounce packages) or any other candy
Instructions
- Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
- Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
- Spray mini muffin pans with nonstick cookie spray (I like the kind with flour for these). Scoop 1-1 1/2 tablespoons of dough into each cavity. Chill the pans for 20 minutes.
- Preheat oven to 350°F. Bake cookie cups for about 9-11 minutes (the outside will start to turn a golden color when done).
- When the cookie cups come out of the oven, press one candy into the center of each. Let cool completely in pans before removing (let the Rolo re-harden or it will collapse). Cookies should pop out easily with the aid of a knife.
- Or, skip the candy, let them cool then remove them from the pans and frost with desired frosting.
- Store in an airtight container for up to 4 days or freeze for up to 1 month.
Recipe Notes
- Don’t skip greasing your pans. Nonstick cooking or baking spray works just fine, or use butter or shortening.
- Let them cool completely before removing. To remove, use a butter knife to help pop them out.
- You know Rolo Cookies are done baking when they’ve just lost their glossy sheen.
- You can top these with any candy – not just Rolos! Use peanut butter cups, Hershey’s Kisses, or anything!
Recipe Nutrition
Serving: 1cookie | Calories: 97kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 44mg | Potassium: 14mg | Fiber: 1g | Sugar: 9g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
I love
They are falling apart when I try to remove from the pan
Was the dough a fully formed cookie dough when you scooped them or was it crumbly?
Can you use packaged cookie mix to make these?
Yes for sure!
These are delicious but were tricky to remove from the tin even though I greased the tin and allowed then to go cold. Any tips please? Would love to make them again
I have a love/hate relationship with removing any sort of cookie cup from the pan. If you’re greasing, be sure to grease and flour or use the floured baking spray. Use a butter knife to help you loosen them and hopefully they’ll pop out. I do think pans make a difference – I have 2 different brands of mini muffin pan and one releases easier than the other.
Can I turn these into cookie pies by just covering the top with more dough? Will for sure be making these this week
Yes they’d be like stuffed cookie cupcakes.
Love u Dorothy!!!!!! These cookies were scrumdiddlyumptios!!!!!!! I’m ur biggest fan!!!!!!!!!!! 💗💗💗💕💕💕💕💞💞💞💞💓💓💓💓💝💝💝💝💖💖💖💘💘💘💘💘💘💘💔💔💔💔💔💔💔❤❤❤❤🧡🧡🧡🧡💛💛💛💛💛💚💚💚💚💙💙💙💙💜💜💜💜🤎🤎🤎🖤🖤🖤🖤👸👸👸👸👸👸👑👑👑👑👑👑👑
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