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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!
Sometimes you feel like a cookie. Some days you just need a cookie. Some days you need 5 dozen. And what’s better than a cookie? A cookie cup. This is my favorite chocolate chip cookie recipe but baked into a mini muffin pan. Then I did one better and turned them into Rolo Cookies by pressing a caramel candy into the center, likle a blossom cookie. They’re Rolo Cookie Cups from scratch and they’re so soft and good!
Important Ingredients
- This is my classic cookie recipe that starts with melted unsalted butter.
- Other than that it has all the usual cookie ingredients (brown sugar and granulated sugar, baking soda, egg, etc.)
- I like using mini chocolate chips in cookie cups since they’re smaller cookies, but you can use mini or regular semi-sweet chocolate chips (or any brand/flavor).
- Rolo candies are a must in Rolo Cookies! Unwrap them, obvi.
How to make Rolo Cookies
- Make sure to spray your muffin tins with nonstick spray and only put about 1 tablespoon of cookie dough in each cavity.
- These are like blossom cookies but they’re made in mini muffin pans and you can press your favorite candy on top. They’re pretty much my favorite way to eat chocolate chip cookies.
- You can make them in ONE bowl with a spoon – no mixer needed!
- Press a Rolo into the warm cookie cups when they come out of the oven. Cool, then remove from pans.
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
Great variety, neighbor girls (10 &14)help make, they had a ball deciding which candy to put in cookies. We used 2 roll grenade cookie dough.
Oh my goodness, these look sooooo yummy!!!! And seriously? How cute are they?! Can’t wait to add this to planner for our weekly baking treat! I featured your recipe in my weekly Coffee Cafe post this morning. Enjoy the rest of your weekend!
http://www.perfectlycreatedchaos.com/2016/05/sunday-morning-coffee-cafe_15.html
What if I only would like to have 12 of these? Would I just use 12 rolos instead? ❤️
Can you freeze these? .Wonder if you did, would they still be a creamy caramel when they come back to room temperature?
The caramel won’t be creamy regardless of whether you freeze them – they’ll be the same consistency as the Rolo (semi-soft, hard, not drippy gooey). You can freeze them though, just be sure to serve them only once they’ve thawed.
I’m thinking these also would be great with the new mini reese’s peanut butter cups. ? .
YES YES YES!
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