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Thick, chewy cookie cups stuffed with gooey Rolo candies! It’s so fun to bite into one of these cookies and find melty caramel waiting inside!
Do y’all know what a cookie cup is?
It’s just a bunch of cookie dough baked inside a muffin tin! Easy, right?
The reason I love cookie cups is because the dough has nowhere to spread – it’s going to stay in the shape of the muffin tin so you get big, fat, thick cookies and everybody needs a big, fat, thick cookie in their life, right?
I’ve made a few other cookie cups recipes in the past, like these oatmeal cookie cups and peanut butter s’mores cookie cups. Both are so freaking good and these ones here don’t disappoint either!
It’s so fun to bite into a big ol’ cookie to be surprised with a gooey, melty, molten caramel middle!
How to make Rolo cookies:
First, let’s whip up our cookie dough.
You’ll start with the usual ingredients: butter, sugar, vanilla, and egg. Beat those until they’re nice and creamy.
Next up you’ll need to stir in some flour, cornstarch, baking soda, and salt.
Once that’s all combined, add in some chocolate chips. My family prefers milk chocolate chips, but use whatever variety you like best.
Grab a medium cookie scoop and drop a scoop of dough into a greased muffin tin. This recipe will make about 10 cookie cups.
Use your fingers to press the dough neatly into the bottom of the muffin tin.
Next, place two Rolo candies side by side over the dough and then top it off with another scoop of cookie dough.
Press the dough down to cover the Rolo candies.
These bake up in about 10-12 minutes.
Let them cool in the muffin tin for 5 minutes before removing.
The best part is that Rolo candies have a nice liquid caramel in the center, so these cookies will always have that gooey feeling when you bite into them, even when they aren’t warm from the oven. Love that!
Hope you guys give these a try. I think they’d be a fun addition to any Christmas baking you might be thinking about right now. 😉
More cookies to try:
White Chocolate Macadamia Nut Cookies: Quite possibly my husband’s favorite cookie!
Cake Batter Cookies: Why have cake when you can have a cookie that’s flavored like a cake? 😉
Peanut Butter Oatmeal Chocolate Chip Cookies: The softest and chewiest!
Graham Cracker Cookies: A total hit in my house!
Rolo Cookie Cups
Ingredients
- 3/4 cup butter melted and cooled
- 1 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 20 Rolo candies unwrapped
Instructions
- Add the melted butter and brown sugar to a mixing bowl and mix until well combined.
- Stir in the egg and vanilla and mix well.
- Mix in the flour, corn starch, baking soda, and salt until well combined. Stir in the chocolate chips by hand.
- Scoop 1 tablespoon of dough into 10 greased muffin wells each. Flatten with your fingers to cover the bottom of the muffin tin.
- Place two Rolo candies on top of the cookie dough. Top each with another tablespoon of cookie dough.
- Bake at 350 degrees for 10 minutes.
- Let cool 5-10 minutes before carefully removing from the muffin tin.
- Store in an airtight container for up to 5 days.
Ramona says
These turned out great, I followed recipe and used cupcake cups, it made 11 and I cooked 16 minutes in a propane oven. These are now on my make again list.
Karly says
Thanks, Ramona!
Kathie Barr says
love the muffin tin you used for these cookies, can you supply the maker and where i might purchase this specific tin ?
Karly says
I believe I got this one at Target years ago, but here’s a similar one: https://amzn.to/3lBi2qE
rina says
I made the cookies last night bake it 350 degrees as i followed ur baking instruction. it turned out to be dry and burn on the side and top. May i know if thats is the correct degrees?
Karly says
Hi Rina! 350 degrees Fahrenheit is correct.
Helen Eckersley says
Can’t wait to try this recipe. Please can you tell me the weight measurements of a cup because I do not have measuring cups.
Many thanks
Karly says
Hi Helen! You’d want to look up an online converter to convert the measurements to weight. 🙂
Helen says
Thanks Karly. I’ve invested in measuring cups and am now waiting for them to come out of the oven. ???
Karly says
Hope you enjoyed the cookies!
Malinda says
Can you use the Pillsbury cookie dough instead?
Karly says
Probably, but I haven’t tried it.
PAMELA ANDERSON says
Hi Karly: I too had trouble with this cookie. I buttered the muffin tin–that worked ok. But the rolos hardened up once they had cooled down and were not soft and gooey at all. I made brownies once using rolos and the same thing happened. Do yours stay soft and gooey, because knowing to pull these out when they looked a little underdone did not work for me. They were RAW when I tested them and had to bake longer. And I had a lot of dough. Much more than for 10, even after doubling up. Sounded so good too. Gonna try the oatmeal ones now. Thanks
Karly says
Hi Pamela!
Sorry you had issues with this! The Rolos tend to stay pretty soft and melty for me. I’m not sure why yours would get hard. Did you use a regular sized muffin tin? I used the standard size.
I hope you love the oatmeal ones! 🙂
Susan Drabing says
What a mess, all stuck in the muffin pan, should spray with a nonstick spray first.
Sherry Younkin says
I will never make this recipe again. Tried making two different batches of it to figure out what I did wrong. They look nasty, fell like an undercooked cake recipe, oily doughy cookie that I would not share on a Christmas cookie swap. Did anyone else have the same problem?
Karly says
Hi Sherry!
Did you follow the recipe exactly and make sure to measure correctly? Did you use real butter and not margarine? I make this cookie dough in some form (it’s the base for most of my cookies!) weekly and have never had this issue, so I’m guessing that you used margarine instead of butter or swapped something else to cause an issue?
Sara says
My ten year old (and I…although I use the term I loosely!) made these tonight!! so easy. And so awesome!! Thank you for a great recipe!
Gwen says
I’m sitting here making my Christmas cookie and accompanying grocery list. Guess what I am adding to it now! They look amazing.
Bill Brown says
I make a lot of cookies this time of year, mostly for my wife’s work. I bake them, freeze them then make gift boxes for her workers. She happened to come home with a bag of Rolos yesterday that were a Halloween clearance item. So I was on Pinterest last night and the 2nd item was your recipe so I figured I’d give it a try today. As I was reading I saw where it was 2 tbsp of dough and 2 Rolos, at that point not realizing it was for a large muffin tin. So I made it exactly as you wrote it up except I used mini muffin tins and 1 Rolo per, just pushing them into the dough enough to stand up. They came out great!! Thanks for the recipe!
Karly says
You sound like a great husband – I’m sure the office loves you! 🙂 So glad the cookies turned out!
Sportsgirl says
This is exactly what I was thinking of doing when I make these – use mini muffin tins and one rolo as I was a little disappointed when at the end of the recipe it says it only makes 10 – seems like way too little amount of finished product for the work put into them, even though the recipe doesn’t sound difficult.
Debbie says
Oh my word… these are going on my christmas cookie baking list for the holidays!!
Camille says
Wow, these are mouth watering!
patricia says
Did you use the miniture muffin cup size pan?
Karly says
I used a regular sized tin.
Laura says
Karly, my mouth is watering just at the thought of the melty caramel and chocolate tucked inside a thick, chewy cookie! Dang, girl, this sounds heavenly!