Irresistible Chocolate Rolo Cookies: Your Guide to Fudgy, Caramel-Filled Perfection

Indulge in the ultimate treat: soft, fudgy chocolate cookies bursting with gooey caramel and rich chocolate. These Chocolate Rolo Cookies are incredibly easy to make, delivering a chewy texture and an absolutely delicious experience. Get ready to bake a batch of pure happiness!

There’s never a wrong time for a warm, comforting cookie, and when that cookie combines rich chocolate with luscious caramel, you know you’ve found something truly special. These Chocolate Rolo Cookies are a dream come true for any dessert lover. What makes them stand out is a clever baking secret: the inclusion of instant pudding mix in the dough. This simple addition is a game-changer, ensuring your cookies are unbelievably soft, delightfully chewy, and packed with moisture.

If you’re new to the magic of pudding cookies, prepare to be amazed. The pudding mix doesn’t just add a subtle flavor; it significantly enhances the cookie’s texture, making it almost melt-in-your-mouth tender. This trick can transform any cookie recipe, giving you a professional-bakery quality right from your home oven. Imagine the possibilities with different flavored puddings – just like these Butterscotch Pudding Cookies, you can experiment and create your own unique masterpieces.

Essential Ingredients for Your Rolo Cookies

Crafting these delectable chocolate Rolo cookies requires a handful of common baking ingredients, plus the star of the show – Rolo candies! Here’s a detailed look at what you’ll need, and why each component is crucial for that perfect cookie:

Butter: Softened butter is key for creaming with sugar, creating a light, airy base for your cookie dough. It adds richness and helps with texture.
Brown Sugar: This contributes to the cookies’ chewiness and adds a depth of molasses flavor that complements the chocolate beautifully.
Granulated Sugar: Provides sweetness and helps achieve a crisp edge while maintaining a soft interior.
Instant Chocolate Pudding Mix: The secret weapon! It ensures extra moisture, an incredibly soft and chewy texture, and boosts the chocolate flavor. Make sure it’s instant, not cook-and-serve.
Eggs: Act as a binder, provide structure, and add moisture to the dough. Using large eggs helps maintain consistency.
Vanilla Extract: A crucial flavor enhancer that brings out the best in chocolate and caramel. Don’t skip it!
Cocoa Powder: For that deep, rich chocolate flavor in the cookie base. Unsweetened cocoa powder is typically used.
All-Purpose Flour: The structural foundation of your cookies. Measure it correctly to avoid dry or overly dense cookies.
Baking Soda: A leavening agent that helps the cookies rise and spread slightly, contributing to their soft texture.
Salt: Balances the sweetness and enhances all the other flavors.
Chocolate Chips: Adds more pockets of melty chocolate goodness throughout the cookies. Semi-sweet is a classic choice.
Rolo Candies: The heart of these cookies! When baked, they melt into irresistible pockets of gooey caramel.

These cookies share many similarities with a classic chocolate chip cookie, but with a decadent chocolate base and the delightful surprise of molten caramel within. They are thick, wonderfully chewy, incredibly soft, and utterly delicious. For the ultimate experience, try one warm right out of the oven when the caramel is still perfectly gooey and stretchy – it’s truly incredible!

Crafting Your Chocolate Rolo Cookies: A Step-by-Step Guide

Making these sensational cookies is simpler than you might think. Follow these detailed steps to achieve perfect, fudgy, caramel-filled delights every time:

Prepare Your Baking Environment: Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or a Silpat liner. This prevents sticking and ensures even baking, making cleanup a breeze.
Cream the Wet Ingredients: In the bowl of an electric mixer (or a large bowl with a hand mixer), combine the softened butter, light brown sugar, and granulated sugar. Cream them together on medium speed until the mixture is light, fluffy, and pale in color. This process usually takes about 2 minutes and is crucial for incorporating air, which contributes to the cookies’ soft texture. Be patient and let the mixer do its work.
Incorporate Eggs and Flavor: Add the instant chocolate pudding mix, eggs, and vanilla extract to the creamed butter and sugar mixture. Mix on low speed until everything is just combined and the eggs are fully incorporated. Avoid overmixing at this stage.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed, so your leavening agent (baking soda) works effectively throughout the dough.
Gradually Add Dry to Wet: Slowly add the dry flour mixture to the wet ingredients in the mixer. Mix on low speed until the flour is *just* combined. Overmixing flour can develop too much gluten, resulting in tough cookies. Stop mixing as soon as no streaks of flour remain.
Fold in the Goodies: Remove the bowl from the mixer. Using a spatula, gently fold in the chocolate chips and the chopped Rolo candies. You want to distribute them evenly without crushing the candies too much.
Chill the Dough: This step is often overlooked but is incredibly important for thick, chewy cookies. Let the dough sit in the fridge for at least 30 minutes before baking. Chilling solidifies the butter, which prevents the cookies from spreading too much in the oven, ensuring they stay nice and thick. It also allows the flavors to meld beautifully.
Scoop and Bake: Once the dough is chilled, scoop small, uniform balls of dough onto your prepared baking sheets, leaving enough space between them for spreading. Bake for approximately 9 minutes, or until the edges are lightly set and the tops appear dry. The centers may still look a little soft – this is perfect for a chewy cookie!
Cooling: Remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. This allows them to firm up slightly before you transfer them to a wire rack to cool completely. Cooling on the rack prevents the bottoms from getting soggy.

Enjoy the irresistible aroma filling your kitchen and prepare for a truly unforgettable chocolate and caramel experience!

Storage and Freezing Tips for Freshness

These Chocolate Rolo Cookies are so delicious, you might wonder if any will be left over! But just in case, here are some handy tips for storing them to maintain their perfect texture and flavor, and even how to enjoy fresh-baked cookies on demand.

Storing Baked Cookies

To keep your baked Chocolate Rolo Cookies fresh and soft, store them in an airtight container at room temperature. They will remain delicious for 3-4 days. For optimal softness, you can even place a slice of bread in the container with them – the cookies will absorb moisture from the bread, keeping them moist.

Freezing Baked Cookies

If you want to enjoy these treats for an extended period, you can easily freeze the already baked cookies. Once completely cooled, place them in a freezer-safe airtight container or heavy-duty freezer bag. They will keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or gently warm them in the microwave for a few seconds to revive that gooey caramel center.

Freezing Cookie Dough

For the ultimate convenience of freshly baked cookies anytime, freeze the dough! After shaping the dough into balls (and filling with Rolos, if you’re not chopping them into the dough), place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the solid dough balls to a freezer-safe bag or container. They can be stored for up to 3 months.

When it’s time to bake frozen dough, there’s no need to completely thaw them. I recommend taking the desired number of dough balls out of the freezer and letting them sit on the counter while your oven preheats. Then, place them on a prepared baking sheet and bake as usual, adding about 1 to 2 minutes to the original baking time. This method ensures you can have warm, freshly baked Chocolate Rolo Cookies any night of the week, perfect for unexpected guests or a spontaneous craving!

Close-up of a stack of fudgy chocolate Rolo cookies with melted caramel for a Pinterest pin.

More Irresistible Chocolate Dessert Recipes

If you have a passion for chocolate, you’ll love exploring these other incredible chocolate dessert recipes from our collection:

Chocolate Peanut Butter Cookies
Chocolate Pavlova
Chocolate Hazelnut Cake
Nutella Cookies
Cosmic Brownie Cookies
Ding Dong Cake
Death By Chocolate Pie

chocolate pudding rolo cookes on a plate

5 from 1 vote

Chocolate Rolo Cookies

By

Erin Sellin

Chocolate Rolo Cookies – Soft and fudgy chocolate cookies with gooey caramel

Prep:

10
minutes

Cook:

10
minutes

Total:

20
minutes

Servings:
36

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Ingredients

▢

1
cup

butter
,
softened
▢

3/4
cup

light brown sugar
▢

1/4
cup

granulated sugar
▢

1
3.4 oz. package chocolate pudding mix
▢

2
whole large eggs
▢

1
teaspoon

vanilla extract
▢

2 1/4
cups

all-purpose flour
▢

1/4
cup

unsweetened cocoa powder
▢

1
teaspoon

baking soda
▢

1/2
teaspoon

salt
▢

1
cup

semi-sweet chocolate chips
▢

1
cup
chopped Rolo candies

Instructions

Preheat oven to 350º F. Line baking sheets with silpat liner parchment paper.
In the bowl of an electric mixer cream together butter, brown sugar, and sugar until fluffy, about 2 minutes.
Add pudding mix, eggs, and vanilla, mix until well combined and the eggs are fully incorporated
In a separate bowl mix together flour, cocoa powder, baking soda and salt. Slowly add flour mixture to the dough.
Once it is just combined, use a spatula to fold in the chocolate chips chips and chopped Rolo candies.
Let dough sit in the fridge for 30 minutes before baking.
Scoop small balls of dough onto the baking sheet. Bake for 9 minutes, or until the edge are set and the tops look dry.
Remove from the oven, and let sit for 5 minutes before removing to a wire rack to cool completely.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:

Erin Sellin

Prep Time:

10
minutes

Cook Time:

10
minutes

Total Time:

20
minutes

Course:
Dessert Recipes

Cuisine:
American

Servings:
36

Calories:
164

Like this recipe? Leave a comment below!

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