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Large, Gooey and Delicious Caramel Rolo Cookies!

For those of you who don’t know, Rolos are a big thing in my life. I wouldn’t say they are my favourite chocolate sweet or anything, but… I named my dog after the sweet… Some people might think that its a little weird, but my Rolo Cheesecake is the recipe that sorta made my blog what it is today after going semi-sorta-slightly-viral on Facebook a couple of years ago, and  Rolo (the dog) is caramel coloured. It fit, we went with it, and I have no regrets of basically naming my Dog after a Cheesecake, but hey ho.

The thing is, I get SO MANY REQUESTS for more and more Rolo recipes as some of my most popular and best looking desserts are all Rolo based! Something about them makes people go a little bit wild, so I thought I would give you another that you will all hopefully love just as much. My No-Bake Caramel Rolo Cheesecake is the big hitter, and then my No-Bake Rolo Tart and my Rolo Cookie Bars are just as much favourites, and I was kinda in a cookie mood again, so these happened.

It is basically a recipe that is tried and tested as I have used it in other recipes such as my White Chocolate & Raspberry Cookies for example, and why mess with a working recipe? I will admit that in the cookies that have been photographed, I didn’t have any light brown sugar so I used all Granulated which is why they look a little anaemic… but trust me, they were still delicious.

I made these a few times for utterly necessary testing… obviously… and they were all demolished Every. Single. Time. and I am proud of that. They do semi-explode in the oven sometimes, but you know what? That suits this type of cookie very well. I like being able to see the caramel ooze out of the cookies as they bake. However, if you sandwich your cookies together too close before baking, this could become a stick disaster so see my notes section on the recipe for the details.

I know that supermarkets sell Rolo Cookies and all.. but no offence to whoever bakes them, or makes the recipes etc, but I always think they’re really quite average. I guess its because they don’t really put that many Rolos into each cookie, and I find them quite flat and pancake like in all honesty. I like a cookie packed full with delicious goodness, so I do that when I can.

For example, you can only put so many Rolos in a cookie before it either becomes too expensive, or there is literally too much caramel for the cookies to handle. This is why I put some milk chocolate chips in my cookie as well to make them gooey, and basically the worlds most decadent cookie. I love a cookie with a specific centre like stuffed cookies, but thats for another time. These don’t need a caramel centre, they have enough Rolos to create their own.

This is the sort of recipe where you could alter the sweet to something else, but I can’t guarantee how they would come out. For example, Mars Bar Cookies would be DELICIOUS, but because of the fudge bit, they might be a bit more exploding then the Rolos.. but its up to you. Either way, a delicious gooey cookie is where my heart lies, so I’m not complaining.

If you want to try this recipe as traybake, you should look at my Rolo Cookie Bars because they are oh so YUMMY and always a popular choice. I’ve baked them so many times I can’t count, but to be honest… just cookies can be nice as well. If you are a fan of cookies, or caramel, or chocolate… you will LOVE THESE. Have a go an find out for yourself! Enjoy! X

Rolo Cookies!

Large, Gooey and Delicious Caramel Rolo Cookies!
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Category: Biscuits
Type: Cookies
Keyword: Rolo
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 14 Cookies
Author: Jane's Patisserie


  • 300 g Plain Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Cornflour
  • 115 g Unsalted Butter/Stork
  • 100 g Light Brown Sugar
  • 100 g Granulated Sugar
  • 1 Large/Medium Egg
  • 1/2 tsp Vanilla
  • 200 g Chocolate Chips (I used milk)
  • 225 g Rolos


  • Preheat the Oven to 180C/160C Fan, and line 2-3 large baking trays with Parchment Paper. 
  • In a bowl, whisk together the Plain Flour, Bicarbonate of Soda, Salt, and Cornflour. This just distributes all the ingredients evenly. 
  • Melt your Butter carefully and then add to a bowl. Add the two Sugars. Whisk for two minutes with an electric whisk (or three minutes by hand)
  • Add in the Egg and Vanilla, and whisk again briefly to combine. 
  • Add in the Dry Ingredients and the chocolate chips, and beat till a cookie dough is formed. 
  • Add in the Rolos and combine the mixes - don't use an electric mixer for this bit as you don't want to break the Rolos up too much. 
  • Using a 5-6cm Ice Cream/Cupcake/Cookie Scoop, scoop your mixture. The mixture can be larger than the scoop, but it gives you a general idea of how to make them consistently sized. 
  • I made 15 Cookies out of mine, as I made them quite large. If there are any leftover chocolate chips or Rolos at the bottom of the bowl, press them into the top. 
  • You want to make sure there is only about 6 cookies for a 40cm long tray for example, so that when they spread in baking, they don't touch. 
  • Bake the Cookies in the oven for 12-14 minutes, and then leave to cool on the tray for 15 minutes before transferring to a wire rack. Enjoy!


  • I didn't freeze my Rolos as I wanted the caramel to ooze. If you don't want it to ooze as much, its best to freeze the Rolos overnight so that they are solid. 
  • I used This Cookie Scoop for my Cookies. It's a 5cm one, so I just loaded a bit more into each cookie to make them larger. 
  • Be careful when these comes out of the oven as the Caramel will be VERY HOT.
  • These cookies will last up to five days, if not eaten already. 
  • I used chocolate chips rather than chunks of a chocolate bar for the other chocolate in the cookies so that there was better distribution of chocolate for each bite!
  • This recipe was inspired by my Rolo Cookie Bars


Find my other Cookie & Rolo Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Nicola on October 1, 2020 at 4:08 pm

    Hi Jane! If i wanted a rolo sat on top (such as with your kinder bueno cookies), would i freeze them as you suggest and just place them on top before going in the oven?
    Or place them on top of the cookie straight out of the oven?
    Thank you!xx

    • Jane's Patisserie on October 1, 2020 at 5:40 pm

      I would place a frozen one on, just after coming out of the oven – it will just explode in the oven if baked, and a frozen one after means it should still hold it’s shape!

  2. Niamh webb on August 5, 2020 at 12:08 pm

    5 stars
    Absolutely insane, the best cookie I’ve ever made myself!!:)

  3. Keeley on June 9, 2020 at 10:48 pm


    If I was wanting to only make 7 do I just half all the ingredients, also would I still use 1 egg?

    Thankyou x

    • Jane's Patisserie on June 10, 2020 at 9:03 am

      Hey – that may make them too eggy. I would personally make the whole batch, but freeze half the dough for the future!

    • Keeley on June 11, 2020 at 11:43 am

      Thankyou! Also struggling to get light brown sugar can you use dark brown or Demerara sugar?x

    • Jane's Patisserie on June 11, 2020 at 12:02 pm

      I would use dark brown personally!

  4. Emily on June 7, 2020 at 9:50 am

    Hi Jane, if I wanted to make the actual cookie dough chocolate would I just remove some of the flour and replace with cocoa powder? And if so, how much?

    Thank you!

    • Jane's Patisserie on June 7, 2020 at 10:05 am

      Hey! I would substitute out about 30g of flour for cocoa powder!

  5. mollie on May 25, 2020 at 11:07 am

    4 stars
    hi, i’ve made these today and they look delicious, but i struggled to get them to form into dough and the mix just formed crumbs that didn’t stick together very well so all my cookies fell apart as they cooked, what have i done wrong x

    • Jane's Patisserie on May 25, 2020 at 7:06 pm

      The dough is meant to be dry – but say you used just your hands and not an electric mixer it can take longer for it to form a dough. If it’s too crumbly, just bring it together with your hands or use a splash of milk!

  6. Sharon on May 9, 2020 at 12:16 pm

    How would it affect the recipe if I don’t have any cornflour?

    • Jane's Patisserie on May 9, 2020 at 12:32 pm

      It could make the cookies spread more, and also have a different texture!

  7. Emily on April 21, 2020 at 11:03 pm

    Hi Jane,

    It’s hard to get hold of flour atm but I’ve managed to find self raising flour. Can I use it instead of plain flour? I know it would need to be a smaller amount?

    Thank you

    • Jane's Patisserie on April 22, 2020 at 8:54 am

      You can use it, but they will be a lot more like cake than a cookie. You can’t reduce the amount either.

  8. Sarah on April 11, 2020 at 10:36 am

    5 stars
    Hi! If I wanted to double the recipe would I just double the ingredients?

    Thanks x

  9. Emma on April 9, 2020 at 2:07 pm

    Hey! I have Rolos but couldn’t get any chocolate chips. Is it ok to do without or can I chop up dairy milk chocolate and add in? Or just leave it completely?
    Thank you! X

  10. Ali on March 30, 2020 at 1:06 pm

    This is a silly question but how much do you flatten the cookies before the oven? Do you leave them in balls or shape cookies?

    • Jane's Patisserie on March 30, 2020 at 5:10 pm

      I leave them as they are as they shape themselves whilst baking!

  11. Jo on December 12, 2019 at 1:46 pm

    5 stars
    Hi jane. Firstly congrats on your wedding, you looked boootiful …. i have just baked these cookies and they taste amazing but they exploded on the tray, the rolos did anyway 🙈. Did you use ordinary sized rolos or mini ones?? as i had a bit of a nightmare trying to keep them in when making them. I would really appreciate a reply hun when you have time xx

    • Jane's Patisserie on December 12, 2019 at 4:04 pm

      Thank you!! I used regular Rolos, and they turned out how they did in the photos! If you are struggling you can freeze them, but they will ooze somewhat anyway as mentioned!

    • Jo on December 12, 2019 at 4:23 pm

      5 stars
      Thank you for replying. They were still delicious anyway. Another fab recipe 😊

  12. Nikki Huxley on December 7, 2018 at 10:05 pm

    5 stars
    I just made these but with chopped up Mars bars…. worked perfectly.

  13. Barbara on August 9, 2018 at 2:46 pm

    5 stars
    Think these are the nicest cookies I’ve ever made 🙂 I will definitely be making these ones again 🙂

    • Jane's Patisserie on August 9, 2018 at 2:51 pm

      Ahh amazing!! I’m so glad you liked them!

  14. Jess on July 29, 2018 at 10:52 pm

    5 stars
    These cookies are amazing!!!!!! I need to make another batch ASAP! Thank you!

  15. Shan on July 28, 2018 at 7:18 pm

    5 stars
    Hi Jane,
    I made these but, I used Cadbury Caramel chunks (from the large 200g bar) instead because I just live Cadbury Caramel! It worked so well! Thank you for such and adaptable and yummy recipe! For anyone who prefers Cadbury chocolate and still wants the caramel goodness I recommend this sub!
    great recipe.

  16. Gemma on July 24, 2018 at 8:04 am

    5 stars
    Looks amanzing will you be trying how to make Nutella cookie cups

  17. Sarah James on July 23, 2018 at 10:43 am

    4 stars
    They look so delicious 😍

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