Soft and fluffy chocolate rolo cookies filled with rich gooey caramel. Only 5 simple ingredients and so easy to make!
The best part about these cookies is that they’re made using a box of cake mix! I used my favorite cake mix cookie recipe and made a few teaks to make this delicious version. All you do is mix together the cake mix, eggs and vegetable oil, then stick a mini rolo in the middle. Seriously SO easy and absolutely delicious!
These rolo cookies are SUPER simple to make and are my new favorite indulgence! Who wouldn’t love a little caramel surprise in the middle of a rich chocolate cookie?!
The texture is super soft and fluffy from the cake mix, with the perfect ratio of gooey caramel to chocolate. I also love to roll my cookie dough balls in powdered sugar to add an extra hint of sweetness. Now don’t you just want to take a bite?! ;)
5 simple ingredients!
- Cake mix: Devil’s Food cake mix gives these cookies a deep, rich chocolate flavor. You can always use a box of regular chocolate cake mix, however the chocolate flavor won’t be as bold.
- Oil: Vegetable oil works best in this recipe and keeps the texture super moist and delicious.
- Eggs: Add in 2 large eggs (even if the package calls for a different number of eggs, only add in 2).
- Rolo caramels: These get stuffed in the middle of each cookie. I like to unwrap them all first before getting started on the dough.
- Powdered sugar: For an extra hint of sweetness, the cookies are rolled in powdered sugar right before baking. You don’t have to do this, but it definitely makes a difference!
How to make rolo cookies with cake mix
- DOUGH. In a large bowl, stir together cake mix, oil and eggs until combined. Then place dough in the refrigerator for 30 minutes to chill (this will make the dough easier to work with since it’s a bit sticky).
- STUFF & ROLL. Using a medium cookie scoop or spoon, scoop out the dough into your hands. Roll it into a loose ball shape, then add a Rolo candy in the middle. Wrap the dough around the candy, making sure the Rolo is covered completely. Then roll into a ball again and coat with powdered sugar. Place on parchment lined baking sheet.
- BAKE. Bake in oven at 350°F for 9-11 minutes, or until the cookies are set. You don’t want them to brown. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack.
Baking tips
- Chill the dough: This makes the dough easier to work with since it’s a bit sticky at first.
- More chocolate flavor: Add in chocolate chips for an extra chocolaty taste (about 1/2 cup).
- No powdered sugar? No problem! I like the extra sweetness it adds, but the rolo cookies will still taste delicious without it.
- Leftover candy: If you have extra rolo candies leftover, try making my rolo pretzel sandwiches. It’s the perfect easy way to use them up!
Make-ahead + freezing
Make-ahead: You can easily make the dough ahead of time and freeze. Simply roll the dough into balls, then freeze on a baking sheet for 30 minutes. Once hard, place dough balls into a zip top bag and freeze. Then remove from freezer and bake!
Freezing: These rolo cookies also freeze well after they’re baked. Let cool completely, then place in a freezer bag and freeze.
More cookie recipes to try:
- Peanut butter stuffed cookies
- Triple chocolate chip cookies
- Chocolate crinkle cookies
- Hot chocolate cookies
Rolo Cookies
Ingredients
- 15.25 ounce box Devil's Food cake mix
- 1/3 cup vegetable oil
- 2 large eggs
- 1 bag Rolo candies
- powdered sugar (for rolling the dough balls)
Instructions
- Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.
- Combine the cake mix, oil and eggs in a large bowl. Stir together until combined. Then chill the dough in the refrigerator for 30 minutes (this will make the dough easier to work with since it's a bit sticky).
- Using a medium cookie scoop or spoon, scoop out the dough into your hands. Roll it into a loose ball shape, then add a Rolo candy in the middle. Wrap the dough around the candy, making sure the Rolo is covered completely. Then roll into a ball again and coat with powdered sugar. Place dough balls on baking sheet.
- Bake for 9-11 minutes, or until the cookies are set. You don’t want them to brown. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack.
Video
Notes
- To make-ahead:Â You can easily make the dough ahead of time and freeze. Simply roll the dough into balls, then freeze on a baking sheet for 30 minutes. Once hard, place dough balls into a zip top bag and freeze. Then remove from freezer and bake!
- Freezing: These rolo cookies also freeze well after they’re baked. Let cool completely, then place in a freezer bag and freeze.
That gooey caramel when you take a bite of one of these it THE BEST! Love this great recipe!