Introduction

Rolo Cookie Cups combine rich chocolate and caramel wrapped in a soft, buttery cookie shell. These bite-sized treats are perfect for sharing or a sweet snack anytime. They’re simple to make and sure to impress!

A close-up view of three golden brown chocolate chip cookies gently baked inside a white muffin tray, each cookie slightly risen with soft, slightly cracked tops, visible bits of melted chocolate chips peeking out from the dough, set on a white marbled surface. The cookies look warm and soft, with a smooth, slightly domed texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Add the melted butter and brown sugar to a mixing bowl and mix until well combined.
Step 2: Stir in the egg and vanilla extract and mix well.
Step 3: Mix in the flour, corn starch, baking soda, and salt until well combined. Gently fold in the mini chocolate chips by hand.
Step 4: Scoop 1 tablespoon of dough into each of 10 greased muffin wells. Flatten the dough with your fingers to cover the bottom of each muffin cup.
Step 5: Place two unwrapped Rolo candies on top of the cookie dough in each muffin cup. Then, top each with another tablespoon of cookie dough.
Step 6: Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 10 minutes.
Step 7: Let the cookie cups cool for 5-10 minutes before carefully removing them from the muffin tin.

Tips & Variations

For extra gooey centers, slightly underbake by 1-2 minutes before cooling.
Substitute Rolos with caramel-filled chocolates or mini caramel squares.
Add chopped nuts like pecans or walnuts for added crunch.
Use a non-stick muffin tin or line with paper liners for easier removal.

Storage

Store the cookie cups in an airtight container at room temperature for up to 5 days. To reheat, warm in a microwave for 10-15 seconds to soften the caramel and chocolate again.

How to Serve

A white bowl filled with soft, thick cookies stacked loosely, each cookie showing a golden brown color with a slightly uneven surface texture dotted with dark chocolate chips. On top of each cookie, there is a large, shiny round milk chocolate button embedded in the center, adding a smooth, glossy dark brown contrast to the rough texture of the cookies. A white marbled surface is visible beneath the bowl, and a blue and white checkered cloth is partially seen beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips?

Yes, regular chocolate chips will work fine, but mini chips distribute more evenly throughout the dough for better texture.

Do I have to unwrap the Rolo candies before adding them?

Yes, be sure to unwrap the Rolos so they melt properly inside the cookie cups during baking.

Rolo Cookie Cups Recipe

Print Recipe

★★★★★

5 from 143 reviews

Delicious and easy-to-make Rolo Cookie Cups with a buttery cookie base, gooey Rolo chocolate caramel center, and mini chocolate chips, perfect for a sweet treat or dessert.

Author: Lila
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 20 cookie cups 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

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

Filling

20 Rolo candies (unwrapped)

Instructions

Combine butter and sugar: Add the melted butter and brown sugar to a mixing bowl and mix until well combined to ensure a smooth, creamy base for the dough.
Add egg and vanilla: Stir in the egg and vanilla extract, mixing thoroughly to incorporate for flavor and moisture.
Mix dry ingredients: Add flour, corn starch, baking soda, and salt into the wet mixture and combine until evenly mixed. Gently fold in the mini chocolate chips by hand.
Prepare dough in muffin tin: Scoop 1 tablespoon of dough into 10 greased muffin wells each. Flatten the dough with your fingers to cover the bottom evenly.
Add Rolo candies: Place two unwrapped Rolo candies on top of the pressed cookie dough in each muffin well. Then, place another tablespoon of cookie dough on top of the Rolos, covering them gently.
Bake: Bake the cookie cups in a preheated oven at 350°F (175°C) for 10 minutes until edges are slightly golden but centers are still soft.
Cool: Let the cookie cups cool in the muffin tin for 5-10 minutes to set and make removal easier.
Store properly: Carefully remove the cookie cups from the tin and store them in an airtight container for up to 5 days to maintain freshness.

Notes

Greasing the muffin tins well helps in removing the cookie cups easily without breaking.
Cooling slightly before removal is important to let the candy filling set.
You can use regular chocolate chips instead of mini if preferred.
If Rolo candies are unavailable, caramel-filled chocolates can be a substitute.
For softer cookies, reduce baking time by 1-2 minutes.

Keywords: Rolo cookie cups, chocolate caramel cookie cups, easy cookie recipe, chocolate chip cookies, dessert cups