Rolo Cookies Recipes

If you want the most amazing cookie ever with only 4 ingredients, then Rolo Cookies are for you! The main ingredient is a devil's food cake mix. The chocolate and gooey caramel center takes these Rolo Cookies over the top.

You can’t go wrong with a delicious chewy chocolate cookie filled with a Rolo chocolate caramel. These are often requested for dessert or movie night. Great for your holiday cookie exchange, too. Rolo cookies come together in about 23 minutes from start to finish.

Elyse had a college roommate and dear friend named Mandy. She would make these Rolo cookies all the time while they were attending SUU. She introduced our family to them and we’ve never looked back.

Thank you Mandy for many happy memories with your famous Rolo cookie recipe. And we love how easy they are to make. The hardest part is unwrapping all of the Rolos.

How to keep dough from sticking to your hands

We have made Rolo cookies many times and haven’t had a problem with the dough sticking to our hands. But some of our readers have said they had a sticky problem.

Lightly spray your hands and fingertips with non stick cooking spray. This should help with any stickiness. You may have to reapply a few times as it comes off after each cookie.

Another trick for sticky dough that won’t roll into a ball is refrigerating it. Place the entire bowl of cookie dough in the fridge for about 15 minutes until you feel it has set up a little bit.

We have always used a name brand cake mix when making these Rolo cookies and haven’t had a hard time with the dough. But it is a cake mix that you are using as cookie dough. Remember that it will be a slightly different texture than regular cookie dough.

This dough is mixed with a spoon. We do not use a hand mixer. You may even want to use your hands. Where a cake mix package is involved, some think to use a hand mixer. But that is not the case with these cookies. The dough is a lot thicker than it is for a cake.

how do you store these cookies?

Rolo cookies don’t last long around our house. But they can easily be frozen to enjoy at a later date. You will want to put them in an airtight freezer container or ziploc freezer bag.

If you are going to eat them later that day, place them on a plate or serving tray and cover them with plastic wrap. They will stay soft and gooey until you are ready to dive in.

Other candy options for fillings

We love the chocolate caramel goodness of Rolos in these cookies. But through a lot of experimenting and comments, there are so many more options for stuffing these chocolate cookies. Here are a few favorites if you want to experiment:

  • Milk Duds
  • Andes Mints
  • Mini Reese’s Peanut Butter Cups
  • Hershey’s Kisses
  • M & M’s

how to make rolo cookies

You only need 4 ingredients for these Rolo cookies.

Mix the cake mix, vegetable oil, and eggs in a bowl. We used a spoon to mix it.

Take a small amount of dough and mold it around the Rolo.

Place on greased cookie sheet and bake at 350 degrees for 7-9 minutes.

Sprinkle with powdered sugar after they come out of the oven. This is optional, but it adds sweetness to the cookie.

These are delicious eaten warm out of the oven or at room temperature.

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here are more of our favorite cookie recipes

Serves: 36

Rolo Cookies Recipe

15 minPrep Time

8 minCook Time

23 minTotal Time

Save RecipeSave Recipe


  • 1 (15.25 ounce) box Devils Food Cake mix
  • 1/3 cup vegetable oil
  • 2 eggs
  • 12 ounces Rolo's caramels (individually wrapped)


  1. Mix cake mix, oil, and eggs.
  2. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the Rolo and spread evenly around the cookie dough ball)
  3. Place on greased cookie sheet and bake at 350 for 7-8 minutes.
  4. Sprinkle with powdered sugar.



537 cal


14 g


94 g


13 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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92 Responses to “Rolo Cookies Recipes”

    • I couldn't wait to make these cookies, but I was very disappointed - I can barely taste the caramel, let alone see it - it's as if the caramel has disappeared. All the pics show caramel oozing out of the center, not mine. I cooked them for 10 minutes at 350 - perhaps too long? Anyone else have this problem?
  1. Anonymous
    made these after seeing them on pintrest today.. used swiss chocolate cake.. i think they wouldve turned out amazing if i didnt make them a) so huge, and b) on a proper pan hahaha! mine never set up :( but ill probably try this again
    • I had the same problem, even though the cake mixes I used were even larger than the recipe calls for. I had originally scooped out some of the cake mix so it would be the required 15.25 oz but ended up needing to add the extra cake mix back in and it was still way too sticky. So, my solution was to put a teaspoon of batter into a mini muffin mix, put the rolo on top and then put a heaping teaspoon of batter on top of that. They look like brownie bites but the rolo stayed in the middle and the caramel didn't melt into the cookie, so they were still a big hit. Hope that helps those of you who are struggling with this recipe like I was.
  2. I enjoyed these last night at a family dinner party - the hostess found the recipe on pinterest. I love that these cookies are chewy on the inside (the rollo surprise is an added bonus!) and who doesn't love a four-ingredient recipe?? Thanks for posting, these will be great (and stress-free) cookies to make for the holidays!
  3. Anonymous
    I'm not sure what I did wrong but the 'dough' was so thick it wouldn't let go of my fingers AND wouldn't stick to the Rolos. Thankfully, my really attentive and creative Dad suggested using a melon baller. I scooped a little less than a full scoop worth of dough, pressed a Rolo into the center and folded the excess dough over the bottom of the Rolo. They came out great! Thanks!
  4. Anonymous
    I tried making these for Xmas cookies& my was like cake batter, I couldn't even form a ball & I also left it in the refrigerate to have it harden up!! I follow the recipe! But made a double batch! Tell me what I did wrong !?? It wasn't dough texture at all !! Help !! These look good
  5. Anonymous
    Love these! Just made them and they turned out so great! I followed the instructions exactly and had no problem with the sticking except at the end when the dough was getting warmer and my fingers were getting stickier with dough. Would recommend these to anyone!
  6. I just made these tonight! Because of your warning about the Rolo wrappers, I enlisted my hubby and my brother to unwrap them while I made the COOKIE batter. I got no push back there!!! They were delicious!!! Thanks for sharing this recipe. Easy and tasty - just my kind of recipe!!!
  7. Ok I made these as directed, but my batter was SOOOO sticky I couldn't roll it for nothing. I wonder if it makes a difference what cake batter you get, I noticed I bought betty crocker devil's food cake mix super moist think that might be why it was so sticky? And when I baked them I baked them for the full 8mins let them cool because they fell apart and after they cooled the middle literally stuck to the pan while the edges pulled off- did I not cook them long enough?
  8. These are the best cookies I make them pretty much every week for my husbands Marines and they eat them in about 5 minutes no joke. Also my son's teacher's got them for Valentines day added a peanut butter m&m on the top after I baked them and my husband liked them even more with the peanut butter chocolate M&M on top. Super easy and cheap to make since I bake something for his Marines every week. And I put mine in a plastic covered tupperware to keep from drying out even though they last maybe a day anyway they are too good to keep for longer! And reheat them if we have any left over before I eat them so I get warm caramel again!
    • Kendra!

      It is so good to hear from you! I totally knew who you were and that you were married to Golden when I saw you! I was just looking at your blog and can't believe how big your kids are now. I definitely miss Mandy, too. She was the best girlfriend I've ever had. Hope you are all doing well!

  9. Wow, these cookies are A-MA-ZING!!!! Just made them for a friend and I had to try one to be sure they were cooked well enough. :o) I am 32 weeks pregnant, so it's all I can do from eating them all!! However, I should have read the comments about the Crisco first. I did that for the 2nd batch and it took me about 3 minutes to make 13 of them! Thanks for the recipe, I will definitely be making these again!!!
  10. While I was looking in the candy aisle for the bag of rolos I found a variety bag of rolos, miniature reese's peanut butter cups and hershey kisses so I decided I would try that and get a variety of cookies because I personally think the only thing better than chocolate and caramel is chocolate and peanut butter :) The pb cups and rolos turned out FANTASTIC and are dangerously delicious, and I'm sure the hershey kisses will be as well (I'm hoping it will be like a lava cookie type of thing) but those are just finishing in the oven, I just couldn't wait any longer to write a review about these :)
  11. I made these tonight. I just sprayed a little cooking spray on my fingers and had do trouble with the dough sticking. I did have one little issue though...Once the cookies baked for about 6 minuets we took them out of the oven and let them cool on the pan for a minute or two. When we transferred them to a cooling rack, the caramel oozed out of the bottom of the cookie. We had to throw some away it was so bad. We were able to make exactly 3 dozen, so I know the size of hte cookies wasn't the problem.Did anyone else have this issue? Does anyone have a possible solution?
  12. I made these today and had some difficulty. Sticking to the fingers, caramel oozing out of the bottom, sticking to the cookie sheet some even left the Rolo bbehind! went through three boxes of cake mix just to get 54 cookies that were decent enough for a cookie exchange. UGH! Tried spraying Pam on my fingers but that only worked for the next two I made then I had to spray again. Toward the end I took them off the cookie sheet very soon after removing from the oven and put them on wax paper -- that was already sprinkled with powdered sugar -- upside down so the caramel wouldn't stick to the wax paper. then sprinkled with powdered sugar on the bottom the was face up. The flavor was great, though. Really don't know if I'd try it again. Wonderful concept -- just not my lucky recipe!
  13. I made these over the weekend. With the first sheet, I also had issues with caramel oozing out of the bottom. After that I put a sheet of wax paper on the cookie sheet and baked them directly on that. Then a few minutes after taking the cookie sheet out of the oven, I pulled the entire piece of wax paper with the cookies onto another tray (whatever you have that will fit, I used a flat plastic tray), and put it in the fridge. After about 15-20 minutes I took the sheet out and carefully took the cookies off. They stayed intact and looked perfect!! The trick to these cookies is simply not trying to move them when they are even remotely warm.

    Oh, also refrigerate the dough before baking and in between batches, and spray pam on your hands while forming the cookies. (Those tips I got from other responses here, thanks!!)
    • Hopefully you didn't make the box cake mix according to the package directions. It just calls for the mix in the recipe. There is a comment just a few above yours from Teresa that is helpful. Maybe refrigerating the dough. Some had better luck with some cake mix brands over others. Sorry this didn't turn out for you. -The Six Sisters
  14. Judy Boggess
    I made these last night, and they were awesome! So I tried to make them again today, and they turned out horrible! The dough was so sticky that I couldn't even roll them into balls. I kept having to spray Pam on my hands just to get the dough in ball form. So I went through my trash and pulled out the cake mix I had used last night, It was a Duncan Hines, but I had bought another brand today. From now on, this lady will be making these amazing cookies only with the Duncan Hines brand cake mix!
  15. I have made these for several years and I have substituted milk duds for the rolos as they are easier to form the dough around but taste basically the same. I also dip the top of the ball of dough into finely chopped pecans before baking. Using the cooking spray on your hands is a great help when shaping the dough into balls.
  16. Well I made these the other night & they turned out fine, but they taste too sweet for me & I get sugar cravings every now & then especially for chocolate, but these were way too sweet for me. They taste more like a brownie instead of a cookie. I suppose you could put them in a 9x12 inch pan & put the rollos on top of that & bake it & then they would be chocolate caramel brownies. The only thing is with these that you can definitely taste the cake mix inside of them instead of tasting an actual cookie. Don't think I'll make them again though.
  17. Jennifer
    These were yummy! I only got 30 cookies out of it though. I used the mini rolos that are sold unwrapped. The dough was really thick. Maybe I wrapped too much dough around them, but the cookies are only about 2" across. Thanks for the recipe!

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