Rolo Brownie Cookies
Rolo brownie cookies are soft, chewy cookies, perfect for chocolate lovers! The combo of chocolate and caramel is irresistible! It’s no surprise that these decadent Chewy Chocolate Cookies won me over with my first nibble!
This Chocolate Cookies Recipe can be finicky, so read the instructions carefully. They’re worth it! I made half with chocolate chips this time, to rave reviews. Our neighbor, Mark, who rivals Bill as the neighborhood’s top chocoholic, sang their praises, too, when I sent home a couple of cookies with his wife!
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Why You Must Make these Brownie Cookies
Chock full of caramel-filled Rolo candies, these uber chocolaty Rolo Brownie Cookies will tickle your fancy. This post is doing double duty as, besides being the start of a special holiday blogging event, today is also the day in which Danielle, of Hugs & Cookies XOXO, and I bake recipes from each other’s blogs.
She has the MOST amazing cookie recipes, so it was no problem to select one for the festivities. Her version of these decadent morsels is sprinkled with sea salt, so you lovers of salted caramel have another option. Or if you’re not a fan of caramel, like my hubby, just substitute chocolate chips for the Rolos!
Tips for Making These Caramel Cookies
I baked up these chocolate cookies back in 2013 for a holiday round-up. They turned out perfectly puffed and delicious. Fast forward to a recent batch, which was rich and decadent, but the cookies were flat. Tracing the origin of this recipe from my friend, Danielle’s blog to Michelle of Brown Eyed Baker, I found a number of comments about flat cookies and even some that cooked into a single pancake! Others reported they had made numerous batches with great success. These discussions lead me to these tips:
- These chewy chocolate cookies are much prettier made with chocolate chips instead of Rolos. Even after freezing the caramel candies, some can leak during the baking process. Don’t be tempted to chop the Rolos as it works best with halved candies. There is less caramel surface area exposed. Make sure to freeze them before adding to the dough.
- PRO-Tip: After you melt together the chocolate and butter, let the mixture cool before mixing in the other ingredients. It should still be liquid, but not hot. If it’s too warm, the dough will be runny and more like batter!
- If you do find your dough is too loose to scoop, cover and chill for about an hour.
- You can use either chocolate chips or chopped chocolate to melt for the batter. The quality of Ghirardelli bars is better than chocolate chips, but either works well, and both will taste terrific.
- PRO-Tip: Make sure the cookies are fully baked before pulling them out of the oven. If the centers look undercooked, add a couple more minutes to your baking time. Note: with most of my cookie recipes, I like the middles to be slightly underdone so the cookies are chewy. This is an exception.
- PRO-Tip: If you happen to have some oddly shaped cookies due to the caramel escaping from the dough, use a greased spatula to gently tap the perimeters to reshape. Greasing helps the caramel from sticking to the spatula.
More Amazing Holiday Cookies
Check out more of the Best Holiday Cookies recipes from some of my blogger friends:
- Brown Butter Chocolate Chip Cookie Dough Sandwich Cookies by The Cooking Actress
- Caramel Apple Cider Cookies by Like Mother Like Daughter
- Chocolate Chip Sugar Cookie Bars with Peanut Butter Frosting by Cupcakes & Kale Chips
- Chocolate-Filled Christmas Thumbprint Cookies by Food Lust People Love
- Chocolate Fudge Brownie Sandwich Cookies by Cravings of a Lunatic
- Chocolate Peanut Butter Pie Cookie Cups by The Girl In The Little Red Kitchen
- Coffee-Toffee Thumbprint Cookies from Crumb
- Dark Chocolate Andes Cookie Cups by Beyond Frosting
- Eggnog Cookies by Jen’s Favorite Cookies
- Fruit Coolers by Texana’s Kitchen
- Gluten-free Elisenlebkuchen cookies by Masala Herb
- Iced Molasses Cookies with by i heart eating
- Plus, check out my Bisoff Rolo Bars and all my Best Holiday Recipes!
This recipe was first shared in November 2013. Photos and text were updated in 2020.
- 16 ounces semi-sweet chocolate chips (or chopped semi-sweet chocolate bars)
- 4 Tablespoons butter
- 4 eggs
- 1 ⅓ cups granulated sugar
- 2 teaspoons vanilla extract
- ½ cup flour
- ½ teaspoon baking powder
- 1 ½ cups Rolo candies, cut in half, frozen
- Preheat oven to 350° and line baking sheets with parchment paper. Microwave the chocolate chips and butter together until melted. Let the chocolate mixture cool before proceeding. ½⅓
- Add eggs, sugar, and vanilla, whisking until combined. Add flour and baking powder.
- Fold in the chopped Rolo candies.
- Drop by heaping tablespoons on the prepared baking sheet. I use a medium cookie scoop.
- Bake 12-14 minutes until centers are just set. Cool on the baking sheet.
If the dough is too soft to scoop, refrigerate for about an hour.
Make sure your baking powder is active before starting the recipe. It usually expires before you can use it all.
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Serving Size:1 cookie
Amount Per Serving: Calories: 160Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 44mgCarbohydrates: 23gFiber: 1gSugar: 20gProtein: 2g