RECIPE
Rolo® Cookies Recipe
Chewy and chunky, these cookies are delicious with a cup of tea!
18 November, 2025
Soft, chewy and packed with pockets of oozy caramel, our Rolo® cookies are here to make your day more delicious! They’re super-easy to make and guaranteed to steal the show at any birthday, bake sale, or friendly family bake-off. No fancy equipment is needed, and in just a few shakes and mixes, you’ll have warm, chocolatey cookies featuring our iconic caramel Rolo® treat.
On the hunt for more Rolo®-infused bakes? Try our Salted Caramel Rolo® Brownie recipe. For a showstopping centrepiece that’s easy to make no matter your skill level, try our Rolo® No-Bake Cheesecake. Or, for something completely different and equally delicious, try our chewy White Chocolate and Raspberry Blondie.
Having fun in the kitchen with Rolo®? Tag us on Instagram! We love to see your creations. And for more recipes, inspiration and tips, sign up to our newsletter.
Deliciously Soft and Chewy Rolo® Cookies
Want to learn how to make cookies with a chocolate caramel twist? Our simple Rolo® cookie recipe is all you need.
Rolo® Cookie Variations
For two tasty variations, try a peanut butter add-in or a salted caramel topping. For the peanut butter twist, simply add 125g peanut butter to the cookie mix. For the salted caramel topping, let the cookies cool completely, then top each with one level teaspoon of Carnation Caramel. Finish with a touch of flaky sea salt and enjoy with a cup of tea or coffee!
You will need
- A baking tray
- Baking paper
Ingredients
- 150g buttery baking spread, at room temperature
- 100g soft light brown sugar
- 75g granulated white sugar
- 1 large egg
- 2 tsp vanilla extract
- 200g self-raising flour
- 50g dark chocolate, chopped into small chunks
- 200g Rolo®, chopped into chunks
Each cookie typically contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 2111kJ/504kcal
Method
- Preheat your oven to 180°C/160°C fan/gas 4. Line a baking tray with baking paper.
- In a large bowl, combine the buttery baking spread, brown sugar and white sugar, and mix well to combine.
- Add the egg and vanilla extract. Mix to combine.
- In a separate bowl, whisk together the flour.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the dark chocolate and Rolo® chunks, using the edge of a metal tablespoon or a silicone spatula.
- Scoop tablespoon-sized dough balls onto the lined baking tray, spacing them about 5cm apart. Aim for 12 cookie balls.
- Pop the tray into the fridge for at least 30 minutes before baking. See our top tip to find out why!
- Bake for 15 minutes or until the edges are golden but the centres still look slightly soft.
- Allow to cool on the tray for five minutes, then transfer to a wire rack to cool completely.
Top Tips
Chilling the cookie dough before baking will stop the caramel in the Rolo® from melting too quickly and leaking out of your cookies! Don’t worry if some does leak out though. As the caramel bakes on the tray, it caramelises even further and solidifies into a tasty, crunchy edge as the cookies cool. The chilled dough also stops the cookies from spreading too much during baking, giving you a chunkier cookie. Thirty minutes is fine, but an hour is even better. You can also make the cookies a day in advance and keep the dough in the fridge until you’re ready to bake. How’s that for Rolo® cookie convenience?
Questions?
Store your cookies in an airtight container at room temperature for up to five days.
Absolutely, just pop the airtight container into the freezer and freeze for up to three months. If you have multiple layers of cookies, separate them with a piece of baking paper to stop them sticking together. To defrost, place the container into the fridge overnight. To serve, pop the cookies into the microwave for a few seconds to warm and soften the caramel.
You can use store-bought cookie dough in a pinch, but it's way more satisfying to bake your own soft and chewy Rolo® cookies!
Sure thing. You can shape the cookies into balls and freeze them in an airtight container. Bake the cookies from frozen and add 2-3 minutes to the baking time.
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