Rolo Cookies 1

I made these quite a while ago for my friend Dawn’s birthday, but never made a post. I feel now is the time, as she continues to bring them up (with great joy). They really are incredible cookies. I remember the first time I ate one; my mom had mailed some to me. Even a few days old and smooshed from the postal service’s delicate handling of packages, I still felt very strongly that this cookie? This cookie had changed my life.

Okay, that’s a bit strong, but they really are super tasty.


Step one: unwrap a bunch of Rolos. I’ve seen in the stores now unwrapped Rolos, but they say they’re “minis.” I don’t know how much smaller those are than the regular ones, but these are not diminutive cookies, so I won’t settle for a reduced size Rolo center. So: unwrap lots of Rolos. Try not to eat them all as you go. GOOD LUCK WITH THAT.

Once you’ve made the cookie dough, you set up a little workflow:

  • roll a ball of dough
  • smoosh a Rolo into it
  • re-roll
  • dip one side into sugar
  • plop onto pan, sugar-side up

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This takes a bit of time for sure. I also try to be careful to put the side of the cookie with the biggest dough buffer (between Rolo and pan) down, so that it doesn’t melt through the bottom of the cookie and stick to the pan.

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As you can see, I definitely sometimes fail at the cookie buffer… then I have to cool them upside down, or the caramel oozes down between the lines of the cooling rack and makes a giant (yummy) mess!


Life-changing? Maybe, maybe not. Amazing and Rolo-ful? Absolutely!



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One thought on “Rolo Cookies

  • Erin

    These look SOOO yummy! Helpful tip with the cooling racks (I have the same ones!): Put waxed or parchment paper down first. Easy clean-up! (Those racks are a freaking PAIN to clean!)