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Rolo Cookies are a from scratch version of my favorite cookie cup recipe. These are my FAVORITE chocolate chip cookie – baked into a mini muffin pan – no chilling needed. They’re gooey and chocolatey and you’ll love them!

stacked cookie cups with a Rolo baked in.

Sometimes you feel like a cookie. Some days you just need a cookie. Some days you need 5 dozen. And what’s better than a cookie? A cookie cup. This is my favorite chocolate chip cookie recipe but baked into a mini muffin pan. Then I did one better and turned them into Rolo Cookies by pressing a caramel candy into the center, likle a blossom cookie. They’re Rolo Cookie Cups from scratch and they’re so soft and good!

A flat lay of baking ingredients for Rolo cookies features eggs, sugar, baking soda, vanilla extract, flour, brown sugar, melted butter, salt, chocolate chips, and chocolate candies.

How to make Rolo Cookies

  1. This is my classic cookie recipe that starts with melted unsalted butter.
  2. I like using mini chocolate chips in cookie cups since they’re smaller cookies, but you can use mini or regular semi-sweet chocolate chips (or any brand/flavor).
  3. Unwrap your Rolo Candies before inserting them.
  4. Make sure to spray your muffin tins with nonstick spray and only put about 1 tablespoon of cookie dough in each cavity.
  5. These are like blossom cookies but they’re made in mini muffin pans and you can press your favorite candy on top. They’re pretty much my favorite way to eat chocolate chip cookies.
  6. You can make them in ONE bowl with a spoon – no mixer needed!
  7. Press a Rolo into the warm cookie cups when they come out of the oven. Cool, then remove from pans.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

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stacked cookie cups with a Rolo baked in.

Storing

  • Store in an airtight container at room temperature for several days.
  • I always freeze these so I have cookie cups whenever I want. Freeze in an airtight container or large resealable bag. They’ll last months in the freezer.

Expert Tips

  • Don’t skip greasing your pans. Nonstick cooking or baking spray works just fine, or use butter or shortening.
  • Let them cool completely before removing. To remove, use a butter knife to help pop them out.
  • You know Rolo Cookies are done baking when they’ve just lost their glossy sheen.
  • You can top these with any candy – not just Rolos! Use peanut butter cups, Hershey’s Kisses, or anything!
  • You can even top these with frosting: Vanilla Buttercream Frosting, Cream Cheese Frosting, or Peanut Butter Frosting would be fantastic!
stacked cookie cups with a Rolo baked in.

Rolo Cookies Recipe

4.06 from 99 votes
The perfect chocolate chip cookie recipe is made in a mini muffin pan and then the hot cookie is topped with a Rolo or any candy or frosting.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 60 cookies
Serving Size 1 cookie
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Ingredients
 

  • 1 cup (226g) unsalted butter , melted
  • ⅔ cup (134g) granulated sugar
  • 1 cup (200g) packed brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups (372g) all-purpose flour
  • 1 ½ cups mini chocolate chips
  • 60 Rolo candies unwrapped (from about 2-12 ounce packages) or any other candy

Instructions

  • Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
  • Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
  • Spray mini muffin pans with nonstick cookie spray (I like the kind with flour for these). Scoop 1-1 1/2 tablespoons of dough into each cavity. Chill the pans for 20 minutes.
  • Preheat oven to 350°F. Bake cookie cups for about 9-11 minutes (the outside will start to turn a golden color when done).
  • When the cookie cups come out of the oven, press one candy into the center of each. Let cool completely in pans before removing (let the Rolo re-harden or it will collapse). Cookies should pop out easily with the aid of a knife.
  • Or, skip the candy, let them cool then remove them from the pans and frost with desired frosting.
  • Store in an airtight container for up to 4 days or freeze for up to 1 month.
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Recipe Notes

  • Don’t skip greasing your pans. Nonstick cooking or baking spray works just fine, or use butter or shortening.
  • Let them cool completely before removing. To remove, use a butter knife to help pop them out.
  • You know Rolo Cookies are done baking when they’ve just lost their glossy sheen.
  • You can top these with any candy – not just Rolos! Use peanut butter cups, Hershey’s Kisses, or anything!

Recipe Nutrition

Serving: 1cookie | Calories: 97kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 44mg | Potassium: 14mg | Fiber: 1g | Sugar: 9g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Step-by-Step Photos

Melt butter and add in sugars then stir.
Add egg, vanilla, baking soda, salt, and flour.
Stir in mini chocolate chips.
A muffin tin filled with chocolate chip cookie dough sits on a white surface, surrounded by bowls of chocolate chips, flour, wrapped caramel candies for rolo cookies, vanilla extract, and a striped kitchen towel.
Scoop cookie dough into a mini muffin pan. Bake.
A muffin tin with 12 freshly baked rolo cookies sits on a cooling rack, each cookie cup holding a chocolate candy center. Nearby are bowls of chocolate chips, flour, caramel candies, and a bottle of vanilla extract.
Press Rolls on top.

Favorite Cookie Cups

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.06 from 99 votes (96 ratings without comment)

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80 Comments

  1. I just baked these cookies and they are easy to make and very delicious! I will make these again.

    Reply

  2. Sounds yummy! But why do you need to chill pans with cookie dough in refrigerator for 20 min? I’m using prepared, refrigerated chocolate chip cookie dough.

    Reply