Rolo Cookie Cups

Chocolate chip cookie cups with Rolo candies are a tasty treat. If you love salted caramel, sprinkle a little salt over each cookie as it cools.

If you’ve made chocolate chip cookie cups with peanut butter cups, you’re going to love this caramel version. A batch takes only minutes to make! All you do is bake chocolate chip cookie dough in a muffin tin, press a Rolo candy into the center. And if you love a sweet-salty combo, finish them with a little flaky salt.

The result is a caramel stuffed chocolate chip cookie.

You only need two ingredients to make Rolo cookie cups.

1. Chocolate chip cookie dough. Homemade chocolate chip cookie dough or store-bought both work great in this recipe. If you’re making homemade dough, try this brown sugar chocolate chip cookie recipe. It goes great with the caramel candies. 
2. Rolo Candy. You’ll need 24 unwrapped rolo candies. If you can’t find Rolos, use small chocolate-covered caramels. 

Optional But Nice!

Salt. Top the baked cookies with a sprinkle of flaky or Kosher salt.

How to Make Rolo Cookie Cups.

• Place the cookie dough into a well-greased mini muffin pan. These like to stick. So you want to grease the pan—even if it’s nonstick.
• Bake until the edges are golden brown. A pan takes about 12 minutes.

• As soon as the pan comes out of the oven, press the Rolo into the hot cookies. You want to do this before the cookies cool. If you’re adding salt, sprinkle it on top of the Rolo.
• Let the cookies cool for about 10 minutes in the pan. Then remove them. If they cool completely, they can stick.

Storing Leftovers

Keep the cookies in an airtight container for up to five days. These freeze really well. Just be sure to cool the cookies completely before you freeze them.

5 from 2 votes

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Rolo Cookie Cups

Rolo cookie cups are easy to make. Simply bake chocolate chip cookie dough in a mini muffin pan, top with a rolo, and sprinkle on a little flaky salt. The result is a caramel-stuffed chocolate cookie cup. So good. And so easy!

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings 24 cookies

Ingredients

• 1 package 24 count chocolate chip cookie dough, see note
• 24 unwrapped Rolo candies
• flaky or Kosher salt, optional

Instructions

1. Preheat oven to 350°F. Grease a mini muffin pan generously with nonstick cooking spray.

2. Place one cookie dough piece (or about 1 tablespoon chocolate chip cookie dough) into each mini muffin cavity.

3. Bake until cookies are golden brown, about 14 minutes

4. As soon as you remove the pan from the oven, press the rolo candy into the cookie.

   Let the cookies cool in the pan for about 10 minutes. If you try to remove the cookies too soon, they can break. If they cool for too long, they can stick. Remove cookies from the pan and enjoy. Store wrapped at room temperature for up to five days.

Recipe Notes

Chocolate Chip Cookie Dough

If using a chocolate chip cookie dough log or homemade chocolate chip cookie dough, place 1 tablespoon of dough into each mini-muffin cavity.