A gooey caramel center and cinnamon sugar takes these Rolo Cookies to a whole new level. They are the perfect balance of soft, chewy goodness and cinnamon sweetness. Plus you get a hidden bonus - gooey pockets of chocolate and caramel!
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One of our favorite types of cookies to make are cake mix cookies. They taste just like the real thing, but are much easier to mix up in minutes.
A few of our all time favorites are these cookies and cream cookies and these chocolate mint cookies.
I found an extra vanilla cake mix and a bag of caramel candies in our pantry. So I decided to make cookies with Rolos for a fun and delicious sweet treat.
Why Make Cookies with Rolos
A caramel candy and a cinnamon sugar coating gives these cake mix cookies a little bit of extra flair. These Rolo cookies are so easy to make and taste amazing.
Trust me, they will become your new favorite go-to cookie recipe.
- They are easy to make with just a few simple ingredients.
- Each one is rolled in a cinnamon sugar coating giving it a Snickerdoodle flavor!
- A hidden Rolo candy in each baked cookie is a fun surprise to bite into.
- The finished cookies stay soft for days!
Ingredients Needed
This easy Rolo cookie recipe has all of the elements of a delicious dessert. Your three main ingredients are a vanilla cake mix, cinnamon sugar, and chocolate and caramel candies (secretly hidden inside).
- Vanilla Cake Mix - You will only use the dry cake mix powder. Do NOT follow the box directions.
- Butter - Set the unsalted butter out ahead of time, so it can soften.
- Cream Cheese - Makes cake mix cookies bake up soft and puffy.
- Egg - One will add the moisture needed to make cookie dough.
- Rolos - Makes the center of each cookie a gooey caramel delight! Make sure to unwrap them before stuffing them into the cookies!
- Cinnamon Sugar - Use store bought or make your own cinnamon sugar from ingredients at home. This coating is what gives these cookies a fun snickerdoodle taste and texture.
BruCrew Tip: Love caramel stuffed treats? Check out these salted caramel bites and these brownie mix cupcakes.
How to make Rolo Cookies
These caramel stuffed cookies are super easy and only takes a few minutes to prep. The hardest part is waiting for the dough to chill, so you can bake and eat one (or two).
- Make the cookie dough. In a large bowl mix together the dry cake mix, softened butter, egg, and cream cheese. Beat until a soft dough forms.
- Chill the dough. Cover and chill the dough in the refrigerator for at least an hour.
- Fill the cookies. Roll the dough into 24 ball. Press an unwrapped Rolo into the center of each one, and form the dough around the candy.
- Roll and bake. Roll each dough ball in cinnamon sugar. Place 12 cookies on a cookie sheet and bake. Remove from the oven and let cool on the pan for a few minutes.
Tips and Tricks
- Chill the dough. The dough for these Rolo cookies does need time to chill. I realize it makes the cookie process longer, but it really does make a difference in how the cookies bake/spread.
- Take the wrappers off the chocolate candies. While the cookie dough is chilling, unwrap the Rolo candies and set aside.
- Do not over bake these cookies. They will look under done when you take them out of the oven. Trust the recipe. The cookies will set up as they cool.
- Flatten the cookies slightly. The caramel stuffed cookies will be puffy when they come out of the oven. After they cool for 2 minutes, use the back of a flat spatula to tap the tops gently.
- Let them cool. Cake mix cookies have the best texture after they have cooled completely.
FAQs
We usually divide the dough into 24 large cookies. If you want more cookies, divide the dough into 36 balls and bake them for 9 minutes.
Place the cooled cookies in a tightly sealed container. Store on the counter at room temperature for 4-5 days.
You can also freeze the cookies for later. Place the cookies in individual bags or in a larger bag with pieces of parchment paper between the layers of cookies. Freeze for 1-2 months. Thaw in the fridge overnight, then bring to room temperature before serving.
Cake mix cookies are a great dessert to make ahead of time because they stay soft for days. The dough can also be prepped 1-2 days ahead of time. Just keep it in a tightly sealed container in the fridge.
More Cake Mix Cookies
- Cherry Chocolate Chunk Cookies
- Peanut Butter and Jelly Cookies
- Fluffernutter Cookies
- Peppermint Patty Cookies
- Snickers Stuffed Cookies
- Candy Cookies
- Peppermint Oreo Cookies
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Recipe
Rolo Cookies
A gooey caramel center and cinnamon sugar takes these Rolo Cookies to a whole new level. They are the perfect balance of soft, chewy goodness and cinnamon sweetness. Plus you get a hidden bonus - gooey pockets of chocolate and caramel!
Ingredients
- 1 white cake mix
- 1 large egg
- 8 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 24 Rolo candies, wrappers removed
- 3-4 tablespoons cinnamon sugar
Instructions
- Beat together the cake mix, egg, butter, and cream cheese until a soft dough forms. Refrigerate the dough for at least 60 minutes.
- Preheat the oven to 350 degrees. Set out a cookie sheet.
- Scoop out and roll the dough into 24 even dough balls. Press each ball flat and place a Rolo in the center.
- Form the cookie dough around the candy and roll into a ball again. Roll the cookie dough ball in the cinnamon sugar and place on a baking sheet.
- Bake for 10 minutes. Remove from the oven and let cool on the cookie sheet for 2 minutes before moving to a piece of parchment paper.
- Use the back of a flat spatula to gently tap the cookie tops, if desired. Let cool completely. Store in a sealed container on the counter.
Notes
- Chill the dough. The dough for these Rolo cookies does need time to chill. I realize it makes the cookie process longer, but it really does make a difference in how the cookies bake/spread.
- Take the wrappers off the chocolate candies. While the cookie dough is chilling, unwrap the Rolo candies and set aside.
- Do not over bake these cookies. They will look under done when you take them out of the oven. Trust the recipe. The cookies will set up as they cool.
- Flatten the cookies slightly. The caramel stuffed cookies will be puffy when they come out of the oven. After they cool for 2 minutes, use the back of a flat spatula to tap the tops gently.
- Let them cool. Cake mix cookies have the best texture after they have cooled completely.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 93Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 40mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for cinnamon caramel cookies was first published October 2014. It was updated September 2021.
Muriel J Moore
I am loving your recipes...and your blog.
Whitni @ A Cookie & A Kiss
Hidden caramel is ALWAYS a wonderful surprise!
Terri Taylor
love your recipes. just yesterday i made the banana split fluff salad. for a bbq at work. big hit. thanks again.
sue griffore
where do you find the milky way caramel bits? if I cannot find them, what would you recommend? thank you
Jocelyn
I have seen these Milky Way caramels at Walmart, Target, and Meijer. If you can't find them, any small bite sized caramel candy bar would work.
Margaret Z
Could I use rollo candies inside this recipe?
Jocelyn
Yes, you could use Rolo's. The original cookies had a caramel candy bar, but those are not available anymore. I did Rolos when I did the video for this recipe, and they worked great.
Stina
Just made these for mail-away-cookie-boxes, and I am very, very sad that there is only one 'spare' that I can eat for myself. Holy amazeballs, these are awesome.
Thalia @ butter and brioche
Oh god these cinnamon and caramel cookies look delicious. I am just drooling here over the images! (especially the one showing off that gooey caramel centre).
Dana
these look scrumptious! I love snickerdoodle-type cookies and anything cinammon. And caramel is just the icing on the cake, er I mean cookie 🙂
I'm new to your blog, love your pics and your story-telling. I'm very much enjoying it so far and now I've got a list of a few of your goodies I'd like to make. I have to eat GF so will try this with my GF vanilla cake recipe, will let you know how it goes in case any of your other readers bake sans gluten!
Thanks for sharing!
Renee@Two+in+the+Kitchen
These look amazing!! The only question is: How many can I eat before they'd affect my waistline? hmmmmm.... 😉
Shannon
Looks like I may have found this year's Christmas cookie exchange cookie. Can't wait to try them!
heather+@french+press
oh my gosh Jocelyn - LOVE the caramel in these
Claudia C
This website is so cool. I'm going to make the Cinnamon Caramel cookies this week. Did u like the cookies?Do u have any tips?
Thanks. 😉
Kelly - Life Made Sweeter
These look amazing! I love how thick and puffy they are! The surprise caramel candy in the middle is my favorite - I love surprises in my cookies no in real life 🙂 Pinned 🙂
Jocelyn Brubaker
Thanks Kelly! 🙂
Chels+R.
I love surprises and these are the best kind.
Nancy P.@thebittersideofsweet
These cookies look crazy good but even crazier that they are made with cake mix! love it!
Lisa @ Garnish with Lemon
Sneak attacks and surprises? No thanks! But I bet these cookies made everything so much better 🙂
Jocelyn Brubaker
They definitely did make it all better! 😉 Thanks Lisa!
Andi @ The Weary Chef
Yes I DO want a delicious cookie with a fun candy surprise in the center! These look so good, Jocelyn!
Teresa
These look like Snickerdoodles with a yummy caramel candy inside, except these are a lot easier because they begin with a cake mix. Yum.
Jocelyn Brubaker
Thanks Teresa! 🙂
Dorothy+@+Crazy+for+Crust
I love that you stuffed these cookies!! Like snicker doodles on crack. 🙂 I used to jump out and scare my dad really good, but now as a parent? I'd probably kill Jordan for doing it to me!
Mallory+@+Chocolate+with+Grace
I'm all about surprises! Especially when the are caramel surprises!
Yvonne @ Tried and Tasty
Wow, these look so thick and chewy and perfectly caramel-ee!! Thanks for the great recipe, can't wait to try it out!
Jocelyn Brubaker
Thanks Yvonne! 🙂