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ROLO Drop Cookies


2 hours
Skill Level
36 cookies

Creamy caramel, rich chocolate and sweet cocoa all in one bite? These ROLO®  drop cookies will have you lost in the delectable flavors of ROLO® creamy caramels wrapped in rich chocolate and HERSHEY’S cocoa. With caramel morsels in the center of each chocolate cookie, you’ll enjoy a chewy surprise with every bite. If you’re feeling extra cheeky, taste a few caramels while baking and sprinkle a pinch of salt over the top of your melted creations for a salty and sweet caramel chocolate sensation. Bake ROLO® cookies to help celebrate the holidays, anniversaries, game nights and time at home with the family.

Ingredients & Directions

Prep Time
42 minutes
Chill Time
30 minutes
Bake Time
8 minutes
Cool Time
30 minutes




Equipment Needed 
cookie sheet Cookie Sheet
measuring cup Measuring Cup
mixer Mixer
mixing bowl Mixing Bowl
oven Oven
wire rack Wire Rack
fridge Refrigerator
parchment paper Parchment Paper

Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda and salt. Add to butter mixture, blending well. Refrigerate dough 20 to 30 minutes or until firm enough to handle easily. 


Meanwhile, heat oven to 350° F. Line cookie sheets with parchment paper or lightly grease. Remove wrappers from caramel candies; set aside. 


Divide dough into 36 equal balls (about 1 inch each). For each cookie, flatten ball slightly; press caramel candy into dough. Mold dough around candy, loosely closing dough over top of candy piece so part of candy is exposed. Place on prepared cookie sheets. 


Bake 8 to 10 minutes or just until set. Do not over bake. Cookies will still appear moist in the center but will firm as they cool. Cool several minutes; slide parchment paper with cookies to wire rack or remove cookies from cookie sheet to wire rack. Cool completely. Makes 36 cookies. 

Additional questions?