These Rolo Cookie Cups are soft, chewy little chocolate chip cookies made with vanilla cake mix and topped with a caramel-filled Rolo. They’re easy to make in a mini muffin pan and perfect for holiday cookie trays, parties, or whenever you’re craving something sweet.
I made these Rolo Cookie Cups the other day, and they turned out so cute! I used a vanilla cake mix to keep things easy, added some chocolate chips, and pressed a Rolo into each one as soon as they came out of the oven. They’re the perfect little bite-sized treat, and I think they’ll be a great addition to my Christmas cookie trays this year!
Why I Love This Recipe
About the Ingredients
- French Vanilla Cake Mix: I used Betty Crocker French Vanilla cake mix. It makes the cookie dough quick and easy without measuring flour or sugar. Don’t follow the directions on the box.
- Vegetable Oil: Adds moisture and helps keep the cookie cups soft.
- Eggs: Help hold the dough together as the cookies bake.
- Chocolate Chips: Semi-sweet chocolate chips add extra chocolate flavor to every bite.
- Rolo Candies: Press one into each cookie cup right after baking for a delicious chocolate and caramel center.
Be sure to check out the full recipe and ingredient list below
How to Make Rolo Cookie Cups
Prepare the Muffin Tin: Preheat your oven to 350°F. Lightly grease a 24-count mini muffin tin with baking spray or cooking spray.
Make the Cookie Dough: In a large bowl, mix the French vanilla cake mix, vegetable oil, and eggs until combined.
Add the Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the dough.
Fill the Muffin Tin: Use a 1-tablespoon cookie scoop to place dough into each mini muffin cup.
Bake the Cookies: Bake for 12–14 minutes, or until the tops are golden brown.
Add the Rolos: Remove from the oven and immediately press one Rolo candy into the center of each warm cookie cup.
Cool and Serve: Let the cookies cool in the muffin tin for 15–30 minutes before carefully removing them. Enjoy!
Tips I Found Helpful
- Grease the Pan Well: I used baking spray with flour to keep the cookie cups from sticking. Regular cooking spray works, too.
- Use a Cookie Scoop: A 1-tablespoon scoop helps keep all the cookie cups the same size so they bake evenly.
- Add Rolos Right Away: Press the Rolos into the cookies as soon as they come out of the oven while they’re still soft.
- Let Them Cool: Leave the cookies in the muffin tin for 15–30 minutes before removing them so they have time to set.
- Switch Up the Candy: Try mini peanut butter cups, Hershey’s Kisses, or Snickers for a fun variation.
How to Store Rolo Cookie Cups
Store your Rolo Cookie Cups in an airtight container at room temperature for up to 4 days. Let them cool completely before storing so they don’t become soggy.
Freezing: You can also freeze the cookie cups in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
More Cookie Recipes I Love
Rolo Cookie Cups
These easy Rolo Cookie Cups are made with French vanilla cake mix, chocolate chips, and caramel-filled Rolos. They're soft, chewy, and perfect for Christmas cookie trays or anytime you need a quick sweet treat!
Ingredients
- 13.25 oz Betty Crocker French Vanilla cake mix
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 24 Rolo chocolates, unwrapped
Instructions
- Preheat oven to 350°F. Lightly grease a 24-count mini muffin tin.
- In a large bowl, mix the cake mix, vegetable oil, and eggs until combined.
- Gently fold in the chocolate chips.
- Use a 1-tablespoon cookie scoop to place dough into each mini muffin cup.
- Bake for 12–14 minutes, or until the tops are golden brown.
- Remove from the oven and immediately press one Rolo into the center of each warm cookie cup.
- Allow to cool in the muffin tin for 15–30 minutes before carefully removing. Enjoy!
Notes
Use baking spray with flour to help prevent sticking. You can also swap the Rolos for mini peanut butter cups or Hershey's Kisses.
Nutrition Information:
Yield:
12Serving Size:
2Amount Per Serving: Calories: 325Total Fat: 16gSaturated Fat: 6gUnsaturated Fat: 10gCholesterol: 35mgSodium: 253mgCarbohydrates: 43gFiber: 2gSugar: 28gProtein: 4g
