Rolo Cookie Recipe

I got this rolo cookie recipe from an Aunt (Jane Sonntag) around holiday time many, many caramilk rolo cookiesyears ago.  I like to add these to my Christmas baking gifts for family and friends, and everyone seems to really enjoy them.

Last year, I couldn’t find Rolos, of course, so I thought I would try Caramilk pieces instead.  Wow….I call that a blessing in disguise.  But do I change the name of the recipe if that is the only difference?

This batch yields about 3 1/2 dozen cookies, so you could try some of each and let me know which you prefer.


  • 1 cup margarinecaramilk rolo cookies
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 1/2 cups flour
  • 3/4 cups cocoa
  • 1 tsp baking soda


  1. Preheat oven to 350 degrees.put caramilk into batter
  2. In a large bowl, blend margarine, white and brown sugars until smooth and fluffy.
  3. Add vanilla and eggs.  Mix well.
  4. In a medium bowl, combine flour, cocoa and baking soda.
  5. Add dry ingredients to margarine mixture.
  6. Blend together.
  7. Pinch off an inch or so ball from the batter bowl and flatten down somewhat.  Add a Rolo (or Caramilk caramilk rolled into cookiepiece), and form/roll the batter around the candy.
  8. Dip top into white sugar.
  9. Place on baking sheet, with the sugar top up.
  10. Bake for 8 to 10 minutes, until the tops of the cookies are cracked.
  11. Let cool for at least 2 minutes on the baking sheet prior to removing to a cooling rack.
  12. Ensure cookies are completely cooled down before putting into a container or jar, if they don’t all get eaten before that point!  If you don’t, they will most likely stick together and it is hard to pry apart.
  13. Bon Appetite!







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