Rolo Cookie Cups

These Rolo Cookie Cups are chocolate chip cookies baked into cups, filled with delicious chocolatey caramelly Rolos.  

Can I just have all my cookies like this? Forever! Served in cup form? 

This is one of my favourite cookie recipes ever! I mean just look at these cookies!  

Rolo Cookie Cups  

Okay, alerady on my blog I have Mini Cookies. I also have a Giant Cookie Recipe on my blog too. If you haven’t already guessed these cookies are baked into cups and are filled with Rolos. I baked the cookies into a muffin tin so they are cupcake shaped.  

These cookie are so easy to make. I used the paddle attachment on my mixer to whip up the cookie dough and because these are cooked in a muffin tray they don’t spread!  

The easiest way to stop the cookies from sticking is to use cake release spray on the muffin tray. You could also use butter or greaseproof paper.  

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I started by mixing together the butter and sugar until it was lovely and creamy and fluffy. Next I added in the remaining ingredients and mixed until it was a lovely smooth cookie dough.  

This cookie dough does contain an egg so it isn’t safe to eat raw. If you would like to eat is raw then just replace the egg was milk adding 1tbsp of milk at a time mixing between each addition until the dough comes together.  

I rolled the dough into equal sized balls and placed them in the muffin tin. Next, using the floured end of a rolling pin I pressed the cookie dough into each cup leaving a hole in the middle.  

Filling the Cookie Cups

I filled the hole with as many rolos as I could possibly fit in the centre. I used a combination of large rolos and mini rolos. Again, you can use either or both.  

 I then rolled the remaking dough into 12 small balls and place them on top of my cookie cups. I pressed them flat into place on top of my cookie cups and baked into the oven.  

When you are pressing the lids onto the top of your cups, you make sure there are no gaps. You don’t want the chocolatey caramelly rolos to seep out or you will end up with a sticky mess.  

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Equipment  

Muffin Tray   

Mixing Bowl  

Spatula

Scales

Rolling Pin

Ingredients  

Unsalted Butter – You can use either unsalted butter or stork in these cookies. The butter in the recipe is what makes the cookies lovely and soft and chewy. If you want a crunchier cookie just remove some of the butter.  

Light Brown sugar – The light brown sugar gives the cookies an almost toffee flavour. Brown sugar also helps retain moisture making the cookies softer. If you want a crispier cookie you could use granulated sugar instead. Or you could use a combination of the two.  

Plain Flour – Flour holds the cookie together. In this recipe I used plain flour rather than self-raising. Self-Raising flour makes the cookies cakier and also, I didn’t really want my cookies to rise.  

Eggs – Eggs help binding the cookie together. The egg in this recipe means that the cookie will rise more and spread less. So, you will have a puffier cookie.  

Vanilla Extract – I used Vanilla Extract to flavour the cookies.  

Chocolate Chips – I used white, milk and dark chocolate cookies but you can use one flavour of chocolate or a combination of the three if you would prefer.  

Rolos – Depending on where in the world you live you may not have come across Rolos. They are little chocolate cups filled with caramel. When you bake these inside the cookie cups in the oven the make the most delicious melted chocolate/caramel centre.

  If you do have any questions about this recipe or any other recipes on my blog you can contact me either by the Facebook message symbol in the bottom right corner of your screen. You can also send me a DM on social media or an email. You can find all my details on the right-hand side of this page.