If you love chocolate chip cookies and gooey caramel, you’re going to love these easy Rolo Cookie Cups! They’re soft, chewy, loaded with chocolate chips, and topped with a delicious caramel-filled Rolo chocolate.

Easy Rolo Cookie Cups

The best part? You don’t even need to make cookie dough from scratch! These little treats are made with a box of vanilla cake mix and just a few simple ingredients.

They’re perfect for Christmas cookie trays, parties, bake sales, or whenever you’re craving something sweet. Plus, this recipe makes 24 mini cookie cups, so there’s plenty to share!

Why You’ll Love These Rolo Cookie Cups

• Only 5 ingredients: You probably already have most of what you need in your pantry.
• Super easy to make: Using cake mix saves time, and there’s no chilling required.
• Chocolate and caramel in every bite: The combination of soft chocolate chip cookies and gooey Rolos is so good!
• Perfect for sharing: These mini muffin pan cookies are just the right size for parties, holidays, and cookie platters.
• Easy to customize: Switch up the cake mix, chocolate chips, or candy to make them your own.

Ingredients You’ll Need

These easy cake mix cookie cups only require five ingredients!

• French vanilla cake mix: I used a 13.25 oz box of Betty Crocker French Vanilla cake mix. Don’t follow the instructions on the box.
• Vegetable oil: Keeps the cookies soft and moist.
• Eggs: You’ll need two large eggs to bring the dough together.
• Semi-sweet chocolate chips: Add extra chocolatey goodness to every bite.
• Rolo chocolates: You’ll need 24 Rolos, one for each cookie cup.

How to Make Rolo Cookie Cups

Making these chocolate chip cookie cups with Rolos couldn’t be easier!

1. Preheat the oven to 350°F (175°C). Lightly grease a 24-count mini muffin pan with baking spray or cooking spray.

2. Mix the dough. In a large bowl, combine the vanilla cake mix, vegetable oil, and eggs until a thick dough forms.

3. Add the chocolate chips. Gently fold them into the cookie dough until evenly combined.

4. Fill the muffin tin. Scoop about 1 tablespoon of dough into each muffin cavity.

5. Bake for 12–14 minutes, or until the tops are lightly golden brown.

6. Add the Rolos. Immediately after removing the cookies from the oven, gently press one Rolo chocolate into the center of each cookie cup.

7. Cool and enjoy! Let the cookies cool in the muffin pan for 15–30 minutes before carefully removing them.

Tips for the Best Rolo Cookie Cups

Grease your muffin pan well. I like using baking spray with flour because it helps the cookies pop out easily without sticking.

Don’t overbake. You want the cookie cups to stay soft and chewy, so remove them once the tops are lightly golden.

Add the Rolos while the cookies are hot. This helps the chocolate soften slightly and makes it easier to press each Rolo into the center.

Let them cool before removing. The cookie cups need a little time to firm up, so don’t rush this step!

Easy Variations to Try

One of my favorite things about this cookie cups recipe is how easy it is to change things up!

Try chocolate cake mix for an extra chocolatey version, or swap the Rolos for mini peanut butter cups, Hershey’s Kisses, or Snickers.

You can also replace the chocolate chips with peanut butter chips, toffee bits, chopped nuts, or colorful sprinkles.

For a sweet and salty twist, sprinkle a little flaky sea salt over the warm Rolos to make salted Rolo cookie cups.

How to Store Rolo Cookie Cups

Store your Rolo chocolate chip cookie cups in an airtight container at room temperature for up to 3–4 days, or freeze them for up to 2 months.

These Rolo stuffed cookie cups are delicious at room temperature, but you can also warm one in the microwave for a few seconds if you want that soft, gooey chocolate and caramel center.

Whether you’re making Christmas cookies in a mini muffin pan or just need an easy dessert for the weekend, these little Rolo cookies are definitely worth trying!

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Yield: 24

Easy Rolo Cookie Cups

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These easy Rolo Cookie Cups are soft, chewy chocolate chip cookies topped with gooey caramel-filled Rolo chocolates. Made with just 5 ingredients and a box of vanilla cake mix, they're the perfect bite-sized treat for parties, Christmas cookie trays, or whenever you're craving something sweet!

Prep Time 10 minutes

Cook Time 14 minutes

Total Time 24 minutes

Ingredients

• 1 box (13.25 oz) Betty Crocker French Vanilla cake mix (dry mix only)
• ⅓ cup vegetable oil
• 2 large eggs
• 1 cup semi-sweet chocolate chips
• 24 Rolo chocolates, unwrapped

Instructions

1. Preheat oven: Preheat the oven to 350°F (175°C). Lightly grease a 24-count mini muffin tin with baking spray or cooking spray.
2. Make the dough: In a large bowl, mix the dry cake mix, vegetable oil, and eggs until combined.
3. Add chocolate chips: Gently fold in the chocolate chips.
4. Fill muffin tin: Scoop 1 tablespoon of dough into each muffin cavity.
5. Bake: Bake for 12–14 minutes, or until the tops are lightly golden brown.
6. Add Rolos: Remove from the oven and immediately press one Rolo chocolate into the center of each cookie cup.
7. Cool: Let cool in the muffin tin for 15–30 minutes before carefully removing. Enjoy!

Notes

Cake mix: You can use a different cake mix flavor, such as chocolate or yellow cake mix.

Candy swaps: Try mini peanut butter cups, Hershey's Kisses, or Snickers instead of Rolos.

Mix-ins: Replace the chocolate chips with sprinkles, peanut butter chips, toffee bits, or chopped nuts.

Sweet and salty: Add a sprinkle of flaky sea salt on top for salted Rolo cookie cups.

Prevent sticking: Baking spray with flour works especially well for easy removal.

Store in an airtight container at room temperature for up to 3–4 days. You can also freeze the cookie cups for up to 2 months. Thaw at room temperature before serving.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 186Total Fat: 8gSaturated Fat: 3gUnsaturated Fat: 5gCholesterol: 17mgSodium: 171mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g