Soft & delicious toffee Rolo cookies are made with mini chocolate chips, toffee bits, rolos and baked to perfection!
Chocolatey Rolo cookies are bursting with caramel and toffee goodness. They are chewy and so yum!! For more must-make cookies try Milky Way Caramel Cookies, Gooey Chocolate Hug Cookies, and Reeses Pieces Chocolate Chip Cookies.
We’re still talking cookies today, and I can’t wait to share this next recipe. A few months ago we decided to change things up and add a new favorite candy (Rolos) to our regular cookie recipe.
Lily decided to call them Rolo Toffee Bit Cookies. They are filled with quartered Rolos, Toffee Bits, and Chocolate Chips. Sounds amazing, right? We can’t wait to make these again!
One thing we did learn was to be sure not to have the Rolos directly on the bottom of the dough when putting them on the cookie sheet or it oozes out the side of the cookies and can be kinda messy. 😉
Making Rolo Cookies
WET INGREDIENTS. Cream butter, oil and sugars. Add eggs and beat until fluffy.
DRY INGREDIENTS. Add remaining ingredients.
BAKE. Bake at 350 for 6-8 minutes.
STORE these at room temp, tightly covered for 3-5 days. Keeping a slice of white bread in the container will help the cookies stay fresher longer.
FREEZE the cookies for up to 3 months. Thaw before eating.
How can you go wrong with chocolate chip cookies with toffee and Rolos?! You can’t!!
For more amazing cookie recipes, try:
Rolo Cookie Recipe
- Cream butter, oil and sugars. Add eggs and beat until fluffy.
- Add remaining ingredients.
- Bake at 350 for 6-8 minutes.
The recipe was inspired from one found HERE and ended up being a huge hit with the hubby and kiddos.