Rolo Cookies with Sea Salt

Aimee — Mon, 05 Jan 2026 12:00:00 +0000

These Rolo Cookies are one of my favorite easy cookies, and I make a lot of cookies! They start with a cake mix for the cookie base and its stuffed with a Rolo candy for the perfect melty caramel chocolate surprise inside. You’ll definitely want to eat them warm!

This cookie recipe keeps things simple without sacrificing the taste or texture. The cake mix base gives you the perfect soft chocolate cookie every time, while the Rolo in the center melts into the best puddle of caramel! There is no chilling, no complicated steps, and the cookies bake up with hardly any effort on your part.

Perfect for when you need to throw something together last minute, but still want to feel like you made something special.

Why You Should Make These Cookies

Quick and Easy: A cake mix shortcut makes sure these come together with minimal ingredients, and just a few minutes of prep.
Gooey Center: Each cookies has a melty chocolate caramel surprise inside!

Only 4 Ingredients

This is a quick overview of some of the ingredients you’ll need for this Mexican Hot Chocolate Snickerdoodle Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

Devil’s Food Cake Mix: This is my favorite chocolate cake mix to use, but any chocolate cake mix will work great. I’ve tested it with a 13.25 and a 15.25 oz box and both sizes work.
Eggs: They help bind everything together
Vegetable Oil: You can also use canola oil. This will keep the texture of the cookies super moist
Rolo Candies: These get stuffed in the middle of the cookie dough for each cookie for the gooiest surprise.

How to make Rolo Cookies with a Cake Mix

Step 1: Make the Cookie Dough. Mix the cake mix, eggs, and vegetable oil together in a bowl until a thick dough forms. (This one is so easy I usually just mix with a spatula in a bowl, no stand mixer, or mixer required)

Step 2: Stuff the Cookies. Scoop 1 1/2 Tablespoons of cookie dough and flatten it slightly in your hand. Stick a rolo in the center and wrap the dough around the cookie to seal it completely. Place the cookie dough balls at least 3 inches apart on the cookie sheets.

Step 3: Bake the Cookies. Bake the cookies until the tops start to crinkle and are set. Remove from the oven and sprinkle with sea salt if desired.

Tips and Tricks:

Do not overbake the Cookies: We want the cookies to be soft and chewy, bake them until the tops just look set and the edges just start to crack.
Extra Chocolate: Add 1/2 cup of mini chocolate chips to the cookie dough for extra bursts of chocolate!
Enjoy the Cookies Warm: After the cookies have cooled rewarm them up in the microwave for 20 seconds until warm and gooey inside again.

Storage Instructions

Once cooled the cookies can be stored in an airtight container for up to 3 or 4 days. You can also freeze the cookies for up to 2 months, then thaw and enjoy like fresh again!

These Rolo Cookies are the ultimate easy cookie. Soft, chocolatey, chewy, and filled with gooey caramel. They’re perfect for anytime you want a quick cookie win!

More Recipes with a Cake Mix

If you make these Rolo Cookies please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!

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Rolo Cookies

Course Dessert

Cuisine American

Keyword boxed cake mix, cake mix cookies, caramel cookies, rolo cookies, Rolo Cookies with Sea Salt

Prep Time 5

Cook Time 10

Total Time 15

Servings Cookies

Calories 135kcal

Ingredients

13.25 oz box devil’s food cake mix (15 oz works too)
2 large eggs
1/3 cup vegetable oil (or canola oil)
28 rolos (unwrapped)
flakey sea salt (optional)

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a cookies sheet with parchment paper.
In a medium sized bowl combine the cake mix, eggs and vegetable oil and stir together to make a thick cookie batter. 13.25 oz box devil’s food cake mix, 2 large eggs, 1/3 cup vegetable oil
Take a small bit of dough, about 1.5 Tablespoons and flatten it in your hand and put 1 unwrapped rolo in the middle. Wrap the dough around the rolo and roll into a ball to seal completely. 28 rolos
Place cookie dough balls onto the prepared cookie sheet, about 2 to 3 inches apart from each other.
Bake the cookies for about 9 to 11 minutes, util the tops start to crack on the edges and they are set.
Remove from the oven and sprinkle the tops with sea salt if desired. flakey sea salt

Notes

Do not overbake the Cookies: We want the cookies to be soft and chewy, bake them until the tops just look set and the edges just start to crack.
Extra Chocolate: Add 1/2 cup of mini chocolate chips to the cookie dough for extra bursts of chocolate!
Enjoy the Cookies Warm: After the cookies have cooled rewarm them up in the microwave for 20 seconds until warm and gooey inside again.

Nutrition

These Rolo Cookies were first published on November 26, 2014. The photos and blog text were updated for clarity on January 5, 2026.

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