These Rolo Cookie Cups are a truly epic and unique bake! They are milk chocolate chip cookies baked in a cupcake tin to create the cup shape. They're filled with caramel sauce, then covered in milk chocolate. Flip them upside down and you've got yourself a giant rolo cookie! These are one of my favourite bakes ever, they are so impressive and incredibly tasty too.
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
- I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
- If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
- I covered the cookie cups with milk chocolate and used milk chocolate chips inside the cookie, but you could use dark or white chocolate if you prefer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Rolo Cookie Cups
Start by mixing together the butter, caster sugar and light brown soft sugar. Add the egg and vanilla extract, and mix until combined. Add the plain flour, baking powder, bicarbonate of soda and salt. Mix until all of the flour is mixed in. Add the chocolate chips and mix briefly to evenly distribute them throughout the dough.
Divide the dough into 12 portions and shape them into the cupcake tin. When the cookie cups come out of the oven, push down the centres. When they are cool enough to handle, remove the cookie cups from the tin. Leave to cool fully.
Fill the cookie cups with caramel sauce. Melt some of the milk chocolate and cover the top of the cookie cup only, this is to create a seal to keep the caramel inside the cookie. Let the chocolate set fully, then flip the cookie cups over. Melt the remaining milk chocolate and pour it over the cookie cups to fully coat them. If you like, use a small round cookie cutter, and the end of a round piping nozzle to create two circles on top of the cookie cups to give them the Rolo "look".
For the full recipe with measurements, head to the recipe card at the end of this post.
What caramel sauce is best to use?
My favourite caramel sauce to use is my Homemade Caramel Sauce, it's rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don't want to make your own, it's quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco's Finest, Bonn Maman and Carnation Caramel in the past with great results.
How should the cookie cups be stored and can they be frozen?
The cookie cups will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookie cups, wrap them well or store in a freezer bag for up to 3 months.
Do you need any electric mixer to make this recipe?
While an electric mixer is helpful in making these cookie cups and will give the best results, you don't need one to make them. You can absolutely make the cookie cups by hand with a wooden spoon and some elbow grease. If you have an electric stand mixer, then you can use the paddle attachment to make these cookie cups.
Can this recipe be made gluten free?
For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.
Can this recipe be made dairy free?
For a dairy free version, use a dairy free baking spread instead of butter for the cookie cups. I recommend the block style ones, I like Flora Plant. You will also need to use a dairy free caramel sauce for the filling and dairy free chocolate for covering the cookie cups. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.
More tips for making the Rolo Cookie Cups:
- I find it much easier to remove the cookie cups from the tin if you line it with the baking paper strips like I have done in my photos. You could also use cake release spray. It is also easier to remove them when they are still slightly warm.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Mixing bowls
- Measuring spoons
- Cupcake tin
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Stand mixer
- Pastry tamper
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More cookie cup recipes...
Rolo Cookie Cups
Ingredients
For the cookies
- 100 g Butter softened, unsalted
- 100 g Caster sugar
- 65 g Light brown soft sugar
- 1 Egg large
- 1 tsp Vanilla extract
- 215 g Plain flour
- ½ tsp Baking powder
- ¼ tsp Bicarbonate of soda
- ¼ tsp Salt
- 150 g Chocolate chips
For the filling
- 285 g Caramel sauce homemade or good quality shop bought
For decoration
- 200 g Milk chocolate for the seal
- 325 g Milk chocolate to cover the cookie cups
- 15 g Butter
Instructions
- Preheat the oven to 180°C Fan/Gas Mark 6 and grease a 12 hole cupcake tin with butter or baking spread, then line with strips of baking paper
- Ideally using a stand mixer with the paddle attachment, mix together the butter, caster sugar and light brown sugar until fluffy and paler in colour. This will take 3–5 minutes in a stand mixer on a medium speed
- Add the egg and vanilla extract and mix in
- Add the plain flour, baking powder, bicarbonate of soda and salt and mix them in
- Add in the milk chocolate chips, and mix briefly until evenly distributed
- Divide the dough into 12 equal portions. Roll the dough portions into balls using your hands, then place each ball into the holes of the cupcake tin. Use a small cylinder-shaped object, such as the end of a small rolling pin, the base of a small bottle, or ideally a pastry tamper, to shape the dough into the tin. You’re aiming for it to be pressed up the sides and along the base at a similar thickness, with a dip in the middle
- Bake for 12 minutes, or until golden. The cookie cups will rise in the middle, so use the same tool that you used to shape them to push the middles back down as soon as they come out of the oven. Remove them from the tin once they're cool enough to handle, then leave to cool fully on a cooling rack
- Fill the cookie cups with the caramel sauce, then melt the 200g of milk chocolate. Spoon it over the tops of the cookie cups, covering the caramel sauce completely. This is to create a seal so the caramel sauce does not leak out. Let the chocolate set completely, you can put them in the fridge to speed this process up
- Flip the cookie cups over, place them on a wire rack over a baking tray lined with baking paper. Melt the 325g milk chocolate and the butter together. Pour or spoon it over the cookie cups, making sure it fully covers the top and sides. While the chocolate is still wet, use a small round cookie cutter to create a circular impression on top, then the end of a round piping nozzle to create a smaller circular impression in the centre of the cookie cup. Leave the chocolate to set fully
- Store leftovers in an airtight container and eat within 3-4 days
Notes
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
- I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
- If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
- I covered the cookie cups with milk chocolate and used milk chocolate chips inside the cookie, but you could use dark or white chocolate if you prefer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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