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Chocolate Rolo Melt Cookies

These Chocolate Rolo Melt Cookies are so quick and easy to make and taste phenomenal thanks to the indulgent chocolate flavour, and melted Rolo ooey-gooeyness.
Servings 24


  • 225 g 1 cup butter, softened
  • 225 g 1 cup caster (superfine) sugar
  • 2 egg yolks
  • 2 tbsp milk
  • 250 g 2 cups plain (all-purpose) flour, sifted
  • 30 g ΒΌ cup unsweetened cocoa powder, sifted
  • 24 Rolos


  1. Line 2 baking sheets with parchment paper or a silicone baking mat. Set aside.
  2. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing until well combined, then add the milk and mix to combine.
  3. Sift in the flour and cocoa powder and mix until a dough starts to form, then mix on low speed until all the dry ingredients are well combined.
  4. Preheat the oven to 180°C/35-°F/Gas Mark 4.
  5. Using your hands or a 2-tablespoon ice cream scoop, scoop or roll walnut-sized balls of dough and place them on the prepared baking sheets, spacing them around 4cm/1-inch apart.
  6. Push 1 Rolo in each ball of dough, be careful not to push to the very bottom, and pop the baking sheets in the refrigerator for 15-30 minutes.
  7. Once chilled, bake for 12-15 minutes, or until the cookies look dry on top and a little cracked. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack and leave until firm to the touch.

Recipe Notes

Best served warm, but can be made in advance and warming through in the microwave. You can enjoy them cool too, of course.