Damn Delicious

Brown Butter Rolo Toffee Chocolate Chip Cookies

The most irresistible cookies stuffed with caramel and chocolatey goodness!

Brown Butter Rolo Toffee Chocolate Chip Cookies - The most irresistible cookies stuffed with caramel and chocolatey goodness!

Confession time: I just recently found out what a Rolo is.

I had only heard about it an episode of Friends when Monica and Chandler go on a getaway trip because they were so tired of sneaking around. They end up at the hotel and switch rooms at least 5 times because, well, Monica is a crazy clean freak. Anyway, when Monica and Chandler first get to the hotel, Monica says, “Ooh, chocolates on the pillows! I love that!” Chandler responds, “Oh, you should live with Joey, Rolos everywhere.”

I’m not sure why but when he said that, I always imagined Frito-type fusili-looking kind of chips with chili pepper on them. Little did I know that Rolos involved chewy caramel and mik chocolate.

So once I made this amazing discovery, I couldn’t help but make these cookies, studded with Rolos and toffee bits throughout. At the last minute, I decided to add just a tiny bit of miniature chocolate chips since you get a generous dose of milk chocolate-y goodness from the Rolos. You can never actually have too much chocolate but I was a bit conservative here so the flavor of the Rolos could really shine.

Brown Butter Rolo Toffee Chocolate Chip Cookies - The most irresistible cookies stuffed with caramel and chocolatey goodness!

With Valentine’s Day right around the corner, these cookies are a must. Just be sure to pour yourself and your special someone a tall glass of milk when serving these!

Brown Butter Rolo Toffee Chocolate Chip Cookies

The most irresistible cookies stuffed with caramel and chocolatey goodness!

20 minutes20 minutes


  • 12 tablespoons unsalted butter
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup toffee bits
  • 1/4 cup miniature chocolate chips
  • 16 Rolos, unwrapped and quartered


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. Melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat.
  3. In a medium bowl, combine flour, baking soda and salt.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat browned butter and sugars on medium-high until well combined, about 1-2 minutes. Beat in vanilla and eggs, one at a time, until well combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
  5. Gently fold in toffee bits, chocolate chips and Rolos.
  6. Drop tablespoons of batter onto prepared baking sheet. Place into oven and bake until edges are golden brown but center is still moist, about 7-8 minutes.
  7. Remove from oven and cool on a wire rack.

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  1. Made these this morning. As long as I’ve been baking (40+ yrs), I still love trying new recipes, especially twists on choc. chip. We have a son who loves Rolos. Might have to pkg up a box for him. Tasted right out of the oven – couldn’t wait. Very light. Baked a batch using ice cream scoop, then dropped teaspoonfuls. Liked the looks of the smaller cookie. Refrigerated the batter a bit and the cookie sheets. Next time will make and bake either the next day or late afternoon after batter (which is slightly creamy) has time to chill. Cookie dough doesn’t spread using this technique. We’ll see what hubby says after taste test.

  2. Hi there! I made these today and they were delicious. However, they were the first and only recipe of yours, I’ve ever had turn out a little different than what’s pictured. I live in Central Oregon, so I’m thinking elevation had something to do with it. They just didn’t rise and took much longer than 8 minutes and still were very light and doughy. But my family still loved them! 🙂 So far, the orange chocolate chip cookies are the favorite in my household. I love knowing I can get on your site and find something delicious to cook for any meal. Thank you for your beautifully designed blog. 🙂

  3. I just made these today. OMG, they are so good!!! I did make 1 tiny change – I found chocolate toffee bits, so I used that and omitted the chocolate chips. I think I will definitely make these instead of regular chocolate chip cookies from now on.

  4. Hi, sorry, I just wanna clear something up. On the printable version of this, it says that it works for 12 muffins and here it says 30 portions? Thanks to my greedy English class, various teachers and many friends, I have to make like 50 of these so I don’t want to disappoint people by not having enough.

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  7. Hi, These looks amazing. Do you know if they will freeze? Sometimes the cookie dough can be rolled and frozen and then cut off ready to cook i was wondering if that may be a possibility ith these. Also i am from UK and get confused with Tablespoons of butter. Is this measured while butter is solid or melted? Thanks

    • Unfortunately, I cannot answer this with certainty as I have not tried freezing the dough myself. As for measuring the butter, it is best to measure when the butter is solid. Generally, the butter sold here in the US comes in a packaging indicating the measurements by tablespoon.

    • Did you try freezing these by any chance? Would like to know if it works alright. Thanks!

  8. This might be a stupid question: when you say ’16 Rolos’…you mean 16 of the individual Rolo pieces, right? Not 16 Rolo bars?

  9. I love those cookie when my friend makes them but do you know the UK scale weight of the ingredients.

  10. Made these today for Christmas & they are quite possibly the best cookies in the hisotry of human kind! Seriously delicious!

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