Rolo Filled Snickerdoodles | Real Housemoms
4.29 from 7 votes

Rolo Filled Snickerdoodles

Rolo Filled Snickerdoodles are cinnamon sugar covered cookies filled with chocolate covered caramel Rolos. These cookies will fly off the baking sheet!
Course Dessert
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Author Aubrey Cota


Cookie Dough

  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 egg
  • 2 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp cream tartar
  • 1/2 tsp salt
  • 1 bag of Rolo candies

Cinnamon Sugar for rolling


  • using a stand mixer or hand mixer with large bowl cream together the butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes, scraping down the sides of the bowl as you go
  • beat in the egg, once combined scrape down the sides of the bowl again
  • with mixer on low, add the vanilla and stir until combined
  • in a medium-sized bowl whisk together the flour, baking soda, cream of tartar and salt
  • with mixer on low slow stir in flour mixture until just combined
  • cover dough and place in the fridge for at least 1 hour*
  • preheat oven to 350 F
  • place parchment paper on a baking sheet
  • roll 1/4 cup of dough into a ball
  • place unwrapped Rolo into the center of the dough ball and roll again, making sure that candy is completely covered
  • combine 1/2 cup sugar and cinnamon in a shallow bowl
  • roll dough balls in the cinnamon sugar until covered
  • place dough on baking sheet 3 inches apart (approx. 4 per baking sheet)
  • bake for 15 to 18 minutes or until edges of dough are lightly browned and center is set
  • allow to cool for 2 minutes on baking sheet then remove to cooling rack



This dough can be stored in the fridge for up to 5 days or in the freezer, tightly covered in plastic wrap and place in freezer zip top baggie with air removed for up to 2 weeks.