The warm ginger and molasses flavors create a cozy, comforting cookie.
A hidden Rolo candy melts into a soft chocolate caramel center.
Soft and chewy texture with lightly crisp edges.
Perfect for holiday baking, cookie exchanges, or special treats.
Simple ingredients come together quickly.
The combination of spice, chocolate, and caramel is irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking soda salt ground ginger ground cinnamon ground cloves unsalted butter brown sugar molasses egg granulated sugar for rolling Rolo candies, unwrapped
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
In a large bowl, cream the butter and brown sugar until light and fluffy.
Add the molasses and egg, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Scoop about one tablespoon of dough and flatten it slightly in your hand.
Place a Rolo candy in the center and wrap the dough around it, sealing it completely.
Roll the dough ball in granulated sugar to coat the outside.
Place the cookie dough balls on the prepared baking sheet, leaving space between each.
Bake for 9–11 minutes, until the cookies are set but still soft in the center.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Let them cool slightly before serving so the caramel center can set a bit.
Servings and timing
Servings: about 20 cookies
Prep time: 20 minutes Cook time: 9–11 minutes Total time: about 30 minutes
Variations
Add a small amount of nutmeg or allspice to deepen the spice flavor.
Roll the cookies in cinnamon sugar instead of plain sugar for extra warmth.
Drizzle melted dark chocolate over the cooled cookies for a decorative finish.
Use chocolate caramel candies other than Rolos if desired.
Add a pinch of black pepper or extra ginger for a stronger spice kick.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 4 days.
For longer storage, keep them in the refrigerator for up to 1 week.
These cookies can be frozen for up to 2 months in a freezer-safe container.
To reheat, warm a cookie in the microwave for about 10 seconds to soften the caramel center.
FAQs
What are Rolo candies?
Rolo candies are small chocolates filled with soft caramel.
Can I use a different candy instead of Rolos?
Yes, other chocolate caramel candies can work as a substitute.
Why are my cookies spreading too much?
This may happen if the dough is too warm. Chilling the dough for 20–30 minutes can help.
Do I need to chill the dough?
It’s optional, but chilling can improve texture and prevent spreading.
Can I make these cookies without molasses?
Molasses is key to the flavor, but dark corn syrup or honey can be used in a pinch.
How do I keep the caramel from leaking out?
Make sure the dough fully seals around the candy before baking.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before baking.
Why are my cookies hard instead of soft?
They may have been baked too long. Remove them when the centers still look slightly soft.
Can I freeze the cookie dough?
Yes, form the stuffed dough balls and freeze them. Bake directly from frozen with an extra minute or two of baking time.
Are these cookies very sweet?
They have balanced sweetness with warm spice from the ginger and molasses.
Conclusion
Ginger Molasses Rolo Cookies combine classic spiced cookie flavors with a rich chocolate caramel surprise in the center. Their soft texture, warm spices, and gooey filling make them a standout treat for holidays, gatherings, or cozy baking days. Once you try them, these cookies are sure to become a favorite addition to your baking rotation.
Ginger Molasses Rolo Cookies are soft, chewy spiced cookies filled with a gooey chocolate caramel center. These irresistible ginger molasses Rolo cookies combine warm ginger, cinnamon, and molasses flavors with a hidden Rolo candy that melts into a rich caramel surprise. With crisp sugar-coated edges and tender centers, they’re perfect for holiday baking, cookie exchanges, or cozy homemade treats.
Author:Catherine
Prep Time:20 minutes
Cook Time:9–11 minutes
Total Time:30 minutes
Yield:20–24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup unsalted butter, softened
¾ cup brown sugar
¼ cup molasses
1 large egg
¼ cup granulated sugar (for rolling)
20 Rolo candies, unwrapped
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
Add the molasses and egg, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop about 1 tablespoon of dough and flatten it slightly in your hand.
Place a Rolo candy in the center and wrap the dough around it, sealing it completely.
Roll the dough ball in granulated sugar to coat the outside.
Place the dough balls on the prepared baking sheet, leaving space between each cookie.
Bake for 9–11 minutes, until the cookies are set but still soft in the center.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack.
Let them cool slightly before serving so the caramel center can set.
Notes
Make sure the dough fully seals around the Rolo candy to prevent caramel from leaking during baking.Chilling the dough for 20–30 minutes can help reduce spreading.Roll the cookies in cinnamon sugar instead of plain sugar for extra flavor.Avoid overbaking so the cookies stay soft and chewy.For a decorative finish, drizzle melted dark chocolate over cooled cookies.
