Wednesday, 21 March 2012

Rolo Chocolate Chip Cookies

 When browsing the awesome My Baking Addiction I came across a recipe that I could not ignore: Rolo Stuffed Chocolate Chip Cookies. I know it's the third stuffed cookie recipe this month, and the second involving Rolos, but seriously, Rolos and Chocolate Chip Cookies? Can you blame me? The cookie dough is divine; you'll want to eat it straight from the bowl - not that I know from experience or anything... Even if you don't have rolos, they would be awesome on their on their own - but the rolos provide a chewy chocolaty caramel-y centre. That's right. Now go forth and make these cookies! 

Rolo Stuffed Chocolate Chip Cookies

1 ½ cups unsalted butter; softened
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla
2 eggs
3 3/4 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chips
3/4 cup chopped pecans - I omitted these
30 Rolos; frozen at least 2 hours
1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans, if using.
2. Measure dough using a medium cookie scoop (about 1.5 tablespoons). Roll into a ball and then flatten in the palm of your hands.
3. Place a frozen Rolo in the centers of the flattened dough balls and form dough back into a ball around the Rolo.
4. Place Rolo stuffed dough balls into the freezer for 15-20 minutes before baking.
5. On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart.
6. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.
Thanks to Jamie at My Baking Addiction!

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