ROLO®-FILLED CHOCOLATE COOKIES
A family favorite and always the first to go at bake sales. These cookies are soft and fudgy with warm caramel in the middle. Best served warm.
Provided by Malorylarson
Categories Desserts Cookies Chocolate Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
- Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
- Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
- Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
- Melt almond bark in a saucepan over low heat. Drizzle over cookies.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 18.1 g, Cholesterol 18.3 mg, Fat 5.8 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 63.8 mg, Sugar 11.2 g
ROLO STUFFED CHOCOLATE CHIP COOKIES - AN INDULGENT SNACK
I've just got to get this out of my system. Ever since I saw these Oreo Stuffed Chocolate Chip Cookies over at Picky Palate, I've been waiting to try something similar. I have a little thing for chocolate chip cookes. And by little, I mean BIG. And by BIG, I mean HUGE! And by HUGE I mean...You get the picture. After making these, I'm really not sure that chocolate chip cookies will ever be the same again. I am not sure I'll ever be able to make unstuffed cookies again! The key with these...You have to let them cool to just the right temperature. Still bit warm, but cool enough for the caramel to have started to harden. But only just a little bit. And if you get it at just the right time, you take a bite...and as you pull the cookie away, a long string of caramel forms and you have to catch it! It's a moment of ooey, gooey stuffed cookie perfection. I sure hope you can recreate that moment!
Provided by ElizabethKnicely
Categories Chocolate Chip Cookies
Time 21m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the flour, baking soda and salt.
- In a stand mixer or mixing bowl, beat together the butter/margarine and the 2 sugars. Add in the vanilla. Beat in the eggs, 1 at a time, until smooth. Scrape down the sides if necessary.
- Add the dry ingredients and mix on low speed, until batter forms.
- Fold in the chocolate chips.
- Flatten the Rolos, using a potato masher, or the bottom of a measuring cup.
- Form the cookies by placing dough on top and on bottom of the flattened Rolos. Place on cookie sheet, or Slipat baking mat, and bake at 350°F for 9-11 minutes, or until they begin to golden brown.
- Let cool slightly before serving. Makes 18-24, depending on how much dough you use for each cookie.
Nutrition Facts : Calories 318.9, Fat 16.5, SaturatedFat 10, Cholesterol 47.8, Sodium 237.5, Carbohydrate 42.6, Fiber 1.6, Sugar 27.5, Protein 3.4
ROLO STUFFED CHOCOLATE CHIP COOKIE RECIPE
Provided by millerns
Number Of Ingredients 11
Steps:
- 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. 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.
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