cartoon by marc johns.

Saturday, April 16, 2011

Rolo Stuffed Chocolate Chip Cookies

One cut-in-half.  Just look at that string of caramel.
So.  These are some yummy cookies.  I made them for people to eat at my little birthday gathering a couple weeks ago (sorry, I am behind on my postings!).  The caramel inside the Rolos results in these cookies have a great texture.  If you heat the up a little before you eat them, the caramel gets really gooey.  These are certainly not healthy, but they are easy to make.  You have to plan ahead though, because the Rolos need to be frozen before you bake them.  Otherwise they leak out of the cookie dough and make a big mess in your oven.  I just put the Rolos in the freezer the night before.
The recipe I was inspired by come from here another cooking blog - my baking addiction.  I changed the recipe a little bit.  I use white whole wheat flour instead of white flour, and I used less chocolate chips because I was thinking that the cookies would be pretty rich withe the Rolos in the center.  Turns out, the dough isn't that sweet and the nuts make the cookie less sweet, so the cookies probably would have been fine with the extra chocolate chips.  But I loved the cookies like this, so why add them?

Let's get started.  This recipe makes about 40 cookies.

1 1/2 cups of softened unsalted butter
1 cup of granulated sugar
1 cup of packed brown sugar
1 tablespoon of vanilla
2 eggs
3 3/4 cups of all-purpose flour
2 teaspoons of baking soda
1 teaspoon of kosher salt
1 1/4 cups of semi-sweet chocolate chips
3/4 cup of chopped pecans
40ish Rolos; frozen at least 2 hours

To the Baking:
1. Put Rolos in the freezer for at least two hours.
2. Preheat the oven to 350 degrees.
3. In a large bowl, mix butter, eggs, white and brown sugars, and vanilla.  Beat until light and fluffy.
Sugars, vanilla, eggs, butter.
4.  Blend with flour, baking soda, and salt.  

Flour, baking soda, salt.
5.  Gently mix in the pecans and chocolate chips.

Pecans and chocolate chips.
6. Prepare cookie sheets with parchment paper or silicone baking mats.

The dough.
7.  Measure the dough into individual cookies (about 1 1/2 tablespoons) and roll into balls.

A ball, and a flattened ball with a Rolo ready to be surrounded by dough.
8.  Flatten a ball in the palm of your hand.  Place a Rolo in the center and form the dough back into a ball around the Rolo.

Circling the Rolo with dough.
9.  Place the Rolo-filled dough balls in the freezer for 15-20 minutes.
10.  The dough balls should be about 1 1/2 -2 inches apart on the baking sheets.
11.  Bake 13-15 minutes or until light brown.  The centers will be soft.  
12.  Cool 2 minutes and then move to cooling rack.  Enjoy!!!
See the Rolo?  Yum.
Close-up of the inside of a cookie.  MOUTH-WATERING.  

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