4 days ago
Wednesday, April 14, 2010
Sinful. Like eat the entire batch, at one time, while staring at the television, and not realizing that you just devoured the last cookie until it's too late to savor it.
These are that amazing. Make them. NOW. It's worth unwrapping an entire bag of Rolos.
Caramel Filled Chocolate Cookies
(slightly modified from : Culinary in the Desert
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
16 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar, divided
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla
48 ROLO candies
1. Oven to 350. (for when you're ready to bake them- they do need to chill first)
2. In a large mixing bowl, beat together butter, 1 cup granulated sugar and brown sugar until creamy. Mix in eggs, one at a time, until combined, add vanilla. Add in dry ingredients, beating until just combined. Cover and place bowl into the refrigerator to chill for at least 2 hours. (you need to chill or else it's too sticky)
3. Get out your cookie scoop and filler up. Unscoop it onto your hand and create a hole...put the Rolo in and cover with the cookie. I usually added another 1/2 scoop here just to get the Rolo completely encased in glorious chocolate cookie batter.
4. Roll the cookies round and dip the TOP in the sugar. Place on parchment paper lined cookie sheet and bake for 10-12 minutes (mine were perfect @ 11).
Store in airtight container.
Posted by Rebecca (Indecisive Baker) at 2:48 PM