Wednesday, April 14, 2010

Caramel Filled Chocolate Cookies


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.

11 comments:

whislinkong said...

ok...so now that my mouth is watering....drool sliding down my chin....gotta get to the store and get some rolo's....remember...I will be there on the 16th....have a cookie in hand for me....so does it really make 48 cookies....or is it minus a few rolo's due to labor cost...lol

A Busy Nest said...

These look amazing! I will be adding this recipe to my "to bake immediately" list!

Table Talk said...

I found my way to your blog via tastespotting, so you know I already think they look delicious. Now know from your description they are as good as they look!

Johna said...

I also found my way here from Tastespotting. These cookies look SO delicious! thanks for the recipe!

I love the look of your blog!

shizzknits said...

OMGosh....ok, so I just called my friend who's at Tarjay to buy me a bag of Rolos JUST so I could make these cookies....!

Jason said...

Little hint. Don't tell people to put oven to 350 on step 1 and then refrigerate for 2 hours on step 4.

Rebecca H. said...

Well thanks Jason- I updated the recipe just for you.

Steph said...

Hi Rebecca! I've been stuck with trying to find a new cookie to try and I'm so glad you posted about these. I can't wait to try them. I was wondering if you had any tips for making these.

I'm a little worried about the caramel oozing out while baking. Did you stuff the rolo in a special way? Should I freeze the rolos to ensure it doesn't ooze out?

Also, what's the texture of the caramel after it is cool? Does it remain soft like it does in a normal rolo or does it harden into a kraft caramel? Sorry for all the questions!

By the way, all the cookies you've been making rock. I'm trying the oreo version of chocolate chip cookies next!

Steph @ obsessedwithbaking@gmail.com

Rebecca H. said...

Hey Steph- thanks for commenting! I'll answer the questions here- then shoot you an email as well.

I took the dough from my cookie scoop and kinda formed a bowl with it. In the center I placed the Rolo in with the flat side facing me (so it's upside down in the cookie well) then worked the dough over the edge of the Rolo. If I didn't think I had enough- I just grabbed a bit more out of the bowl. I didn't have a one ooze out on me at all! I didn't freeze anything- I just kept the dough chilled. The Rolos were room temp.

The Rolo texture is the same. It's oozy out of the oven- then 'settles' to it's regular texture..chewy, not hard. I actually took that photo (and the bite!) after the cookie was completely cooled (I don't care for warm cookies for some reason). So there's still some ooze to it-it's not hard at all.

I just realized I used 'ooze' a lot in the response. Sorry about that!

Thanks for the awesome comments! Keep on reading! I've got some great recipes coming up this week!

Jing Yi ♥ said...

hi! thanks for sharing your recipe:D i made them today and although they tasted extremely good, they did not look anything like yours. Mine did not seem to flatten out like yours did, it just stayed domed. Did you do any extra steps to make your cookies come out flat? Thanks!!

Rebecca said...

Jing Yi- This is probably a super late answer, but better late than never. I didn't do anything to flatten. I do tend to whip the crap out of my butters though.

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