Rolo Stuffed Chocolate Cookies

I think I’m in the midst of summer doldrums. I came into this week with no idea about what to bake. After opening and closing a good number of my cookbooks I perused the Web to see if anything struck my fancy. Success! Chocolate cookies with a gooey caramel filling, courtesy of a Rolo? Sounds like a winner to me.

A co-worker said these resemble flying saucers. They did look a bit funny coming out of the oven but they taste great. Apparently it’s hard to go wrong when you stuff cookies full of treats, whether it’s Oreos or Rolo’s. Hmm, now I just have to think about what else I can throw inside a cookie…

Rolo Stuffed Chocolate Cookies (http://www.farrahskitchen.com)
makes about 30 cookies

1 cup unsalted butter; room temperature
1 cup granulated sugar
1 cup brown sugar; packed
2 eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
3/4 cup dutch-process cocoa
2 TB sugar (I used turbinado but granulated sugar would be fine too)
Unwrapped Rolo’s

Cream butter and sugars until fluffy. Add eggs and vanilla extract. Mix well. In a separate bowl, mix flour, baking soda and cocoa powder. Add dry ingredients to wet ingredients and mix well.

Place in the fridge covered for at least 2 hours to chill until firm. I just realized that I didn’t cover mine. Ah well, it came out fine.

Preheat the oven to 375.

Using a cookie scoop, scoop the dough and push a flat spot in the middle where the Rolo will be placed. Press the dough around the around the Rolo and roll the dough into a ball.

Rolls the balls in the granulated sugar and place onto a parchment or Silpat lined cookie sheet 2 inches apart.

Place dough back into fridge to keep cold. Bake for 8 minutes. Then let the cookie sit on the baking sheet for 3-4 minutes. Remove from baking sheet and place onto wired rack to finish cooling.