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[donotprint]As I was meandering around in the local grocery store this past weekend searching for ingredients for my latest experiment in the kitchen, I came across one of my all-time favorite candies, turtles.
What can be better than chocolate, caramel, and pecans all molded together into one tiny piece of heaven? And then it came to me . . . what if I create a version of the perfect candy, in a baked good? As a result of all of this “sweet” thinking (pun intended), I developed the Rolo Stuffed Chocolate Chip Cookie.
These Rolo Stuffed Chocolate Chip Cookies are a basic chocolate chip cookie recipe; although, I incorporated a special surprise, so when you take a bite, you are blown away with ooey gooey goodness. Brian is never a reluctant taste-tester, but is a man of few words; but he took one bite of a Rolo Stuffed Chocolate Chip Cookie and raved all evening that these were the best cookies I have ever made. This says a lot, because as you know, I’ve made A LOT of cookies. It is important to note that the Rolos need to be frozen before use and again, inside of the cookie dough ball before baking, but the extra couple of minutes is so worth its weight in Rolos! Have a fantastic weekend and thanks so much for stopping by MBA!
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Rolo Stuffed Chocolate Chip Cookies
Ingredients:
1 ½ cups unsalted butter; softened
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla
2 eggs
3 3/4 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chips
3/4 cup chopped pecans
30 Rolos; frozen at least 2 hours
Directions:
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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I just tried these last night. They were uhhhhh-mazzzing. Love all around. Don’t know if I would change these at all. Will have to make these again.!!!
Whipped up a batch of these today for a coworker. Definitely worth the effort, they’re amazing!
these cookies look so incredibly yummy it aint even funny!
We loved loved LOVED these! serious love..We can no longer eat a plain chocolate chip cookie again. I’m an American living in The Netherlands and I send in baked goods to my husbands work once a week. They are not used to american baked items so everything I send in is always new to them. These cookies caused a mass e-mail outbreak and people were coming from all over the building to try them! My husband didn’t take enough in to give to everyone :) So we all thank for a wonderful recipe that will be made over and over again!
Great recipe! I really enjoyed the addition of chopped pecans, they give a cruchy/chewy texture to the cookie. Thanks!
Just made these today (finally). Yummmm! They were a big hit with the family and will definitely become a repeat recipe.
I tried these cookies recently with tremendous success. So much so that my mother went to the store today to purchase all ingredients involved. She wanted to eat them again!
these cookies look amazing! I’ve tried making cookies with rollos before (a soft chocolate cookie with the candy in the middle) but after the cookies cooled the caramel hardened up again, which made them a bit difficult to eat! did you have this problem with your cookies?
Thank you so much for sharing these! One of my dear friend’s b’day is tomorrow and her favorite candy is the Rolo. She’ll be thrilled to receive these as part of her gift!
I’m making these cookies as we speak and the first batch came out delicious. Such a n amazing combo. Thank you for sharing.