Rolo Stuffed Salted Chocolate Cookies

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ITS THE HOLIDAY SEASON AND I COULD NOT BE MORE EXCITED!  

Ive been toying with new recipes lately to figure out which would be best to put in my Christmas Cookie Boxes and I FOUND A WINNER! These chocolate cookies are my own take on Sally's Chocolate Cookies except I stuffed them with Rolos and I made a few other changes. I'm a huge fan of her recipes- they're incredible! And so are these babies. 

These cookies are the perfect sweet and salty treat. It's an explosion of chocolate with a side of salted caramel. My favorite!! They also stay soft for a long time which I find very important when making a cookie.  

Note** the refrigeration process (with any cookie) is very important! I ask that you refrigerate for at least 3 hours to let the dough set. Otherwise if you put the dough in too soon, the cookies will bake flat and get too crispy on the edges.  

Make these cookies at your next family gathering- they're sure to be a hit!  

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INGREDIENTS

1/2 Cup (1 stick) salted butter, at room temperature

1/3 Cup Granulated Sugar  

2/3 Cup Dark Brown Sugar, packed

1 Large Egg, at room temperature

1 Teaspoon Vanilla Extract

1 Cup All Purpose Flour

2/3 Cup Unsweetened Cocoa Powder  

1 Teaspoon Cornstarch

1/2 Teaspoon Baking Soda  

1/4 Teaspoon Salt plus more for sprinkling on top of the cookies (about 1 Teaspoon extra)

1 Tablespoon Heavy Cream (or any other liquid of your choice such as almond milk or coconut milk) 

20-24 Rolos, unwrapped (varies depending on how big/small you roll your cookies 

 

DIRECTIONS

1. In a large mixing bowl or a stand mixer with the paddle attachment cream together the butter and sugars until fluffy. About 2 to 3 minutes.  Once that's done, add the egg and vanilla extract scraping down the sides as needed. Mix just until incorporated. Careful not to over mix! 

2. In a separate bowl mix together the flour, cocoa powder, cornstarch, baking soda and salt until smooth.  slowly add the dry mixture to the wet mixture until the dough starts to form. Add the tablespoon of heavy cream now. If the dough is crumbly, add one more tablespoon of heavy cream but no more than that! 

3. Once the dough is formed, wrap it in plastic and refrigerate for at least three hours. You can refrigerate the dough for 2 to 3 days or freeze it for up to a week. The refrigeration process is very important! It helps give the cookie a soft, chewy and fluffs texture. If you bake the cookies without refrigerating they will spread flat in the oven. 

4. Once it's done in the refrigerator, preheat your oven to 350F and line a baking sheet with parchment paper or a Silpat and set aside. Grab the dough and make tablespoon sized balls with your hands. Flatten the dough and place a Rolo in the middle. Then wrap the dough around the candy so no part of it is showing. If any part of the candy is showing, it will melt out of the cookie and make a mess. Yikes! 

5. Place the cookie dough balls 2 inches apart on the baking dish and sprinkle with sea salt. Bake for 7-9 minutes, depending on your oven. I baked mine for 8 minutes! Remove from the oven and let cool for 5 minutes. Enjoy!! 

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Snickers & Salted Caramel Stuffed Peanut Butter Cookie Bars (Gluten-Free)

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INGREDIENTS: 

1/2 Cup Salted Butter, room temperature  

1 Cup Salted Peanut Butter (I used Skippy) 

1/2 Cup Granulated Sugar  

1/2 Cup Dark Brown Sugar (packed) 

1 Teaspoon Vanilla Extract

1 Egg, room temperature  

1/2 Teaspoon Salt

1 Teaspoon Baking Soda

1+3/4 Cup Gluten Free Flour

8 Mini Snickers Bars or 2+1/2 Regular Snickers Bars, cut into pieces

1/3 Cup Salted Caramel Sauce (I used Trader Joes brand) 

 

DIRECTIONS

1. Preheat oven to 350F. Line an 8X11 inch baking dish with foil or parchment paper. Set aside.  

2. In a stand mixer with a paddle attachment OR in a large mixing bowl, cream together the butter and peanut butter until blended. Then add both sugars and mix until smooth. Slowly add the vanilla extract and egg and mix until combined.  

3. In a separate bowl, mix together the salt, baking soda and flour until combined. Slowly add the dry mixture to the wet mixture until a dough forms.  

4. Divide the dough into TWO equal parts. Pat down half the dough evenly into the baking dish so it looks like this. 

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Then cut up the snickers bars into the size of your liking and place on top of the cookie base.  

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Then drizzle your 1/3 Cup Salted Caramel Sauce on top. Make sure not to get too close to the edges. You don't want it to burn! 

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Then top with the remaining peanut butter cookie dough.  

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5. Place in oven and bake for 16-18 minutes or until lightly golden brown. Let cool (important) and ENJOY!! 

Gluten-Free Chocolate PB Protein Puppy Chow

MERRY CHRISTMAS and happy holidays, friends!! I hope you all have a great day with your friends and family. I'm thankful for all of you. 

I am also thankful for THIS. 

I'm a huge fan of puppy chow. You know, that amazing little treat made with Chex cereal? Well I decided to make it healthified! Is that even a word??? Who cares, it's Christmas.  

Start your healthy eating New Years resolutions early by making this today for your family and friends. You will not regret it!! 

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NOTE** This is for 1-2 servings. If you want to make this for a few people, double or triple the recipe. 

INGREDIENTS:

1+1/2 Cups Gluten-Free Chex Mix cereal (any flavor; I used original)

2 Tablespoons honey OR any sweetener of your choice

3 Tablespoons peanut butter, melted (feel free to use any other type of nut butter if you prefer)

3 Tablespoons dark chocolate chips 

1 heaping scoop of whey protein powder (I used Cellucor Peanut Butter Marshmallow)

1/3 Cup M&M's (optional, but not really optional)

 

DIRECTIONS:

1. Pour Chex cereal in a large bowl and set aside. In a microwave safe bowl, melt your chocolate chips in the microwave 15 seconds at a time, stirring after each interval until completely melted. Careful not to burn the chocolate! Then add the peanut butter to the chocolate and microwave for about 20-30 seconds. Once it is melted, add the honey and mix until combined. Then pour the peanut butter mixture over the Chex cereal and mix with a spoon until every piece of cereal is covered.

2. Using a small plastic bag, pour your protein powder in and then pour your cereal in. Shake shake shake! until all of the cereal is covered in protein powder. Then, reopen the bag and pour in the M&M's. Give it one last shake and pour into a bowl. Enjoy!

Store in an airtight container or a plastic bag. 

Snowy Chocolate Gingerbread Truffles

Hi friends!

Okay. If you like gingerbread and you like chocolate, you will melt over this little truffles. Holy. Cow. These are amazing. To be honest, I was never that into truffles- especially the kind that are covered in cocoa powder because of how bitter they are.. BUT I had experimented with a few ingredients and you must, must, must make these! They are stupid easy and beyond addicting. I based this recipe off of the Better Homes and Garden Cookbook but tweaked it according to my liking. 

The ginger and molasses flavor isn't overbearing and the heavy cream gives it that perfect, velvety smooth texture. Especially since the holidays are coming (much faster than I expected!!) I think this is a perfect time to make these. AND they are made on the stove in less than 5 minutes so there is minimal clean up and happy taste testers all around!

What are you making for the holidays? Have you tried any new recipes? 

INGREDIENTS:

1 12oz bag semi-sweet chocolate chips

3 Tablespoons Heavy Cream

2 Tablespoons Molasses

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

 

You will also need:

powdered sugar- about 1/3 Cup 

DIRECTIONS:

1. In a medium sauce pan, melt together the chocolate chips and heavy cream on medium heat until smooth- constantly mixing so that the chocolate does not burn. Once it is all melted, remove the pan from the stove and add in the molasses, vanilla extract and all of the spices. Mix until fully combined. 

2. Refrigerate for at least 30 minutes to allow the chocolate to firm up. 

3. Once firm, scoop about a Tablespoon size of chocolate and roll into a ball. Then roll the ball in powdered sugar. Continue until you have no more chocolate left.