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!! 

Golden Oreo Stuffed Sugar Cookies

An Oreo? Inside another cookie?!  How amazing do these look?!? 

Okay I must admit- I think Jenny Flake at (www.picky-palate.com) was the first blogger I had ever seen put an Oreo inside a cookie and I truly believe she is brilliant- but now I see them everywhere and I am loving every part of it. How can you go wrong stuffing a cookie with another cookie? Especially GOLDEN Oreos like I did here! Try my recipe out and let me know what you think. I guarantee you will want to finish every single cookie. I know I did! 

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INGREDIENTS:

1 Cup salted butter, softened

1 1/2 Cup sugar

1 egg

1/2 Tbsp vanilla extract

2 3/4 Cups flour  

2 tsp baking soda  

You will also need:

about 16 golden oreos

 

DIRECTIONS: 

1. Preheat your oven to 375F. Line a baking sheet with parchment paper and set aside. 

2. In a stand mixer with a paddle attachment, cream together butter and sugar until smooth. On low speed, add the egg and vanilla extract, scraping down the sides as needed. 

3. In a separate bowl, mix together flour and baking soda. Slowly add the flour mixture into the wet mixture and mix until it forms a smooth dough. With a spoon, your hands, or a Tbsp size ice cream scoop, scoop up two small amount of dough (both about the size of a tablespoon) and place on both sides of an Oreo (shown in my photo.) Then, cover the Oreo evenly with the dough so that no part of the Oreo is exposed.

3. Place each covered cookie on a baking sheet about 2 inches apart. These cookies will not spread too much. Bake for about 10-12 minutes or until very light golden brown. Let cool on a cooling rack and dig in!