Rolo Stuffed Cookie topped with Sea Salt

Rolo Stuffed Cookie topped with Sea Salt

IMG_8199

Who are we kidding? The price of gas is creeping back up, but has anyone bothered to check the prices of Rolos? WHAT!? One of my favorite candies is getting less affordable.

So, call is a splurge, but I think you’ll agree it will be worth it. Luckily this batch only requires 24 of those precious nuggets that you roll a rolo to your pal.

Here we go:

The Ingredients:

  • 2 and 1/4 cup (280 grams) all-purpose flour, measured the correct way
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
  • 3/4 cup (150 grams) light brown sugar, loosely packed
  • 1/2 cup (100 grams) granulated sugar
  • 1 large egg + 1 egg yolk*
  • 2 teaspoons vanilla extract
  • 1 cup (180 grams) chocolate chips, divided
  • 24 Rolo candies, unwrapped of course
  • sea salt

Mix together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is necessary. The longer the better.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Unwrap the Rolos.

Grab a small amount of dough (less than the amount you would to roll out a ball for a cookie) and carefully shape it around an unwrapped Rolo. As long as the Rolo doesn’t peek out, you’re good. Continue until you have wrapped 24 Rolos. I think that’s as many as you’re going to get — fewer if you snitch the dough like I did.

I poured the sea salt in a ramekin and dipped the ball to adorn the tops with salt.

Bake the cookies for 12-13 minutes until golden brown. Let them cool as long as you can wait. Then, eat!

Let me know what you think. I did a batch with salt and without. I like the salt.

And if I have you thinking of the iconic 1980’s Rolo commercial now, here’s a link so you can get the song stuck in your head.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s