Rolo Surprise Cookies

Everyone loves a surprise, especially a chocolate-covered-caramel one snuck into a cookie.

(Correction: no one likes a surprise with a mint chocolate treat stuffed into a mini brownie when the mint chocolate treat ends up looking like a disgusting neon green blob of goo. Other than that, surprises all day long, please.)

Okay, Rolo. Have you ever met anyone who has said “no thanks” when offered one? Have you ever met anyone who has said “no thanks” when offered a chocolate chip cookie? Both answers should be no, and if you’ve met someone who has said yes to either one of those questions then I’m concerned about your social circle. Changes need to be made, my friend.
What’s the bottom line of what I’m typing? These cookies will please everyone. Everyone will love them. You will be a baking god/goddess. And on some days that’s all you need to feel pretty freaking fantastic.

Adapted from my Classic Chocolate Chip Cookie recipe, which is really from the legendary Jacques Torres…

2 cups minus 2 tablespoons cake/pastry flour

1 2/3 cup bread flour

1 1/4 teaspoon baking soda

1 1/2 teaspoon baking powder

1 1/2 teaspoon coarse salt

1 1/4 cups (2 1/2 sticks) unsalted butter, softened

1 1/4 cups light brown sugar, packed

1 cup plus 2 tablespoons sugar

2 eggs

2 teaspoon natural vanilla extract

1 bag mini Rolos, (or about 40 regular-sized Rolos)

1 1/4 pounds (or 2 1/2 cups) bittersweet chocolate chips or chunks (at least 60 percent cacao content)- OPTIONAL
1. In a medium bowl, sift flours, baking soda, baking powder and salt. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light (about 5 minutes).
3. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined (5 – 10 seconds).
4. Drop chocolate chips/pieces in (if using- totally optional) and mix until just combined.
5. Scoop tablespoon size amounts of dough and press mini or regular-sized Rolos into dough balls (so not visible). Place onto parchment-lined baking sheets, wrapping with plastic wrap (or store dough balls into a container that will actually fit in your fridge).
6. Refrigerate for 24 – 36 hours. (Dough may be used in batches, and can be refrigerated for up to 72 hours or frozen & thawed in the fridge for use at a later time).
7. When ready to bake, preheat oven to 350°. Spread 12 dough mounds onto each parchment-lined baking sheet, and bake until golden brown but still soft, 10 – 12 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies off sheet and onto the rack to cool.
Tips:
- Check out the original cookie post for more tips. It is in that post that I officially apologize for the annoying long wait time of the dough in the fridge. And the two types of flour.
- Planning on cheating? You could skip the important step of chilling the dough before baking, but don’t say I didn’t warn you when the cookies spread like pancakes on your pan. The Rolos will look like sad lumps in the middle of the pancakes. (Honest moment: my cookies didn’t chill for a day or two. I cheated. And judging by the picture above it’s sort of obvious.)
- Good luck not eating the dough before you actually bake these after a day or two. If you get antsy you could use the dough in this Cookie Dough Ice Cream Pie recipe, with a few Rolos thrown in for good measure.
- Enjoy!
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May 24th, 2014 | More Sweets Please | No Comments | Tags: Chocolate, Cookies