Rolo Stuffed Chocolate Chip Cookies An Indulgent Snack Food

ROLO®-FILLED CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
• Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
• Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
• Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
• Melt almond bark in a saucepan over low heat. Drizzle over cookies.

COLLEEN'S INSANE CHOCOLATE CHIP COOKIES

Steps:

• preheat oven to 350, grease or cover cookie sheet with parchment.
• cream together butter, sugars until light and fluffy.
• add eggs and vanilla, beat well.
• in a seperate bowl combine flour baking soda and salt.
• combine dry ingredients with the butter sugar mixture, and mix well.
• add chocolate chips and"insanity" coconut and pecans.
• drop by 1 1/2 T onto prepared cookie sheet approximately 2 inches apart, (these cookies have a decent amount of spread).
• bake for 8-10 minutes or until the centers just begin to set.
• cool on the sheet for 5 minutes and then transfer to a rack to cool completely-- i doubt you'll have many cooled completely--.

SINFUL BROWN BUTTER NUTELLA STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Whisk together the flour, baking soda and salt in a bowl and set aside.
• Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process.
• After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
• Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
• With an electric mixer, mix the butter and sugars until thoroughly blended.
• Beat in the egg, yolk, vanilla and yogurt until combined.
• Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
• Chill your dough for 2 hours in the refrigerator.
• When ready to bake, preheat the oven to 350 degrees F.
• Measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand.
• Place 1 teaspoon of chilled nutella in the middle and fold dough around it. Gently roll into a ball. It does not have to be perfect. Make sure that the nutella is not seeping out of the dough. Add more dough if necessary.
• Place dough balls on cookie sheet 2 inches apart and flatten the tops slightly with your hand.
• Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven.
• Cool the cookies on the sheets for at least 2 minutes then sprinkle with a little sea salt.
• Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. Repeat with remaining dough.

OREO STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
• In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
• With a cookie scoop, form balls with the dough.
• Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.
• Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

ICE CREAM CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a stand or electric mixer, cream the butter and sugars until fluffy.
• Add in eggs and vanilla until well combined.
• Add in ice cream until combined.
• Place flour, baking soda and salt into a large bowl; mix.
• Add to wet ingredients along with the chocolate chips; mix until just combined.
• With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.
• Bake for 9-11 minutes or until cookies are cooked through.
• Let cool for 5 minutes on baking sheet before transferring to a cooling rack.
• Serve with a maraschino cherry on top :).