This past weekend Alicia from Bakeholic arranged a picnic in the park for local bloggers. She put out an amazing spread. Sandwiches, salad, chocolate chip cookies, blackberry crumb bars and of course cupcakes. It was a gorgeous day out. I brought along the whole family, including Max.
We chatted about our home life, I got to meet some of her family. It was an all around great day. It was so nice to finally meet another blogger. Someone who gets not being able to eat things until pictures are taken, how much time goes into each post and how nice it would be to get a new kitchen aid.
I couldn’t decide what to bring. Then boom it hit me. I wanted salted rolo cookies. I wanted brown butter and milk chocolate chunks. These were it. The perfect package. Soft, chewy, sweet and salty. These cookies will seriously be hard to beat.
The only small issue is that some of the caramel leaked out from some of the cookies. It didn’t really affect the flavor but they just weren’t “stuffed”. I think just popping them in the fridge or freezer would probably solve this small issue.
Salted Rolo Stuffed Chocolate Chip Cookies – approx 3 dozen
1 c butter
1 1/4 c packed light brown sugar
1/4 c granulated sugar
1 egg + 1 egg yolk – room temp
2 tbs milk
1 1/2 tsp vanilla
2 1/4 c all purpose flour
1 tsp baking powder
1 tsp salt
5 oz chopped milk chocolate
3 packages Rolo candies – cold * see note above
sea salt for sprinkling
In a medium sauce pan or in a frying pan place your butter. Over medium heat stir butter until it bubbles and gets foamy. Once the foam subsides your butter will be brown with fleck of brown at the bottom of the pan and it will smell nutty/caramelly (is that even a word?) If you haven’t made brown butter yet GET ON IT! ;)
Preheat your oven to 350 F. Line a baking sheet with parchment paper. Set oven rack to the middle position.
In a medium bowl mix flour, baking soda and salt together. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment place butter, granulated sugar, brown sugar and vanilla. Mix until well combined.
Add in your eggs and milk, scrape down the bowl and mix.
Slowly pour in your flour mixture. Mix until no big lumps remain. Fold in chopped milk chocolate by hand.
Wrap a heaping tablespoon of cookie dough around a Rolo.
Bake for 12-15 minutes until the edges are crispy, the middles is just about set. When you touch the centre it will give a little just slightly be cooked. Let cookies cool on a wire rack and sprinkle with sea salt.
Best enjoyed the first 2-3 days.
adapted from these.
I’ve sumbitted these over at 52 Kitchen Adventures for the Chocolate Chip Cookie Challenge. Stop by and check out all the delicousness.