Salted Rolo Stuffed Chocolate Chip Cookies
11 Jul
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.
Enjoy!
I’ve sumbitted these over at 52 Kitchen Adventures for the Chocolate Chip Cookie Challenge. Stop by and check out all the delicousness.
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How cool is it to meet other bloggers? So fun! And these cookies….Rolos and brown butter? You rock.
I was happy to finally meet some local bloggers, it really does make you feel like somebody else out there gets what we do. Now to the cookie! Rolo plus salt equals cookie heaven! These look fantastic.
First of all, I love that napkin. And those straws. What adorable props! Plus, and more importantly, these cookies sound amazing – sweet, salty, soft, chewy…yum!
It really is fun to meet other bloggers. I went to my first food blogging conference a few months ago and it was such a great experience.
Thanks for submitting these to the Chocolate Chip Cookie Challenge! Please add the graphic (http://bit.ly/OcBVgi) to your post and link it to this: http://bit.ly/QBNJJX. That way, we can keep the CCC love going and your readers can find the other recipes. Thanks!
Hi, I think your blog might be having browser compatibility issues.
When I look at your website in Chrome, it looks fine but when opening in Internet Explorer, it has
some overlapping. I just wanted to give you a quick heads up!
Other then that, excellent blog!
Thanks so much for letting me know Shirley. I’ll see if I can get it figured out.