Rolo Stuffed Chocolate Chip Cookies
Recipe: #574
October 15, 2011
Categories: Baby Shower, Christmas, Halloween July 4th, Thanksgiving, Oven Bake, more
"These cookies have a nice ooey gooey yumminess in each bite! You are going to love these! PLEASE NOTE: The Rolos need to be frozen before use, and again inside of the cookie dough ball before baking, but the extra couple of minutes is really worth it!"
Ingredients
Nutritional
- Serving Size: 1 (94.2 g)
- Calories 355.4
- Total Fat - 15.3 g
- Saturated Fat - 3.2 g
- Cholesterol - 11.4 mg
- Sodium - 574.3 mg
- Total Carbohydrate - 46.7 g
- Dietary Fiber - 2.7 g
- Sugars - 13.8 g
- Protein - 9.9 g
- Calcium - 70.9 mg
- Iron - 3.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat oven to 350 degrees.
Step 2
In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed, or with spoon until light and fluffy.
Step 3
Mix in flour, baking soda and salt. Mix in chocolate chips and pecans.
Step 4
Measure dough using a medium cookie scoop (about 1 1/2 tablespoons). Roll into a ball, then flatten in the palm of your hands.
Step 5
Place a frozen Rolo in the centers of the flattened dough balls, and form dough back into a ball around the Rolo.
Step 6
Place Rolo stuffed dough balls into the freezer for 15-20 minutes before baking.
Step 7
On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart.
Step 8
Bake 11-13 minutes, or until light brown. The center will be soft.
Step 9
Cool 2 minutes, then remove from cookie sheet to cooling rack.
Tips
No special items needed.