Rolo Stuffed Chocolate Cookies with vanilla fleur de sel
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48 cookies
Rolo Stuffed Chocolate Cookies with vanilla fleur de sel
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened Scharffen Berger Cocoa Powder
- 1 teaspoon baking soda
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 1 cup butter softened
- 2 teaspoons pure vanilla extract
- 2 eggs
- 48 Rolo® Chewy Caramels in Milk Chocolate; unwrapped
- 4 oz. vanilla-flavored candy coating optional
- vanilla fleur de sel; optional
Instructions
- 1. In medium bowl, combine flour, cocoa and baking soda; mix well.
- 2. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
- 3. Preheat oven to 375°F. For each cookie, with lightly floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely. Place dough balls 2 inches apart on ungreased cookie sheets.
- 4. Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
- 5. Melt candy coating in the microwave according to package directions. Drizzle over cookies and sprinkle with vanilla fleur de sel .
Notes
- - If you do not have vanilla fleur de sel, you can simply substitute regular sea salt. - If you are not fond of the sweet and salty combination, omit the salt completely.
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