I am constantly looking for new twists on my traditional “almost famous” chocolate chip cookie recipe.
When making cookies this past week, I substituted chopped mini Rolo candies for the chocolate chips.
I can usually resist my own cookies, but I may never make these again, because I could NOT pass them up!
Rolo Chocolate Caramel Cookies
4 sticks butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
2 Pouch Bags of Mini Rolo Candies (chopped – I cut each mini Rolo in half)
With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.
Fold in chopped Mini Rolo Candies. Refrigerate dough for at least 2 hours or up to 2 days.
When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter. Place on baking stone. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 2-3 minutes, then remove to cooling rack to cool completely.
Warning! These are highly addictive! Enjoy!!
Cheers & Hugs,