Happy Friday 🙂 Yea, I know….a little late. That’s what happens when your internet crashes…..and I have to say, it’s really not much fun when you have a blog post ready to publish!!!
It has been a busy week!
I started my very own blog! (which I would love for you to share, pin, or pass on….I know I have a long way to go, but hopefully it will be full of fun, easy and delicious recipes soon.)
I talked about 2 of my favorite blogs…….
The Domestic Rebel….and made these incredible Caramel Marshmallow Butterscotch Bars.
Sally’s Baking Addiction……and made her Mini Cinnamon Sugar Pumpkin Muffins. They didn’t last long. I think I will be making them again very soon, and maybe hiding them high on a shelf where no one would happen to see them……hmmmmm. That wouldn’t be very motherly, so maybe just 2 or 3…..or 10!
Next week I will feature a few of my other favorite blogs. I figured I should throw in a few of my personal recipes in between!
I made Butterscotch Pear Bread and made good use of some not so good-looking pears. There was enough to share…..that’s always a good thing!
And…..I made you these……
You are welcome!!
I used my very favorite soft chocolate cookie recipe. You can add anything to it…..I generally stuff the dough full of peanut butter chips, but why not change it up. I LOVE caramel, and Rolos top the list of my favorite chocolate candies. Caramel covered with chocolate….simple, easy and classic. A little secret…..I had never even tasted a Milky Way or 3 Musketeers bar until last year. UGH, I know…..you probably are wondering if I had been abducted by aliens and grew up in another galaxy. That would be the only really good excuse. For some reason, I stuck to Snickers, Reeses and of course Rolos! Which I still obviously tend to do!
The dough is dark and thick, alot like fudge. It must look pretty appetizing…..turned my back for one second and look what I found when I turned back around….
After the cookie dough chilled, I pushed the Rolos into it….
I also cut a few into fours and pressed them into the top. They get pretty melty and spread out as they bake.
They turned out crispy on the edges and chewy in the middle. I baked a few on a stone and they spread out pretty thin…..the ones I baked on a cookie sheet stayed puffy and fat….which I like much better 🙂
Dark Chocolate Rolo Cookies
- 1 cup butter
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 cups flour
- 2/3 cup baking cocoa ( I used Hershey’s Special Dark)
- 3/4 tsp baking soda
- 1/2 tsp salt
- bag of Rolos (large for the inside, minis work great on top)
In a mixing bowl cream butter and sugars.
Add the eggs one at a time, and beat after each.
Combine the flour, cocoa, baking soda, and salt. Gradually add to the creamed mixture until combined.
Refrigerate at least 1 hour.
Roll into balls and push a Rolo into the center, push the dough around to cover the Rolo completely.
Place 2 inches apart on an ungreased baking sheet ( I recommend using parchment paper because the caramel can be pretty sticky)
Bake 9 to 11 minutes. Cool for 10 minutes before transferring to a cooling rack
I hope you have a wonderful weeked!! Thanks for reading 🙂