I really feel like I’ve been neglecting my blog lately, but I promise I’m back with a good one — clearly I love a cookie that incorporates a good candy, and I am the queen of testing any and all options. This one wound up becoming an immediate favorite, and could not have been more simple!
You will need:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
30-40 Rolos, frozen at least 2 hours before use
Preheat your oven to 325. Start off by combining your butter and sugars until fluffy. Add in eggs and vanilla and mix. Combine flour, baking soda, and salt, and mix in thoroughly.
Scoop rounded tablespoons of dough and stick a frozen Rolo in each ball, covering it entirely with dough. I would recommend using Silpat mats or parchment paper on the cookie sheets, just to avoid any sticking of Carmel explosions 🙂 bake about 11-13 minutes, until light brown – don’t overbake or your Rolos WILL explode! Allow to sit for a few minutes before transferring to a wire wrack to cool completely. I melted down some chocolate chips for drizzle to add a little more!
ALSO, be sure to catch this adorable give away — EatMyShortbread has paired up with Judith from The Smitten Collection
To enter: 1. Follow eatmyshortbread.net 2. Follow @thesmittencollection on Instagram 3. Repost image with #smittensummer on Instagram | Winner will be announced on Sunday, June 29th. | Available to US and Canada only.
Don’t miss out, and check out her shop — I am too obsessed with her adorable prints and totes!