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Rolo Cookies

1 stick Butter
1/4 cups Caster Sugar
1/2 cups Light Brown Sugar
1 teaspoon Vanilla Extract
1 Egg
1 cup Plus 2 Tablespoons Of All Purpose Flour
1/4 teaspoons Bicarbonate Of Soda
1/4 cups Milk Chocolate Chips
3/4 cups Rolo Candies, Unwrapped Then Chopped Roughly (Measure AFTER Chopping)


Preheat oven to 180 C and line 2 baking trays with parchment paper. Set trays aside. Place the butter and sugars in a large bowl or in the bowl of your stand mixer. Cream the butter and sugars together until light and fluffy. Add in the vanilla extract and egg and mix until well combined. Add in the flour and bicarbonate of soda. Mix until well combined. Chop up your Rolo candies and add them to your mixture along with the chocolate chips. Mix until the chocolate chips and Rolos are evenly distributed. Using an ice cream scoop, place cookies on your baking tray, 12 to a standard tray. Place in the oven for 10-12 minutes. I have quite a big cookie scoop, Ive been searching for a smaller one for ages, so for me they took 12-15 minutes. However, I should have taken them out a few minutes earlier. They should look slightly cracked on top and be golden brown, but still be soft and look a little under-baked. When done remove them from the oven and allow them to cool completely before placing in an airtight container. Will keep for up to 4 days. Recipe adapted from Martha Stewarts cookbook titled Cookies.

Source: tastykitchen.com