TGIF, friends! This has seriously felt like the longest week ever, probably because I’m so excited about the weekend. If you’re a longtime reader, you’ll know I’m kind of a sports fanatic, and this weekend is big. Tomorrow night is the first game of the season for the Bruins (and it should be a good one against the Rangers!), and then on Sunday, the Pats are playing in the AFC Championship. Keeping my fingers crossed for another trip to the Super Bowl!
I’ve been pinning “game day” recipes all week. Although we’re not hosting a get-together until the Super Bowl, I can’t help myself – I will definitely be putting together a few fun treats for just the two of us to munch on while watching the games this weekend. And rest assured that if any of the recipes are a hit, I’ll be sharing them with you soon!
I won’t lie, these cookies have been sitting in my archives waiting to be shared since early last fall. I made them for a football weekend way back in October, and then they got buried in my drafts folder. I’m not even sure how I let that happen but it’s time to remedy the situation.
These cookies utilize one of my favorite candies of all time – Rolos. Every time I’m in line at the grocery store and see them in the candy display I’m so, so tempted to throw a roll (or two or three) in my cart. Here the Rolos are stuffed inside a rich chocolatey dough and baked so you wind up with a soft, chewy cookie with a gooey caramel center. They’re easy to make (though unwrapping the Rolos is kind of tedious) and completely irresistible! As I often do, I microwaved the leftover cookies for a few seconds to recreate that warm from the oven texture. It was the perfect treat to satisfy a chocolate craving, and dare I say my love of the chocolate/caramel combo is right up there with chocolate/peanut butter these days?!
Gooey Caramel-Filled Chocolate Cookies
from Iowa Girl Eats
1 1/4 cups all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar, divided
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
Preheat oven to 375 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, 1/2 cup of the granulated sugar, and the brown sugar together on medium speed until light and fluffy, about 3-4 minutes. Mix in the egg and vanilla extract. With the mixer on low, gradually add the dry ingredients, beating just until combined. Refrigerate the dough for 1 hour.
Place the remaining 1/4 cup granulated sugar in a wide shallow bowl. Portion the dough into about 1 tablespoon balls. Working with one ball of dough at a time, press one rolo into the center and then enclose the rolo completely with the dough. Reform the dough into a ball. Roll in the granulated sugar and transfer to the prepared baking sheet. Repeat with all the dough, spacing the cookies about 2 inches apart on the baking sheets.
Bake for 7-9 minutes, or until the edges are just barely set. Transfer the baking sheet to a wire rack and allow the cookies to cool for a few minutes then remove them to the racks. I liked these best slightly warm from the oven, so I popped leftovers into the microwave for a few seconds to recreate the same texture.
Makes about 2 dozen cookies