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Stuffed Rolo/Chocolate Chip Cookies Recipe

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This recipe for Stuffed Rolo/Chocolate Chip Cookies is from The Meador/Roepke Family Cookbook v2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
* 1 ⅓ cups butter (softened)
* 1 cup sugar
* 1 cup brown sugar
* 

2 eggs
* 

2 tsp vanilla
* 

1 tsp baking soda
* 

¼ tsp salt
* 

3 cups all purpose flour
* 

2 cups semi-sweet chocolate chips
* 36 Rolo candies

Directions:
Directions:
* Preheat oven to 375°F and line baking sheet with parchment paper.

* Combine butter, sugar, and brown sugar and cream together.

1 1/3 cups butter, 1 cup sugar, 1 cup brown sugar
* Add eggs and vanilla then beat until light and fluffy, about 2 minutes. 

2 eggs, 2 tsp vanilla
* Combine baking soda, salt, and flour in a small bowl. Add mixture to wet ingredients and mix well. 

1 tsp baking soda, 1/4 tsp salt, 3 cups all purpose flour
* Fold in chocolate chips.

2 cups semi-sweet chocolate chips
* Scoop out a ball of cookie dough using a medium scoop and make a balls of dough. Press a Rolo into the center of each ball, making sure to cover the Rolo completely with dough before placing on baking sheet.

36 Rolo candies
* Bake for 9 – 11 minutes. Let cool on baking sheet for 10 minutes before transferring to baking rack to cool completely.

Number Of Servings:
Number Of Servings:
36
Personal Notes:
Personal Notes:
TIPS & NOTES:
Make sure to cover the Rolo completely in the middle of the cookie. If any of it is left uncovered, you’ll end up with caramel ooozing out on your baking sheet.

Buy unwrapped Rolos to save you time having to unwrap all 36 of those little candies.

Store leftover cookies in an airtight container and enjoy within five days.

Make mini Rolo cookies by using a small cookie scoop to portion out your dough for the balls and filling the cookies with a miniature Rolo candy. 

 

 

 

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