Rolo Stuffed Chocolate Chip Cookies An Indulgent Snack Recipes

ROLO COOKIES

Steps:

• Preheat oven to 375ºF (190ºC). Line two baking sheets with parchment paper.
• In a large bowl, using a hand-held mixer or a stand mixer with paddle attachment, cream together the butter, granulated sugar, and brown sugar until combined. Beat in the egg and vanilla until smooth.
• In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.
• Add the dry ingredients to the wet ingredients and slowly mix until combined.
• Measure about 1 tablespoon of dough and wrap around a Rolo candy into a ball shape. Repeat with remaining dough and Rolo candies.
• In a small bowl, combine the granulated sugar and crushed pecans. Roll each dough ball in the mixture until coated on all sides. Place dough balls on the prepared baking sheets.
• Bake for 8 - 10 minutes until set and slightly cracked. Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool slightly before serving.

OREO-STUFFED PANOOKIE

Steps:

• Mix butter and sugar until creamy.
• Sift flour, baking soda, and salt. Set aside.
• Add egg and vanilla extract to the butter mixture.
• Add flour mixture.
• Stir in the dark chocolate.
• Divide the dough in half.
• Spread/press one half of the dough on the bottom of an 8" skillet.
• Lay out Oreo cookies.
• Then add another layer of dough on top.
• Bake at 350F for 20-25mins.
• TO MAKE CHOCOLATE SYRUP TOPPING.
• Add bitter chocolate, sugar, butter, cocoa powder, and water into a pan.
• Simmer at low heat. Stir until smooth.
• Then add heavy cream and simmer for approximately 3 minutes. Mix thoroughly.
• TO SERVE.
• Slice panookie and serve with a scoop of vanilla ice cream and chocolate syrup drizzled on top.

SINFUL BROWN BUTTER NUTELLA STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Whisk together the flour, baking soda and salt in a bowl and set aside.
• Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process.
• After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
• Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
• With an electric mixer, mix the butter and sugars until thoroughly blended.
• Beat in the egg, yolk, vanilla and yogurt until combined.
• Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
• Chill your dough for 2 hours in the refrigerator.
• When ready to bake, preheat the oven to 350 degrees F.
• Measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand.
• Place 1 teaspoon of chilled nutella in the middle and fold dough around it. Gently roll into a ball. It does not have to be perfect. Make sure that the nutella is not seeping out of the dough. Add more dough if necessary.
• Place dough balls on cookie sheet 2 inches apart and flatten the tops slightly with your hand.
• Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven.
• Cool the cookies on the sheets for at least 2 minutes then sprinkle with a little sea salt.
• Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. Repeat with remaining dough.

ICE CREAM CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a stand or electric mixer, cream the butter and sugars until fluffy.
• Add in eggs and vanilla until well combined.
• Add in ice cream until combined.
• Place flour, baking soda and salt into a large bowl; mix.
• Add to wet ingredients along with the chocolate chips; mix until just combined.
• With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.
• Bake for 9-11 minutes or until cookies are cooked through.
• Let cool for 5 minutes on baking sheet before transferring to a cooling rack.
• Serve with a maraschino cherry on top :).