Monday, December 17, 2012
Last week, I went to the post office with five very large boxes (darn you, USPS, for not carrying the medium-sized ones I liked anymore!), containing a very large amount of cookies. Last weekend was my annual bout of holiday insanity: two straight days of almost nothing but cookie-baking (seriously, I actually forgot to plan meals in there -- if it wasn't for my husband reminding me to eat, I might not have).
Somehow, I made it through, despite getting a migraine Sunday that made me really, really miserable all day, not to mention eating up a lot of my valuable baking time with lying-in-bed-oh-god-make-it-stop time. It was actually a bit of a fight to get through this year's baking, and I put in some pretty long hours, and I probably wouldn't have pulled it off if not for the help and support of my dear husband.
I know, blah blah blah, get to the cookies.
These are totally worth you having to read my babbling, I promise. These are really, really awesome. I spent ages scouring the Internet for a recipe that would work for these that looked good and not like it would melt and spread all over, and I'm glad to say that it paid off. These were actually one of those rare recipes where you look at the pictures, and you think "this should work exactly how I want"... and then it does. They came out beautifully, and delicious, too! And the fun part is that they're so plain-looking -- I could have dressed them up a bit, but I decided that this would stand just fine as the kind of cookie that's boring on the outside but surprises you when you bit into it. :) You could shove anything into these, too -- I ran out of Rolos and made a few cookies with mini-Three Musketeers bars, and those came out yummy (though really big), too.
Rolo-Stuffed Chocolate Cookies
Adapted from SugarHero
2 1/2 c flour
1 tsp baking soda
1/4 tsp salt
3/4 cup cocoa
1 c butter, softened
1 c sugar
1 c brown sugar
2 tsp vanilla
One bag of Rolos
1. Whisk together the flour, baking soda, salt and cocoa and set aside.
2. Cream together the butter and sugars. Beat in the eggs and vanilla. Then, beat in the dry ingredients.
3. Grab about a tablespoon of dough and roll it into a 1-inch ball. Flatten out the ball, put a Rolo in the center and wrap the sides up the dough up around it, then roll it into a ball again, making sure the candy is covered.
4. Place 2 inches apart on a cookie sheet and bake at 375 degrees for 8 minutes, until the cookies have spread a bit, are puffed and no longer look raw.
5. Let the cookies cool on the pan for a couple of minutes, then remove them to a rack to cool.