Rolo Stuffed Brown Sugar Cookies recipe – Now putting delicious things inside of delicious things.
280 g / 2 cups flour
2 tsp. baking soda
1/2 tsp. salt
170 g / 1 1/2 sticks butter, softened
250 g / 1 1/4 cups dark brown sugar
1 tsp. vanilla extract
1 large egg
30 Rolo candies, frozen for at least 12 hours
Pre-heat the oven to 180C and line 2 -3 baking sheets with greaseproof paper.
Sift together the flour, baking soda and salt and set aside.
Place the softened butter and brown sugar into the bowl of your stand mixer (or any other mixing bowl if using a hand-beater) and cream with the paddle attachment until fluffy and very light in colour.
Gently mix in the vanilla extract and the egg.
Add the sifted dry ingredients to the bowl all at once and mix in until just combined and comes together into a soft dough.
Turn out the dough onto your work surface and form into a flattened disk. Wrap in plastic wrap and chill in the fridge for 30 minutes.
When the 30 minutes is up, remove the dough from the fridge and the Rolo’s from the freezer. For each cookie, take a small amount of dough (1 tbsp. is a good amount) and form it into a ball. Press a frozen Rolo into the center and close up the dough around the Rolo so that it is completely covered.
Place them onto the prepared baking sheets, leaving 3 – 4 cm between them in all directions and bake for 10 – 12 minutes. (These cookies are great chewy but if you like them more crispy then leave them in a few minutes longer.)
Remove from the oven and leave them to stand for about 5 minutes before transferring to a cooling rack to cool completely.
Recipe courtesy of Chocswirl, gluten free food blog.