Preheat: 350 F
Bake time: 13-16 minutes
Yield: ~50 cookies
Ingredients:
1 1/2 c - butter, room temperature/softened
1 c - granulated sugar
1 c - brown sugar
1 tbsp - pure vanilla extract
2 eggs
3 c - all-purpose flour
2 tsp - baking soda
1 tsp - salt
1 1/2 to 2 c - semisweet chocolate chips
50 Rolos or caramel squares, frozen
Directions:
1. In large bowl, beat butter and sugars together. When evenly incorporated, beat in vanilla. Then beat in eggs, one at a time.
2. In a separate bowl, sift together flour, baking soda, and salt. Slowly beat flour mixture into butter mixture, a little bit at a time.
3. Stir in chocolate chips.
4. Refrigerate dough for 30 minute to overnight.
5. Roll dough into 1.5" balls, and flatten. Place Rolo or caramel in centre of flatten dough and re-roll into a ball.
6. Place dough balls in freezer for 10-20 minutes before baking.
7. Place cookies 2" apart on a parchment paper lined cookie sheet. Bake for 13-16 minutes (or until golden brown) at 350 degrees F. Cool for 5-10 minutes.
*Note: these cookies are best when right out of the oven and caramel is melted. For day-after cookies, especially when using caramel squares, reheat cookies in microwave for about 20 seconds to remelt the caramel.
