Rolo Stuffed Chocolate Cookies

Around the holidays last year, my friend and I were making cookies for a cookie exchange party. I opted to make a simple sugar cookie but my friend decided to make a more labor intensive cookie. Even though the cookies were time consuming to make, they were definitely the best cookies at the exchange in my opinion. From its appearance, you would assume it was your average chocolate cookie drizzled with some white chocolate but little you would that inside the cookie lied a secret...a gooey, sweet, caramel surprise! The chopped candied pecans (pecans rolled in sugar) makes these cookies extra special and gives the cookies a sweet and nutty flavor. So, from what you thought as just an average cookie actually turned out to be delicious and unique morsel of goodness. What a nice holiday surprise but I guarantee I will be making these cookies all year round!


Rolo Stuffed Chocolate Cookies
compliments of KTO

1 cup butter, softened
1 cup + 1 tablespoon granulated sugar, divided
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 cup + 3/4 cup chopped pecans, divided
1 package (13 oz) Rolo candies
4 squares (1 oz) white chocolate, melted

1. Preheat oven to 375 F
2. In a large bowl, cream butter, 1 c. sugar, and brown sugar. Add the eggs one at time, beating ell after each addition. Beat in vanilla
3. In a separate bowl, combine flour, cocoa, and baking soda; gradually add the flour to the creamed butter mixture until just combined. Stir in 1/2 c. pecans
4. Shape a tablespoon of dough around one Rolo candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway into nut and sugar mixture. Place nut side up, 2 inches apart on greased cookie sheet
5. Bake for 7-10 minutes or until the tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate

Yield: 5 dozen