Delicious. Decadent. Caramel-y. Chewy. Moist. Chocolate-y. Crispy edges. Soft centers. Fragrant.
They say a picture is worth a thousand words (and according to one of my old history teachers, ten thousand), but there are quite frankly no proper words to describe this picture. I could write a novel describing the luxurious texture, and nutty, slightly vanilla-y scent of these cookies, but that wouldn’t even cover the most basic aspects of these cookies.
I’m serious when I say that taking pictures of these warm, fresh-out-of-the-oven-cookies required every ounce of my self control. For my older brother, the temptation was perhaps even worse. Being the maniacal sister I am, I made him hold the cookies for the pictures and slowly break them apart to reveal the caramel…all with an empty stomach. Muhahaha Needless to say, Once I finished snapping a couple shots, we quickly (and I mean quickly!) ate a majority of the batch, savoring each and every caramel-laced bite. Here’s my advice to you: make em, savor em, finish em, make em again, repeat.
Rolo Filled Brown Butter Cookies
adapted from here
- ½ cup butter (1 stick)
- 1 cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups AP flour* (you can replace 1 cup with whole wheat flour)
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ~30 rolos, unwrapped
- Heat the butter in a saucepan at medium until the butter has a slightly nutty scent and is amber colored. Pour the butter in a large bowl.
- Add the two sugars and stir until combined. Allow to cool completely (essential step!).
- Beat in the two eggs, and the vanilla.
- Sift the dry ingredients together in another bowl.
- Add the dry ingredients to the wet ones, and stir with a spatula until combined.
- Measure out 1 tbs balls of dough, and wrap the dough around a rolo. (tip: used a bit of flour to stop your hand from sticking to the dough)
- Bake at 350 degrees F, for about 8 minutes, or slightly golden brown around the edges.
- Enjoy with a glass of milk, or tea, or coffee, or plain! 🙂
*NOTE: Others who have tried this recipe have had problems with the dough being too wet. In my experience, the dough is very soft and sticky, but dusted with a little flour, it’s not too hard to shape them into balls. If the dough is obviously too wet to even hold its shape, you can either a) add more flour (too much could result in tough cookies) b)place the dough in the fridge for an hour before forming the cookies. I plan on playing around with this recipe a bit more, but until then, the two tips above should ensure nice cookies.
P.S. If you have a dog, make these to share. Aiya [pictured above] wasn’t so pleased when I refused to give her any of the rolo cookies. Oh silly puppy 😛