These are chocolate chip cookies stuffed with Rolos..or as I like to call them Rolokies (see what I did there) basically deliciously sweet caramel filled gooeyness, what’s not to like!? I’ve never been very good with cookies; historically I’ve always ended up with a single sheet of thin crispy biscuit because they’ve managed to bake into each other. But no more, the trick is to cool your cookie dough before you bake, this will make sure the do not run into each other as they bake. You need to cool the cookie dough for at least 1- 2 hours, for as long as you can. If like me you have zero patience or short of time then you can pop it in the freezer for 1/2 of the time you would normally put in the fridge.

Ingredients:

• 115g unsalted butter
• 350g dark brown sugar ( I didn’t have enough, so I used 175g dark and 175g light brown sugar)
• 2 medium eggs
• 55g cocoa powder
• 3/4 tsp baking powder
• 260g plain flour
• 100g dark chocolate chips
• 18 single Rolos

Method:

1. Pre heat the oven to 180C or 350F
2. Cream together the butter and sugar and then stir in the eggs.  Use room temperature butter or melt the butte in a saucepan first.
3. Add the cocoa powder, baking powder and plain flour, and stir until well combined.
4. Finally stir in the choc chips until evenly distributed. Cool the cookie in the fridge for 1 – 2 hours (or 30mins in the freezer).
5. Once cooled, take 1 tablespoon of dough and roll into a ball ( I like ‘Frisbee’ like cookies, so mine are almost golf ball size).  Then using your fingers make an indentation with the Rolo and push it into the middle, pulling the sides over the cookie base and roll back into a ball to cover the entire Rolo.

6. Pop onto a baking sheet lined with baking parchment and bake in the pre heated oven for 12 – 14 mins , I took mine out at 13 mins.  It depends if you like soft chewy cookies or slightly harder cookies.  Don’t worry if they don’t look cooked, they will continue to cook for a little bit longer once out of the oven, and they will harden up.

7. After a couple of minutes, scoop them up from the baking tray and let cool on a wired tray.  Don’t let them cool too long, these little beauties are best eaten slightly warm with the gooey caramel oozy from them.