past escapades, I love both rolos and cookies stuffed with things, so when I decided that the only thing that would cheer me up from uni blues was baking, I knew that this would be the thing to bake.
I know that it may be tough to not eat the rolos before putting them into the cookies, and also not to eat the cookies themselves before it's all cooked, but it's definitely worth it. This recipe would probably make about 50 cookies, but my housemates and I ran out of tray space, so we made 27 cookies, and a cookie-rolo tray bake that made about 28 cookie bites of varying size. They were equally delicious, so I've put both methods into the recipe and you can just do whichever one takes your fancy.
Rolo Stuffed Chocolate Chip Cookies
225g/1cup Granulated Sugar
275g/1cup Brown Sugar
375g/3 3/4cups Plain Flour
2tsp Bicarbonate of Soda
300g/2 cups Chocolate Chips
50 Rolos (about 5 packets)
1. Pop the rolos into the freezer for 1-2 hours.
2. Pre-heat the oven to 350F/180C.
3. Cream together the butter and sugar until light and fluffy.
4. Beat in the vanilla and the eggs.
5. Fold in the flour and bicarb of soda until fully combined.
6. Mix in the chocolate chips.
7. Line 3 baking trays with baking parchment.
8. Take the rolos out of the freezer and their packaging, and with half of the mixture, roll small balls of cookie dough, flatten it out into a disk, place a rolo in the middle and fold the dough back around it, rolling the dough to make it a ball again. (n.b. these spread out a bit in the oven, so be sure to leave about 3cm of space between each one)
9. Pop the cookies in the fridge to chill for 15-20 minutes.
10. With the other halve of the dough, spread it out on a slightly deeper tray or dish with your hands until roughly flat.
11. Place the remaining rolos on the top.
12. Pop the cookies and the traybake in the oven for about 15 minutes or until golden brown.
13. Once cooked, take them out of the oven and leave them on the tray to cool a little bit before moving them to a cooling rack or board.
14. Tuck in!