Sorry the posting has been pretty light lately. It’s the end of my first semester teaching and there is A LOT of grading! I can honestly say I did not fully appreciate how much work it took to put a class together until I tried it myself. I had a great support system and liked to try to bring in treats for the course staff (many from my blogging) on a regular basis. While this was made as a holiday cookie, they also made it to a staff meeting and were well received!
I initially wanted to make this cookie because I was given fancy salt as a holiday gift (and I was super excited to try it out!) This cookie is rich, which is one reason I think it is appropriate for the holidays. Putting the cookies together is a bit more complicated than normal as they are filled – another reason to make them for the holidays.
But the are tasty little things and if you’re still deciding what should go on your holiday cookie plate – try these!!
Recipe (From The Comfort of Cooking)
I made a double batch and got almost 50 cookies from this recipe
- 1 cup sugar
- 1 cup brown sugar
- 1 softened butter
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups flour
- 612 Tbsp cocoa powder
- 1 tsp. baking soda
- ½ tsp salt
- Appx 50 Rolos
- Appx ½ cup additional sugar
- Sea salt, optional
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
I creamed the sugar, brown sugar, butter, eggs and vanilla. Then I mixed in flour, cocoa powder, baking soda, and salt. Then refrigerate covered for at least 30 minutes.
I used my cookie scoop and rolled the dough into appx 1 inch balls.
Then I flattened the dough and formed the dough around the unwrapped Rolo.
Then rolled the cookie dough in the additional sugar until it was coated well.
I used the bottom of a measuring up to flatten the cookie dough and sprinkled on some sea salt.
The cookies were baked for 8-10 minutes. Remember to let he cookies cool for a couple minutes before transferring them.