We have 4 days until Christmas and I am really excited to be sharing this cookie next! What I love about it is that it is a twist on the classic chocolate chip cookie with the addition of the chopped Rolo candies. Plus, it is a simple drop cookie so no chill or roll time is needed! When it comes to drop cookies, the best tool invented is the cookie scooper. It is similar to an ice cream scoop but it has a piece of metal that moves to drop the dough out of the scoop and onto the baking sheet. If you don’t have one yet, I would highly recommend getting one. Our cookie scoop size is 1 ½ Tablespoons we use it for almost every cookie we make.
Ingredients:
- 1 cup butter, softened
- 1 ½ cups packed brown sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 Tbsp. vanilla
- 2 ¾ cups all-purpose flour
- 1 12oz pkg. milk chocolate-covered round caramels, such as Rolo, coarsely chopped
- ½ cup miniature semisweet chocolate chips
Directions:
Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
In a large bowl, beat butter. Add brown sugar, baking soda, and salt. Beat on medium to high for 1 – 2 minutes or until light and fluffy, scraping bowl as needed. Beat in eggs and vanilla.
Beat in flour. Stir in chopped caramels and chocolate chips.
Drop by teaspoons 2 inches apart onto prepared cookie sheet.
Sprinkle lightly with additional salt. Bake 7 to 8 minutes or until light brown.
Cool on cookie sheet 2 minutes before removing and cooling completely on a wire rack.
*Recipe courtesy of Better Homes & Gardens*
