Pot O' Gold Cookies

Name: Pot O' Gold Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 dozen, 24 serving(s)
Ingredients: 3/4 cup unsalted butter, softened; 1/2 cup sugar, plus additional 2 tbsp; 1/2 cup light brown sugar, plus additional 2 tbsp., lightly packed; 1 egg; 1 1/2 teaspoons vanilla extract; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup cocoa powder; 2 cups all-purpose flour; 24 Rolo chocolates

Submitted by Raquel Grinnell

"St. Patrick's Day had my thoughts turning to these cookies and I thought I’d share with you my favorite kind of gold – liquid gold in the form of caramel. These chocolate cookies are soft and chewy and just bursting with an ooey gooey soft caramel center. You can omit the cocoa powder and have a blonde version as well. The secret? A Rolo."

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Ready In:: 22mins
Ingredients:: 10
Yields:: 2 dozen
Serves:: 24

ingredients

³⁄₄ cup unsalted butter, softened
¹⁄₂ cup sugar, plus additional 2 tbsp
¹⁄₂ cup light brown sugar, plus additional 2 tbsp., lightly packed
1 egg
1 ¹⁄₂ teaspoons vanilla extract
1 teaspoon baking soda
¹⁄₂ teaspoon salt
¹⁄₄ cup cocoa powder
2 cups all-purpose flour
24 Rolo chocolates

directions

Preheat oven to 350 degrees F. Line 3 baking sheets with silicone baking mats or parchment paper. You don’t have to do this, but it will make it much easier to clean if some of the caramel leaks through.
In a large mixing bowl, beat the butter, granulated sugar and brown sugar until light and fluffy. Add egg and vanilla; beat well. Mix in baking soda, salt, cocoa powder and flour until well combined, but do not over mix.
Shape dough into 1” balls. Flatten slightly in the palm of your hand. Place one Rolo in the middle and roll the dough up around it so that it is completely enclosed. Place on prepared cookies sheets – 8 to a sheet, staggering them, as they will spread quite a bit when baked.
Bake 9-11 minutes until puffy and the edges are set. They will appear very fluffy but will gradually flatten out slightly as they cool.
Cool 1-2 minutes on pans and then remove to wire racks and cool completely before storing in an airtight container.

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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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