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Rolo Stuffed Chocolate Chip Cookie Cups
1-3/4 C plain flour
1 tsp. baking soda
1 tsp. corn flour
1/2 tsp. salt
1/2 C unsalted butter, melted
1/2 C light brown sugar
1/2 C granulated sugar
1 tsp. vanilla extract
1 large egg
1/2 C chocolate chips (plus extra for after baking)
2 packs Rolo candy
Preheat oven to 350-degrees F. Grease a muffin tin; set aside. In a medium bowl, combine plain flour, baking soda, corn flour and salt; set aside. In a large bowl, beat together the butter, sugars and vanilla for about one minute. Add the egg and mix well. Add dry ingredients; mix until just combined. Fold in the chocolate chips with a spatula. Place some dough into the bottom of each slot of the muffin tin; place a Rolo on top and then cover with more dough. Bake for about nine to ten minutes, or until cookie cups are browned around the edges. Remove from oven; allow to cool for about ten minutes before transferring to a wire rack.
*About Rolos: Rolo (pronounced "Row-low," referring to the roll-styled candy) is a brand of truncated-cone-shaped or frustum-shaped chocolates with a caramel center, the shape resembling that of a shallow inverted bucket or tub or a traditional lampshade. First manufactured in the United Kingdom by Mackintosh's in 1937, they are made by Nestle, except in the United States where production has been under license by the Hershey Company since 1969. Data Source: Wikipedia.
*Recipe Source: Marsha Cook.
*Rolo Stuffed Chocolate Chip Cookie Cups (C) Marsha Cook. Click on cookie image above to view larger size in a new window.
*Rolos image (C) Evan-Amos (2011). The image was taken by Evan-Amos as a part of Vanamo Media, which creates public domain works for educational purposes. The image is available under the Creative Commons CC0 1.0 Universal Public Domain Dedication. The author has dedicated the image to the public domain by waiving all of his or her rights to the work worldwide under copyright law, including all related and neighboring rights, to the extent allowed by law.
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