Rolo Chocolate Chip Cookie Cups Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
• Combine flour, baking soda, and salt in a small bowl.
• Combine butter, white sugar, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips.
• Drop rounded tablespoons of the dough into the prepared mini muffin cups.
• Bake in the preheated oven until edges are light golden brown, 9 to 12 minutes. Cool before removing from the pans.
• Meanwhile, beat shortening, butter, and vanilla extract together with an electric mixer in a mixing bowl. Beat in confectioners' sugar gradually, 1 cup at a time. Beat in milk until icing is smooth. Add a little more milk if icing is still dry.
• Fill the center of each cooled cookie cup with icing.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
• Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
• Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
• Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
• Melt almond bark in a saucepan over low heat. Drizzle over cookies.

Steps:

• 1. Preheat oven to 350 degrees. Line miniature muffin pans with small muffin cup liners. Use a cookie scoop or cut dough into 12 slices and then cut the slices in half. Roll dough into balls. Place in prepared pans. Bake for 10-12 minutes or until lightly browned.
• 2. Remove from oven and IMMEDIATELY place one Rolo candy in center of each cookie. Sprinkle tops with 1/2 teaspoon of pecans and lightly press them into the candy. Cool Completely. Remove from pans.

Steps:

• Heat oven to 350 degrees F.
• Cream together softened butter, brown sugar, and sugar until light and fluffy.
• Beat in eggs and vanilla.
• Mix in flour, baking soda, baking powder and salt until well blended.
• Add in chocolate chips.
• Chill dough for about 20 minutes.
• Grease a 9 x 13 inch pan (I used a glass pan)
• Spread half of the dough to cover the bottom of the pan. I just spread it around with my fingertips. You may need to use just a little more than half of the dough to get coverage.
• Then lay the unwrapped Rolo candies all over the dough with right side up. I place them 7 rolos across and 11 Rolos down in the 9 x 13 inch pan.
• Then flatten small portions of the remaining cookie dough and place all over the Rolos to cover them up. I used my fingers to mold the dough around a little for better coverage. It's ok if you can see a little bit of Rolos because the dough will expand upon cooking.
• Bake at 350 for 22 - 25 minutes. These will be golden brown. You want them to be set in the center and when a toothpick is inserted it will come out clean.
• Cool for about 30-45 minutes to set up before slicing.