Yes, my love for pie runs deep. However, do you know how much I love cookies? If I was ever going to start another food blog (and no, that is not going to happen…I barely sleep as it is!), I would devote it all to cookies.
Our holiday card this year included some miscellaneous data like how many dishes I washed this year (9,015), trips to the market (732), and cookies I baked (472) – in hindsight I think all those numbers are a little conservative. Especially the cookies, considering it’s one of my favorite things to do with the kids almost every. single. weekend. Add that up and you get close to 1,300 cookies. Math was never my strong suit.
Anyway, a month or so ago I was trying out a bunch of new cookie recipes, and shouted on Facebook my utter frustration that none of them were any good. (You really have to mess up a cookie for it not to be any good.) But recipe after recipe left me so disappointed. Too dry, too bland, too messy, meh…
Apparently 4th time is a charm. Chocolate cake surrounding melted caramel, and coated in powdered sugar. What more is there to say?
These were a home run. These are my friend Kary’s latest addiction. And these are what will be waiting for Santa in a few days.
Caramel Filled Chocolate Cake Cookies (a.k.a. Rolo Cookies)
Makes approx. 48 cookies
Prep time: 20 minutes
Cook time: 10 minutes (per batch)
• 1 (12 ounce) package Rolos
• 1 box Devils Food Cake mix, sifted
• 2 eggs
• 1/3 cup vegetable oil
• 1/2 cup powdered sugar
Preheat oven to 350 degrees.
Combine cake mix, oil, and eggs. Mixture will be thick! Take a small portion of the dough (about a 1/2 tablespoon, just enough to cover the rolo) and form a ball around the rolo.
Roll in powered sugar and place on a greased cookie sheet. (These don’t spread much, so I was able to fit 12 on a sheet.)
Bake for 10 minutes. Press down slightly/gently and let cool for a few minutes.
(slightly adapted from Six Sisters Stuff)