Cookies

Rolo Cookie Cups

Now that the Super Bowl teams have been decided, it’s time to layout the most important part of the game:

The Food.

So far, my list includes chili, barbecue pulled pork, and hot wings. Of course, no party would be complete without the requisite dips (guacamole, spinach artichoke..), fried appetizers (mozzarella sticks, jalapeño poppers..), and my favorite part, the dessert buffet.
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I’ve already made a big batch of these cookie/candy hybrids, but the posse keep breaking into the container. Therefore, I suspect that I’ll be making another batch of them this weekend..

These are super simple to make, just make sure you chill the dough before baking. And don’t attempt to remove them from the pan for at least an hour after baking – longer if your kitchen is warm. Or, place the pan in the fridge to speed up the process. Otherwise, the candy will collapse.

Rolo Cookie Cups

2 sticks butter, melted
3/4 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 tbs pure vanilla extract
1 tsp baking soda
3 1/4 cups all-purpose flour

Melt butter in a large bowl. Add both sugars and mix vigorously until well blended. Set aside for a few minutes. Whisk the flour and baking soda together in a separate bowl. Add the eggs, one at a time, to the butter/sugar mixture until combined, then mix in the vanilla extract. Add flour mixture and stir to combine.

Spray mini muffin pans with floured baking spray. Scoop 1 1/2 tablespoons of dough into each cavity. Chill the pans for at least 1 hour.

Preheat oven to 350°F. Bake cookie cups for about 9-11 minutes (the outside will start to turn a golden color when done).When the cookie cups come out of the oven, press one Rolo upside down into the center of each. Let cool completely in pans before removing (otherwise you’ll squish the candy).

Yield – about 4 dozen cookies.

~adapted from Crazy for Crust

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