Rolo Cookies

Rolo Cookies

by TWO PEAS 

Yield: 3 dozen cookies

Cook Time: 7-10 minutes

Ingredients:

2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
Bag of Rolo candies, unwrapped
Sugar (for rolling the cookie dough balls in)

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.

2. In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.

3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

4. Slowly add flour mixture to sugar mixture and blend well. Take a spoonful of chocolate cookie dough and wrap around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you run out of cookie dough.

5. Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.

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Chocolate Almond Caramel Popcorn

Everyone loves caramel popcorn this time of year, right? Here's a delicious caramel popcorn recipe with a twist. I love, love, love the chocolate. The caramel's just an added bonus! I'm not one to add any kind of nut to any kind of dessert, but it's an option for all you nut-lovers out there!

Chocolate Almond Caramel Popcorn

12 cups popcorn, popped

1 cup brown sugar, packed

1/3 cup sugar

3/4 cup butter

1/2 cup light corn syrup

1/2 tsp. Baking soda

1/2 tsp. Vanilla

1/2 cup almonds, slivered and broiled (toasted) *optional

2 cups milk chocolate chips

Heat oven to 250. Spray two 9x13 pans with non-stick spray. Divide popcorn between pans. In a saucepan, combine brown sugar, sugar, butter, and corn syrup. Cook over medium-high heat, stirring occasionally until full boil (7-9 minutes). Reduce heat to medium-low. Continue cooking without stirring until thermometer reaches 234 degrees (about 4-6 minutes). Remove from heat, stir in baking soda and vanilla. Pour over popcorn. Sprinkle almonds evenly over top, sprinkle 1/2 cup chocolate chips over each pan (I accidently

left out this step

, so the picture above shows less chocolate than it should). Stir it all to coat popcorn. Bake 45 minutes, stirring every 15 minutes. Spread popcorn out on wax paper and sprinkle evenly with remaining chocolate chips. Cool.

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