Rolo Stuffed Salted Chocolate Cookies

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ITS THE HOLIDAY SEASON AND I COULD NOT BE MORE EXCITED!  

Ive been toying with new recipes lately to figure out which would be best to put in my Christmas Cookie Boxes and I FOUND A WINNER! These chocolate cookies are my own take on Sally's Chocolate Cookies except I stuffed them with Rolos and I made a few other changes. I'm a huge fan of her recipes- they're incredible! And so are these babies. 

These cookies are the perfect sweet and salty treat. It's an explosion of chocolate with a side of salted caramel. My favorite!! They also stay soft for a long time which I find very important when making a cookie.  

Note** the refrigeration process (with any cookie) is very important! I ask that you refrigerate for at least 3 hours to let the dough set. Otherwise if you put the dough in too soon, the cookies will bake flat and get too crispy on the edges.  

Make these cookies at your next family gathering- they're sure to be a hit!  

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INGREDIENTS

1/2 Cup (1 stick) salted butter, at room temperature

1/3 Cup Granulated Sugar  

2/3 Cup Dark Brown Sugar, packed

1 Large Egg, at room temperature

1 Teaspoon Vanilla Extract

1 Cup All Purpose Flour

2/3 Cup Unsweetened Cocoa Powder  

1 Teaspoon Cornstarch

1/2 Teaspoon Baking Soda  

1/4 Teaspoon Salt plus more for sprinkling on top of the cookies (about 1 Teaspoon extra)

1 Tablespoon Heavy Cream (or any other liquid of your choice such as almond milk or coconut milk) 

20-24 Rolos, unwrapped (varies depending on how big/small you roll your cookies 

 

DIRECTIONS

1. In a large mixing bowl or a stand mixer with the paddle attachment cream together the butter and sugars until fluffy. About 2 to 3 minutes.  Once that's done, add the egg and vanilla extract scraping down the sides as needed. Mix just until incorporated. Careful not to over mix! 

2. In a separate bowl mix together the flour, cocoa powder, cornstarch, baking soda and salt until smooth.  slowly add the dry mixture to the wet mixture until the dough starts to form. Add the tablespoon of heavy cream now. If the dough is crumbly, add one more tablespoon of heavy cream but no more than that! 

3. Once the dough is formed, wrap it in plastic and refrigerate for at least three hours. You can refrigerate the dough for 2 to 3 days or freeze it for up to a week. The refrigeration process is very important! It helps give the cookie a soft, chewy and fluffs texture. If you bake the cookies without refrigerating they will spread flat in the oven. 

4. Once it's done in the refrigerator, preheat your oven to 350F and line a baking sheet with parchment paper or a Silpat and set aside. Grab the dough and make tablespoon sized balls with your hands. Flatten the dough and place a Rolo in the middle. Then wrap the dough around the candy so no part of it is showing. If any part of the candy is showing, it will melt out of the cookie and make a mess. Yikes! 

5. Place the cookie dough balls 2 inches apart on the baking dish and sprinkle with sea salt. Bake for 7-9 minutes, depending on your oven. I baked mine for 8 minutes! Remove from the oven and let cool for 5 minutes. Enjoy!! 

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Apple Pie Cupcakes - With A Tutorial On How To Frost Them

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WOW HOW EXCITING! A CUPCAKE THAT LOOKS LIKE A PIE! ...and they taste like both! These cupcakes have a cinnamon cake base, filled with yummy apple pie filling and topped with a Salted Caramel Buttercream Frosting. Perfect for a Friendsgiving or Thanksgiving get together. Gotta love the holidays, right? Okay let's get going.

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***In addition to the cinnamon cupcake ingredients and the salted caramel buttercream ingredients, you will also need 2 frosting tips: #7 & #12 AND apple pie filling. You can make the filling yourself or buy it from the store- I chose store bought because it's so darn good and saves plenty of time!

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INGREDIENTS:

For the cupcakes:

6 Tablespoons (3/4 stick) salted butter, at room temperature

1 Cup Granulated Sugar

2 Large Eggs, at room temperature

1 Cup Vanilla Yogurt (I used non-fat)

1/4 Cup Vegetable Oil

1 Tablespoon Vanilla Extract

1+3/4 Cups All-Purpose Flour

1+1/2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

3/4 Tablespoon Ground Cinnamon

1/4 Teaspoon Salt

 

For the Salted Caramel Frosting frosting:

1 Cup (2 sticks) salted butter, at room temperature

1 Teaspoon Butter Extract

5 to 6 Cups powdered sugar, depending on how stiff you like your frosting. I used 5

1/4 Cup Salted Caramel Sauce (I used Trader Joe's Brand)

1/2 Teaspoon Sea Salt

 

DIRECTIONS:

For the cupcakes: (Makes about 16 cupcakes)

1.  Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.

2. In a large mixing bowl or a stand mixer with a paddle attachment, cream together the butter and sugar for at least 1 minute, until smooth. Add the eggs one at a time and mix until incorporated, scraping down the sides as needed. Then add the the yogurt, vegetable oil and vanilla extract. 

3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Slowly add the flour mixture into the wet mixture. Careful not to over-mix.

4. Spoon the batter into cupcake liners about 2/3 full and bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer cupcakes to a wire cooling rack. Let cool completely before frosting.

 

NOTE*** If you want to make this batter into a cake, bake for 20-22 minutes for 2 8-inch rounds.  

 

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For the Salted Caramel Buttercream frosting:

1. In a stand mixer with a whisk attachment or in a large mixing bowl, whisk together the butter until creamy. Add the butter extract and salt. Then, slowly add one cup of powdered sugar at a time- whisk on low so it doesn't blow up in your face. Then once it's all incorporated, add the salted caramel sauce. Whisk for at LEAST 3-5 minutes. This helps the frosting become light and fluffy. Set aside.

 

NOW FOR THE EXTRA FUN PART!!

Here is how to frost these bad boys:

Step 1: Grab a beautifully baked cinnamon cupcake- make sure its completely cooled!

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Step 2: Core part of the top off- I tilted my knife slightly down while cutting and left about 1/4 inch of cake towards the liner for room to frost. 

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Step 3: Fill the cute little cake with about 1 Tablespoon of apple pie filling. I had to chop up the apples a bit because they came in large chunks.

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Step 4: Put your frosting in a piping bag with the smaller tip (#7) and draw three lines across the top of the cake. Then slightly turn your cupcake and frost three more lines so they make an X shape. NOTE** If you do not have piping bags or frosting tips- HAVE NO FEAR! You can use a plastic sandwich bag. Been there, done that!

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Step 5: Now use the #12 frosting tip and squeeze & wiggle the frosting around the rim of the cupcake until it reaches where you started. Easy as pie, right? 

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I hope you all have a happy Thanksgiving! Don't forget to share this recipe with friends and family!!  

Snickers & Salted Caramel Stuffed Peanut Butter Cookie Bars (Gluten-Free)

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INGREDIENTS: 

1/2 Cup Salted Butter, room temperature  

1 Cup Salted Peanut Butter (I used Skippy) 

1/2 Cup Granulated Sugar  

1/2 Cup Dark Brown Sugar (packed) 

1 Teaspoon Vanilla Extract

1 Egg, room temperature  

1/2 Teaspoon Salt

1 Teaspoon Baking Soda

1+3/4 Cup Gluten Free Flour

8 Mini Snickers Bars or 2+1/2 Regular Snickers Bars, cut into pieces

1/3 Cup Salted Caramel Sauce (I used Trader Joes brand) 

 

DIRECTIONS

1. Preheat oven to 350F. Line an 8X11 inch baking dish with foil or parchment paper. Set aside.  

2. In a stand mixer with a paddle attachment OR in a large mixing bowl, cream together the butter and peanut butter until blended. Then add both sugars and mix until smooth. Slowly add the vanilla extract and egg and mix until combined.  

3. In a separate bowl, mix together the salt, baking soda and flour until combined. Slowly add the dry mixture to the wet mixture until a dough forms.  

4. Divide the dough into TWO equal parts. Pat down half the dough evenly into the baking dish so it looks like this. 

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Then cut up the snickers bars into the size of your liking and place on top of the cookie base.  

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Then drizzle your 1/3 Cup Salted Caramel Sauce on top. Make sure not to get too close to the edges. You don't want it to burn! 

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Then top with the remaining peanut butter cookie dough.  

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5. Place in oven and bake for 16-18 minutes or until lightly golden brown. Let cool (important) and ENJOY!! 

Salted Caramel Apple Bars

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INGREDIENTS:

For the shortbread crust:

1 1/2 Cups salted butter, softened

3/4 Cups powdered sugar

3 Cups flour

 

For the apple filling:

4 small or 3 large granny smith apples, washed and sliced into small pieces (I did not peel mine because I like the skin left on. If you don't, feel free to peel them!)

1/4 Cup flour

1/2 Cup sugar

1 Tbsp Cinnamon

1 tsp nutmeg

1 tsp fresh lemon juice

 

For the oat topping:

1/2 Cup brown sugar, packed

1/2 Cup salted butter, softened

1 Cup flour

3/4 Cup rolled oats

1/2 tsp baking soda

YOU WILL ALSO NEED: 

Fleur De Sel Caramel Sauce (I bought mine from Trader Joes) 

DIRECTIONS:

1. Preheat the oven to 350. Line a 9X13 inch pan with foil or parchment paper. Set aside.

2. For the shortbread:

-In a stand mixer, cream together the butter and powdered sugar until smooth. Slowly add the flour and press mixture evenly into the 9X13 inch baking pan. 

3. For the apple filling:

-In a separate bowl, mix the flour, sugar, cinnamon, nutmeg and lemon juice until combined. Toss in the apple slices until they are all coated evenly. Spread the apple mixture evenly over the shortbread in the baking dish. 

4. For the oat topping:

-In a stand mixer, mix together the brown sugar and butter until combined. Slowly add the flour, rolled oats and baking soda until the dough sticks together. Scrape down the sides as needed. Add this mixture to the baking dish, covering the apples and dropping the dough piece by piece. (I broke off pieces with my hands and dropped it over the apples)

5. Bake for 35-40 minutes or until the oat topping is golden brown. Let cool and drizzle with the salted caramel topping. Enjoy!