Rolo Chocolate Chip Cookie Cups

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light
  • 1 1/2 cup Chocolate chips, mini
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract, pure

• Dairy

  • 2 sticks Butter

• Desserts

  • 60 Rolo candies

Found on crazyforcrust.com

Description

Ingredients

• 2 sticks butter, melted
• 3/4 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 teaspoon baking soda
• 3 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cup mini chocolate chips
• 60 Rolo candies, unwrapped (from about 2-12 ounce packages)
• TIP: use a packaged cookie dough (refrigerated or a mix) to make these even easier and use ANY kind of candy you want!

Directions

• Pour butter into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside. Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips. Spray mini muffin pans with nonstick cookie spray (I like the kind with flour for these). Scoop 1-1 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 into the center of each. Let cool completely in pans before removing (let the Rolo re-harden or it will collapse). Cookies should pop out easily with the aid of a knife. Store in an airtight container for up to 4 days or freeze for up to 1 month.