My perfect Chocolate Chip Cookies are completely divine in their own right. But if you’ve got time to add some pizazz, in the name of browned butter and a rolo stuffed inside? Brace yourself, people. This is truly cookie perfection.
I am a gal with pretty simple tastes. When I hear things like “lavender and sage scented cookies with a cardamom glaze” I automatically know I am out of my depth. If presented with the choice of a Spicy Chicken Sandwich from Chick-Fil-A or Fois Gras…pass that glorious red sandwich bag my way, friends.
My chocolate chip cookies are perfect all on their own. So when my friend told me she had elevated them to fancy status by browning the butter and stuffing a Rolo in the middle; I was skeptical at first. Why mess with perfection? My skepticism turned to curiosity, and I knew I needed to get my hands on some Rolos immediately.
Oh, sweet mercy. These are unreal. Out of this world delicious. The browned butter adds a rich, caramel flavor. The caramel flavor is further deepened by the gooey caramel center provided by the Rolo. It’s a dessert sent straight from heaven.
Don’t get me wrong; my heart still beats for a regular chocolate chip cookie. But there is room in my life for every cookie, and these cookies make it beat extra fast.
Brown Butter Rolo Cookies
Start by browning your butter. If you’ve never browned butter before, check out this tutorial from Mel’s Kitchen Cafe. You basically melt your butter, and then take it a step further. Using a rubber spatula, you gently stir and scrape the butter as it cooks. The milk solids will separate from the butter, and you want the solids to become golden brown, while the liquid deepens to an amber shade. It elevates the buttery and caramelly flavor to another dimension. Try it in your rice krispy treats someday, or anywhere that calls for melted butter.
After you’ve browned the butter, it’s pretty straight forward in the cookie dough department. Check out my original Chocolate Chip Cookies post for tricks of the perfect cookie trade.
Take about 2 tablespoons of the dough and flatten into a disc.
Place a frozen Rolo into the center of the disc. Frozen rolos are easier to work with the hold their shape better as you stuff ’em in the cookie. 
Fold the dough around the Rolo and pinch closed. Roll smooth and place on the prepared cookie sheet.
Bake them for 11-13 minutes. You want them nice and gooey, but cooked enough to hold their form. Watch them closely, and take them out when they are starting to brown on the edges and only the center still appears wet.
These are such a treat. The cookie was already perfect, and the addition of browned butter and the melty caramel Rolo in the middle? I have died and gone right to heaven.
Have you ever seen something so beautiful? You make my heart go pitter-pat, Brown Butter Rolo Cookies
Brown Butter Rolo Cookies
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
16-24 Rolo candies, frozen
Instructions
- Preheat the oven to 325, using the convection setting if possible. Prepare baking sheets with parchment paper or cooking spray.
- Place butter in a medium sized pot over medium heat. Melt the butter. Continue cooking, using a spatula to gently scrape the bottom of the pan as the butter solids separate. When the butter is brown and the solids are golden, remove from heat. Allow to cool for several minutes; until butter is not hot and has thickened slightly.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together the brown butter, brown sugar and white sugar for 2-3 minutes. Add the vanilla, egg and egg yolk and beat for 2-3 more minutes until light and creamy.
- In the same bowl, add the flour, salt, and baking soda. Whisk just these ingredients, being careful not to incorporate the wet ingredients. After whisking flour, combine all ingredients. Stir in chocolate chips.
- Unwrap frozen Rolo candies. Flatten 2 tbsp of cookie dough into a disc. Place rolo in the center, fold the cookie dough over and roll smooth. Place 2 inches apart on prepared cookie sheet.
- Bake for 11-13 minutes, being very careful not to over bake. Cookies are done when they are lightly browned on the outside and still slightly wet in the middle. Cool on cookie sheets for 5 minutes before removing to a wire rack to cool completely.
Left out the numbers between egg yolk and flour. They look divine. I have never browned butter. Can you imagine it on popcorn?
Whoops! Got it fixed 🙂 Thanks Phyllis!