If you wanted to stop eating sweets or desserts as your New Years resolution, you should probably stop reading this.
Or maybe I should stop making them. I have already mentioned that my New Years resolution was to floss. Maybe it would help my teeth more if I stopped making these desserts.
But really, who am I kidding. That would be harder to do than flossing, and that has been my New Years resolution for 3 years already.
But, with the first two days of school done, I need something to look forward to when I get home. And these Rolo Filled Brown Butter Cookies really do the trick.
I have discovered browned butter when I made spaghetti a la homer, and from then I was hooked.
Blog surfing, I found so many wonderful recipes with browned butter in cookie form, and I couldn’t help but be intrigued. I needed to try this out.
And with a huge stash of rolo chocolates (how did these get in my house again? I thought I was trying to be healthier..) I needed to make something with them. You know, so I won’t be eating them all by myself.
What you need to make Rolo Filled Brown Butter Cookies
- salted butter
- white and brown sugar
- eggs
- vanilla extract
- whole wheat and all-purpose flour (or only all-purpose flour)
- baking soda
- baking powder
- salt
- rolos
Similar Recipes
Like this Rolo Filled Brown Butter Cookies? Then you will love these recipes:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Rolo Filled Brown Butter Cookies
Ingredients
- 1/2 cup salted butter
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or another cup of all-purpose)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 20 rolos
Instructions
- Preheat the oven to 350˚F. Line a cookie sheet with parchment paper and set aside.
- Heat the butter in a saucepan at medium heat until the butter has a slightly nutty scent and is amber colored. Pour the butter into a large bowl.
- Add sugars and stir until fully combined. Allow to cool.
- Beat in the eggs and vanilla.
- In a separate bowl, combine the flours, baking soda, baking powder and salt.
- Slowly add the dry ingredients to the wet ingredients and stir with a spatula until fully combined.
- Wrap about 2 tablespoons of dough around each rolo. Place on parchment paper and repeat with the remainder of the dough.
- Bake for around 8 minutes or until the cookies are golden brown.
Notes
- This recipe may make more or less cookies based on how much dough you want around your cookie.
- Store these cookies in an airtight container for up to 5 days.
Nutrition
Pin for Later
I want to make these as a new Christmas cookie (yes, I start now, lol). Have you tried to freeze these?
I have never tried freezing them, but I think that this would work!!
That gooey center with the Rolo is perfection! Great cookie that everyone always loves.
Yes!! These don’t last long in my house.
Omg that gooey filling just looks perfect
it’s so good!!