A few weeks ago, I pinned a recipe that I found on one of the blogs I love to follow. The adorable Sydney blogs mostly about fashion and her baby Everett [also adorable] but this recipe sounded too good not to try.
Chocolate + caramel... I mean, come on!
Here's what I used, adapted from Sydney's recipe:
1 box of gluten-free devil's food chocolate cake mix
1 whole egg, beaten
1 stick unsalted butter
1 teaspoon vanilla extract
1 bag of Rolos
I couldn't find regular Rolos so I picked up 2 bags of minis. Just in case 1 wasn't enough. Right.
Melt the butter and mix with some of the cake mix to cool. Beat your egg and vanilla, add in the butter mixture and the rest of the cake mix. The dough will be thick and a little crumbly. Take a lump and wrap it around a Rolo, sealing it tight. Unless you want this to happen:
Heat your oven to 350F and bake for 7-8 minutes. I baked my first batch 9 minutes and they got a little flat, though they were still tasty. The minis made 27 cookies.
These cookies are chewy, gooey, oh-so-chocolatey, and definitely addictive.
I think the only improvement I might make next batch [trust me, there will be a next batch!] is to sprinkle a little sea salt on top before baking. Think about it... chocolate + sea salt + caramel. Oh yeah, that's happening.
PLEASE NOTE: apparently I was mistaken and Rolos are NOT gluten free. If you have issues with gluten always check your ingredient lists... oops!
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