Rolo Stuffed Chocolate Chip Cookies

Today I am sharing my declared favorite cookie recipe ever. Even without the Rolo, this chocolate chip cookie recipe is the best on its own. The recipe comes from one of my favorite websites, My Baking Addiction. Keep in mind you will have to plan ahead as the Rolos need to be frozen at least 2 hours ahead. This recipe has a couple of fun jobs for kids. My little boy likes to do all the unwrapping and steal a few Rolos. He also likes to "stuff" the cookies.

 This dough also freezes really well. I keep a batch in my freezer (because this recipe makes a ton of dough) and you can pull out as many as you need at a time. I know everyone has made resolutions to eat healthier and lose weight but we all need a treat once in awhile and this will make every calorie worth it, I promise!

Photo Used from MBA

What You Need:
1.5 cups butter, softened
1 cup sugar
1 cup brown sugar
1 tablespoon vanilla
2 eggs
3 3/4 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
3/4 cup chopped pecans {Optional}
30 Rolos, frozen at least 2 hours

Directions:
Heat oven to 350. Beat butter and sugars, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans, if using.

Measure dough using a medium cookie scoop. {About 1.5 tablespoons}. Roll into a ball and flatten with the palm of your hand. Place a frozen Rolo in the center of the flattened dough balls and wrap the dough back around the Rolo, re-rolling into a ball.

Place dough balls back into the freezer for 15-20 minutes before baking or to store until ready. Bake 11-13 minutes or until light brown. Centers will be soft. Cool and remove from cookie sheet to a cooling rack.

Note: I bake these straight from the freezer and they take an exact 13 minutes in my oven. NO need to thaw.

Enjoy!