After flipping through 800 some pages of delectable desserts, I decided to try the Caramel Cookies, mainly because they called for Rolos, of which I have plenty. They are just dreamy. Sweet, fluffy, tender, crumbly, gooey, chocolatey, and warm! Simple to make with standard ingredients on hand (nothing's worse than a cookbook that constantly calls for specialty ingredients that you don't have in the pantry), and damn tasty.
The recipe does call for dried banana chips, which I omitted, because it didn't sound appetizing to me. Next time, I would probably add a bit more Rolos, but for now, these will have to do.
- 2 2/3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter, softened
- 3/4 cup firmly packed light brown sugar
- 2 Tbsp firmly backed dark brown sugar (I used light brown again, as I didn't have dark brown on hand)
- 2 large eggs
- 8 oz caramel-filled chocolates, such as Rolos, chopped (I used 4 rolls of Rolos, but next time would use 5)
- 3 oz dried banana chips, coarsely chopped
- 2 Tbsp milk
- Mix the flour, baking powder, baking soda and salt in a medium bowl.
- Beat the butter and brown sugars in a large bowl with an electric mixer, at high speed, until creamy. Add eggs one at a time, beating until just blended.
- With mixer on low, beat in mixed dry ingredients, chocolates, banana chips and milk.
- Divide the dough in 2 and form 2 8-inch logs. Wrap in plastic and chill for at least 2 hours.
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper, sprayed with non-stick spray. Slice the dough in 1/2 inch thick pieces and place 1 inch apart on the baking sheets. Bake until the edges are firm and the centers are still slightly soft, 15-18 minutes. Cool on the sheets until the cookies are firm slightly, about 5 minutes. Transfer to a wire rack to cool completely.