My husband came home from work last week saying a customer had given him cookies that were stuffed with Rolo Candy and wanted me to see if I could make them. I said yeah I’ll look in to it.
Anyhow, looks like it is a basic chocolate chip cookie where the chips are replaced with the Rolo candy. Soooooo, the challenge was on!
I took out my best gluten free chocolate chip cookie recipe and omitted the chocolate chips and went from there.
Anyhow, the cookies came out soft, chewy and oh so yummy!
Gluten Free Rolo® stuffed Cookies
Makes 4-dozen cookies
- 4-1/2 cups gluten free flour
- 1 teaspoon salt
- 2 teaspoon baking soda
- 2 teaspoons xanthan gum (omit if you are using an all-purpose flour that contains xanthan gum)
- 1-1/3 cup cane sugar
- 1 cup brown sugar
- 2/3 cup vegetable shortening, melted and slightly cooled
- 3/4 cup butter, softened
- 2 tablespoons vanilla extract
- 3 eggs + 2 egg yolks
- 48 Rolo® Chewy Caramels in Milk Chocolate, unwrapped
Preheat your oven to 325°F.
Line baking sheets with parchment paper and set them aside.
In a large bowl, place flour, salt, baking soda, and xanthan gum and whisk to combine well. Set aside.
In a separate bowl add the brown sugar, cane sugar, and whisk to combine.
Next add the butter, shortening, vanilla, egg, and egg yolk, mixing to combine well to your sugar.
Next add dry ingredients to your wet ingredients and mix thoroughly. The dough will be thick, yet soft.
Use a cookie scooper or a teaspoon to place rounded cookie dough dollops on to the baking sheets. Unwrapped Rolo candies and add one candy to your dough.
Next shape about dough around 1 Rolo® candy, covering completely.
One at a time, place cookie sheet into the center of the preheated oven and bake just until the balls of dough have melted and spread and the cookies are set in the center, 10-12 minutes depending on how crispy you like your cookies.
Let the cookies cool slightly on the baking sheet before transferring them to a cooling rack.