Well, hello there Rolo Minis - it’s a pleasure to meet you! Oh, what’s that? I don’t have to unwrap each individual candy…yes, please.
Normally, unwrapping a piece of candy isn’t exactly something that breaks a sweat – but unwrapping candy for baking is slightly annoying – despite the delicious pay off. Enter these awesome little bags of candy that seem to be popping up on my store’s shelf. I wonder if these were made with the “baker” in mind or just the folks who like tiny food (and dislike wrappers). Sounds like a marketing question better left for another time.
Regardless of why they exist, these mini Rolo’s made some pretty darn good cookies.
I simply made a batch of my regular pudding cookie dough (with vanilla pudding mix). Using a well-greased mini muffin tin, I dropped small spoonfuls of dough into each well using a cookie scoop like this:
As soon as they come out of the oven, you drop a mini rolo (upside down) into the center of each cookie. The chocolate will start to melt and you finish them off with a tiny little sprinkle of sea salt. Happy dance!!
You could certainly use regular size Rolo’s if you can’t find these minis. You’ll just have more chocolate-y caramel-y goodness in the center of each…not exactly a bad thing.
Mini Salted Chocolate Caramel Cookies
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1 c. butter, softened
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 (3oz.) package instant vanilla pudding mix
- 2 eggs
- 1 tsp. vanilla
Preheat oven to 350°.
Combine the flour and baking soda and set aside.
In a large bowl, cream together the butter and sugars. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.
Add the flour mixture. Mix well.
Grease a 24-cup mini muffin tin with cooking spray. Using small rounded spoonfuls, drop the dough into each well.
Bake 10-12 minutes until edges are slightly golden brown (mine were fine at 10 minutes). They may still look a little under-done. That’s okay, they’ll keep cooking on the tray as they cool.
Immediately drop a Rolo into the center of each cookie, lightly pressing down. After you’ve finished adding candy to each cookie, go back and sprinkle the top of each with a tiny bit of sea salt. Don’t go crazy here. You just want a little hint of that salt to bring out the sweetness of the chocolate
Once they are comfortable to touch, loosen each cookie with a knife and transfer to a cooling rack.