Imagine a cookie that is deep, rich chocolate. Imagine it with a gooey caramel inside, surrounded by crunchy toffee in a chewy outside. This would be that cookie! Rolo candies are wrapped in a chocolate dough that has Heath bits mixed in. Crunchy, chewy, gooey, this cookie has something for everyone! And. Chocolate, people! Win!
I have a confession to make. Normally when you see a photo of my food, it is fully and completely representative of the recipe. This cookie is not. The reason for that is I used one ingredient, that when the cookie was done, I realized was overkill. I’m sure you’re wondering what in the world that could be, how do you have overkill on a killer cookie? Read on…and I’ll tell you.
Several years ago I hosted a cookie party during the holidays. I made a similar cookie to this one for one of my contributions. It was a huge hit because they are just delicious. Recently I decided I would try to improve that cookie.
The original cookie is a chocolate dough, wrapped around a Rolo candy and rolled in sanding sugar for a crunchy outside and a gooey inside. I decided I would add some Heath bits into the dough.
For those of you who are not familiar with Heath bits, they are a by-product of the Heath candy bar, which is English Toffee (chocolate and almond coated toffee). The originator of the Heath bar, the L.S. Heath company got wise to the fact that people were crushing Heath bars for baking and ice cream toppings and came out with a packaged, crushed version of the iconic candy bars to sell. Whether you crush your own from a whole candy bar, or buy the pre-crushed version, this addition is fabulous in these cookies.
The overkill was the sanding sugar on the outside. That provided a crunchy texture which wasn’t present before I added the toffee bits. With the toffee bits included, it’s just too much. So, while I have pictured these with the sanding sugar on the outside, I’m not including it in the recipe.
The most time-consuming aspect of this recipe is unwrapping all of the Rolo candies. It’s really a very simple cookie dough. Also, while I have used crème de cacao (chocolate flavored liqueur), you can substitute vanilla (to which I have an unfortunate allergy).
I’ll tell you right now, though, you need these cookies in your life!
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder (I used Dutch process cocoa)
- 1 cup butter (2 sticks), at room temperature
- ¾ cup Wholesome® Sweeteners Organic Sugar
- ½ cup Wholesome® Sweeteners Organic Dark Brown Sugar
- 2 eggs
- 2 teaspoons crème de cacao (or vanilla)
- 1 cup Heath bits
- 36 Rolo candies, unwrapped
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper (or a baking mat) and set aside.
- In a medium-sized bowl, combine the flour, baking soda, salt and cocoa and set aside.
- Using a mixer, cream the butter, sugar and brown sugar until smooth.
- Add the eggs, one at a time, beating until the egg is incorporated before adding the second and beating until incorporated.
- Add the crème de cacao (or vanilla) and beat until blended.
- Very slowly add the flour mixture to the sugar mixture and continue to beat until well blended.
- Remove the mixer beaters and stir in the Heath bits until incorporated in the dough.
- Using a tablespoon, scoop out the dough and wrap it around a Rolo candy, making sure the candy is completely covered with dough.
- Place the ball-shaped dough on the prepared baking sheet.
- Continue until you have used all of the dough, placing the dough balls about 1-1½ inch apart.
- Place the baking sheet into the preheated oven and bake for 8-10 minutes.
- Remove the cookies from the oven and allow to cool on the baking sheet for 3 minutes.
- Move to a wire cooling rack to cool completely.