Ever since I made the salted caramel filled Bon Bon cookies, I have wanted to make the filling a Rolo rather than the chips I had used; Rolos seem to be the desired source for caramel because they are available at all types of markets. It took me several attempts before I came to what I felt was a success.
My early attempts would find the cooked cookie cracked and leaking caramel- not something I would want to serve. I had started my attempts by only replacing the chocolate Kiss with the Rolo; then I even tried cutting the Rolo in half since the weight of the Rolo is almost twice the weight of the Kiss.
Finally, I decided I had to see how others were keeping the Rolo embedded in their cookies. The place I focused was a website where the author – Sally- was making a caramel embedded chocolate chip cookie. I started by following her recipe and making a batch of the cookies. I must say, they answered the question about how to embed a Rolo in a chocolate chip cookie. If you like that idea for a cookie, then head on over to the website and check it out –Sally’s Baking Addiction.
These salted-caramel chocolate chip cookies are really big- about 3.5 to 4 inches in diameter!
I have a couple notes from making Sally’s recipe. She reserves a half cup of chocolate chips for pressing onto the top of the cookie just before baking; I found that probably 1/4 cup of chocolate chips was enough to reserve, but I would not put the rest into the dough- the 1/2 cup there is enough. Making the dough does not need a mixer; a whisk and spatula are enough as the dough is quite soft at this point. It hardens in the refrigerator, and then is almost too hard to scoop; you may want to wait more than 10 minutes for it to soften after it comes out of the refrigerator. Because the cookies are so large, I found it safest to move them from the cookie sheet to the wire racks using a pan cake turner.
From making that recipe, I learned three things that I needed to change in the Bon Bon recipe to use it with the Rolos.
- The amount of dough surrounding the Rolo has to be increased.
- The cooking temperature needs to be decreased.
- The cookies need to be cooled on a flat surface, not a wire rack.
In making the chocolate chip cookies, Sally uses a total of 3 Tablespoons of dough. Now her dough has chocolate chips in it, so the 3 Tablespoons doesn’t translate directly to Bon Bon dough. I tried both 1 Tablespoon and 1.5 Tablespoons and I think the answer is at least 1 Tablespoon and maybe a bit less than 1.5 Tablespoons. Okay, the original chocolate filled Bon Bon I was measuring the dough with a #110 scoop; since a #64 is 1 Tablespoon, the #110 is more like 60% of a Tablespoon, or just under 2 teaspoons. For my experiments, I used a #50 and a #60 scoop. The #60 is just more than 1 Tablespoon (#64) and the #50 is just less than 1.5 Tablespoons (#48).
The Chocolate filled Bon Bon recipe uses an oven temperature of 350 degrees; I noted that Sally uses the temperature at 325 degrees with about the same cooking time. So I lowered the temperature for the Rolo filled Bon Bon by 25 degrees to 325 degrees.
Finally, the above steps stopped the cracking of the cookie and the obvious leaking of the caramel but there is still a soft spot on the bottom of the cookie. (I noticed that Sally’s salted caramel chocolate chip cookies also had this soft spot). If I cool the cookie on a wire rack, the hot caramel sometimes would leak through the soft spot and drop through the holes in the wire rack. If the cookie is cooled all the way on the cooking sheet, then the caramel can’t escape and the cooled cookie looks perfect. Sally cools her cookies for a full 10 minutes on the cookie sheet before moving them, so I suggest the same treatment for the Rolo filled Bon Bon cookies.
Update: I have just made a new batch of these cookies, and found a couple pieces of advice to give you. First, I used the new Mini Rolos instead of the regular Rolos. One advantage is that you do not need to unwrap them; they come without individual wrappings. The second advantage is that you can now use less dough to cover the rolo; I was able to get nearly 100% perfect cookies using my 1 Tablespoon scoop. (Actually it is a #60). I am not changing the recipe below because it still reads correctly. Previously, when I was using the regular Rolos, I had to use my #50 scoop which is more dough (about 1.28 Tablespoons) and thus, a bigger cookie.
I also found that the Rolo wasn’t picking up the salt as much as I desired. To solve that problem, I moistened a paper towel, and placed a few Rolos at a time on it. I placed about a dozen Rolos on the moist towel while I was working on a cookie sheet; by the time I used them, they were picking up the salt nicely.
Rolo Filled Bon Bons
- 3/4 cup Crisco
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup very finely ground nuts (pecans or almonds)
- 2 Tablespoons course Salt (Sea Salt?)
- 1/2 bag Rolos
Preheat oven to 325 degrees. Remove foil from about 36 Rolo candies. You may need a few more or less depending upon how big you scoop the balls of dough; I measured the total dough at 48 Tablespoons.
Cream together Crisco and both sugars. Add egg, vanilla and extract. Beat well. Add flour, baking powder, salt and nuts.
Roll at least 1 Tablespoon of dough into a ball. Press a thumb-print into the ball. Pick up a Rolo, press it into the course salt, and then place it into the thumb-print in the dough ball. Press the ball around the Rolo so that the candy is completely enclosed. Place on ungreased cookie sheet. Continue making Rolo filled balls and placing them on the cookie sheet about 2 inches apart.
Bake for 12 minutes—do not overbake. Allow cookies to cool for at least 10 minutes on the cookie sheets before moving them to wire racks to completely cool.
Makes about 2 1/2 dozen cookies.