I found this recipe in one of my favourite South-African food magazines “Sarie Kos” and could not resist in trying to make them myself.
They are really so easy and simple to make and delicious but also very addictive!
I then decided to rather test them and found a few tips I would like to share…
Chocolate and Caramel CookiesPreparation time: 30 minutes Baking time: 12-15 minutes Servings: 25 cookiesIngredients:
2 x 50g Nestle Rolo Chocolates
140g (250ml) Butter
200g (250ml) Brown Sugar
200g (250ml) White Sugar
5ml Vanilla Essence
100g (250ml) Cocoa Powder
350g (625ml) Cake (Wheat) Flour
5ml Baking Powder
100g Castor Sugar for sprinkling
1. Before making the cookies, place the Rolo Chocolates in the fridge for about an hour and preheat the oven to 180ºC (350ºF).
2. In a mixer, cream the butter while adding the sugar a little bit at a time until blended.
3.Mix together the milk, vanilla and eggs until it’s light and foamy. Add to the butter mixture and mix well.
4. Sift together the flour, salt, baking powder and cocoa in a seperate bowl.
5. Add the flour mixture to the butter-egg mixture a little bit at a time ensuring enough air is incorporated. A dough will start to form.
6. Take a heaped tablespoon amount of dough and press it flat onto your hand.
7. Take one rolo chocolate and fold the cookie dough around it.
8. Make round ball-shaped cookies and cover them each with castor sugar.
9. Repeat until all the dough is finished.
10. Prepare a cookie pan by placing wax/ parchment paper on it and spacing the cookies 2cm apart from each other.
11. Bake them for 12-15 minutes or until they start to form cracks on the surface.
12. Let them cool and serve with a hot beverage.
*Ensure the Chocolate is chilled beforehand.This will ensure that it won’t melt and seep out while baking.
*The dough should not be sticky or too crumbly, make sure the consistancy is correct by adding a little bit of flour to make it drier or a small amount of milk to the mixture to ensure it’s moist enough.
*I ran out of Rolo’s at the end of prepration so I tried placing some pecan nuts inside the cookie dough to make another type of cookie.
*Do not press down on the ball to flatten it, they will become too flat when baked and loose their natural shape.
*Other variations for this cookies would be to replace the Rolo with any other block of chocolate, another kind of nut or a dollop of fruity (chilled) jam.