recipe from cooking classy
Yield: 20
7.5 oz all-purpose flour
50 g cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
140 g salted butter, room temperature
1 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs, room temperature
1 1/2 tsp vanilla extract
2 dozen Rolos, unwrapped
coarse sea salt
3/4 cup powdered sugar
Preheat oven to 350 F. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt, set aside. In the bowl of an electric stand mixer fit with a paddle attachment, whip together butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 4 minutes. Add in eggs one at a time, stirring after each addition until combine. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combine.
Scoop dough out 40 g at a time and roll into a ball. Press one caramel into the center, sprinkle top of caramel with a small pinch of coarse sea salt then fold cookie dough around caramel and salt (make sure the Rolo is fully covered with dough around all sides). Shape into a ball once more then roll in powdered sugar. Align cookies on Silpat lined cookie sheets and bake in preheated oven 13 minutes. Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool. Store in an airtight container.
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