Pot O' Gold Cookies

St. Patrick's Day had my thoughts turning to these cookies and I thought I’d share with you my favorite kind of gold – liquid gold in the form of caramel. These chocolate cookies are soft and chewy and just bursting with an ooey gooey soft caramel center. You can omit the cocoa powder and have a blonde version as well. The secret? A Rolo.

• Ready In: 22 mins
• Serves: 24
• Yields: 2 dozen

Ingredients

• 3⁄4 cup unsalted butter, softened
• 1⁄2 cup sugar, plus additional 2 tbsp
• 1⁄2 cup light brown sugar, plus additional 2 tbsp., lightly packed
• 1  egg
• 1 1⁄2 teaspoons vanilla extract
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 cup cocoa powder
• 2  cups all-purpose flour
• 24  Rolo chocolates

Directions

1. Preheat oven to 350 degrees F. Line 3 baking sheets with silicone baking mats or parchment paper. You don’t have to do this, but it will make it much easier to clean if some of the caramel leaks through.
2. In a large mixing bowl, beat the butter, granulated sugar and brown sugar until light and fluffy. Add egg and vanilla; beat well. Mix in baking soda, salt, cocoa powder and flour until well combined, but do not over mix.
3. Shape dough into 1” balls. Flatten slightly in the palm of your hand. Place one Rolo in the middle and roll the dough up around it so that it is completely enclosed. Place on prepared cookies sheets – 8 to a sheet, staggering them, as they will spread quite a bit when baked.
4. Bake 9-11 minutes until puffy and the edges are set. They will appear very fluffy but will gradually flatten out slightly as they cool.
5. Cool 1-2 minutes on pans and then remove to wire racks and cool completely before storing in an airtight container.