Rolo Stuffed Brown Butter Snickerdoodles.

Cookies are my personal weakness

so I have to be careful how often I make

them!  

Now stuff a cookie with chocolate and gooey

caramel and I am really in trouble.

My sister Jean sent me a similar recipe

and I was off to her daughter's house for

dinner so I thought of these cookies.

A Snickerdoodle is my daughter's first choice,

usually not mine, but I was intrigued by the

browned butter.  Brown butter for any baked

good and I am drooling.  My first experience 

with browned butter cookies were these 

Browned Butter Brownies

that my friend Rachel introduced me to and

I promise I could have eaten the whole pan.

I told you I have problems with cookies!!

I love browned butter in savory dishes too

like this

Browned Butter and Sage Pasta

As a matter of fact this is making me want to

do a Browned Butter Week - yum!

So I thought I would give them a try.  I 

don't love the flavorless square caramels,

even though I had some on hand, so I 

decided to substitute with Rolos.  My first

experience with a stuffed cookie was years

ago when my daughter made us Rolo stuffed

cookies.  I think Rolos still make my favorite

stuffing!

Browning butter is really easy and the smell is so

heady!  Yum, I am still smelling it.  The nice thing

is you can start with cold butter.  Slice the cold

butter up and place in a heavy pan.  I use high heat

and when the butter is all melted I turn it down to

medium.

The butter foams up and the butter solids will

brown giving it a nutty wonderful flavor.  I

usually turn my heat down after the butter is

melted and watch it carefully so that it doesn't

burn.

Measure your dry ingredients!

I love these darling measuring spoons that 

my friend Tammy gave me for Christmas!

After you have mixed the wet ingredients

into the dry ingredients you will want

to wrap the dough and refrigerate it.

Wrap the Rolos inside the Snickerdoodle

dough and then roll in the traditional

cinnamon sugar mix.

Sprinkle with a little sea salt before baking

if desired for that sweet/salty combination.

I prefer these cookies warm, while the 

caramel center is still goey and the chocolate

is still melted!  But hey, they are good raw

(not that I am advocating eating raw dough, just

admitting the truth, that I do) and they are good

when cool.  Hubby said they were the best cookies

he had ever tasted.  What a nice guy!  They are 

pretty amazing.

The recipe for the cookie comes from 

Monique at Ambitious Kitchen

and the inspiration to stuff them

with caramel comes from

Maria at Two Peas and Their Pod.

I chose to stuff them with Rolos instead

of caramel squares.  I know you are going

to like this recipe a lot, with or without stuffing.

Rolo Stuffed Brown Butter Snickerdoodles

1 C. butter, browned and cooled

1 1/4 C. dark brown sugar

1/2 C. granulated sugar

1 egg plus 1 egg yolk

1 T. vanilla extract

1 T. yogurt - I used regular vanilla, Greek

is what Monique called for

2 1/2 C. all purpose flour

1 tsp. baking soda

2 tsp. cream of tartar

1/2 tsp. cinnamon

1/4 tsp. ground sea salt (Maria upped it to 1/2 tsp.)

1/4 C. granulated sugar

2 tsp. cinnamon

24-30 Rolos, unwrapped

Brown your butter and let it cool.  You can pour it into

a bowl and pop

it in the fridge for a few minutes to cool it to room temp.

Meanwhile measure out your dry ingredients into

a large mixing bowl and stir together with a whisk.

When the butter is cooled to room temperature, mix

together the browned butter, sugars, egg plus yolk, 

vanilla and yogurt.  Mix until combined then add

the dry ingredients and mix until it is all combined.

Wrap the dough in plastic and refrigerate until

chilled.  Refrigerate it at least an hour.  This is

the hard part - waiting!  

Preheat your oven to 350 degrees.

Mix the sugar and cinnamon together in a

small bowl to roll your dough balls in.

Take a ball of dough and flatten it.  Place

the Rolo in the center and pull the dough up

and around the candy sealing it inside.  I like

to flatten the balls just a little as they don't

spread much.  Roll it on all sides in the cinnamon

sugar.  Sprinkle with sea salt if desired.

Place on a parchment lined pan and bake in the

center of the oven for 8-10 minutes.  I found

9 minutes was perfect.  

Remove from the oven and let cool for a few

minutes on the pan until they are firm enough to move.

Enjoy while they are warm and gooey or when

the Rolo has firmed up!  Either way they are great!

Click here for printable recipe.

I will be posting this on

The Scoop

Browned Butter Brownies

You know when you have found an amazing

bar when you are stuffed and you can't possibly

take another bite and you try a bite anyway.

Then you find yourself eating a whole bar!

That's the story with these luscious 

Browned Butter Brownies.  My friend

Rachel had them for her son's missionary farewell

and I had already been to a dinner when I stopped

by.  I tried one bite and couldn't stop.  These are

that amazing.

Simply browning butter does something wonderful to

the flavor of butter that makes it so rich and

unbelievably delicious.

The browned butter icing is underscored with

a moist brown sugar brownie.

This is one of those wonderful recipes

that you have all of the ingredients for in

your pantry.  It comes together so easily

and yet everyone will be asking for the

recipe!

Brown the butter gently, just until it turns

a golden color.  Take it off the heat immediately

so that the butter solids don't burn.

Browned Butter Brownies

Preheat oven to 350.

1 C. butter

2 C. brown sugar

4 eggs

2 tsp. vanilla

1/4 tsp. salt

1 1/2 C. flour

1 1/2 tsp. baking powder

Cream the butter and brown sugar and

then add the eggs and vanilla.  Mix the dry 

ingredients in a small bowl and then beat into 

the butter mixture.

Butter the bottom of a 9x13 inch pan and bake

at 350 for 25-30 minutes.  Remove and let cool.

Browned Butter Frosting

1/2 C. butter

4 C. powdered sugar

2-4 T. milk

1/2 tsp. vanilla

In frying pan melt the butter and brown on medium

heat just until golden.  Remove from heat and let cool

until lukewarm.  Place butter in mixing bowl and add 

the powdered sugar, vanilla and 2 T. milk.  Add more

if necessary.  As the melted butter mixes with the cold

milk your frosting might be too thick, so be sure to add

enough milk to make a fluffy frosting.  

Frost cooled brownies and garnish with chopped nuts

if desired.

WARNING:  THESE CAN BE VERY

ADDICTIVE!

If you need to take something wonderful to

a holiday party, put these on your list.

I will be posting these with 

Foodie Friday

Sweets For A Saturday

On The Menu Monday

Browned Butter and Sage Pasta Sauce

Fresh mushrooms, fresh sage, toasted walnuts,

smothered in browned butter served over

Wild Mushroom Agnolotti, that's what is

on the menu tonight.

This great pasta sauce is so easy and quick to

make and with fresh sage in the garden already

it is perfect for a quick dinner.

I whipped it up and served it over fresh 

Wild Mushroom Agnolotti from Costco.

Browned Butter and Sage Pasta Sauce

Heat oven to 350.  Place 1 C. walnuts on a baking dish

and toast for 10 minutes.  Check to see that they don't

over brown.

Meanwhile bring large pan of water to boil to cook

the pasta in. Add 1 T. salt when it comes to a rolling

boil.

In a large frying pan melt 1/3 C. butter and cook

on medium until the butter turns brown and nutty.

Pour the butter into another dish and cook 8 oz.

of crimini mushrooms that have been cleaned 

and sliced in the remaining butter in the pan.  Cook

until the mushrooms are soft.

You can use regular white button 

mushrooms if desired.

Cook 1 lb. Wild Mushroom Agnolotti in boiling

water for about 6 -8  minutes.  Drain.

Place the walnuts and browned butter in the 

frying pan with the mushrooms.  Bring back to

heat and add 2 T. chopped fresh sage.  Cook

until the sage softens.  Toss with the pasta

and serve while warm.

This is a quick week night meal but would also be nice 

enough for company.

Enjoy!

I will be posting this with

 Foodie Fridays

Tasty Tuesday