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

Hot Snickerdoodle Sundae with Cinnamon Brown Sugar Ice Cream

If you love Snickerdoodles and cinnamon 

you will love this combination with

warm soft Snickerdoodles and

homemade Cinnamon Brown Sugar Ice Cream 

topped with easy Caramel Sauce.

The homemade Cinnamon Brown Sugar Ice Cream is the perfect 

topper but you could use vanilla.

Snickerdoodle Sundae 

with Cinnamon Brown Sugar Ice Cream

Cinnamon Brown Sugar Ice Cream

(Make this the day before and let ripen in

the freezer or early in the day so it can freeze

hard enough to scoop out.)

4 C. heavy cream

2 C. whole milk

1 1/2 C. brown sugar

4 tsp. cinnamon

1 T. vanilla

Place all of the ingredients in a large mixing bowl

and mix until the brown sugar is dissolved.

Place in your ice cream container and freeze 

according to the manufacturers directions.

If you have followed me for a while you know

I love the Cuisinart 2 Quart Ice Cream Freezer.

It makes enough for us and freezes it firmly.

If you are going to ripen it overnight,

place it in a chilled 2 quart container

and cover and put in the freezer.  If you

are going to serve it later that day you

can place the freezer container that you 

made it in directly into the freezer to ripen.

If there is one thing I hate, it is homemade ice

cream that melts into soup before you can eat

it so we always make it ahead, at least early

in the morning.

Caramel Sauce

(Make this ahead of time and reheat.)

2 C. brown sugar

1 C. butter

1 C. light Karo syrup

1 - 14 oz. can sweetened condensed milk

1 tsp. vanilla

Mix all ingredients except the vanilla

in a medium sized saucepan.

Bring to a boil and boil about 5 minutes

on medium, stirring the whole time.

Remove from heat and stir in the vanilla.

Let cool.  Store covered in the fridge.

This is the same recipe that I use for

my caramel apples and my caramels

for dipping only I cook it

longer for both of those.

Snickerdoodles

(A variation of Betty Crocker's Recipe.)

You want to have these hot out of the oven

as you assemble the sundaes.

1 C. butter, softened

1 1/2 C. sugar

2 eggs

2 3/4 C. flour

2 tsp. cream of tartar

1 tsp. soda

1/4 tsp. salt

1/4 C. sugar

2 tsp. ground cinnamon

Heat oven to 400

In a large mixer bowl cream together the

butter, sugar and eggs.  In another bowl mix the

flour, cream of tartar, soda and salt.  Stir the

two together to make the dough.

In a small bowl mix the sugar and cinnamon.

Roll the dough into 1 1/4 inch balls and roll

in the cinnamon sugar.  Place the balls on baking

sheets covered with parchment paper.  Bake 8 minutes

or until tops are dry.  You want them very wet inside

and they will continue to cook a little once you get

them out of the oven.

To assemble, place a hot Snickerdoodle on

your serving plate, scoop out a generous scoop

of the Cinnamon Brown Sugar Ice Cream and

garnish with whipped cream and additional

cinnamon sugar.  Drizzle the warm Caramel

Sauce on the top.

Enjoy!!!

Click here for printable recipe.

We love to make homemade ice cream

any time of year and this was one of

our favorites with the hot cookie and delicious

caramel.  You can always tell it is a hit

when nobody is talking!

Rolodoodle Pizzookies with Dulce de Leche Caramel Sauce

Desserts to share are a favorite here at

Purple Chocolat Home

and 

Pizzookies

(a cookie made in a skillet or small pan, served warm out of the oven)

are the perfect dessert to share.  

I received my pans as a gift but have seen them

in stores.  I found them on Amazon for you and you can purchase them here.

We love the texture and flavor of Snickerdoodles but

wanted to up the flavor, so I decided to add chopped

Mini Rolos, thus the name Rolodoodles.

I find the Mini Rolos at Wal Mart.  They are perfect for 

baking or snacking.

Rolodoodles

(This is a variation of Betty Crocker's Snickerdoodles.)

1 C. butter

1 1/2 C. sugar

2 eggs

2 3/4 C. flour

2 tsp. cream of tartar

1 tsp soda

1/4 tsp salt

3- 2.5 oz pkg. Mini Rolos, chopped

(you can substitute regular Rolos)

In large mixing bowl cream together the butter, sugar and eggs.

Blend in the flour, cream of tartar, soda and salt.  

Mix in the chopped Rolos.

Spread cookie dough in the bottom of Pizzookie pans

or small round tins, pressing down evenly.

Place pans on a large baking sheet and

bake Pizzookie pans at 350 for 20 minutes.

You want the dough just barely cooked, even a little

undercooked.

Remove from oven and top with 3 scoops of

ice cream, whipped cream and caramel sauce.

The Dulce de Leche Caramel Sauce is extra dark and rich.

It's rich flavor was perfect and is so quick to whip up.  It

beats anything in a jar.

Dulce de Leche Caramel Sauce

1/2 C. butter

1 C. brown sugar

1/2 C. light Karo Syrup

1-14 oz. can Dulce de Leche (La Lechera)

Melt the butter in a saucepan and stir in the remaining

ingredients.  Heat until melted and blended.  Serve warm

Serve them warm out of the oven with at least 3 or 4 spoons!

 The cookie is wet in the center and so ooey gooey good!