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Brown butter Rolo chocolate chip cookies

Chung-Ah is a New York native who transplanted herself to sunny Southern California a decade ago for school and hasn’t left. She shares her love of cooking with her readers on her food blog, Damn Delicious, where she takes simple, fresh ...

Chocolate chip cookies just got better!

Jazz up those plain ol' chocolate chip cookies with brown butter, Rolo candies and toffee bits. You won't be able to eat just one!

Daily Flavor

Brown butter Rolo chocolate chip cookies | SheKnows.com

Chocolate chip cookies just got better!

Jazz up those plain ol' chocolate chip cookies with brown butter, Rolo candies and toffee bits. You won't be able to eat just one!

If you love chocolate chip cookies, this over-the-top version will knock your socks off. Make sure to pour yourself a tall glass of milk to wash down this decadent treat.

Brown butter Rolo chocolate chip cookies recipe

Yields 30 cookies

Ingredients:

  • 12 tablespoons unsalted butter
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup toffee bits
  • 1/4 cup miniature chocolate chips
  • 16 Rolo candies, unwrapped and quartered

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium saucepan over medium heat, melt butter. Cook, whisking constantly, until the foam subsides, and the butter begins to turn a golden brown, about 3 minutes. Remove from heat.
  3. In a medium bowl, combine flour, baking soda and salt.
  4. In the bowl of an electric mixer with the paddle attachment, beat browned butter and both sugars on medium-high until well combined, about 1-2 minutes. Beat in vanilla and add eggs, one at a time, until well combined. Gradually add flour mixture at low speed, beating just until incorporated. Gently fold in toffee bits, chocolate chips and Rolos.
  5. Drop tablespoons of batter onto baking sheet. Bake until edges are golden brown but center is still moist, about 7-8 minutes. Remove from oven and cool on a wire rack.

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