December 12, 2018
Yields: 48 cookies
2 ½ cups AP Flour (we prefer King Arthur)
¾ cup Dutch processed cocoa powder (we prefer Guittard Black Cocoa)
1 teaspoon baking soda
¼ teaspoon kosher salt
2 sticks unsalted butter, at room temperature (we prefer Kerry Gold Unsalted)
1 cup pure cane granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoon pure vanilla extract
1 teaspoon instant espresso (we prefer Medaglia D’oro)
1/2 cup marshmallow fluff
48 Rolos, unwrapped
1/2 cup granulated white sugar (or 1/4 cup granulated white sugar mixed with 1/4 cup red coarse sugar)
1. Sift the flour, cocoa powder, baking soda and salt into a medium bowl.
2. Combine the butter and 1 cup of the white sugar and the brown sugar in the bowl of a stand mixer with the paddle attachment (or combine in a large bowl and use a hand-held mixer) and beat until the mixture is light and fluffy, about 3 minutes, stopping to scrape the sides and bottom of the bowl once.
3. Add the eggs, one a time, and continue beating until incorporated. Add the vanilla extract and espresso and beat until combined. Scrape the sides and bottom of the bowl once more and on low speed, add the flour mixture. Mix until the dough is just combined.
4. Cover and refrigerate the dough for at least 15 minutes. The dough can be made up to 3 days in advance and stored, tightly covered, in the refrigerator, just let it stand at room temperature for 20 minutes before baking to make it easier to scoop.
5. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
6. Scoop the dough into1 heaping tablespoons and place on the prepared baking sheet 2-inches apart. Pat the dough down slightly creating a circle about 2-inches in diameter. Put ½ teaspoon of marshmallow fluff in the center (if using) and place a Rolo on top, pressing down slightly. Encase the dough around the caramel and roll into a ball.
7. Combine the 1/4 cup white and the red sugar/s in a bowl. Roll each ball in the sugar and place back on the prepared sheet pan 2-inches apart.
8. Bake until the edges are set and the tops of the cookies crack slightly, about 8 minutes. Let cool for 5 minutes on the tray set on a baking rack then transfer the cookies to a baking rack. The cookies are best eaten warm. To reheat the cookies: Preheat the oven to 300 degrees F. Place the cookies on a baking sheet and heat for 5 minutes. Repeat with the remaining dough.