029 Caramel Brownie Cookies

Time for the first baking project of the year! Yay! I decided to try out a recipe I found on Pinterest for Caramel Brownie Cookies. I've been trying to stay healthy (I've kept up with my calorie counting for 14 days in a row so far!), but with a picture like the one below, it was hard to say no. The description called this little slice of heaven a "rich chocolate-y cookie loaded with chipped mini Rolos", and they had me at "rich"...and "chocolate-y"...and "cookie"...and "Rolos".

I mean, come on.

First, start by collecting all your ingredients.

I didn't have any Hershey's chocolate chips at home, so I substituted it with a bar of Hershey's milk chocolate (leave it to me to have that lying around in the pantry).

Mmm...chocolate.

Melt the chocolate chips and butter in a microwave-safe bowl.

Combine the eggs and sugar until they start to thicken. 

Add the melted chocolate and butter, and vanilla extract to the mixture. Fold in the remaining dry ingredients.

Then, it's ROLO TIME!!! Chop up the Rolos, and fold into your batter.

May or may not have snuck a few bites of this goodness.

The batter will be pretty wet, and the recipe called for it be chilled in the fridge for about an hour. I did so but found that the batter was still too liquid-y. So I went ahead and evenly divided the cookie batter in a standard cupcake pan. Remember to spray the pan with non-stick cooking spray, so you can pop the cookies out when they're done.

And voila! You have Caramel Brownie Cookies! 

Here is the recipe for your convenience, slightly adapted from the Roxana's Caramel Chocolate Fudge Brownie Cookies:

Yield: 18 cookies

Nutrition: 143 calories/cookie

Ingredients

        8 oz chocolate chips or baking chocolate

        3 tbsp butter

        1/2 cup brown sugar

        2 eggs

        1 tsp vanilla extract

        1/3 cup all purpose flour

        1/4 tsp baking powder

        pinch of salt

        1 cup chopped Rolos

Instructions:

1. Heat the oven to 350F.
2. In a microwave-safe bowl, add the chocolate chips and butter, and heat until melted, stirring until combined and smooth. You can also melt the chocolate and butter in a heat-proof bowl set over a pot of simmering water (also known as double boiling).
3. In a mixing bowl, beat the eggs and sugar until they start to thicken.
4. With the paddle attachment, at a low-to-medium speed, mix the melted chocolate into the sweetened eggs. It's important to keep mixing while you add the chocolate to prevent the eggs from cooking. Add vanilla extract and mix.
5. Add the flour, baking powder, and salt. Stir until combined.
6. With a spatula, fold in the chopped up Rolos.
7. Chill the dough for 1 hour or until hard enough to handle.
8. With a small scoop, place cookie dough on lined baking sheets, OR into a cupcake pan sprayed with non-stick cooking spray.
9. Bake in pre-heated oven for about 11 minutes.
10. Let cool for about 10 minutes before transferring cookies to cookie racks to cool completely.
11. Enjoy! :)

Nutritional Information from MyFitnessPal: