By Christine Yi of @cy_eats.
What You’ll Need:
2 1/4 cups flour
1 teaspoon kosher salt
1 teaspoon baking powder
1 egg
2 ounces milk
1 1/2 teaspoons vanilla
2 sticks of unsalted butter, softened
1 cup granulated sugar
1/3 cup light brown sugar
2 1/2 cups of chopped Hershey’s Rolos
2 Hershey’s white chocolate candy cane bars (optional)
What to Do:
Preheat oven to 375Β°.
Sift together flour, salt, and baking powder into a medium bowl. Set aside.
Whisk together egg, milk, and vanilla in a small bowl or mug. Set aside.
Beat softened butter in a large mixing bowl using handheld mixer on low. Add sugars and beat until combined, light colored and fluffy. Add egg mixture and mix until all combined well. Add flour slowly (otherwise you’ll make a mess!) and when it comes together, add chopped Rolos. (You can do this all with wooden spoon but it will take a bit longer.)
Line a baking sheet with parchment paper. or Silpat mat. I use a #24 ice cream scoop to scoop out cookie dough balls, but you can make balls just larger than a golf ball. Flatten out slightly and put 6 on a pan. Bake 5 minutes and rotate pan. Then an additional 4 minutes and rotate pan. Bake another 3 minutes and check – if not done, watch carefully for the next 1-3 minutes til finished.
Let cool in pan for a few minutes then let cool on wire rack. It’ll pull gooey caramel & chocolate if you split in half while still warm.