Bobbie Can Bake.

Ahhh, food.  My friend.  And my nemesis.  While I do love food in such a way, I even more so enjoy making food for others.  I believe that this stems from the fact that I tire from cooking only for myself, as too many leftovers remain, and, quite frankly, even I have a limit of how much I can compliment myself on a job well done.

Spring Break gave me the perfect opportunity to cook for my best friend in Charlotte, who graciously welcomed me into her home for a week.  Truthfully, she really got the sweet end of the bargain:  my days relaxing while she worked also included me tending to the daily chores and cooking dinners and treats.  Pretty much, for a week she had a personal handmaiden/chef.

While this may not define your idea of a relaxing Spring Break, I loved it!  I got to try out some new recipes in a stress-free environment and then serve them to my friends.  As a special treat to all of you, I will share the best recipe that I tested out over Spring Break:  Rolo Stuffed Chocolate Chip Cookies.

Enjoy!  And you can thank me later by giving me a cookie from the batch you make!

Rolo Stuffed Chocolate Chip Cookies

Chocolate Chip cookie with a Rolo in the middle..so very sinfully good.

Ingredients

	Ingredients
1½	cups unsalted butter; softened
1	cup granulated sugar
1	cup packed brown sugar
1	tablespoon vanilla
2	eggs
3¾	cup all-purpose flour
2	teaspoons baking soda
1	teaspoon kosher salt
2	cups semisweet chocolate chips
¾	cup chopped pecans, optional
50	Rolos; frozen at least 2 hours

Directions

1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans.
2. Measure dough using a medium cookie scoop (about 1.5 tablespoons). Roll into a ball and then flatten in the palm of your hands.
3. Place a frozen Rolo in the centers of the flattened dough balls and form dough back into a ball around the Rolo.
4. Place Rolo stuffed dough balls into the freezer for 15-20 minutes before baking.
5. On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart.
6. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.