Chocolate Rolo Cookies
3/4 cup butter
1 1/2 cups packed brown sugar
2 Tbsp milk
12 oz semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 tsp salt
1 1/4 tsp baking soda
Preheat oven to 350°F.
In a saucepan over low heat, combine butter, sugar and milk. Heat until melted and add chocolate chips until mostly melted. Remove from heat and stir until completely melted. Pour mixture into large mixing bowl. Let stand 10 minutes to cool slightly.
Beat in eggs one at a time on high speed. Add flour, salt and baking soda; mix on low speed until well blended. Dough will be very soft, almost liquid. If desired, chill for 1 hour for easier handling (you can usually use the dough in less than an hour).
Take about 1 tsp dough and wrap it around a Rolo (use just enough dough to completely cover Rolo). Place on baking sheet. Bake for 5 to 8 minutes (Do not overcook; cookies will still look a little underdone). Cool on baking sheet 1-2 minutes. Remove to wire rack to cool completely.
Variation: You could use caramels, Jr Mints, or Andes mints (cut into squares) on the inside of this cookie.