Welcome to Day 5 of the Cookie Exchange Bonanza!
On day 4, we made Anise Cookies
On day 3, we made Chewy Ginger Molasses Cookies
On day 2, we made Raspberry Almond Thumbprint Cookies
On day 1, we made Double Chocolate Crinkle Cookies
We have 2 days of recipes for the Cookie Exchange Bonanza left!
The next cookie I’m going to share with you is a Colburn Secret Recipe. When my grandmother died, my mom found the recipe in a stack of old index cards, and we started making them every year. This cookie is incredible because although they taste great the second they come out of the oven (trust me, I just ate two), they are even better an hour later, when they’ve cooled down, and you can taste all the flavors and feel the really chewy texture. You can’t say that about most cookies. Most cookies are best fresh.
Here you go, guys…
Pop out your mini muffin tins and pick up a bag of Rolos, because this is a labor intensive recipe. Luckily, they’re worth the work. This makes a whopping 72 tarts, but it’s easy enough to halve the recipe if you’d only like three dozen.
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs
- 4 oz melted chocolate (I use semi-sweet)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups flour, sifted
- 72 Rolo candies, foil removed
- Preheat the oven to 350 degrees. Place mini foil or paper baking cups into miniature cupcake tins – 72 total
- Beat the butter in a medium bowl until creamy. On low speed, beat in the sugar, eggs, melted chocolate, vanilla, and salt.
- Gradually beat in flour.
- Store the batter in the fridge or freezer, or divide the batter into baking cups using about 1 tablespoon per cup (they will puff up during baking, so they should be about 2/3 full).
- Bake for 10-12 minutes, until barely done. Push one Rolo candy, bottom side up, into the center of each tart.
- Let the cookies rest in the baking pan for at least 10 minutes, and then remove them to a wire rack until they are cool.
The hardest part of this recipe is sticking the Rolo candies in while the brownies are still soft and warm. If you don’t have a helper in the kitchen, it’s best to cook these in waves (starting a new batch of a dozen or so tarts halfway through each cooking cycle) so that when you’re pressing candies into them, they don’t cool down and get too hard to work with.
Baked, covered and at room temperature: up to 1 week
Baked, covered and frozen: up to 3 months
Dough, covered and frozen: up to 1 month
Dough, covered and refrigerated: up to 1 week
Between unwrapping each candy (a solid 5 minutes per bag of 40) and mixing up the batter, prepping the batter, scooping batter into each muffin tin, and actually baking these bundles of joy, I’d say you’ve got a 45 minute cookie on your hands. For a fun, noncommittal show to watch, turn on Superstore… the episodes are only 20 minutes each, but it’s one of those shows where you can’t stop after just one episode. It features America Ferrera and Ben Feldman as employees of a Wal-Mart-esque chain store. It is the most realistic representation of retail work I have seen in my entire life. Even if you don’t make the cookies, at least stream the show. You’ll thank me later.