Rolo Cookies & Hidden Kiss Cookies

I love cookies that have a hidden surprise. I just tried these cookies for the first time today and they are so yummy. Chocolate cookies with a rolo stuffed inside and just to make it a little better they are rolled in sugar. They are really delicious straight from the oven when the caramel is all nice and gooey but you can always microwave them for a few seconds and eat them later. They are a great cookie to make when you're short on time because they only have to bake for 6-8 minutes.

Rolo Cookies

1 c. butter

1 c. sugar

1 c. brown sugar

2 eggs

3/4 c. cocoa

1 tsp. baking soda

2 tsp. vanilla

2 1/2 c. flour

1 bag Rolos

Cream butter & sugars. Add eggs and vanilla and combine. Add remaining ingredients , except for the Rolos of course.Roll dough around Rolo to make small ball. They will be fairly large, about inch and half in diameter. Roll in sugar.Bake at 350 for 6-8 minutes. When they come out of the oven, they will still be rather round and tall.Drop pan to flatten and spread the melted Rolo through cookie. Sometimes even after I do this I have to use my spatula to whack them and flatten a little bit. Let them cool on pan.Obviously these taste best while still warm so the inside is melted, but they are still good when cooled. After they cool you can microwave for a few seconds to melt the inside. Makes about 3 -dozen cookies.

*Tips- make sure you get enough dough all the way around the Rolo. I had a few that were leaking caramel because there wasn't enough dough on the bottom.*

This is another Paula Deen favorite. They remind me of a mexican wedding cookie with a Hershey's Kiss inside. Yum!

Hidden Kiss Cookies

3/4 cup finely chopped pecans

1 3/4 cup all-purpose flour

1/2 teaspoon pure almond extract

1/2 teaspoon vanilla extract

2/3 cup sugar

1 cup (2 sticks) butter, at room temperature

1 (9-ounce) package chocolate candy kisses (recommended: Hershey’s Kisses)

1 1/2 cup confectioners’ sugar

Directions
In a large bowl, cream the butter, sugar, and vanilla and almond extracts. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour.
Preheat the oven to 375 degrees F.
Unwrap the candy kisses. Press a scant tablespoon of dough around each kiss, covering it completely; shape into balls.
Place the cookies on ungreased cookie sheets and bake for 10 minutes. Cool slightly, then transfer to a rack to cool completely. Roll the cookies in confectioners’ sugar.
Yield: 3 1/2 - 4 1/2 dozen