Rolo Stuffed Chocolate Chip Cookies

I saw these one morning and they taunted me until I finally decided to make them.   My first attempt failed, somehow all my rolo's went missing... There were at least 3 if not more guilty faces.  
After a 2nd stop at the store, success.

Cream butter and sugars.

Add eggs and vanilla.

Add flour, baking soda and salt.
At this point the dough is amazing...  I may have tried a tiny piece...

yummm, frozen rolo's!  Actually, eating a frozen rolo is not as good as you might think.  Don't ask how I know.

Start making balls using your scoop.

Then flatten and place rolo in cookie.

Wrap dough around rolo.   Freeze for at least 20 mins, then bake.

The final product.   Yum Yum!!

Ingredients
1 ½ cups unsalted butter; softened
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla
2 eggs
3 3/4 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chips
3/4 cup chopped pecans  (I did not add these)

30 Rolos -  frozen at least 2 hours  (I made my cookies smaller, I needed 60 Rolos)

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.

Recipe Sourced:  My Baking Addiction