Friday, January 30, 2015

Salted Chocolate Chip Rollo Cookies

· 2 cups all-purpose flour
· 2 cups plus 2 tablespoons cake flour
· 1 ½ teaspoons baking powder
· 1 ½ teaspoons salt
· 1 ¼ teaspoons baking soda
· 1 ¼ cups unsalted butter, at room temperature
· ½ cup creamy peanut butter
· 1 1/3 cups light brown sugar
· 1 cup plus 2 tablespoons white sugar
· 2 eggs
· 2 teaspoons vanilla
· 1 ½ cups mini Rollos, halved
· ¾ cup milk chocolate chips
· ¾ cup peanut butter chips
· Sea salt

1. Whisk flours, baking powder, salt and baking soda together in a medium bowl; set aside.
2. In the bowl of a stand mixer, beat the butter and peanut butter together on medium speed until light and fluffy about 2 minutes. Scrape sides if necessary. Add sugars and continue beating on medium speed until light and fluffy, about 3 or 4 minutes.
3. Add the eggs, one at a time, until well combined; then add vanilla. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Using a rubber spatula, stir in Rollos, chocolate chips and peanut butter chips.
4. Press plastic wrap against the dough and refrigerate for about 24 hours. Dough may be used in bathes and can be refrigerated up to 72 hours.
5. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
6. Drop dough by heaping rounded tablespoons on the baking sheet, leaving at least 2 inches space between the cookies. Sprinkle with sea salt and bake for 15-17 minutes or until edges or set and golden brown.
7. Transfer the baking sheet to wire rack and allow the cookies to cool for a few minutes before removing the cookies to rack to cool completely.

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