Ingredients
Equipment
Method
Preparation Steps:
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed brown sugar. Beat until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract, followed by the eggs, one at a time, beating until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing on low until combined.
- Gently fold in the chocolate chips and chopped pecans until evenly distributed.
- Take the frozen Rolos out of the freezer.
- Scoop a portion of dough, flatten it, place a frozen Rolo in the center, and wrap the dough around it.
- Place the cookie dough balls on the baking sheets, leaving space between each. Bake for 10-12 minutes until edges are golden brown.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies for up to 3 months, layered between parchment paper.
- For nut-free cookies, omit the pecans.