Gooey Rolo Cookie Blondie’s

It’s that time of year again. No I’m not talking about Christmas (it’s too early for that yet). I’m talking about Great British Bake Off season. Arguably, you could say that it is a massive marketing ploy that just encourages consumers to spend more money on cute, shabby chic bake ware inspired by the super-cool Bake Off kitchens.  But how is one supposed to resist cute and themed bakeware to assist them in baking ‘tasty treats’. And of course, I tell myself ‘I need these matching spatula and cake tins’.

Still, when you do give in and purchase said matching baking sets, whatever can you use it for? Well, how about these super gooey, super tasty, just overall amazing Rolo Cookie Blondie’s? What a great idea!

Prep Time: 10 Minutes | Cooking Time: 25 – 30 Minutes | Makes: 16 Bars

INGREDIENTS

• 275g Plain Flour

• 1 tbsp. Cornflour

• 115g Unsalted Butter

• 55g Granulated Sugar

• 135g Light Brown Sugar

• 1 Egg

•  ½ tsp. Vanilla Extract

• Rolos (I used one bag)

• 100g White Chocolate Chips

• Pink and White Marshmallows (optional)

METHOD

1. Preheat the oven to 190C. Grease and line a square Brownie tin with greaseproof paper ready for when the mixture is ready
2. Measure out 275g of Plain Flour and 1 tbsp. of Cornflour and mix together in a bowl and leave to one side
3. In a large pan, melt 115g of butter over a medium heat. Whilst the butter is melting, measure out 135g Light Brown Sugar and 55g Granulated Sugar. Once the butter has melted, pour the butter in with the sugars, and whisk for about 2 minutes until the sugar starts to dissolve and the mixture is smooth.
4. Once the mixture is smooth, add in one egg and ½ tsp. of Vanilla Extract, and whisk again briefly till smooth.
5. Once smooth, add in the flour, the Rolos, and the 100g of White Chocolate Chips and mix with a spatula till thick cookie dough is formed.
6. Press the mixture into the tin, so the mixture is level. This is the optional bit, you could just put it into the oven as it is or you can take some white and pink marshmallows and place them in 4 rows of 4 on top of the mixture.
7. Once you have added your marshmallows (optional), place the tin into the oven for 25 – 30 minutes until the top of the cookie bake looks ‘dry’ or all the marshmallows have melted and crisp on top.
8. Remove from the oven and leave to cool. If you have added marshmallows on top, you will need to wait until the marshmallows have got sticky.
9. Once cooled, cut the bake into square and serve with a cup of tea or coffee (Also goes well with Vanilla Ice Cream)! 

You will not be disappointed. These are a naughty treat but something you won’t regret. Enjoy!