The picture is some we did with a cheesecake filling, but you get the idea!
Makes 8 cookies
125g butter, softened
½ cup brown sugar
⅓ cup caster sugar
1 teaspoon vanilla extract
1½ cups self raising flour
100g bag of white, milk or dark chocolate chips
50g cocoa powder
Cream together butter and sugars until light and fluffy.
Whisk in eggs and vanilla.
Stir in flour, cocoa powder and chocolate chips.
Split the cookie mix into 8 balls with the rolo’s in the middle (make sure there are no gaps for the caramel to leak through).
Put on a baking tray with enough space for the cookies to spread out in between them.
Cook at 160 degrees Celsius for 12-20 minutes or until cooked.
Cool and eat!