Indulge in irresistible strawberry cheesecake stuffed cookies.

Savor the ideal fusion of rich double chocolate cookies stuffed with oozy Rolos and Nutella, finished with a dash of sea salt for a delightfully salty and sweet treat.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1 cup Rolo candies, unwrapped. 1/2 cup Nutella. Sea salt for sprinkling.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract to the butter-sugar mixture, and mix until well combined. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the semisweet chocolate chips. Scoop out a tablespoon of cookie dough and flatten it in your hand. Place a Rolo candy and a small dollop of Nutella in the center. Fold the dough around the filling and roll it into a ball, ensuring the filling is fully enclosed. Repeat for the remaining dough. Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set and slightly cracked on top. Remove from the oven and immediately sprinkle each cookie with a pinch of sea salt while they are still hot. This will enhance the flavors. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Salted Rolo and Nutella Stuffed Double Chocolate Cookies!

Prep Time: 20 minutes

Cook Time: 10-12