Roca Cookies

Ah, summer...the time when most people are thinking of eating more salads so they can be "swimsuit ready".  But not this girl.  I find a way to incorporate two sticks of butter into a baked good and shmear it all with eight hershey bars.  Oh yeah!

I saw this recipe at Cookies and Cups, and thought it sounded scrumptious!  And sure enough, it was.  Very rich and very sweet.  And it takes a lot for me to say that.  Because I am quite tolerant of the very rich and sweet, but even I could just a eat a little at a time.

It was kinda fun letting the Hershey bar pieces melt on there and spreading them around.  Mine never really firmed back up to candy bar consistency, but I suppose if they were refrigerated it would.

In the recipe she used chopped nuts for the topping but says she would have preferred toffee bits, so that's what I did.   

Enjoy!

                    

1 cup butter at room temperature

1/2 cup white sugar

1/2 cup brown sugar

1 beaten egg yolk

1 tsp. vanilla

2 cups all purpose flour

8 Hershey's bars, broken into pieces

1/3 cup chopped nuts or toffee bits

Preheat to 350

In mixing bowl cream together butter and both sugars.  When combined add the egg yolk and vanilla, mixing on medium until combined and smooth.

Add flour, 1 cup at a time mixing  on low in between each cup to combine. 

Dough will almost form a stiff ball.

Press dough onto ungreased cookie sheet about 1/4" thick 

Bake 15-20 minutes until edges are golden and center is almost set, but not quite.

As soon as you remove from the oven spread the broken Hershey pieces and the heat of the cookie will melt them.  Spread to cover the entire top of cookie.

Top with chopped nuts or toffee bits.