If I had to describe today's recipe in one word, it would be decadence. Take a chewy chocolate cookie filled with gooey caramel and top with fluffy whipped cream and crunchy toffee and you have pretty much hit every high point in baking. 

I actually changed the name of these cookies after having the following conversation with my co-worker:

Doesn't matter what they were called before. Now they will always be known as dream cookies...

These cookies are fairly straightforward to mix up, but do take a little extra effort when it comes to baking them because you have to hide a Rolo in the middle. However, it is definitely worth the extra effort.

Let's get started. Preheat your oven to 350F and then pull out the stand mixer. Beat together butter, brown and white sugar until fluffy.

Beat in eggs one at a time, then add vanilla. Gradually add the chocolate pudding mix, baking soda and flour, then mix on low until just combined.

Grab enough dough to form a 1 inch sphere and flatten in the palm of your hand.

Place a rolo in the center and fold the edges up to make a sealed pouch. Then roll it back into a sphere.

Place 12 cookies onto a silicone-lined baking sheet and put in the oven to bake.

Cool completely on a wire rack. Don't eat them yet!

Get out the whipped cream and frost the cookies... generously.

Sprinkle toffee bits on top. Devour

Dream Cookies

Adapted from chef-in-training, Better Than Anything Cookies

Ingredients

• 3/4 cup butter, room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 box chocolate instant pudding mix
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 2 1/4 cups bread flour
• Rolos
• 1 tub whipped cream
• 1/2 cup toffee bits

Instructions

1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone mats.
2. In the bowl of a stand mixer, cream together butter, brown and white sugar. Beat in eggs one at a time, then add vanilla.
3. Add in chocolate pudding mix, baking soda and flour until just combined.
4. Grab enough dough to form a 1 inch sphere and flatten in the palm of your hand. Place a rolo in the center and fold the edges up to make a sealed pouch
5. Place 12 mounds of dough onto the prepared sheet and bake for 8-10 minutes. Transfer gently onto wire cooling rack.
6. Top cooled cookies with whipped cream and sprinkle toffee bits on top.