I don’t know if you guys have caught on but I’m on a never ending diet quest. Of course sometimes I get side tracked from the quest but none the less, always on a mission to diet. Aren’t we all…anyway! I thought it would be a great idea to make a low calorie cookie, the plan was to make a cookie with just 26 calories each! Then I saw Rolos in my cabinet…
These cookies remind me of the cookies everyone makes at Christmas, peanutbutter, rolled in sugar and topped with a Hershey’s Kiss! Well these aren’t rolled in sugar, contain peanut butter or have Hershey’s Kisses in, on top or around them BUT they are delicious and there is a Rolo in the center. (Plus they’re just 53 calories a piece!)
I used a recipe I found over on Prevention.com for Vanilla Cookie Crisps. I must say these don’t really fall into the “crisp” category for me. I found them to be more of a spongy type cookie, which is fine because I like my cookies soft. I wonder why the difference, maybe I beat the egg whites for too long? Well whatever the case, the addition of Rolos added just a little something extra that made these lite bites absolutely delicious!
Brown Sugar Sponge Cookie w/ Chocolate Covered Caramels
adapted from Prevention.com
2 large eggs, separated
1/2 teaspoon baking powder
pinch of salt
1/4 cup dark brown sugar
2 teaspoons vanilla extract
1/8 teaspoon grated lemon zest
1/3 cup all purpose flour
24 Rolos (or other chocolate covered caramels)
Preheat the oven to 375 degrees. Line baking sheets with parchment paper and spray with nonstick cooking spray.
In the bowl of a stand mixer on medium speed, beat the egg whites until foamy. Add the baking powder, salt and sugar and continue beating on medium speed until stiff peaks form.
In another bowl combine egg yolks, vanilla and lemon zest, beat with fork until thoroughly mixed. Fold the yolks into the egg white mixture just until combined.
Sift the flour over the egg mixture and fold in until the batter is smooth and light. Drop just about 2 teaspoons of batter for each cookie about 2 inches apart onto baking sheets. Top each off with a Rolo in the center and press down lightly.
Bake for 12 minutes or until golden. Cool on the sheets for 5 minutes then move to racks to cool completely.
Yields 24 cookies.