1. Roughly chop the 2.8 oz. of Rolo pralines and set them aside.

2. Add the butter and both sugars to a large bowl and mix until very light and fluffy – takes about 2-3 minutes. Next, add the egg and vanilla extract and mix until well combined. In a separate bowl mix flour with cocoa powder, baking powder, and salt, then add everything to the large bowl and mix until just combined. Add the chopped chocolate and chopped pralines and fold in. Place the batter in the fridge for at least 2 hours (up to 48 hours).

3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a medium cookie scoop* or a spoon and scoop out portions of dough from the bowl. Press a (whole) Rolo praline into the dough, cover it completely with dough, and shape it into a ball. Place the balls with enough space in between on the baking sheet – the cookies tend to spread a little.

4. Bake the cookies for about 12 minutes. Take the cookies out of the oven – if they are not perfectly round or caramel has spilled somewhere use a rubber spatula to bring the cookies into shape again while they are still hot. If you like, you can press additional Rolo pralines into the cookies as well (to add even more calories) :P Let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.