1 ½ c(270 g)chocolate chips(mini or chopped in a food processor)
48Rolos candies(roughly 48, we used 1 ½ 12 oz packages, unwrap the Rolos)
Melt butter and pour it into a large mixing bowl or your stand mixer bowl. Add sugar and brown sugar while the butter is still hot and mix until combined well. Allow to sit and cool for a few minutes (around 10-15 minutes).
Add baking soda and salt, and combine with the butter and sugar mixture. Add beaten eggs and combine thoroughly. Add flour and mix until the flour is moistened, then add chocolate (chips or chopped pieces). Refrigerate the dough and chill for 1 hour.
Preheat your oven to 350 degrees F (175 degrees C) and butter your mini muffin pan(s). Scoop heaping teaspoon portions of the cookie dough and press them into each muffin cavity. They should be about ⅔ full.
Bake for 10-12 minutes or until the tops are a nice golden brown, then remove from the oven and press a Rolos candy into the center of each cookie bite. Allow the cookies to cool completely while still in the pan over a wire cooling rack. Store in an airtight container.