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Rolo-Stuffed Peanut Butter Cookies are displayed in this featured image, showcasing their delicious chocolate and peanut butter combination.
Lady Maria

ROLO-Stuffed Peanut Butter Cookies

These ROLO-stuffed peanut butter cookies are the perfect combination of salty and sweet. Soft peanut butter cookies are stuffed with a ROLO candy, creating a gooey caramel center. They're easy to make and always a crowd-pleaser.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Equipment

  • Mixing bowls
  • Electric mixer (handheld or stand mixer)
  • measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop (optional)
  • whisk
  • Plastic wrap
  • wire rack

Method
 

  1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  2. Add the peanut butter and mix until well combined.
  3. Beat in the egg and vanilla extract until everything is nicely incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  7. Preheat your oven to 375°F (190°C).
  8. Line baking sheets with parchment paper or silicone baking mats.
  9. Take a spoonful of cookie dough (about 1-1.5 tablespoons) and flatten it slightly in your palm.
  10. Place one unwrapped ROLO candy in the center of the dough.
  11. Carefully wrap the dough around the ROLO, completely sealing it in. Roll it into a smooth ball.
  12. Place the stuffed cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
  13. Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.
  14. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  15. Enjoy!

Notes

Don't overbake the cookies. Chill the dough to prevent spreading. Use a cookie scoop for uniform cookies. If desired, press with a fork before baking. Store cooled cookies in an airtight container at room temperature for up to 3-4 days. Baked cookies can be frozen for up to 2 months, or freeze unbaked dough balls. Variations: Add 1/2 cup of chocolate chips, sprinkle sea salt on top, use different nut butters, or stuff with other candies like mini Snickers or Reese's Peanut Butter Cups.