Rolo Stuffed Peanut Butter Cookies
These Rolo Stuffed Peanut Butter Cookies are soft, chewy, and packed with gooey caramel chocolate surprises. Perfectly sweet and irresistibly easy to make!
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Baking Sheets
- Parchment Paper
- Cookie Scoop
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup peanut butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cups all-purpose flour
- 24-28 Rolos unwrapped
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and perfect texture.
- In a large mixing bowl, beat together the softened unsalted butter and peanut butter with an electric mixer until smooth and creamy.
- Add the packed brown sugar and granulated sugar to the bowl and mix until the mixture is light and fluffy.
- Crack in one large egg and pour in the vanilla extract. Mix until fully combined.
- Add one tablespoon of milk and mix until just combined to create a softer dough.
- In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients and mix until just combined, being careful not to overmix.
- Unwrap the Rolos and set them aside for stuffing.
- Using a cookie scoop, take a portion of dough and flatten it in your hand. Place a Rolo in the center, then wrap the dough fully around it. Place the formed cookie on a baking sheet lined with parchment paper, spacing them apart.
- Bake the cookies in the preheated oven for 10-12 minutes, until lightly golden around the edges. Centers may look slightly underbaked.
- Remove the cookies from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Try using crunchy peanut butter instead of creamy for extra texture and flavor.
- Ensure butter is at room temperature for easier mixing and better dough consistency.
- Chill the dough for 30 minutes before baking to reduce spreading of cookies.
- Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.
- Substitute Rolos with other chocolate candies or chips for different flavor variations.