Rolo Stuffed Peanut Butter Cookies a soft & chewy peanut butter cookies with a chocolate & caramel center.
The peanut butter cookie recipe I use for these Rolo Stuffed Peanut Butter Cookies is literally the best. Soft, chewy and just the right amount of peanut butter and literally I could only think of one thing that would make these better is a chocolate and caramel center.
These cookies were inspired by our sweet neighbor Jen – who has the most amazing Instagram account, everything (including her and her family) is just gorgeous. Anyway, they brought over a plate of holiday yumminess and there were peanut butter cookies with a dark chocolate center, holy yum! But my family doesn’t really like dark chocolate, shucks, I had to eat them all. But I loved the idea of stuffing a peanut butter cookie with chocolate. It is kind of like the Peanut Butter Blossoms but inside out.
I love the holidays, not jut for the cookies, cakes and sweet trays of goodness brought to us by family and friends. I love the holidays because people are connecting, reaching out and being kind. Tis’ the season of love, baking and nurturing friendships.
Happy Holidays! XOXO San
Don’t forget to pin this to your favorite Pinterest board for later.
- 1 cup creamy peanut butter
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 24-30 Rolo chocolate candies unwrapped
Preheat the oven to 350 F. Line 2 baking pans with parchment paper, if desired.
In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth & creamy best if using a stand mixer or hand mixer.
Add the egg and vanilla extract and continue to mix until well combined.
In a small mixing bowl, whisk together the flour, baking soda and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.
Using a cookie dough scooper or making the dough into 1 inch balls and place on to baking sheet. Slightly flatten dough with the palm of your hand. Place 1-Rolo in the center of each cookie, press the dough around the Rolo, until you can no longer see the Rolo. Roll the dough in between the palm of your hands until smooth. Roll in white granulated sugar if you desire.
Using a fork, press down on each ball of dough to slightly flatten and creating a criss-cross pattern.
Bake for 8-9 minutes. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
These keep well for a couple of days in an airtight container.