Peanut Butter Rolo Cookies
Indulge your sweet tooth with these irresistible Peanut Butter Rolo Cookies, a dreamy fusion of creamy peanut butter and gooey caramel encased in a soft, chewy cookie. Each bite reveals a delightful surprise as the molten caramel center melts into the rich, nutty cookie shell, creating a perfect blend of flavors and textures. Made with pantry staples like all-purpose flour, brown sugar, and vanilla, these cookies feature a hidden Rolo candy nestled at the center, elevating them into a truly decadent treat. Rolled in granulated sugar for an extra touch of sparkle and sweetness, these cookies bake to golden perfection in just 9 minutes, making them an easy yet impressive dessert. Perfect for cookie exchanges, holiday gatherings, or everyday indulgence, these Peanut Butter Rolo Cookies are destined to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Creamy peanut butter
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 24 units Rolo candies
- 0.25 cups Granulated sugar (for rolling cookies)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy, about 2 minutes.
Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
Gradually add the dry ingredients (flour, baking soda, and salt) to the wet ingredients, mixing just until combined. Do not overmix.
Scoop about 1 tablespoon of dough and flatten it slightly in your palm. Place a Rolo candy in the center of the dough, then wrap the dough around the candy, sealing it completely and rolling it into a smooth ball.
Roll the cookie dough ball in granulated sugar to coat the outside, then place it on the prepared baking sheet. Repeat with the remaining dough and Rolos, spacing the balls about 2 inches apart.
Bake in the preheated oven for 8–9 minutes, or until the cookies are set and slightly golden around the edges. Be careful not to overbake, as they will continue cooking as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 2667 mg | 116% | |
| Total Carbohydrate | 570.4 g | 207% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 382.7 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 479 mg | 37% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
