Peanut Butter Rolo Cookies
Peanut Butter Rolo Cookies are a chewy and delicious peanut butter cookie topped with caramel Rolo candies. An easy recipe for any day of the week and a great addition to holiday cookie trays and celebrations.
This rolo stuffed cookies recipe is a fun twist on the classic peanut butter blossoms filled with chocolate kisses. The peanut butter, chocolate and caramel combination is beyond irresistible and the best part is biting into that gooey caramel center.
Soft and chewy peanut butter cookies are always a crowd favorite and made even better with a chocolate caramel candy on the top. A large batch cookie recipe that is perfect if you love rolos.
Ingredients Needed for Rolo Cookies
- Butter
- Peanut Butter
- Sugar
- Brown Sugar
- Large Egg
- Milk
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Kosher Salt
- Rolo Candies
Step-By-Step Instructions for Rolo Cookies
- Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, add butter, peanut butter, sugar and brown sugar. Beat at medium speed with the paddle attachment of an electric mixer until fluffy.
- Add egg, milk and vanilla and mix until combined.
- Next, add flour, baking soda and salt. Mix on low speed until incorporated and then raise to medium speed about 1 to 2 minutes.
- Add remaining white sugar to a small bowl.
- Use a small cookie scoop to form cookie dough balls. Drop into bowl of sugar and roll to coat all sides.
- Place on a cookie sheet about 2 inches apart.
- Bake cookies for 8 to 10 minutes until edges are lightly browned.
- Top each cookie with an unwrapped Rolo candy, pressing it down into the cookie.
- Remove to a wire rack to cool completely.
Recipe Notes and Variations for Rolo Cookie Recipe
- Yield: 42 Cookies
- Storage: Store rolo stuffed cookies in a single layer in an airtight container or plastic wrapped platter at room temperature up to 7 days. Refrigerate up to 2 weeks. Cookies can be frozen up to 3 months in a freezer bag.
- Variations: I like to use crunchy peanut butter but creamy works just as well. Use any nut butter that you prefer. Make traditional Kiss cookies with any flavor of chocolate kisses. Use mini Reese’s Peanut Butter Cups to make them into Peanut Butter Cup Cookies.
- Occasions: These cookies are perfect to pack in lunches and to fill up the cookie jar. Also great for Christmas and Valentine’s Day or any special occasion.
More Delicious Cookie Recipes to Try
- Classic Peanut Butter Cookies are an easy recipe and the perfect cookies for busy weeknights and delicious enough for Christmas cookies to bake and share.
- Peanut Butter Oatmeal Cookies are made with simple ingredients and are a family favorite for any day of the week.
- Chocolate Caramel Cake Mix Cookies are a rich chocolate cookie filled with gooey caramel and chocolate chips.
- Chocolate Crinkle Cookies are perfect for the holidays. Chewy chocolate cookies made with cocoa powder for one of the most amazing cookies for any occasion.
Make a batch or two of these Peanut Butter Rolo Cookies for a fun and thoughtful hostess gift or to add to your holiday cookie trays this Christmas. Keep the recipe on hand for a quick and easy weekday treat that everyone loves.
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Peanut Butter Rolo Cookies
Peanut Butter Rolo Cookies are a chewy and delicious peanut butter cookie topped with caramel Rolo candies. An easy recipe for any day of the week and a great addition to holiday cookie trays and celebrations.
Ingredients
- 1/2 cup softened butter
- 3/4 cup peanut butter
- 2/3 cup sugar, divided
- 1/3 cup brown sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 42 Rolo Candies (6 packages)
Instructions
- Preheat oven to 375°.
- In a mixer bowl, add butter, peanut butter, 1/3 cup sugar and 1/3 cup brown sugar. Beat at medium speed until fluffy.
- Add egg, milk and vanilla and mix until combined.
- Next, add flour, baking soda and salt. Mix on low speed until incorporated and then raise to medium speed about 1 to 2 minutes.
- Add remaining 1/3 cup sugar to a small bowl.
- Use a small cookie scoop to form cookie dough balls. Drop into bowl of sugar and roll to coat all sides.
- Place on a baking sheet about 2 inches apart.
- Bake for 8 to 10 minutes until edges are lightly browned.
- Top each cookie with a Rolo candy, pressing it down into the cookie.
- Remove to a wire rack to cool completely.
- In a mixer bowl, add butter, peanut butter, sugar and brown sugar. Beat at medium speed until fluffy.
- Add egg, milk and vanilla and mix until combined.
- Next, add flour, baking soda and salt. Mix on low speed until incorporated and then raise to medium speed about 1 to 2 minutes.
- Add remaining sugar to a small bowl.
- Use a small cookie scoop to form cookie dough balls. Drop into bowl of sugar and roll to coat all sides.
- Place on a baking sheet about 2 inches apart.
- Bake for 8 to 10 minutes until edges are lightly browned.
- Top each cookie with a Rolo candy, pressing it down into the cookie.
- Remove to a wire rack to cool completely.
Notes
Storage: Store cookies in a single layer in an airtight container or plastic wrapped platter at room temperature up to 7 days. Refrigerate up to 2 weeks. Cookies can be frozen up to 3 months in a freezer bag.
Variations: I like to use crunchy peanut butter but creamy works just as well. Use any nut butter that you prefer. Make traditional Kiss cookies with any flavor of chocolate kisses.
Nutrition Information:
Yield:
42Serving Size:
1Amount Per Serving: Calories: 111Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 98mgCarbohydrates: 13gFiber: 0gSugar: 9gProtein: 2g
Nutritional calculations are estimated and may not be accurate.
Always loved these way more than a PB kiss cookie – bring on the Rolos!
Hi Gina,
I couldn’t agree more!
~ Milisa
I would love to make these for Christmas gift baskets I will be making for family. However the recipe is a bit confusing, The instructions say to add the milk but the milk is not listed in the Ingredients section of the recipe. How much milk please??
Hi Lynn,
I have updated the recipe card. It is 2 tablespoons of milk. Thanks for letting me know that was missing.
~ Milisa
Ohhhh yes these sound so very good ! Quick question.What is the best way to store them so they stay soft? I have put freshly made cookies in a sealed container but they don’t stay soft unless I put a slice of bread in the container
too !
Hi Holly,
The best thing to keep cookies soft is to slightly underbake them. I hope you try them.
~ Milisa
Cookies are best when eaten the same day. :}
Now in my case when I ship cookies in the mail or store at home; place cookies in ziplock bag, put in round tin or other container and toss in a slice of bread into your ziplock bag.
If shipping or storing cookies to keep them soft you can use flour tortillas as well . Keeps your cookies soft that way.
Hi Colleen,
I have never heard the flour tortilla tip, that is brilliant! Thanks for sharing!
~ Milisa