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.
Servings: 42 Cookies
Calories: 111kcal
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
Serving: 1g | Calories: 111kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 98mg | Sugar: 9g