How To Make Caramel-Stuffed Peanut Butter Cookies
So we tried stuffing Rolos, the soft kind of caramel, in these peanut butter cookies. They are so delectably good you must try them too.
Serves:
Ingredients
- ½cupsalted butter,(1 stick) softened to room temperature
- ½cuppacked light sugar,or dark brown
- ¼cupgranulated sugar
- 1largeegg
- ¾cupcreamy peanut butter
- 1tsppure vanilla extract
- ½tspBaking Soda
- 1¼cupsall-purpose flour,spoon & leveled
- 24Rolos
Instructions
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In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together.
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Stir in the peanut butter, egg, and vanilla.
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Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for 30 minutes.
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Preheat oven to 350 degrees F.
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Take a 1.5 Tablespoon scoop of the chilled dough and split in half.
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Stick a Rolo on the bottom half. Top the Rolo with the other half of the scooped dough and seal down the sides so that the Rolo is securely stuffed inside.
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Repeat with the rest of the dough and all 24 Rolos.
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Bake for 9 minutes. Allow to cool completely on a wire rack.
Recipe Notes
- Store at room temperature for up to 7 days.
Nutrition
- Calories: 346.79kcal
- Fat: 17.66g
- Saturated Fat: 9.88g
- Trans Fat: 0.16g
- Monounsaturated Fat: 4.11g
- Polyunsaturated Fat: 1.34g
- Carbohydrates: 43.63g
- Fiber: 0.98g
- Sugar: 35.90g
- Protein: 5.05g
- Cholesterol: 23.32mg
- Sodium: 145.77mg
- Calcium: 72.56mg
- Potassium: 140.95mg
- Iron: 0.67mg
- Vitamin A: 50.98µg
- Vitamin C: 0.41mg
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