Best Rolo Stuffed Peanut Butter Cookies Recipes

Rolo Stuffed Peanut Butter Cookies image

Yield 48

Number Of Ingredients 9

1 cup (2 sticks) butter or margarine (room temperature)
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups peanut butter (creamy or chunky)
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
12 ounce bag Rolos

Steps:

Mix butter, sugar and peanut butter together. Add eggs, flour, baking soda and vanilla extract.
Roll dough into balls (1 tablespoon of dough). Split cookie dough ball in half. Put rolo in half of the dough. Build dough up around the sides of the rolo. Then top with the other half of the dough ball. Seal the edges. Make a criss cross impression on top with a fork.
Bake at 350 degrees for about 10 minutes or until lightly golden brown. Cool on cookie sheet. Transfer to wax paper or parchment paper.

ROLO STUFFED PEANUT BUTTER COOKIES image

Number Of Ingredients 9

1/2 cup (1 stick) salted butter, softened to room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 egg
3/4 cup creamy peanut butter
1 tsp vanilla extract
1/2 tsp baking soda
1 and 1/4 cups all purpose flour
24 rolos

Steps:

In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together. Stir in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for 30 minutes. Preheat oven to 350 degrees. Take 1.5 tbsp scoop of the chilled dough and split in half. Stick a rolo on the bottom half, kind of like a "cradle" as shown above. Top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. Repeat with the rest of the dough and all 24 rolos. Bake for 9 minutes. Allow to cool completely on a wire rack. *You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.

Rolo-Stuffed Peanut Butter Cookies image

Provided by @MakeItYours

Number Of Ingredients 1

* 1/2 cup (1 stick) salted butter, softened to room temperature * 1/2 cup packed dark brown sugar (or light brown) * 1/4 cup sugar * 1 large egg * 3/4 cup creamy peanut butter * 1 teaspoon vanilla extract * 1/2 teaspoon baking soda * 1 and 1/4 cups a

Steps:

In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together. Stir in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for 30 minutes.
Preheat oven to 350 degrees. Take 1.5 tbsp scoop of the chilled dough and split in half. Stick a rolo on the bottom half, kind of like a "cradle" as shown above. Top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. Repeat with the rest of the dough and all 24 rolos. Bake for 9 minutes. Allow to cool completely on a wire rack.