Go Back
+ servings
Print Recipe
rolo stuffed cookies stacked

Rolo Stuffed Peanut Butter Cookies

Rolo stuffed peanut butter cookies are the most delicious pairing of peanut butter, chocolate, and caramel. These decadent cookies are perfect for the holidays. Sprinkle these in sugar to make them extra special!

Course Dessert
Cuisine American
Keyword peanut butter cookies, rolo stuffed peanut butter cookies
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 48 servings
Author Monique Volz of Ambitious Kitchen

Ingredients

  • Dry ingredients
  • cups all-purpose flour
  • teaspoon baking soda
  • 1/2 teaspoon salt
  • Wet ingredients
  • 2 1/2  cups packed dark brown sugar
  • 1/2  cup granulated sugar
  • 1 cup butter, softened
  • 3 large eggs
  • tablespoons milk
  • 1 1/4  cup creamy peanut butter
  • 1 1/2  teaspoons vanilla extract
  • 48 Rolos, unwrapped
  • 1/2 cup granulated sugar for rolling dough

Instructions

  1. Preheat oven to 325 degrees F. Mix dry ingredients and set aside.
  2. On medium speed, in large bowl, blend sugars; add butter, mix till grainy consistency. Add eggs, milk, peanut butter and vanilla extract; and beat until fluffy. Slowly add flour mixture and beat on slow until well combined.
  3. Place dough in refrigerator for 1 hour, or in the freezer for 30 minutes. The colder the dough, the easier it will be to work with. Take one heaping tablespoon of the dough and flatten out in the palm of your hand.
  4. Place one unwrapped Rolo in the middle and work dough around so that the Rolo is completely hidden. Roll dough into a ball with your hands, then drop and roll in sugar. Place 2 inches apart on ungreased cookie sheet.
  5. Bake until the edges of the cookies are lightly browned, about 15 to 18 minutes. Underbaking the cookies a bit results in a chewier cookies, baking longer will make them more crisp.

  6. Makes 48 cookies.