Rolo-Stuffed Peanut Butter Cookies.

Super soft and thick peanut butter cookies stuffed with gooey caramel. These cookies are irresistible! 

Rolo Stuffed Peanut Butter Cookies by sallysbakingaddiction.com

Coming as no surprise to you, I’d like to share the fact that I seriously love to make cookies. Similar to rice krispie treats, cookies are like a buttery, sweet blank canvas for a variety of flavors, add-ins, and varieties. There are so many options! Chocolate chips, marshmallows, coconut, raisins, nuts, candy bars, butterscotch, you name it. They can be mini, large, or the size of your head. Soft, chewy, thick, crispy, covered in frosting or rolled in sprinkles.

But most importantly, they can be full of peanut butter and stuffed with Rolos. Because… umm… why not?

I first made these rolo stuffed peanut butter cookies much too long ago.  They were a huge hit and we gobbled them right up.

With a bag of Rolos sitting in my pantry and my love for peanut butter, I knew I had to make the cookies again for you today.

The basic peanut butter cookie recipe produces a very puffy and very soft cookie. In fact, I used this same peanut butter cookie recipe as the base for my Peanut Butter Lovers’ Cookies last week!

It is my go-to peanut butter cookie and any baker knows that finding the PERFECT recipe for a cookie is certainly a feat! Thick, chewy, & soft are all necessary components of my cookies. Oh and being STUFFED with caramel is a new cookie requirement as well. 🙂

The directions to make these cookies are pretty straight forward. Scoop 1.5 tbsp of peanut butter dough. Split in half. Stick a rolo on the bottom half, kind of like a “cradle” as shown:

Top the cradled Rolo with some more peanut butter dough and you’ve got yourself one monster cookie dough ball with a sweet caramel surprise hidden inside.

You’re going to go nuts for these cookies.  The first bite, warm out of the oven, with melty chocolate and gooey caramel is simply irresistible.

Rolo-Stuffed Peanut Butter Cookies

Print Recipe

Makes 2 dozen cookies. Store at room temperature for up to 7 days.

Ingredients:

  • 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 all-purpose flour
  • 24 Rolos

Directions:

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°F. 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.

Additional Notes:

*You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Did I mention I like cookies? 😉

Butterscotch Pretzel Chocolate Chip Cookies

 

Honey Roasted Peanut Butter Oatmeal Scotchies (my favorite cookie, ever)

Whole Wheat PB Butterscotch Oatmeal Cookies

 

 Oreo Cheesecake Cookies

Oreo Cheesecake Cookies

  

Q: What’s your favorite kind of cookie?

Mine is anything with peanut butter, caramel, or butterscotch.

Rolo-Stuffed Peanut Butter Cookies

 

 

   

105 Responses to “Rolo-Stuffed Peanut Butter Cookies.”

  1. #
    38
    Noelleposted February 27, 2013 at 12:11 pm

    Wondering if you could make them smaller with mini Rolos?

    Reply

    • Sallyreplied on February 27th, 2013 at 12:44 pm

      Hi Noelle – yes you could use smaller rolos.

      Reply

  2. #
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    Shannonposted February 27, 2013 at 1:36 pm

    These look A-MAZ-ING! I’m telling you it’s a very bad thing that I’ve started following your blog – like I’m making a new treat daily bad! :/ I use parchment when I bake cookies, it looks like you use Silpat. I’ve been wanting to get a Silpat or two for myself but I read that Silpat bakes flatter cookies. I’d love to hear your thoughts.

    Reply

    • Sallyreplied on February 27th, 2013 at 6:33 pm

      Hey Shannon! I’m so glad you found my blog. Silpat’s are known to do the exact opposite in fact. They prevent cookeis from spreading as the silicone “grips” onto the cookie bottom and holds on tight. My cookies spread significantly less on a silpat. They also make mcuh more evenly. I highly recommend them to ANYONE.

      Reply

  3. #
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    Shannonposted February 27, 2013 at 1:36 pm

    These look A-MAZ-ING! I’m telling you it’s a very bad thing that I’ve started following your blog – like I’m making a new treat daily bad! :/ I use parchment when I bake cookies, it looks like you use Silpat. I’ve been wanting to get a Silpat or two for myself but I read that Silpat bakes flatter cookies. I’d love to hear your thoughts.

    Reply

  4. #
    41
    Beckyposted March 6, 2013 at 11:38 am

    These cookies are INCREDIBLE!!! They’re also the only cookies I’ve ever had that stay moist and delicious days after eating them!!! I can’t wait to try your other cookie recipes!!

    Reply

    • Sallyreplied on March 6th, 2013 at 11:50 am

      Wow, what a compliment! Thank you so much for saying hi and sharing how much you love them. and yes, I love how moist and soft they remain after a few days too!

      Reply

  5. #
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    Markieposted March 7, 2013 at 11:38 pm

    Sally, I LOVE your site! I just discovered it a couple of weeks ago and I’ve already made three of your recipes. And this is the first time I’ve ever posted a comment anywhere! Your pb cookie base is the best, and today I did a few variations on this recipe by replacing the Rolo with jam, sweetened cream cheese, white choc, caramel, and marshmallow. Not all together! 🙂 Each separately. Haven’t tried them all, but jam is a winner and marshmallow is so-so so far. Thanks for your fun and informative blogs, they’re a pleasure to read and I love the “nerdy” parts, too.

    Reply

    • Sallyreplied on March 8th, 2013 at 9:16 am

      Hey Markie! I am so glad you took the time to comment and say hi! That means a lot to me. I’m SO excited that you love these peanut butter rolo cookies. They are definitely one of my favorite cookie recipes ever, I need to try stuffing them with jam next time! And marshmallow to. I’m glad you like the nerdy cookie science posts too. 🙂 Thanks again Markie!

      Reply

  6. #
    43
    libertyonlessposted March 8, 2013 at 4:37 pm

    So I LOVED the last set of cookies I made from your blog so much that I couldn’t wait to try another and I tried these out this week and they were SO GOOD! I don’t even like peanut butter all that much, but I’m obsessed with these! They did come out a little thin and flat, though…any suggestions?

    http://libertyonless.wordpress.com/2013/03/08/peanut-butter-rolo-cookies/

    Reply

    • Sallyreplied on March 10th, 2013 at 4:12 pm

      Did you chill the dough? Perhaps you overmixed the dough as well? If you baking soda up to date? I always forget it expires after 6 months!

      Reply

  7. #
    44
    Barbieposted March 26, 2013 at 4:14 pm

    these look amazing…I made some similar cookies with Rolos and once they cooled the caramel went really solid. Did yours do the same? These pictures have my heart racing….I have to tell you, I don’t know weather I prefer the recipes or the fabulous pictures you take.

    Reply

    • Sallyreplied on March 26th, 2013 at 4:27 pm

      Hi Barbie – left at room temperature, I didn’t find that the caramel solidified. The cookies didn’t last more than 2 days here, so I’m not sure after that but I imagine it staying soft. Let me know if you make them! Thank you for the sweet comment on my photography, too!

      Reply

  8. #
    45
    Stephanieposted March 31, 2013 at 12:07 pm

    These are so easy and delicious! Everyone is raving. Thanks!!

    Reply

    • Sallyreplied on April 1st, 2013 at 8:38 pm

      SO wonderful to hear that, thanks Stephanie!

      Reply

  9. #
    46
    NANCY LAWSONposted April 4, 2013 at 6:37 pm

    how is it you do NOT have a show on the Food Channel????? you make the most incredible sweets!!! i have the urge to make ALL your recipes….the ladies on the Food channels have recipes for things i have never heard of lol!! i vote YOU the next Food Network Host ! 🙂

    Reply

    • Sallyreplied on April 4th, 2013 at 8:54 pm

      You are so sweet! Nancy, thank you so very much. This comment makes my night! 😀

      Reply

  10. #
    47
    inesposted April 7, 2013 at 9:31 am

    yummmmmm

    Reply

  11. #
    48
    Elise @ Paint Chips & Frostingposted April 9, 2013 at 12:51 am

    These look beyond amazing! I mean, peanut butter cookies are delicious as is, but when you stuff them with a Rolo… That’s a whole other kind of awesome.

    Reply

    • Sallyreplied on April 9th, 2013 at 8:40 am

      I certainly agree with you. Thanks Elise!

      Reply

  12. #
    49
    Elizabethposted April 12, 2013 at 6:35 pm

    I just LOVE to bake and I would love to try these cookies out. It seems so simple! I just wanted to see if instead of peanut butter I could use another kind of nut butter or even chocolate ? And how much would I have to add? Thanks for the great looking cookies. They look so appetizing! 🙂

    Reply

    • Sallyreplied on April 12th, 2013 at 6:52 pm

      Hey Elizabeth! You can replace the peanut butter with any other sort of nut butter, just use the same 3/4 cup amount. You could use chocolate peanut butter, but not Nutella or solid chocolate.

      Reply

  13. #
    50
    barbieposted May 17, 2013 at 10:40 am

    Hey Sally, I finally made these for a bake sale at work yesterday. Mine were a little more dome shaped than yours, but I left the dough in the frig longer. I pushed a chocolate chip down on the top and then flattened it a little with the palm of my hand. I didn’t try them after they were baked because, ok I confess, maybe I tried a little too much dough. So far today three people have asked for the recipe. I guess I should have tried less dough and more baked cookie!!! And yes as you said, they stayed gooey but didn’t last long. Merci beaucoup!!

    Reply

    • Sallyreplied on May 17th, 2013 at 2:51 pm

      I’m glad you loved these so much! Do you mean the Rolo when you typed chocolate chip? Regardless, I’m happy you loved them!

      Reply

  14. #
    51
    Lindsayposted June 17, 2014 at 11:38 pm

    Would these be doable without the pb ?

    Reply

  15. #
    52
    Tamaraposted July 2, 2014 at 4:48 pm

    These were possibly the best peanut butter cookies I have ever had. Thanks for sharing the recipe!

    Reply

  16. #
    53
    Andreaposted July 14, 2014 at 8:48 pm

    Wow. Wow wow wow. I am a 29 yo woman married to a totally awesome 30 year old man who loves cookies. When we got married four years ago, I vowed to make him cookies whenever he wanted them. Since then, I have been on a quest to find a really really good peanut butter cookie recipe (he particularly loves a good peanut butter cookie). I have failed UNTIL TONIGHT! I just finished making this recipe (with and without rolos) and they are literally the most amazing cookies I have ever made or tasted. My husband pretty much fell on the floor in delight.

    Wow. You are the best. I am in cookie love.

    Thanks!!!

    Reply

  17. #
    54
    Sarah Cromartyposted September 14, 2014 at 10:43 am

    Stumbled across your site whikst searching for a pb cookie recipie (I had a bag of reeces peanut butter chips in my cupboard from a visit to the us) can i just say a massive thank you cos your cookies are amazing! I made the rolo stuffed ones and added the pb chips to the dough sooooooooooo good! I immediately bought your fab book from amazon and have been sharing your recipes with my friends. I thank you but my waistline doesn’t!

    Reply

    • Sallyreplied on September 14th, 2014 at 1:40 pm

      Thank you so much for reporting back about these cookies AND for purchasing my cookbook!

      Reply

  18. #
    55
    Jaimeposted December 9, 2014 at 12:56 pm

    Someone told me about a similar type cookie; basically topping the peanut butter/rolo cookies with some salt for a salted-caramel cookie. Sounds good; I’m definitely going to attempt your recipe above adding the sprinkle of salt. Thanks for sharing!

    Reply

  19. #
    56
    Brittneyposted January 18, 2015 at 12:03 pm

    Okay so now I’ve tried you’re blueberry lemon sweet rolls and these! You’re amazing, the only thing(s) I changed was putting Reese’s pieces throughout the dough and a Reese’s pb cup in the middle of every cookie. My first batch came out so incredibly puffy and delicious, I DON’T like peanut butter cookies at all, but now that I’ve tried these I do! Keep up your amazing work!

    Reply

  20. #
    57
    Amyposted March 15, 2015 at 7:32 am

    hi Sally, I was so excited to make these cookies but after making them I’m really disappointed as they haven’t really flattened out, they’ve stayed very thick and cakes! Any ideas where I went wrong? Thanks 🙂

    Reply

    • Sallyreplied on March 15th, 2015 at 8:53 pm

      I wonder if you overmeasured the flour Amy? Try reducing the flour by a Tablespoon or two. You can also try gently pressing the cookie dough balls down a little before going into the oven.

      Reply

  21. #
    58
    Cathalposted May 1, 2015 at 12:14 am

    Hi Sally,

    Im new to the baking world and your recipes lool amazing! Just wondering, after you stuff the rolo into the bottom half and then cover it with the remaining dough, do you have to flatten it down in order for it to bake properly?

    Reply

    • Sallyreplied on May 1st, 2015 at 7:20 am

      Nope! No need to flatten.

      Reply

  22. #
    59
    Coléne Watsonposted August 14, 2015 at 10:50 am

    Hi Sally! So excited I found this recipy! Trying it here in South Africa for the 1st time! Did you mean 350 degrees Fahrenheit? We use Celsius here.

    Thank you so much! 

    Reply

    • Sallyreplied on August 14th, 2015 at 11:32 am

      Yes– 350°F

      Reply

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