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

2 images of peanut butter cookies stuffed with Rolo candies on silpat baking mats

Coming as no surprise to you, I’d like to share the fact that I seriously love baking cookies. Similar to rice krispie treats, cookies are a buttery 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. 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?

peanut butter cookies stuffed with a Rolo on a silpat baking mat

With my love of peanut butter cookies and a bag of Rolos sitting in the pantry, I knew I only had one choice.

peanut butter cookies stuffed with a Rolo on a silpat baking mat

The directions to make these cookies are pretty straightforward. 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:

peanut butter cookie dough balls with a Rolo in the middle on a silpat baking mat

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.

peanut butter cookies stuffed with a Rolo on a silpat baking mat
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peanut butter cookies stuffed with a Rolo on a silpat baking mat

Rolo-Stuffed Peanut Butter Cookies

  • Author: Sally
  • Prep Time: 1 hour, 30 minutes (includes chilling)
  • Cook Time: 12 minutes
  • Total Time: 1 hour, 45 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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


  • 1/2 cup (1 stick) salted butter, softened to room temperature*
  • 1/2 cup packed light or dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 3/4 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups all-purpose flour (spoon & leveled)
  • 24 Rolos


  1. 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. Cover and chill the cookie dough in the refrigerator for at least 1-2 hours and up to 3 days.
  2. Preheat oven to 350°F (177°C). Take a 1.5 Tablespoon 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 12-13 minutes. Allow to cool completely on a wire rack. Store at room temperature for up to 7 days.


  1. Butter: You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: peanut butter rolo cookies

Reader Questions and Reviews

  1. I don’t really reply to posts…until now. My kids and I made the Peanut Butter Rolo cookies yesterday. Ooooohhh eeemmm ggeeeee! They were licking the crumbs out of my hands. My hubs is a peanut butter cookie connoisseur and he said (quoting here) “these are pretty much the best cookies I have ever had. Please do not take any of these to work.” He also sends me a text at 9:00 this morning asking if it was “appropriate to eat the cookies yet?”. ABSOLUTE WINNER!!!! Thank you for sharing!!! I cannot wait to try some of your other recipes!

    1. Andrea, comments from my readers like you is why I love blogging about my recipes SO much. This made my day, you have no idea. It makes the baking and the work SO worth it all! I am so happy to hear your family loved these cookies as much as I do! Let me know what else you try out and THANK YOU again! So much.

  2. 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!!

    1. 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!

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

  4. 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! 🙂

    1. 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.

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

  6. 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.


  7. 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?

  8. 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! 

  9. hi! So I made these for Christmas, but I feel like I didn’t do it right. When in for 9 minutes are they supposed to feel so squishy and undercooked? they also didn’t flatten out very well and taste a bit off, would that be too much peanut butter?