Description
Super soft and thick peanut butter cookies stuffed with gooey caramel. These cookies are irresistible!
Ingredients
- 1/2 cup (8 Tbsp; 113g) 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 (spooned & leveled)
- 24 Rolos
Instructions
- In a large bowl using a handheld 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.
- Preheat oven to 350°F (177°C) and line a baking sheet with a silicone baking mat or parchment paper. 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.
Notes
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack
- Butter: You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.