Ingredients for Peanut Butter Rolo Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- White Sugar
- Brown Sugar
- 1 large egg
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Chocolate Covered Caramel Candies
- ½ cup granulated sugar (for rolling)
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How to Make Peanut Butter Rolo Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 cup creamy peanut butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll the dough into 24 small balls (approximately 1 inch in diameter).
- Place one Rolo candy in the center of each ball.
- Roll each ball in ½ cup granulated sugar to coat.
- Place the cookies on the prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Avoid overbaking.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
36g
Fat
15g
Carbs
5g
