Rolo-Stuffed Peanut Butter Cookies
Ingredients
The cookie dough
-
½
cup
salted butter, softened to room temperature
-
½
cup
packed light or dark brown sugar
-
¼
cup
granulated sugar
-
1
large
egg
-
¾
cup
creamy peanut butter
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
baking soda
-
1 ¼
cups
all-purpose flour
The filling
Instructions
- Cream the butter and sugars together in a large bowl.
- Stir in the peanut butter, egg, and vanilla in that order.
- Slowly mix in the baking soda and flour, being careful not to overmix.
- Cover and chill the dough in the refrigerator for at least 1-2 hours.
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Scoop 1.5 tablespoons of dough, split it in half, and place a Rolo in the bottom half.
- Cover the Rolo with the other half of the dough and seal the sides.
- Repeat with the remaining dough and Rolos.
- Bake for 12-13 minutes and allow to cool completely on a wire rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
100mg
Cholesterol
20mg
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