Rolo Stuffed Peanut Butter Cookies Recipes

ROLO STUFFED SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees.
• Prepare snickerdoodle dough.
• Shape dough into 1 and ½ inch balls, folding a rolo into center
• Stir together sugar and cinnamon and spread on to a plate. Press dough balls into cinnamon and sugar.
• Slightly flatten dough balls and arrange on a lined baking sheet.
• Bake for 7-8 minutes.

HOW TO MAKE ROLO COOKIES!

Steps:

• Freeze the Rolos and Little Rolos for 4 hours (or overnight).
• Cream together the butter and both sugars in a stand mixer (or large bowl with an electric hand whisk) until light and fluffy. About 2-3 mins.
• Add the egg and vanilla. Beat until smooth.
• Fold in the flour, bicarbonate of soda and salt and mix until a soft dough forms.
• Mix through the frozen Rolos, Little Rolos and chocolate chips.
• Roll heaped tbsp of the dough into balls and place on a small baking tray lined with baking paper.
• Freeze for 30 minutes and preheat your oven to 180°C/Fan 170°C/356°F
• Line a large baking tray with a silicone baking mat or baking paper and evenly space out 6 dough balls.
• Bake for 10-12 mins until golden on the edges. Wait 2 minutes then push any melted caramel back into the cookies with a teaspoon (optional).
• Cool on the tray for 5 - 10 minutes until firm enough to move, then transfer to a wire rack lined with baking paper to cool completely.
• Repeat until all the Rolo cookies are baked.

PEANUT BUTTER ROLO COOKIES

Steps:

• Set oven to 375 degrees.
• Cream the butter, peanut butter, sugars and egg.
• Sift together, the flour baking powder, baking soda and salt.
• Gradually add the dry ingredients to the butter mixture; mix well.
• Roll the dough into approx 24 small balls.
• Place one Rollo candy in the center of each ball.
• Roll each ball in the granulated sugar.
• Place the cookies on a greased cookie baking sheet.
• Bake for 8-10 minutes.

ROLO STUFFED PEANUT BUTTER COOKIES

Steps:

• Mix butter, sugar and peanut butter together. Add eggs, flour, baking soda and vanilla extract.
• Roll dough into balls (1 tablespoon of dough). Split cookie dough ball in half. Put rolo in half of the dough. Build dough up around the sides of the rolo. Then top with the other half of the dough ball. Seal the edges. Make a criss cross impression on top with a fork.
• Bake at 350 degrees for about 10 minutes or until lightly golden brown. Cool on cookie sheet. Transfer to wax paper or parchment paper.

ROLO STUFFED PEANUT BUTTER COOKIES

Steps:

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