Rolo Stuffed Peanut Butter Cookies
This recipe is easily doubled to use up the entire bag of Rolo’s
1/2 c. (1/2 stick) butter shortening
1/2 c. packed brown sugar
1/4 c. sugar
1 egg
3/4 cup creamy peanut butter
1 tsp. vanilla
1/2 tsp. baking soda
1 1/4 c. AP flour
19 Rolos – unwrapped
In a large bowl of your mixer, cream butter and sugars together. Add egg, peanut butter, vanilla and baking soda – mixing well, followed by the flour. Using a small scoop (roughly 2 tbsp size) scoop out into balls and place onto sheet pan.
Using your fingers, tear dough balls roughly in half. Place one half into the palm of your hand and make a little disk out of it. Put the Rolo in the middle (short side down) and form dough around Rolo edge like a bowl – bottom of candy will still be exposed. Take other dough half and place on bottom of candy, then press together to seal the edges, gently pressing together to form a ball. When done, refrigerate for 30 minutes.
Preheat oven to 350 degrees. Bake for roughly 10 minutes. Remove from pan and let cool on rack until ready to eat
jackie austin