Rolo Stuffed Peanut Butter Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 cup Peanut butter, creamy

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/2 cup Granulated sugar
  • 24 Rolo chocolate candies
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1/2 cup Butter

Found on adashofsanity.com

Description

Ingredients

• 1 cup creamy peanut butter
• ½ cup butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 and ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 24-30 Rolo chocolate candies, unwrapped

Directions

• Preheat the oven to 350 F. Line 2 baking pans with parchment paper, if desired.
• In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth & creamy best if using a stand mixer or hand mixer.
• Add the egg and vanilla extract and continue to mix until well combined.
• In a small mixing bowl, whisk together the flour, baking soda and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.
• Using a cookie dough scooper or making the dough into 1 inch balls and place on to baking sheet. Slightly flatten dough with the palm of your hand. Place 1-Rolo in the center of each cookie, press the dough around the Rolo, until you can no longer see the Rolo. Roll the dough in between the palm of your hands until smooth. Roll in white granulated sugar if you desire.
• Using a fork, press down on each ball of dough to slightly flatten and creating a criss-cross pattern.
• Bake for 8-9 minutes. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
• These keep well for a couple of days in an airtight container.