These are quite possibly cookies perfected. Hidden in the center of each peanut butter cookie is a delicious Rollo, a candy made with a caramel center and chocolate outer coating. The secret to making these cookies delicious is to bake them in a mini-muffin tin instead of on a baking sheet.
If you’re making one cookie this holiday, it should be this one.
For this recipe you’ll need:
·1/2 cup (1 stick) butter or margarine
·1/2 cup smooth peanut butter
·1/2 cup granulated sugar
·½ cup light brown sugar, packed
·1 egg, room temperature
·1-1/2 cups all-purpose flour
·1/2 tsp baking soda
·3/4 tsp baking powder
·1/4 tsp salt
·1 (13 ounces) package Rollo® candies, unwrapped (see Note)
·1/4 cup confectioners’ sugar
·Optional Glaze:
·1/2 cup semi-sweet chocolate chips
·1/2 tsp smooth peanut butter
To make this recipe:
Preheat oven to 375 F.
Using an electric mixer, cream together the butter, peanut butter, egg, white sugar, and brown sugar in a large bowl.
Using a wooden spoon or whisk, mix together the flour, baking powder, baking soda, and salt in a separate smaller bowl.
Slowly add the flour mixture to the butter mixture (in 2 batches) beating well to combine.
Place a heaping teaspoon of dough into the palm of your hand. Press one candy into the center and press dough around it to form a ball. Roll the ball in confectioners’ sugar and place in ungreased mini-muffin tin. (You may spray it with cooking spray if necessary)
Bake in preheated oven for 12-14 minutes, until lightly browned on top. Let cool in the baking tins at least 15 minutes, then remove to racks to cool completely.
Optional Glaze:
In the microwave, melt chocolate chips and peanut butter together until smooth. Mix with a spoon. Pour into a plastic zip-top bag, squeeze out the air, and seal. Cut a small corner from the bottom of the bag and drizzle chocolate over the tops of the cooled cookie cups.
Note: Rollo® candies are bite-size chocolate-covered caramel candies. You could also use Milk Duds® candies, Reese’s Bites® or any other candies that will mix well with peanut butter. This recipe uses about 3/4 of the package of Rollo® candies.
Yield: about 40 cookie cups
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