Peanut Butter Rolo Cookies Recipe
These ultra thick peanut butter cookies filled with chopped Rolos, aptly called "Sumbitches," are soft, chewy, and the perfect combination of sweet and salty in every bite.
Servings: 24 cookies
Ingredients
- 1 and ¼ cup (150g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) firmly packed light brown sugar
- ¾ cup (180g) creamy peanut butter not natural style
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 24 Rolos chopped
Instructions
- In a medium size bowl, whisk together the flour, baking soda, and salt. Set aside.1 and ¼ cup (150g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy (approximately 3 minutes).½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, ¼ cup (50g) firmly packed light brown sugar
- Add the peanut butter and beat again on medium speed until combined, scraping down the sides and bottom of the bowl as necessary. Add the egg and vanilla extract and beat again until completely combined.¾ cup (180g) creamy peanut butter, 1 large egg, 1 teaspoon vanilla extract
- Turn the speed down to low and slowly add the flour mixture until dough forms. Remove the bowl from the mixer and fold in the chopped Rolos with a spatula until evenly dispersed. Cover the bowl with plastic wrap and chill in the refrigerator at least 45 minutes or up to 2 days.24 Rolos
- When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone baking mat. Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll chilled dough into tall balls with your hands (see photo in above text for reference), and place on baking sheet. Allow room for spreading. I like to bake no more than 8 cookies per baking sheet. Chill cookie dough that is not in use.
- Bake the cookies for 12-14 minutes, or until cookies just start to brown on the sides. Cookies may have become misshapen because of "oozing" caramel pieces. This is ok. Refer to my Instagram reel for my trick for shaping cookies after they come out of the oven. Allow cookies to cool on baking sheet at least 10 minutes before transferring to cooling rack to cool completely. If cookies are still fragile when you go to move them, allow to cool a few more minutes. Cookies will stay fresh covered tightly at room temperature up to one week. Baked cookies freeze well, as does unbaked rolled dough, up to 2 months. Do not thaw and add bake for 13-15 minutes.
Video
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cookie | Calories: 162kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 121mg | Potassium: 71mg | Fiber: 1g | Sugar: 11g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
