½cup(113g) unsalted buttersoftened to room temperature
½cup(100g) granulated sugar
¼cup(50g) firmly packed brown sugar
¾cup(180g) creamy peanut butternot natural style
In a medium size bowl, whisk together the flour, baking soda, and salt. Set aside.
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).
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 and beat again until completely combined.
Turn the speed down to low and slowly add the flour mixture until dough forms. Remove bowl from the mixer and fold in 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.
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 bake 8 cookies per baking sheet. Chill cookie dough while not in use.
Bake 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 an extra minute to baking time.