Day 1: Rolo Stuffed Peanut Butter Cookies


Day 1 of my 12 days of cookies: Rolo Stuffed Peanut Butter Cookies. It’s that time of the year!! My 12 days of Cookies has finally begun and I can hardly contain my excitement. Well, mostly because I’m doing this blog post from Cancun right now. It’s kind of hard to have a bad day here.


I came to Cancun yesterday evening and am leaving in a few hours. The weather today couldn’t have been any more beautiful. If you’re following me on instagram, then you know exactly what I’m talking about.


I got to stuff my face in a breakfast buffet, dip my feet into the water, and lay out on the buttery soft sand. Before I have to go get ready again for work, I decided to kick off with some cookies because it’s past the 1st already. Where did the time go?


That’s how much I love you guys. I’m in my room blogging when I could be soaking up my last couple of minutes in paradise.


I made these cookies for a friend’s gift basket and he loved them. My DB never had a Rolo until I made these cookies. Can you believe it? He wasn’t a fan of the Rolo itself, but he ate all the cookie around it.


When you bake the Rolo and eat the cookie straight from the oven, you get one hot, gooey, glorious mess. It’s awesome.


These cookies packaged well and tasted great. If you’re a peanut butter lover, I’d say you better make this right away. Recipe from Sally’s Baking Addiction.

Day 1: Rolo Stuffed Peanut Butter Cookies

Yield: 2 1/2 dozen


  • 1/2 cup (1 stick) salted butter, softened to room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour
  • 24 rolos


  1. Cream the butter and both sugars together. Mix in the peanut butter, egg, and vanilla.
  2. Slowly stir in the baking soda and flour without over mixing. Refrigerate the dough for 30 minutes.
  3. Preheat oven to 350 degrees.
  4. Take 1 1/2 tablespoon scoop of the chilled dough and rip it apart in half. Stick a rolo on the bottom half and top with the other side of the dough. Close the sides of the dough so that the rolo is completely sealed.
  5. Drop onto baking sheet and bake for 9 minutes. Cool completely on a wire rack.





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