Indulge in the perfect combination of sweet and salty with these delightful peanut butter rolo cookies. These treats are incredibly easy to make and are sure to impress anyone with their gooey, caramel-filled centers. Whether you're baking for a special occasion or just craving a delicious snack, these cookies are a must-try.
Most of the ingredients for this recipe are common pantry staples, but you might need to make a special trip to the supermarket for rolo candies. These caramel-filled chocolates are essential for achieving the gooey center in each cookie. Make sure to check the candy aisle for these little delights.
Ingredients for Peanut Butter Rolo Cookies
Peanut butter: A creamy and rich spread made from ground peanuts, providing a nutty flavor and smooth texture to the cookies.
Sugar: A sweetener that adds sweetness and helps in the browning process of the cookies.
Vanilla extract: A flavoring agent derived from vanilla beans, enhancing the overall flavor of the cookies.
Egg: A binding agent that helps hold the cookie dough together and adds moisture.
Rolo candies: Caramel-filled chocolates that create a gooey, sweet center in each cookie.
Technique Tip for This Recipe
To ensure the peanut butter dough is easy to work with, chill it in the refrigerator for about 15-20 minutes before rolling it into balls. This will make the dough less sticky and easier to handle, resulting in more uniform cookies.
Suggested Side Dishes
Alternative Ingredients
peanut butter - Substitute with almond butter: Almond butter has a similar texture and nutty flavor, making it a great alternative for those with peanut allergies.
peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a good nut-free option that provides a similar creamy consistency and taste.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, making it a healthier alternative.
sugar - Substitute with honey: Honey can provide natural sweetness and moisture, but you may need to adjust the quantity since it is sweeter than sugar.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can enhance the overall taste of the cookies.
vanilla extract - Substitute with maple syrup: Maple syrup adds a unique sweetness and depth of flavor, though it may slightly alter the texture.
egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) is a vegan alternative that helps bind the ingredients together.
egg - Substitute with applesauce: Unsweetened applesauce can be used as a binding agent and adds moisture, making it a good egg substitute in baking.
rolo candies - Substitute with chocolate chips: Chocolate chips provide a similar chocolatey experience, though without the caramel center.
rolo candies - Substitute with caramel-filled chocolates: Any caramel-filled chocolates can replicate the gooey center that Rolo candies provide.
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How To Store / Freeze These Cookies
Allow the cookies to cool completely on a wire rack. This ensures they maintain their shape and texture when stored.
For short-term storage, place the cookies in an airtight container. Layer them with parchment paper to prevent sticking. Store at room temperature for up to one week.
If you prefer to keep them fresh longer, refrigerate the cookies. Use an airtight container and layer with parchment paper. They will stay fresh for up to two weeks.
For freezing, first flash-freeze the cookies on a baking sheet for about an hour. This prevents them from sticking together.
Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date and type of dessert.
To enjoy, thaw the cookies at room temperature for about 30 minutes. You can also warm them in the oven at 300°F (150°C) for 5-7 minutes for a freshly-baked feel.
If you want to freeze the dough instead, roll it into balls and flash-freeze on a baking sheet. Once solid, transfer to a freezer-safe bag.
When ready to bake, place the frozen dough balls on a baking sheet, press a rolo candy into each, and bake as directed. You may need to add an extra 1-2 minutes to the baking time.
Always ensure the cookies are completely cool before storing to avoid condensation, which can make them soggy.
How To Reheat Leftovers
Preheat your oven to 300°F (150°C). This gentle heat will help maintain the cookie's texture without drying it out.
Place the peanut butter rolo cookies on a baking sheet lined with parchment paper. Make sure they are spaced out to allow even heating.
Cover the cookies with a sheet of aluminum foil. This will help retain moisture and prevent the cookies from becoming too crispy.
Heat the cookies in the oven for about 5-7 minutes. Keep an eye on them to ensure they don't overheat and become too hard.
Remove the cookies from the oven and let them cool for a minute or two before enjoying. The rolo candies inside should be perfectly gooey.
If you're in a hurry, you can use a microwave. Place a cookie on a microwave-safe plate.
Cover the cookie with a damp paper towel. This will help keep it moist.
Microwave the cookie on medium power for about 10-15 seconds. Check the cookie and if it needs more time, heat in 5-second intervals until warm.
Let the cookie sit for a few seconds before eating, as the rolo candy inside can get very hot.
For a more unique method, try using a toaster oven. Preheat the toaster oven to 300°F (150°C).
Place the cookies on the toaster oven tray, ensuring they are not touching each other.
Heat the cookies for about 4-5 minutes. This method provides a quick and efficient way to warm up your cookies without using a full-sized oven.
Allow the cookies to cool slightly before indulging in their warm, gooey goodness.
Best Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Mixing bowl: Used to combine the peanut butter, sugar, vanilla extract, and egg until smooth.
Baking sheet: Used to place the rolled dough balls on for baking.
Measuring cups: Used to measure out the peanut butter and sugar accurately.
Measuring spoons: Used to measure the vanilla extract and ensure the correct amount is added.
Spatula: Used to mix the ingredients together in the mixing bowl.
Wire rack: Used to cool the cookies completely after they have been baked.
Cooling rack: Another term for the wire rack, ensuring the cookies cool evenly.
Cookie scoop: Optional, but can be used to form uniform 1-inch dough balls.
Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent sticking.
How to Save Time on Making These Cookies
Pre-measure ingredients: Measure out peanut butter, sugar, vanilla extract, and egg before starting to streamline the process.
Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.
Chill the dough: If the dough is too sticky, chill it in the fridge for 10 minutes to make it easier to handle.
Batch baking: Prepare multiple baking sheets so you can rotate them in and out of the oven without waiting.
Cool quickly: Transfer cookies to a wire rack immediately to cool faster and free up the baking sheet for the next batch.
Peanut Butter Rolo Cookies
Ingredients
Main Ingredients
- 1 cup peanut butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 24 Rolo candies
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine peanut butter, sugar, vanilla extract, and egg. Mix until smooth.
- Roll dough into 1-inch balls and place on a baking sheet.
- Press a Rolo candy into the center of each ball, covering the candy with dough.
- Bake for 10 minutes or until edges are lightly browned.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Recipe
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