If you know me, you know I have a serious weakness for peanut butter. There is just something about that salty-sweet combination that feels like a warm hug. Lately, I’ve been craving something a little extra special, and that’s how I landed on this recipe for Peanut Butter Rolo cookies!
They are soft, chewy, and stuffed with a hidden chocolate-caramel Rolo center. Seriously, these are absolute perfection. Whether you are in the US or the UK, I have you covered with the measurements, so let’s get into the kitchen!
What You’ll Need
To get these cookies just right, grab these ingredients:
1 cup (approx. 250g) creamy peanut butter
1/2 cup (approx. 115g) butter, softened
1/2 cup (approx. 100g) granulated sugar
1/2 cup (approx. 100g) packed brown sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups (approx. 190g) all-purpose flour (US) / plain flour (UK)
1 teaspoon baking soda
3/4 teaspoon salt
24-30 Rolo chocolate candies, unwrapped
How to Make Them
1. Prep: Preheat your oven to 350°F (approx. 180°C). Line two baking pans with parchment paper or silicone mats.
2. Mix the Wet Ingredients: Cream together the peanut butter, softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. Add the eggs and vanilla extract, mixing until everything is well combined.
3. Add the Dry Ingredients: In a separate mixing bowl, whisk together the flour, baking soda, and salt. Stir this flour mixture into your wet ingredients until combined.
4. The Secret Step: Fill a cookie dough scoop about halfway with dough. Press one Rolo into the center, then finish filling the scoop with more dough to completely cover the chocolate. Place these on your prepared baking sheet.
5. The Signature Look: Using a fork, press down on each ball of dough to flatten it slightly and create that classic criss-cross pattern. Sprinkle with a little extra sugar if you like!
6. Bake: Pop them in the oven for 8–9 minutes. A quick tip: do not overbake!. They might not look completely finished when you pull them out, but they will set as they cool. If you bake them too long, you’ll lose that soft, chewy texture we’re going for.
Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Why You’ll Love Them
These are honestly so simple to throw together, and the surprise of the melted Rolo inside is always a hit with guests. They’re the perfect treat to bake on a slow afternoon.
Have you tried this recipe yet? Let me know how they turned out in the comments—I love hearing about your baking adventures!
Happy baking!
