ROLO STUFFED PEANUT BUTTER COOKIES
Yield 48
Number Of Ingredients 9
Steps:
- Mix butter, sugar and peanut butter together. Add eggs, flour, baking soda and vanilla extract.
- Roll dough into balls (1 tablespoon of dough). Split cookie dough ball in half. Put rolo in half of the dough. Build dough up around the sides of the rolo. Then top with the other half of the dough ball. Seal the edges. Make a criss cross impression on top with a fork.
- Bake at 350 degrees for about 10 minutes or until lightly golden brown. Cool on cookie sheet. Transfer to wax paper or parchment paper.
ROLO™ STUFFED PUMPKIN SPICE COOKIES
Here's a must-try cookie treat! Cookie on the outside, caramel candy on the inside, and absolutely irresistible!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 30
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
- Shape dough into 30 (1 1/4-inch) balls. For each cookie, wrap 1 dough ball around each caramel. Place 2 inches apart on cooking parchment paper-lined cookie sheet.
- Bake 8 to 10 minutes or until edges are set. Cool 5 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- Place frosting in small microwavable bowl. Microwave uncovered on High 10 to 15 seconds just to soften frosting; stir to blend. Drizzle frosting over cookies; sprinkle with pecans. Store cookies tightly covered.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 14 g, TransFat 0 g
PEANUT BUTTER ROLO COOKIES
These are really good! I have made these for several different gatherings and they are always a hit!
Provided by Quiltingqueen
Categories Dessert
Time 42m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Mix all ingredients together except rolo's.
- When dough is mixed well, take a small amount, flatten out in hand, place rolo in middle and wrap dough around the rolo to form a ball.
- Place on ungreased cookie sheet and bake at 350 for 12 minutes, or until cookie has flattened and rolo has melted.
Nutrition Facts : Calories 153.8, Fat 8.8, SaturatedFat 2.8, Cholesterol 9.7, Sodium 143.1, Carbohydrate 16.9, Fiber 0.5, Sugar 12.1, Protein 2.5
PEANUT BUTTER ROLO COOKIES
If you like Rollo candies and peanut butter....but who doesn't?...then you are for sure going to love these cookies.
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Set oven to 375 degrees.
- Cream the butter, peanut butter, sugars and egg.
- Sift together, the flour baking powder, baking soda and salt.
- Gradually add the dry ingredients to the butter mixture; mix well.
- Roll the dough into approx 24 small balls.
- Place one Rollo candy in the center of each ball.
- Roll each ball in the granulated sugar.
- Place the cookies on a greased cookie baking sheet.
- Bake for 8-10 minutes.
Nutrition Facts : Calories 130.5, Fat 6.8, SaturatedFat 3.1, Cholesterol 17.9, Sodium 134, Carbohydrate 15.7, Fiber 0.5, Sugar 9.1, Protein 2.5
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ROLO STUFFED PEANUT BUTTER COOKIES - AMBITIOUS KITCHEN
From ambitiouskitchen.com
Reviews 9Servings 48Cuisine AmericanCategory Dessert
- On medium speed, in large bowl, blend sugars; add butter, mix till grainy consistency. Add eggs, milk, peanut butter and vanilla extract; and beat until fluffy. Slowly add flour mixture and beat on slow until well combined.
- Place dough in refrigerator for 1 hour, or in the freezer for 30 minutes. The colder the dough, the easier it will be to work with. Take one heaping tablespoon of the dough and flatten out in the palm of your hand.
- Place one unwrapped Rolo in the middle and work dough around so that the Rolo is completely hidden. Roll dough into a ball with your hands, then drop and roll in sugar. Place 2 inches apart on ungreased cookie sheet.
ROLO-STUFFED PEANUT BUTTER COOKIES - SALLY'S BAKING …
From sallysbakingaddiction.com
Reviews 16Category CookiesCuisine AmericanEstimated Reading Time 3 mins
- In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together. Stir in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for 30 minutes.
- Preheat oven to 350°F (177°C). Take a 1.5 Tablespoon scoop of the chilled dough and split in half. Stick a Rolo on the bottom half, kind of like a “cradle” as shown above. Top the Rolo with the other half of the scooped dough and seal down the sides so that the Rolo is securely stuffed inside. Repeat with the rest of the dough and all 24 Rolos. Bake for 9 minutes. Allow to cool completely on a wire rack. Store at room temperature for up to 7 days.
ROLO STUFFED PEANUT BUTTER COOKIES - CRAZY FOR CRUST
From crazyforcrust.com
5/5 (1)Estimated Reading Time 4 minsServings 24Total Time 30 mins
- Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, salt, and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
- Scoop 2 tablespoon sized balls of dough. Wrap a Rolo completely into the middle of each ball, rolling it between your palms to seal. Place 2” apart on cookie sheets and use a fork to make a small criss-cross pattern on the top.
- Bake for 9-12 minutes, until they just begin to brown. Cool completely and remove from cookie sheets.
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