Sometimes cookies are best enjoyed surrounded by friends at a gorgeous summer picnic, sometimes they need a cup of something hot and a delicate tea party, and sometimes they deserve to be eaten fresh from the oven over the sink. You know what I mean… These fall into the latter category, where a molten rolo snuggled inside a warm peanut buttery blanket is hard to beat, especially on a grey wintery day. I came across this recipe on such a day and just had to share it. This is a gorgeous combination of peanut butter, chocolate and caramel that you simply have to try.
Peanut Butter Rolo Stuffed Cookies
Ingredients
260g smooth peanut butter
120g baking spread
100g caster sugar
80g light brown sugar
1 egg
1 tbsp vanilla extract
200g plain flour
1 tsp bicarbonate of soda
pinch of salt
24 rolos
Method
- Preheat your oven to 180°C/160°C fan/Gas Mark 4.
- Put your peanut butter, baking spread and sugars in a bowl and beat together so they’re well combined.
- Add the egg and then the vanilla and mix.
- In a separate small bowl or your scale pan, mix the flour, bicarbonate of soda and salt before adding to the mixture and beating it all together.
- Now comes the fun! Grab sections of cookie dough, about an inch in size, until you’ve got 24 pieces.
- Roll them into balls and flatten each one a little in your hand before popping a rolo on top and squishing the mixture around it. Make sure the cookie dough is sealed tight around the rolo so it doesn’t leak out once it’s melted in the oven.
- Roll each cookie into a ball.
- Press each ball down with a fork slightly so you’ve got a cute criss-cross on top.
- Pop your cookies in the oven for 10-15 minutes until just turning ever so slightly golden at the edges.
- These are best eaten hot, but wait until they’ve cooled for about five minutes on the trays first – they need to firm up a bit, otherwise they just fall apart!
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Recipe adapted from A Dash of Sanity.
