peanut butter rolo cookies.

as promised, i have a couple more cookie recipes to share this week.  next up are quite possibly my favorite cookie in my “candy in cookies” collection.  peanut butter rolo cookies.

the thing i love about adding candy to cookies is that there are ENDLESS possibilities.  take a stroll down the candy aisle and i’m sure ideas will just pop into your head. check out some of my favorites to date:

snickers bar stuffed chocolate chip cookies & chewy oatmeal m&m cookies

   

cookies n cream cookies & chewy butterfinger cookies

  

i found the idea to make peanut butter rolo cookies on Dorothy’s wonderful blog Crazy for Crust. she has a TON of droolworthy cookies & dessert recipes, so check her out!

i changed up the basic cookie recipe a bit and used my own peanut butter cookie recipe.  the same peanut butter cookie base i used for my soft baked mini peanut butter chocolate swirl cookies.  this peanut butter cookie recipe produces VERY puffy and VERY soft peanut butter cookies.

the directions to make these cookies are pretty straight forward. scoop 1.5 tbsp of dough. split in half. stick a rolo on the bottom half, kind of like a “cradle” as shown:

top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. bake for 9 minutes & you’re done! BONUS: these are made in only 1 bowl. easy clean up! 🙂

peanut butter rolo cookies

(categorized under cookies)

adapted from crazy for crust

makes about 2 dozen

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

DIRECTIONS

  1. In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together.
  2. Stir in the peanut butter, egg, and vanilla (in that order).
  3. Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for 30 minutes.
  4. Preheat oven to 350 degrees.
  5. Take 1.5 tbsp 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.
  6. Bake for 9 minutes. Allow to cool completely on a wire rack. Enjoy!

*note:  you may have some rolos left over depending on if you use more or less than 1.5 tbsp of dough per cookie.

Taste Tester comments:

  • “Caramel and peanut butter are such a great combination. These kind of remind me of a peanut butter twix bar, without the crunch.”
  • “The rolo hidden inside is a nice surprise! These are the softest peanut butter cookies I’ve ever tasted.”

ps- have you seen SBA on facebook yet? don’t forget to “like” me on the right sidebar if you’d like facebook updates from SBA. 🙂

pps: give these sweet treats a try too! 😉

chocolate dipped brownies

chocolate dipped brownies

soft baked mini peanut butter chocolate swirls

soft baked mini peanut butter chocolate swirls

butterscotch toffee chocolate fudge cookies

butterscotch toffee chocolate fudge cookies


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caramel apple peanut butter oatmeal bars.

prepare for something goooooooey…

    and incredibly delicious.

after eyeing Averie’s caramel apple bars a few weeks ago, i knew i had to remake them somehow and some way. i took her flavor combination idea (Averie seriously comes up with the best flavor combos) and tweaked the recipe a bit to bake up an amazingly gooey, soft, and surprisingly healthy oatmeal bar. these bars taste sinful, in the best possible way. 😉

cinnamon apples. gooey, sweet caramel. buttery, chewy oats. rich, creamy peanut butter.

out. of. this. world.

as if you needed another reason to make these (…make them now…), they’re perfectly healthy and acceptable for breakfast or a quick snack. hope you enjoy!

INGREDIENTS

(categorized under granola/healthy stuff)

adapted from love veggies and yoga

  • 1/2 cup applesauce
  • 3/4 cup creamy peanut butter
  • 1/4 cup light butter, softened (i use land o lakes light)
  • 2.5 cups whole rolled oats
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp vanilla
  • 1 cup chopped & peeled apples
  • sugar free caramel sauce for drizzling (about 3 tbsp)

DIRECTIONS

  1. Preheat oven to 350 degrees. Spray 8×8 baking pan with nonstick spray and set aside.
  2. In a medium mixing bowl, stir to combine the applesauce, peanut butter, and softened light butter (get all those chunks of butter mixed in well).
  3. Add oats, brown sugar, cinnamon, and vanilla. Fold in the chopped apples. Pour mixture into prepared baking pan and bake for 30 minutes. They bars may look a bit dry on top, but trust me, they are not!
  4. Drizzle the caramel sauce over the hot bars and let cool completely before cutting into squares. I actually stuck mine in the fridge for an hour before cutting into squares.
  5. For best taste, store in an airtight container in the fridge until they are all polished off (won’t take long, trust me)

*note: the bars may break a little while you’re cutting. if they are, you need to chill the bars for longer.

ps- i think you’ll enjoy these healthy bites too 😉

peanut butter banana oatmeal bars

peanut butter banana oatmeal bars

apple cinnamon granola (vegan)

apple cinnamon granola (vegan)

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

& in case you’re itchin’ for something a little sweeter….

peanut butter chocolate chip blondies

peanut butter chocolate chip blondies

sweet & salty caramel pretzel m&m blondies

i got the recipe idea from Bridget to make these babies. i LOVE chocolate covered pretzels, so i’m obviously a bit addicted to pretzel m&ms. have you tried them? they are amazing. enough said.

i changed it up bridget’s original recipe quite a bit because i wanted a rich caramel-y flavor to pair with the sweet/salty pretzel m&ms. i browned some butter and mixed it with brown sugar before adding some other blondie ingredients.  the browned butter makes a HUGE difference in any baked recipe, it delivers a rich, caramel and butterscotch flavor that is predominant in each soft & chewy bite. (you can read about my obsession to brown butter here.)

if you like salty/sweet, you’ll flip for these blondies.

INGREDIENTS

(categorized under brownies/bars)

adapted from here

  • 1 cup butter, browned (you may also use melted butter but i highly suggest browning it to get the caramel flavor!)
  • 1 3/4 cups dark brown sugar
  • 2 cups + 2 tbsp all purpose flour
  • 2 large eggs, beaten
  • 2 teaspoons vanilla
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup pretzel m&ms
  • caramel sauce for drizzling (optional)

DIRECTIONS

  1. Melt butter in a medium saucepan over medium heat.  Stir constantly.  Remove from heat immediately when the butter begins to turn brown (about 8 minutes).
  2. Pour browned butter into large mixing bowl.  Stir in brown sugar. Let the mixture cool to room temperature.
  3. Preheat oven to 350 degrees. Spray 8×8 baking pan with cooking spray. Set aside.
  4. To the cooled down butter/sugar mixture, stir in beaten eggs and vanilla.
  5. Sift flour into the wet ingredients and add baking powder and salt.  Mix well. Stir in pretzel m&ms.
  6. Pour into prepared baking pan and bake for about 30 minutes.  Remove from oven and drizzle caramel sauce on top.  Set back in oven for about 5 minutes, until edges are brown and a fork poked in the center comes out clean.
  7. Allow blondies to cool completely and cut into squares.  Enjoy!

ps- i think you’ll enjoy these blondie recipes too 😉

funfetti cake batter blondies (my most popular recipe)

funfetti cake batter blondies

peanut butter chocolate chip blondies

peanut butter chocolate chip blondies

oh, and i think you’ll enjoy these treats packed with m&ms too!

loaded sugar cookie bars

loaded sugar cookie bars

rainbow m&m cookies

rainbow m&m cookies

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