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+ servings
Rolo Stuffed Peanut Butter Cookies in a stack with caramel oozing out

Rolo Stuffed Peanut Butter Cookies

Total Time 30 minutes
Servings 2 dozen
Author Dorothy Kern


  • 1/2 cup unsalted butter softened
  • 3/4 cup peanut butter
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • tablespoon vanilla
  • 1 tablespoon milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 3/4 cups flour
  • 24-28 Rolos unwrapped


  • Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.
  • 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.
  • Store in an airtight container for up to 3 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to one month.
  • To get the gooey caramel in the photos, eat when warm!