Rolo Peanut Butter Blossoms – Deliciously thick and chewy peanut butter cookies coated in granulated sugar, and have a Rolo candy pressed in the centres!
Happy New Year, friends!
Has is seriously taken me nearly 2 years to put up a blossom cookie recipe on the blog?? Well, to make up for it, today I bring you these delicious Rolo Peanut Butter Blossoms. There. 😉
Ingredients for Rolo Peanut Butter Blossoms:
- plain OR all-purpose flour
- baking soda
- salt
- unsalted butter
- caster OR granulated sugar
- light brown sugar
- large egg
- smooth peanut butter
- vanilla extract
- Rolos (or any other chocolate caramel candies)
Chocolate, caramel, and peanut butter come together beautifully in these cookies. Classic peanut butter blossoms may be made for the Christmas cookie tray, but I like to enjoy these all year round. These soft-baked peanut butter cookies with or without the Rolo are absolutely scrumptious!
Instead of Rolos, you can use Hershey’s Kisses, or even mini peanut butter cups!
Try these peanut butter recipes next!
- Peanut Butter Fudge Brownies
- No-Bake Chocolate Chip Peanut Butter Granola Bars
- No-Bake Chocolate Peanut Butter Bars
Enjoy! 🙂
Rolo Peanut Butter Blossoms
Ingredients
- 1 and 1/2 cups (190g) plain/all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/4 cup (50g) caster/granulated sugar, and some extra for coating
- 1/2 cup (100g) light brown sugar
- 1 large egg, room temperature
- 3/4 cup (190g) smooth peanut butter
- 1 teaspoon vanilla extract
- 25 Rolos
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside.
- Whisk together the flour, baking soda, and salt. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamy. Add the sugars and beat until smooth and creamy. Add the egg and beat until combined. Add the peanut butter and vanilla, and beat until combined. Fold in the dry ingredients.
- Roll the dough into 1-oz balls, roll in granulated sugar, and place on the prepared baking tray 2-inches apart.
- Bake for 8 - 10 minutes or until the edges are lightly browned. Press a Rolo into each cookie and allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Notes
Cookies stay fresh covered at room temperature for up to 1 week. They also freeze well for up to 3 months. Cookie dough balls freeze well for up to 3 months. Bake for an extra minute, no need to thaw.
Nutrition Information:
Yield: 25 cookies Serving Size: 1 cookieAmount Per Serving:Calories: 150 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 18mg Sodium: 124mg Carbohydrates: 15g Fiber: 1g Sugar: 10g Protein: 3g
19 comments
Two years… but the wait was totally worth it! 🙂 Just when I thought that the peanut butter/chocolate combo couldn’t get any better, you went ahead and added caramel to the mix. Oh my gosh, YUM!! These cookies look like sheer dessert perfection, Marsha. Happy New Year! I can’t wait to see what goodies you have in store for us this year. 🙂 xoxo
Thank you, Demeter! 🙂
Oh my goodness, YES! Peanut butter blossoms on the next level- these are everything I dream about. I need these in my life, like, yesterday!
Thanks, Karly! 🙂
HI Marsha !! Your Rolo and Peanut Butter Blossoms are so wondeful ! ^^
I love your blog, it is so beautiful ! Your recipes are so pretties and breathtaking !!!
I’m a French girl but I can speak english a little so……voilà !! ^^
I have a pastry blog and I would like your opinion because you’re so talented !
This is the address : http://mypastryaddiction.over-blog.com/
Don’t hesitate to leave me a comment if you enjoy one of my recipes ( in english of course ! ^^ ) !
It’s really really kind !!!!!!
Thank you very much Marsha and have a nice day ! =)
Hi Kelly, thank you for your kind words! 🙂
These peanut butter blossoms look divine, Marsha! I love the idea of using Rolo’s – so good. Happy New Year!
Thanks, Jess! Happy New Year! 🙂
Yum! Looks so delicious!
Kari
homassarsfield@mac.com
Yummy! I love that you made them with rolos! I’m a sucker for caramel, and your cookies look perfect!
Well I’m so glad you decided to share this recipe with us Marsha. These cookies look absolutely delicious. Just look at that chocolate rolo melting, and that soft cookie texture… yumm! 🙂 Wish you happy New Year my friend! :*
Thanks, Natalie! Can’t beat a melty Rolo 😉 Happy New Year, friend! <3
These look perfectlly scrumptious. Ive never had a rolo before but I think this would be a good recipe for a first time! Love your blog 🙂
Thanks, Ruby! Rolos are just delicious with or without a cookie! 🙂
Proof positive that even a classic can be improved upon! Brilliant.
You are combining two childhood favorites for me! Peanut butter blossoms were always the cookies I’d snatch right away, and Rolos were an obsession. These sound marvelous!
Thanks, Amanda!
I cannnot even remember the last time I had a ROLO…. But oh man, I do remember them being INSANELY GOOD! INSANEEEE! These cookies. Oh geeze. I would definitely eat 6.
The only time I ever eat rolos is in blossom cookies just like these and boy, are they good! I always make a batch around christmas!