Bake, Run, Live

Here is day 2 of the 12 Days of Christmas Cookies!

Peanut butter, chocolate, and caramel!

I really don’t think I need to say anything more about this cookie. You aren’t going to read it anyways! You are probably already scrolling down to see the recipe!

Well, if you are sticking around and reading this…thank you , though I won’t take up too much more of your time. Here we have peanut butter cookie dough that is wrapped around a Rolo. The Rolo’s that I used are relatively new to the stores- Rolo minis. If you can’t find the minis, you can always use the regular sized Rolo’s, just cut them in half. Oh, and the mini Rolo’s are already unwrapped- which means you can eat them faster (not that I do that!).

Peanut Butter Chocolate Caramel Cookies
Recipe lightly adapted from Land O’Lakes 

11 tablespoons butter, softened
1 cup light brown sugar, packed
3/4 cup sugar
3/4 cup creamy peanut butter
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups flour
1- 8 oz. package of Rolo minis

Preheat oven to 375 degrees.

In a large mixing bowl, cream together the butter, sugars, and peanut butter. Add in the eggs and vanilla. Stir in the baking soda, salt, and flour and mix until well combined.

Using a medium-sized ice cream scoop, scoop out the dough and place it in the palm of your hand. Flatten it slightly and place a Rolo in the center. Fold the dough around the Rolo to seal it completely (work the dough to make sure there are no holes or cracks all the way around). Place the dough ball seam side down on a parchment paper lined cookie sheet, leaving 2 inches between each cookie. Bake in a preheated oven for 10-11 minutes, or until the edges are a light golden brown. Remove from the oven and let cool for 8 minutes. After 8 minutes, move the cookies onto cooling racks and cool completely. Enjoy!

Made with love, not calories!