It's that time of year again where the guys are out hunting and I'm at home finding ways to make my pants fit tighter.
I started my holiday baking. Except I don't freeze or store my early baking, I just put it out and share it right away and keep making more throughout the season.
I know these Rolo-stuffed cookies have made their rounds on the net for awhile now, but they have been a Christmas favorite at our house for years. They are so easy to make, with the only annoying part being having to take the wrapper off the Rolos. Great job for the boys.
The other part that is a bit time consuming when making this treat is wrapping the dough around the Rolo. I've found a way to do that, and it's super easy and way faster. You can also roll these in sugar before baking.
Yield: 4 dozen
3/4 c. butter, soft
1/2 c. all-natural peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 large egg
1 t. pure vanilla extract
1-1/2 c. all-purpose flour
1/2 t. baking powder
1 t. baking soda
1. With an electric mixer, beat together the butter, peanut butter, sugars, vanilla and egg until creamy and well combined. In a separate bowl, combine the flour, baking soda, and baking powder. Slowly beat the flour mixture into the butter mixture until a thick dough forms.
2. Fill a 1" cookie scoop with dough. Press an unwrapped Rolo through the middle of the dough (while it's still in the scoop) and press the dough, that pushes up when the Rolo is inserted, around the Rolo until it's completed covered. Place the ball on a parchment lined baking sheet and leave as is (see photos below). Place the balls about 2" apart.
3. Bake in a 350 degree oven for about 10 minutes, or until the top of the cookies is light golden. Cool completely before removing to a wire rack.