Thick, chewy peanut butter cookies are stuffed with a chocolate and caramel Rolo candy and then rolled in sugar before baking. Each bite is full of gooey caramel, melty chocolate, and chewy peanut butter cookie.
Preheat the oven to 350F and line a baking sheet with silpat or parchment.
Cream butter, peanut butter, and sugars in the mixer until well blended. It will look grainy at first but keep beating and stop every few seconds to scrape down the sides and bottom of the bowl. Continue beating until it's a smooth mass.
Beat in the eggs, one at a time.
Beat in vanilla.
Stir in flour and baking soda.
Using a well rounded teaspoon of the dough wrap it around a Rolo candy, encasing it completely.
Roll in Turbinado sugar. Don't flatten! Place on baking sheets.
Bake 8 to 9 minutes.
Cool. Cookies will flatten out a little as they cool.
Notes
Storage:Store cookies in an airtight container at room temperature for a week or so.You can also freeze the baked cookies for up to 3 months. Layer them in a freezer container with parchment between the layers.Unbaked Rolo cookies can be frozen for up to 3 months as well. Just remove from the freezer and bake as directed. You may need a minute or two more baking time.Tips:
The cookies will look slightly underbaked when they're done. They'll firm up as they cool.
Be careful biting into a still-warm cookies! The caramel can be super hot.
Be sure to cover the Rolo candy completely with dough so that it's sealed in or the caramel will leak out of the cookie.
I like to use parchment paper for these so if there does happen to be some caramel leakage it's easy to clean up.