When Justin and I were first dating I went to a little family party, and his sister’s had made these:
They are peanut-butter Rolo cookies, and they happen to be the best cookie in the world…. basically. I think though, that this may be the last time I am ever allowed to make these because they are just too good to have in the house! Which means the only place these babies are sticking around is my hips. You’ve been warned.
An interesting thing about these cookies, is they are best when completely cool. I am all about fresh, hot cookies usually, but these cookies are the exception. When they cool the, caramel gets back to it chewy self and the yumminess factor is quadrupled. (oh and if you just want a good Peanut Putter cookie, ex-nay on the rolo-ay, these are great too. But, in that case, eat them hot!)
Peanut Butter Rolo Cookies
makes a lot….
(sorry I don’t have an exact number
probably about 48, I usually use a whole bag of Rolos)
In a mixer or with beaters, cream together:
1 c granulated sugar
1 c brown sugar
1 c shortening (I am sure you could use butter)
1 c peanut butter
4 Tbsp Evaporated milk (*see note at bottom)
3 cups flour (I did half white and half wheat, you can’t tell)
1 tsp baking soda
1 tsp salt
1 bag Rolos
Bake 350 for 12 to 15 minutes.
* I didn’t want to open a can of evaproated milk just for this (and end up wasting the rest), so I added powdered milk to regular milk. According to my little internet search Evaporated milk is 60% more condensed, so by adding the powdered milk to regular milk it made it more condensed, and worked as a fine substitute.
When your dough is all prepared, you will want a medium size cookie scoop to make it easier. If you don’t have one, roll the cookies into balls, press the Rolos in the bottom and cover the bottom of the Rolo.
Instructions for adding Rolos
2. Press Rolo into center
3. Push edges over Rolo
4. Remove excess dough
5. Place on sheet bake
6. Aftre baked, press down to spread rolo out through the inside
7. Remove onto wire rack and allow to cool
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