Rolo Peanut Butter Blossoms
Deliciously thick and chewy peanut butter cookies coated in granulated sugar, and have a Rolo candy pressed in the centres!
Servings: 24 - 25 cookies
Calories: 150kcal
Ingredients
- 1 ½ cups (190g) plain/all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter softened
- ¼ cup (50g) caster/granulated sugar plus extra for coating
- ½ cup (100g) light brown sugar
- 1 large egg room temperature
- ¾ 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.