By Tracey
Peanut Butter Rolo Cookies
from Tracey’s Culinary Adventures
Ingredients:
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup creamy peanut butter
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla extract
- 3/4 cup chopped Rolos
- 1/2 cup peanut butter chips
Directions:
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter, and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the egg and then the vanilla. With the mixer on low, gradually add the dry ingredients, beating just until combined. Mix in the chopped Rolos and peanut butter chips.
Using a small cookie scoop (mine measures about 1 1/2 inches across), portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart. {Note: if you use a cookie scoop to scoop the dough straight onto the baking sheets, the cookies will have a wrinkled appearance on top (like mine). If you scoop them and then roll into smooth balls with your hands, the tops with be smoother. They taste the same either way). Bake for about 9 minutes (rotating the baking sheets halfway through if you’re doing both at once) or until the edges of the cookies are set (the centers may look underdone – don’t overbake!). Transfer the baking sheets to wire racks and let the cookies cool for a few minutes then remove the cookies to the wire rack to cool completely. Repeat with all of the dough.
Makes about 36 cookies.
