Peanut Butter Rolo Cookies

I’ve talked about my love for the Bruins countless times over the past few months. Watching them compete in the playoffs has been so much fun, but unfortunately it all came to a screeching halt Monday night with a brutal loss in the last minute of game 6 of the Cup Finals. It was crushing, and I won’t lie, I was pretty down about it yesterday.

So I whipped up some cookies. Because baking always makes me feel better :)

Peanut Butter Rolo Cookies

I’d actually worked on this recipe for Peanut Butter Rolo Cookies way back at the start of May, but wanted to test it one more time before sharing it with you guys so this gave me the perfect opportunity. I bought Rolos forever ago to make these gooey caramel-filled chocolate cookies, and somehow half of the bag had survived in my pantry for months. I’m not even sure how that’s possible – Rolos are a major weakness. I can’t even buy those little tubes of them they sell in the check-out line at the grocery store because I’ll eat the entire thing on the way home…

Peanut Butter Rolo Cookies

But anyway, since I’d been on a peanut butter-caramel kick, my first thought was to incorporate the Rolos into a peanut butter cookie. I wanted them to have lots of peanut butter flavor so I incorporated creamy peanut butter into the dough and also used peanut butter chips as a mix-in in addition to the Rolos. There’s cornstarch in the cookies, which keeps them soft and chewy for days. But the best part of all? The little puddles of caramel that developed in the cookies as the Rolos melted in the oven. I love a gooey cookie warm from the oven and these were completely irresistible!

Peanut Butter Rolo Cookies

I don’t know if it was the cookies or just the passage of time, but my spirits are back up today. It was an amazing run for the Bruins, and they lost to a terrific team (congrats Blackhawks fans! :) ). And luckily it’s only another 3 months or so until we get to do it all over again. I know I’ll be counting down the days!

Peanut Butter Rolo Cookies

Peanut Butter Rolo Cookies
from Tracey’s Culinary Adventures

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

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