Rolo Stuffed Peanut Butter Cookies:

1/2 cup (1 stick) salted butter, softened to room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 egg
3/4 cup creamy peanut butter
1 tsp vanilla extract
1/2 tsp baking soda
1 and 1/4 cups all-purpose flour
24 rolos
In a large bowl cream the butter and sugars together. Stir in the peanut butter, egg, and vanilla (in order). Slowly mix in the baking soda and flour. Do not over mix. Chill the dough for 30 minutes.
Pre-heat oven to 350 degrees. Take a scoop of the chilled dough and split in half. Stick a rolo on the bottom half of the dough. Top the rolo with the other half of the dough and seal down the sides so that the rolo is fully covered with the dough. Repeat with the rest of the dough and all 24 rolos. Bake for 9 minutes. Allow to cool completely on a wire rack.
*You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.