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 using a hand-held mixer or stand alone mixer, cream the butter and sugars together. Stir in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for 30 minutes.

Preheat oven to 350 degrees. Take 1.5 tbsp scoop of the chilled dough and split in half. Stick a rolo on the bottom half, kind of like a “cradle” as shown above. Top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. 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.

Makes 2 dozen large cookies