Mini Peanut Butter Rolo Cookies

This is a super quick and delicious cookie recipe. I made them a couple of weeks ago for a Christmas dinner party at our house...and they disappeared!

This cookie is as easy as dropping your favorite candy into lightly baked cookie batter. My favorite candy of choice...ROLOS :)

You just drop a little ball of peanut butter dough into a mini muffin pan and bake them until they're just barely done. Take them out of the oven and immediately press a mini Rolo into the center. Soft and chewy peanut butter cookie meets melty caramel and chocolate yumminess.

Cookie + candy perfection.

This is the perfect Christmas cookie recipe – super quick, easy, and you can make a ton in no time!

Mini Peanut Butter Rolo Cookies

Ingredients: 

1 1/2 cup all purpose flour

1/2 cup Creamy Peanut Butter
1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
3/4 tsp. baking soda
1/2 tsp. vanilla
1/2 tsp. salt
1 pkg. Mini Rolos

1/2 cup white chocolate chips

Directions:

• Preheat oven to 35o degrees. Lightly grease a mini muffin pan with with cooking spray. 
• Whisk together flour, salt, and baking soda and set aside.
• In the bowl of a stand mixer combine butter, brown sugar, and white sugar until fluffy. 
• Add in peanut butter and continue to mix.
• Add in egg and vanilla until combined.
• Slowly add in flour mixture until the dough just comes together. 
• Roll dough into 1 inch balls and place in muffin pan.
• Bake for 6-8 minutes, until they are just barely done. 
• Take the warm cookies out of the oven, and place a mini Rolo into each cookie, pushing down slightly. The warmth of the cookie will slightly melt the chocolate.
• In a microwave safe bowl, melt chocolate in 20 second intervals until smooth.
• Drizzle white chocolate over each cookie.
• Cool for about 10 minutes and gently remove the cookies from the pan. 

Salted Caramel Chocolate Chip Cookie Dough Truffles

OK guys, this recipe is no joke. 

If you don't know by now, I have a weakness for a sweet and salty combo. It's pretty much the best flavor combination ever. So as soon as I saw this recipe I knew I had to add a pinch of salt somewhere...and honestly, what's better than salted caramel? 

Sweet and salty caramel drizzled over chocolate covered COOKIE DOUGH! This is probably one of the best desserts I've ever made...and the best part is that there's no baking involved!

I wanted to add a little surprise in the center of each truffle. I found these super cute mini Rolos at the grocery store and figured they would be perfect together. Man, was I right! 

Cookie dough is one of those childhood favorites that you can just never get enough of. I love this recipe because the the cookie dough is egg-free, so you don't have to worry about getting sick when eating raw cookie dough. 

Simply put...

THESE TASTE AMAZING. 

Salted Caramel Chocolate Chip Cookie Dough Truffles

Recipe adapted from Bakerella and The Cookie Dough Lover’s Cookbook

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips
chocolate candy coating
30 mini Rolos
10-15 unwrapped caramels
1 tbsp milk

1 tsp salt
Sea salt for sprinkling

Directions:

• In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).
• Mix in milk and vanilla.
• Add flour and salt and mix on low until combined.
• Stir in chocolate chips.
• Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls. Place a Rolo inside each ball. Wrap the cookie dough around the Rolo and form into a ball.
• Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 20-30 minutes. 
• Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and dip in candy coating. Let any excess fall off back into the bowl.
• Place caramels, salt, and milk in a microwave safe bowl. Melt the caramels in 20 second intervals until smooth. 
• Drizzle each cookie dough ball with caramel and sprinkle with sea salt. 
• Refrigerate in an airtight container for up to a week.