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Peanut butter cookies with chocolate caramel candy, Rolos

Peanut butter cookies with Rolos in the center and sprinkles all over.  These fun and colorful chocolate cookies are great for holidays, such as Christmas and New Year's Eve, as well as for special events, such as parties, birthdays, etc. 
Course Dessert
Cuisine American
Keyword chocolate caramel peanut butter cookies, chocolate peanut butter cookies, cookies with rolos
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 18 cookies
Calories 117kcal


  • ¼ cup creamy peanut butter
  • 2 tablespoons unsalted butter , room temperature (let the butter from refrigerator sit on the counter for about an hour or so)
  • ½ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract pure
  • ¾ cup all-purpose flour , sifted or aerated (see important note below!)
  • ½ teaspoon baking powder
  • teaspoon salt
  • ¼ cup granulated sugar (for coating)
  • 18 Rolos (chewy caramels in milk chocolate)
  • sprinkles


  • Preheat oven to 350 degrees F. 
  • Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined. Add eggs and vanilla, and continue beating until creamy.
  • In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients from step 2 to wet ingredients in step 1, beating on low speed.
  • Prepare baking sheet by lining it with parchment paper or lightly greased aluminum foil. Place granulated sugar on a plate. Roll spoonfuls of cookie dough into balls, rolling each ball between your hands. Roll balls in sugar to coat them completely.
  • Place cookie balls 2 inches apart on a prepared baking sheet. 
  • Bake until cookies begin to puff up slightly, about 7 minutes. 
  • Remove from oven. Press one Rolo candy in center of each cookie. Return to oven; continue baking for about 5 more minutes, until cookies just turn golden brown and chocolate begins to melt. 
  • Remove from oven, sprinkle the melted Rolos with sprinkles, and let the cookies cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.


Recipe is adapted from Martha Stewart
Important note about properly measuring flour using measuring cups:
The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough!


Calories: 117kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 49mg | Potassium: 62mg | Sugar: 12g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.4mg