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Rolo Peanut Blosssoms on a white ceramic tray

Rolo Peanut Blossoms

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Topping a peanut butter cookie with a caramel-filled chocolate candy gave these Rolo Peanut Blossoms a spectacular caramel advantage over their ordinary counterparts!

This twist on Peanut Blossom Cookies is so irresistible, you may never go back to the traditional version again!

Rolo Peanut Blossoms on a red napkin

Why You Must Make these Peanut Blossoms

  • I bake the more typical peanut blossoms every Christmas using a chocolate star instead of a Hershey’s Kiss, but adding a chocolate caramel candy is even more delicious!!
  • Perfect for peanut butter cookie fans that also love caramel!
Rolo Peanut Blossoms in a white bowl with a few candies and cookies on the side

Peanut Butter Blossoms for Caramel Lovers

If this is a new combination to you, let me tell you, it works! Warm from the oven you get some ooey gooey chocolate and caramel, but they’re just as scrumptious as they come to room temperature. These gems are perfect for caramel lovers!

While these peanut blossoms were a hit with my two chocolate-peanut butter fans, the hubby reminded me for the umpteenth time that he doesn’t do peanut butter desserts. Oh, well. More peanut butter blossom cookies for me!

Tips for Making Peanut Blossoms

  • Lining your baking sheets with parchment makes for easy clean up and eliminates any greasing of your pans.
  • To make evenly sized cookies, use a cookie scoop.
  • PRO-Tip: Roll the dough balls between your palms to make them nice and round. This will make the baked cookies more symmetrical.
  • Whether you use Rolos, Kisses or Chocolate Stars, press the candies into the middle of the cookies as soon as they come out of the oven. Work quickly as the candy will start melting if you hold onto it too long, and the candy will adhere best while the cookies are hot.
  • Let cool completely if you’re packaging as gifts as you want the chocolate to solidify.
  • Storing these peanut blossom cookies in the refrigerator can cause the chocolate to bloom or get a gray cast. This doesn’t impact the quality, just the appearance.
Rolo Peanut Blossoms in a white bowl with two cookies on the side

More Peanut Butter Desserts from the Blog:

Rolo Peanut Blossoms on a red napkin

The Recipe: Rolo Peanut Blossoms

Peanut blossom cookies topped with Rolos. Basic recipe adapted from Land O Lakes.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 48 cookies

Ingredients

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, at room temperature
  • 1/2 cup peanut butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/4 cup sugar
  • 48 Rolo candies, unwrapped

Instructions

  1. Preheat oven to 375°. Line baking sheets with parchment paper.
  2. Beat together ½ cup sugar, brown sugar, softened butter and peanut butter until light and fluffy.
  3. Add egg, vanilla, and salt and beat until well mixed. Add flour and baking soda and mix till combined, scraping bowl as needed.
  4. Place the ¼ cup sugar in a shallow bowl. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on baking sheets.
  5. Bake 8-10 minutes till lightly browned. Immediately press one Rolo in the center of each cookie. Remove to cooling racks.

Notes

To make your dough balls nice and round, roll them between your palms before rolling them in sugar.
Press the candy into the middle of each cookie right when they come out of the oven while the cookies are still warm and pliable.

Nutrition Information:

Yield:

48

Serving Size:

1 cookie

Amount Per Serving: Calories: 99Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 79mgCarbohydrates: 13gFiber: 0gSugar: 9gProtein: 2g

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Peanut Butter Rolo Blossoms on a white ceramaic tray

 

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