Peanut Butter Rollo® Cups

Whew. Another six months, and no recipes. Well, at least I know for sure you don't expect much out of me. Now that we're clear on that, how about some cookies?!?

I can't take credit for the inventiveness of this recipe, as I followed this recipe exactly.

I will say that they are best served warm (that way the Rollo inside is gooey), and they're fun to take to parties to watch unsuspecting friends chomp into them only to be pulling a giant string of caramel away from their face :). Ah, social awkwardness, we know each other too well.

I've copied the recipe below for your convenience, but like I said kudos to the real author, found here.

Peanut Butter Rollo Cups

Makes About 3 dozen cups

Ingredients:

1/2 cup margarine 

1/2 cup smooth peanut butter

1/2 cup granulated white sugar, packed

1/2 light brown sugar

1 egg, at room temperature

1-1/2 cups flour

1/2 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

About 36 Rollo® candies, unwrapped

1/4 cup confectioners' sugar

Optional Glaze:

1/2 cup semi-sweet chocolate chips

Procedure:

1. Preheat oven to 375 F. 

2. Cream together margarine, peanut butter, egg, white sugar, and brown sugar. 

3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. 

4. Add the flour mixture, half at a time, to margarine mixture, beating well to combine. 

5. Place a heaping teaspoon of cookie dough into the palm of your hand. Press one candy into the center and press dough around it to form a ball. Roll in confectioners' sugar and place in un-greased mini-muffin tin. 

6. Bake 12-14 minutes, until lightly browned on top. Let cool in the baking tins at least 15 minutes, then remove to racks to cool completely. 

7. (OPTIONAL) Heat chocolate chips in microwave until melted. Take a fork and drizzle chocolate over the tops of the cooled cups.

These would be a perfect treat to bring to a New Year's celebration!