Classic peanut butter blossoms are among my favorite Christmas cookies, but this year, I decided to mix things up and use a caramel-filled Rolo on top instead!
I’m not a huge fan of caramel myself, and I was content to eat just the peanut butter cookies and leave the Rolos, but my husband loved these and much preferred them to the kind with Hershey Kisses on top.
One of the best things about these cookies is that they’re so kid friendly. My girls love to roll the dough balls in sugar and press the chocolate on top once they’ve cooked, and I think they look forward to making them as much as they do eating them!
- 48 Rolos
- 1/2 cup shortening
- 3/4 cup peanut butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- extra granulated sugar
Preheat oven to 375 degrees F. Unwrap the chocolates.
In a large bowl, beat the shortening and peanut butter well. Add the granulated and brown sugars and beat until fluffy. Beat in egg, milk and vanilla. In a separate bowl, mix flour, baking soda and salt. Slowly beat into peanut butter mixture.
Shape dough into 1″ balls (I like to use a melon baller) and roll in granulated sugar. Set the balls 1″ apart on a cookie sheet or stone.
Bake for 8-10 minutes until lightly browned. Press a Rolo into the center of each cookie and then move the cookies to a wire rack to cool. (The chocolate will be very soft until the cookies have cooled completely.)
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