Prep Time: 30áminutes
Cook Time: 14áminutes
Total Time: 44áminutes
Yield: 48 servings
- 1/2 cup (8 Tablespoons or 1 stick) margarine (not the type in a tub)
- 1/2 cup smooth (creamy) peanut butter
- 1/2 cup granulated white sugar, packed
- 1/2 light brown sugar
- 1 large egg, at room temperature
- 1-1/2 cups flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (13 ounces) package Rollo® candies, wrappers removed (see Note)
- 1/4 cup (about) confectioners' powdered sugar
- Optional Glaze:
- 1/2 cup semi-sweet chocolate chips
- 2 Tablespoons smooth peanut butter
In a large bowl, cream together margarine, peanut butter, egg, white sugar, and brown sugar.
In a smaller bowl, whisk together flour, baking powder, baking soda, and salt.
Add flour mixture, half at a time, to margarine mixture, beating well to combine.
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 ungreased, non-stick mini-muffin tin.
Bake 12 to 14 minutes, until lightly browned on top. Let cool in the baking tins at 8 to 10 minutes, then remove to racks to cool completely. (If you leave them longer, they may stick due to the sugar coating.)
Melt chocolate chips and peanut butter together until smooth. Pour into a plastic zip-top bag, squeeze out the air, and seal. Cut a small corner from the bottom of the bag and drizzle chocolate over the tops of the cooled cookie cups.
Note: Rollo® candies are bite-size chocolate-covered caramel candies. You could also use Rollo® Minis, Milk Duds® candies, Reese's Bites® or any other candies that will mix well with peanut butter. This recipe uses about 3/4 of the 8-ounce package of Rollo® candies.
Yield: about 48 cookie cups
Peanut Butter Rollo® Cookie Cups Recipe Photo © 2014 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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