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Peanut Butter Rollo® Cookie Cups Recipe

User Rating 4 Star Rating (2 Reviews)


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Peanut Butter Rollo® Cookie Cups Recipe

© 2014 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Little peanut butter cookie cups hold a hidden center of chocolate and caramel. The secret is to stuff chocolate-covered caramel candies into the center of a ball of peanut butter cookie dough, then bake in a mini-muffin tin rather than a cookie sheet. Drizzle peanut butter-flavored chocolate on top for an irresistible treat. Let the kids help with these.

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


Preheat oven to 375 F.

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.)

Optional Glaze:
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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User Reviews

Reviews for this section have been closed.

 3 out of 5
amount, Member pattyc21

I only got 15! Maybe I made the balls too big. I only used enough to cover the candy? This is the first time I am making these cookies. Did not taste them yet.

2 out of 7 people found this helpful.

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