WANT ONE?
THIS RECIPE WORKS GREAT WITH MINI PEANUT BUTTER CUPS, TOO! TIP: FREEZE THEM PRIOR TO BAKING THEM!
PEANUT BUTTER, CARAMEL, SEA SALT……I CAN’T THINK OF A MORE PERFECT COMBO!!! I BAKED THESE COOKIES IN A MUFFIN TOP PAN BUT OF COURSE, THEY TASTE JUST AS GREAT ON A COOKIE SHEET!!!!!!!
- 3/4 cup softened butter
- 1 cup sugar
- 1 cup light brown sugar
- 1 cup SKIPPY peanut butter
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups flour
- 1 1/2 cup milk chocolate chips
- 1 bag of mini rolos
- Beat butter, sugars, peanut butter. Add eggs and vanilla. Beat in dry ingredients. Stir in chocolate chips.
- Scoop dough into a muffin tin pan (grease if not non-stick) and press a few rolos into each-about 4. Sprinkle with coarse sea salt. Bake 12-15 minutes at 350. Or place dough on parchment lined cookie sheet and do the same.
- Cool on baking sheet and remove to rack
- LINING AT CHEF IN TRAINING