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
Lizzy Do says
Oh, man…these look outrageous! Your blog looks OK now…hope there are no more incidents :/
Rebecca Polston says
I love this idea! I’m going to split the dough in half, and add 3/4 cup of Kraft Caramel Bits to half of the dough and 3/4 cup peanut butter & chocolate chips to the other half. Then, I’ll add Rolo candies to the half that has the caramel bits, and Reese’s Peanut Butter Cups to the half that has the chocolate & peanut butter chips. That way, I’ll have two varieties out of one batch. Thanks again for this wonderful idea! 🙂