Move over, milk. Coffee is hot on your trail.
And look out, chocolate chip stand-bys. There’s a new girl in town.

It’s been a little while since my last post. Excuses include a new semester at school, lack of inspiration, feeling inferior to pro food bloggers, a few kitchen fails, extra time , etc.

But my hubby‘s recent jump back into the blogosphere and a long weekend have resuscitated me this blog!

What we have here is a nice little peanut butter-chocolate-caramel combo going on:

A peanut butter cookie base
Some Reese’s pieces (two movie-theater size boxes, to be exact)
About half a bag of Rolos
A peanut buttery cookie with an irresistible melty middle

I mean, look at this!
A Pinterest-y caramel-filled thing finally came to fruition in my kitchen! This was a happy moment, especially after the heavily anticipated Rolo-filled cupcakes FLOPPED. I tried, man. I tried.
Anyway, these cookies require some assembly, but they are totally worth it! Can’t wait until tomorrow: they’re about to DROP in the teachers’ lounge at my school! (Is it ok to say that I’m bout to DROP a batch of cookies like rappers DROP new albums? Is this too close to sounding like a literal kitchen disaster?)
Hand me a cookie. I DON’T CARE.





Rolo + Reese’s Cookies

Created by Jenny Barrett on March 19, 2016



• Prep Time: 4h 30m
• Cook Time: 12m
• Total Time: 4h 42m

• Yield: 30 cookies

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup packed dark or light brown sugar
• 1/2 cup sugar
• 2 large eggs, at room temperature
• 1 1/2 cups creamy peanut butter
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 2 1/2 cups all-purpose flour
• 1 cup Reese\'s Pieces
• 30 Rolos, unwrapped

Instructions

1. Cream the butter and sugars together until smooth.
2. Add in the eggs, peanut butter, and vanilla extract. Mix until combined.
3. Add in the baking soda and flour.
4. Stir in the Reese\'s Pieces. Add in a handful of chocolate chips if you desire.
5. Shape into mini cookie dough balls (~60). Then refrigerate the dough for at least 3-4 hours. I let mine sit in the fridge for a day or two.
6. Once the dough is chilled, remove it from the fridge. Here's the fun part: assembly!
7. Grease a cookie sheet and turn that oven up to 350 degrees.
8. For each cookie, you will need two dough balls. Flatten the first dough ball into a smushed circle, and make a thumbprint-sized indentation in the cookie. Fill this space with a Rolo. Just nestle it right in there. Then, top the dough ball with more cookie dough, shaping into a flat sphere.
9. Once you've got a cookie sheet full of these beauts, throw them into the oven and bake for 10-12 minutes, turning at the halfway point. I baked mine for about 11 minutes.
10. Allow to cool on rack.
11. Store in an airtight container for up to a week.
12. Enjoy!

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