ROLO® Peanut Butter Cookie CupsAll Recipes
What you need
How to prepare
Whisk together flour, baking soda and salt. Set aside.
Beat butter, brown sugar and sugar with hand mixer until smooth and well combined. Beat in egg and vanilla. Add flour mixture; beat on low just until combined. Stir in chocolate chips.
Roll dough into twenty-four 1-inch (2.5 cm) balls. Place in cups of greased 24-cup mini muffin tin. Chill for 1 hour.
Preheat oven to 350°F (180°C). Bake for 10 to 12 minutes or until golden brown around the edges and set on top. While still hot and working carefully, insert a ROLO® Peanut Butter in the center of each cookie cup. Cool completely in pan.
Run a thin knife around cups to help release from pan.
Cookie cups can be packaged in an airtight container and left at room temperature for up to 5 days or frozen for up to 1 month.
Replace mini chocolate chips with chopped peanuts, toffee bits, banana chips pieces or peanut butter chips.