Rolo Stuffed Peanut Butter Cookies

My friend Rosie sent me a link to this recipe a couple of weeks ago and I've been looking for an excuse to make them ever since! I'm off to Woolacombe camping this weekend for a friend's birthday so this was the perfect opportunity to try them out. I did have a couple that oozed caramel out of the bottom where I hadn't sealed the Rolo very well - so take your time with this step - but that just meant that James and I could use those ones as taste testers. You know, just to make sure they taste OK... And seriously, I don't think they will make it as far as the campsite... they're just too good! 

Ingredients:

1/2 cup unsalted butter, softened

1/2 cup dark muscovado sugar

1/4 cup caster sugar
1 large egg
3/4 cup crunchy peanut butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 and 1/4 cups plain flour

100g milk chocolate chips
2 tubes of Rolos

In a large bowl, cream the butter and sugars together until light and fluffy. Next, gently stir in the peanut butter, egg, and vanilla. Sift in the baking soda and flour and mix slowly until just combined. Lastly, throw in the chocolate chips and give one last mix, until the chocolate chips are evenly distributed through the dough. Cover the bowl and place in the fridge to chill for 30 minutes.

Pre-heat your oven to180c and line your baking tray(s) with greaseproof paper.

Take a heaped tablespoon of the chilled dough and push a Rolo into the centre. Use your hands to mould the dough around the Rolo so it's entirely sealed by the dough. Space the dough balls out well on your baking tray(s) as they will spread when cooking.
Bake for 12 minutes. Remove from the oven and leave the cookies to rest on the trays for 10 minutes before removing to a wire rack to cool completely... if you have the patience... or just eat them fresh from the oven, still warm and gooey! Mmmmm...