Rollo and Peanut Butter Chip Cookies

Sweet, soft, delectable, delicious and so, so easy..NO, not me, the cookies!!



One bowl, a cup of peanut butter chips and a snack size bag of Rollo’s (mini’s), and the usual cookie ingredients, will make up these tasty treats in less time than it takes to watch your fav half hour sitcom.

After taste testing several last night and again this morning before yoga I determined you definitely need the 1 cup of both the Rollo’s and pb chips to ensure each bite has just the right combo of sweet and more creamy sweet.  Plus my boys are eating them which means they pass the cookie test.  imageEven Scrappy-Doo waited patiently for a sample (without the chocolate in his of course).







IF, and that is a big IF, you have any left, layer some parchment or wax paper between the layers as the cookies are soft.

Rollo & PB Chip Cookies

Rollo & PB Chip Cookies

You will need an electric hand mixer or stand mixer and the following:

3/4 cup softened salted butter (or unsalted)

1/2 cup dark brown sugar lightly packed

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

1 cup whole wheat flour

1 cup all-purpose flour (bleached or unbleached)

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup peanut butter chips

1 cup mini Rollo’s

Preheat oven 350F.  Makes approximately 30 cookies using a medium scoop.  Line 2 cookie sheets with parchement.

Beat butter with the sugars until well blended.  Add in eggs, one at a time, and beat well after each.  Beat in the vanilla. Scrap bowl and beaters.  Add in the flours, baking soda, baking powder and salt and mix on low speed until almost combined. Scrap bowl and beaters again.

Fold in the peanut butter chips and Rollo’s.  Using a medium size scoop or tablespoon, scoop dough onto cookie sheets leaving about 2 inches between balls for spreading.  Flatten just slightly with heel of hand and bake for 8-10 minutes.

Cookies will be quite soft but brown on edges when you remove from oven.

Let cool and enjoy.

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