Caramel Peanut Butter Cookies

Cookie dough is wrapped around Rolo caramels for the ultimate peanut butter cookie.

½ cup butter, softened
½ cup creamy peanut butter
½ cup sugar
½ light brown sugar
1 egg
1 teaspoon vanilla extract
1¼ cup flour
¾ teaspoon baking soda
¼ teaspoon salt
24 Rolo caramels

Equipment: Natural Gas oven

Whisk together the flour, baking soda, and salt.

Beat the butter and peanut butter together until creamy. Gradually beat in the two sugars until well mixed. Beat in the egg and vanilla. Add the dry ingredients and mix with a spatula just until well combined. Cover and chill the dough at least two hours.

Preheat oven to 375 degrees.

Divide the dough in half and keep one half chilled. Divide the other half into 12 equal pieces. Place each piece on a piece of plastic wrap and flatten out to about 2″. Place a Rolo in the center and roll up into a ball, being sure that the caramel is completely covered. Place on an ungreased cookie sheet. Repeat with the other half of the dough. Because the cookies will spread during baking, you should place only 12 dough balls on each baking sheet.

Bake for 10 to 12 minutes. Remove from the oven and let the cookies cool for 15 to 20 minutes in the pan before removing to cool completely on wire racks.

Makes 2 dozen sinfully yummy cookies!