1 cup (2 sticks) butter or margarine (room temperature)
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups peanut butter (creamy or chunky)
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract

12 ounce bag Rolos

1 cup (2 sticks) butter or margarine (room temperature) 1 cup brown sugar 1 cup granulated sugar 2 eggs 1 1/2 cups peanut butter (creamy or chunky) 3 cup s all purpose flour 1 teaspoon baking soda 1 teaspoon vanilla extract 12 ounce bag Rolos

Mix butter, sugar and peanut butter together. Add eggs, flour, baking soda and vanilla extract. Roll dough into balls (1 tablespoon of dough). Split cookie dough ball in half. Put rolo in half of the dough. Build dough up around the sides of the rolo. Then top with the other half of the dough ball. Seal the edges. Make a criss cross impression on top with a fork. Bake at 350 degrees for about 10 minutes or until lightly golden brown. Cool on cookie sheet. Transfer to wax paper or parchment paper.

Makes about 48 cookies.