Peanut Butter Salted Caramel Cookies

• 1/2 cups Unsalted Butter, Softened To Room Temperature
• 1/2 cups Peanut Butter
• 1/2 cups Granulated Sugar
• 1/2 cups Brown Sugar, Packed
• 1 whole Large Egg, Room Temperature
• 1 teaspoon Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/3 cups M&Ms
• 1/3 cups White Chocolate Chips
• 1/3 cups Crushed Pretzels
• 18 whole Rolos

1. Preheat oven to 350u0b0F and line a baking sheet with a silicone mat.
2. Cream together butter, peanut butter, both sugars, egg, and vanilla until fluffy. Mix in flour, baking soda, and salt. Once well combined, stir in M&Ms, white chocolate chips, and crushed pretzels.
3. Using a cookie scoop, scoop out the cookies. Using your thumb, make a well in the middle of each cookie. The well should be deep enough to stuff a Rolo in it. Place a Rolo in the well and pinch the edges together (see note).
4. Bake in preheated oven for about 10-15 minutes or until the tops are lightly browned. They may look slightly under-baked. Remove from the oven and let cool on the baking sheet for 3-5 minutes before transferring to a wire cooling rack to finish cooling.
5. These are best served warm.
6. Notes:
7. 1. If your cookie isn't well-sealed, the caramel will leak out!
8. 2. You could also use Kraft Caramels. Trevor thought the caramel was too chewy, but I loved it!

unsalted butter, peanut butter, sugar, brown sugar, egg, vanilla, allpurpose, baking soda, salt, white chocolate chips, pretzels, rolos

Taken from tastykitchen.com/recipes/desserts/peanut-butter-salted-caramel-cookies/ (may not work)