Peanut Butter Salted Caramel Cookies

Preheat oven to 350ºF and line a baking sheet with a silicone mat.

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.

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).

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.

These are best served warm.

Notes:
1. If your cookie isn’t well-sealed, the caramel will leak out!
2. You could also use Kraft Caramels. Trevor thought the caramel was too chewy, but I loved it!