Rolls Royce Cookies Recipe

Introduction

Rolls Royce Cookies are a rich and delicious treat that combine creamy peanut butter with sweet chocolate chips for the perfect balance of flavors. These cookies are soft, chewy, and easy to make, making them a favorite for gatherings or a cozy afternoon snack.

Ingredients

• 1 cup (2 sticks) butter, at room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semisweet chocolate chips

Instructions

1. Step 1: Preheat the oven to 375 degrees Fahrenheit and line baking sheets with parchment paper.
2. Step 2: In a large bowl, combine the butter, brown sugar, granulated sugar, and peanut butter. Mix until smooth and creamy.
3. Step 3: Add the egg and vanilla extract to the mixture and stir well to combine.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Step 5: Fold in the semisweet chocolate chips evenly throughout the dough.
6. Step 6: For small cookies, scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes until lightly golden.
7. Step 7: For jumbo cookies, use a large cookie scoop (about 3 tablespoons) to portion the dough on the baking sheets, spacing them 2 inches apart. Bake for 11–12 minutes.
8. Step 8: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer to a wire rack to cool completely.

Tips & Variations

• For extra crunch, add chopped peanuts or walnuts to the dough before baking.
• Use natural peanut butter for a less sweet, more pronounced peanut flavor.
• Chill the dough for 30 minutes before baking to prevent spreading and enhance texture.
• Swap semisweet chocolate chips with dark or milk chocolate chips depending on your preference.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in the microwave for a warm, soft treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used and will add a nice texture to the cookies, but it may affect the smoothness of the dough.

Can these cookies be made gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup, and ensure your other ingredients are gluten-free certified.

Rolls Royce Cookies Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

These Rolls Royce Cookies are a decadent blend of buttery peanut butter and rich semisweet chocolate chips, creating deliciously soft and chewy treats. Perfectly balanced with a hint of vanilla and a touch of brown sugar, these cookies come in both small and jumbo sizes to suit your snacking preference.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 10 minutes (small) to 12 minutes (jumbo)
• Total Time: 27 minutes (including cooling)
• Yield: Approximately 36 small cookies or 18 jumbo cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (2 sticks) butter, at room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Add-ins

• 2 cups semisweet chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large bowl, combine the room temperature butter, light brown sugar, granulated sugar, and creamy peanut butter. Mix thoroughly until the mixture is smooth and homogenous.
3. Add Egg and Vanilla: Beat in the large egg and the vanilla extract until fully incorporated, creating a creamy batter.
4. Incorporate Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet mixture. Stir gently until just combined, making sure not to overmix to keep the cookies tender.
5. Mix in Chocolate Chips: Fold in the semisweet chocolate chips evenly throughout the cookie dough to ensure each cookie has plenty of chocolatey goodness.
6. Scoop Dough – Small Cookies: For small cookies, use a regular tablespoon scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake Small Cookies: Bake the small cookies in the preheated oven for 8 to 10 minutes until the edges are lightly golden but the centers remain soft.
8. Scoop Dough – Jumbo Cookies: For jumbo-sized cookies, use a large cookie scoop (approximately 3 tablespoons) to place dough balls on the baking sheets, again spacing them 2 inches apart.
9. Bake Jumbo Cookies: Bake these larger cookies for 11 to 12 minutes under the same temperature, watching carefully to avoid overbaking.
10. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes; this allows them to set. Then transfer the cookies to a wire rack to cool completely before serving or storing.

Notes

• Ensure butter is softened to room temperature for easier mixing and better texture.
• Spacing cookies 2 inches apart is essential to prevent them from merging during baking.
• For chewier cookies, avoid overbaking; remove them slightly underdone as they firm up while cooling.
• Use parchment paper or silicone mats to prevent sticking and ensure even baking.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.

Keywords: peanut butter cookies, chocolate chip cookies, soft cookies, quick dessert, homemade cookies