Do you need to chill the dough for Rolls Royce cookies?

You don’t have to chill the dough, but refrigerating it for 20–30 minutes helps the cookies hold their shape and bake thicker. If the dough feels too soft, a short chill improves texture and richness.

Can you use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works and adds extra texture. Avoid natural peanut butter with separated oils because it can cause the dough to spread too much.

Why do my Rolls Royce cookies spread too thin?

Cookies spread thin when the butter is too soft or the dough is too warm. Chilling the dough briefly or adding a small amount of flour helps the cookies stay thick and chewy.

Can you freeze the dough for later?

Yes, you can freeze scooped cookie dough and bake it straight from the freezer. Add about one extra minute to the baking time for perfect cookies anytime.

rolls royce cookies – 7 irresistible soft-baked treats you’ll love

Name: Rolls Royce Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 18 cookies
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; ½ cup creamy peanut butter; ½ cup granulated sugar; ½ cup packed brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup semisweet chocolate chips

Description

These Rolls Royce cookies are soft, rich, and packed with peanut butter and chocolate chips, giving you a bakery-style cookie that feels warm, indulgent, and irresistibly chewy.

Ingredients

Scale

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

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Instructions

Mix the softened butter and peanut butter until creamy.
Add the granulated sugar and brown sugar and beat until fluffy.
Mix in the egg and vanilla until smooth.
Whisk the flour, baking soda, and salt in a separate bowl.
Gradually add the dry ingredients to the wet mixture.
Fold in the semisweet chocolate chips.
Scoop dough onto a parchment-lined baking sheet.
Bake at 350°F for 8–10 minutes until edges are lightly set.
Cool on the baking sheet before transferring to a rack.

Notes

Chill the dough for 20–30 minutes if you want thicker cookies.
Use dark chocolate or mixed chocolate chips for deeper flavor.
Freeze portioned dough for easy future baking.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18
Sodium: 120
Fat: 11
Saturated Fat: 5
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 26
Fiber: 1
Protein: 4
Cholesterol: 20