Sumbitches Cookies (Peanut Butter Rolo Cookies)
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These ultra thick peanut butter cookies filled with chopped Rolos, aptly called “Sumbitches” (A How I Met Your Mother reference) are soft, chewy, and the perfect combination of sweet and salty in every bite.
WHAT’S WITH THE NAME OF THESE COOKIES?
If you’re confused by the name of these cookies, we’ll get there. If you’re not confused by it, welcome, my fellow HIMYM fan. I already like ya a little bit more!
If you’re a How I Met Your Mother fan, you’re likely familiar with the sumbitches scene, but if not, here’s a little vine I found. Don’t worry, no spoilers. Promise!
The first time I saw that scene, I thought “sumbitches” sounded so good: chocolate, peanut butter, and caramel. I mean how can you go wrong with that combo?
The show never says more than just the flavors that are in the cookies, and over the years I have gotten a lot of traffic to this post from folks also looking for “sumbitches cookie recipe,” so I had to use a bit of my imagination as how to best construct these cookies when I first brought them to fruition.
WHY YOU’LL LOVE THESE PEANUT BUTTER ROLO COOKIES
These super thick and gooey cookies start with the base that I use in my peanut butter blossoms. That cookie base is reliable, jam-packed with peanut butter flavor, and the perfect vehicle for melty, gooey chocolate covered caramels.
Not only are they absolutely delicious, decided by me and all of my taste testers since my original publish of them in 2016, there were also Sally approved… And that should say a lot!
WHAT YOU’LL NEED
Aside from the Rolos, you likely have all of the ingredients already to make these cookies. Be sure you’re using standard peanut butter and not natural peanut butter. You don’t want the kind with extra oil that you have to stir.
For these cookies, you will need:
• all-purpose flour
• baking soda
• salt
• unsalted butter
• granulated sugar
• light brown sugar
• creamy peanut butter
• egg
• vanilla extract
• Rolos
HOW TO MAKE ROLO STUFFED PEANUT BUTTER COOKIES
This is a dough that needs to be chilled, but only 45 minutes! Be sure you build in chilling time when making these cookies.
STEP #1
Start by whisking together the flour, baking soda, and salt, then set this mixture aside.
STEP #2
Next, cream together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy (approximately 3 minutes).
STEP #3
Add the peanut butter and beat again on medium speed until combined, scraping down the sides and bottom of the bowl as necessary. Add the egg and vanilla extract and beat again until completely combined.
STEP #4
Reduce the mixer speed to low and slowly add the flour mixture until dough forms. Remove the bowl from the mixer and fold in the chopped Rolos with a spatula until evenly dispersed. Cover the bowl with plastic wrap and chill in the refrigerator at least 45 minutes or up to 2 days.
STEP #5
When you are ready to bake the cookies, preheat oven and prepare a large baking sheet. Use a cookie scoop to portion out dough, then roll chilled dough into tall balls with your hands and place on the baking sheet. Be sure to allow room for spreading. I like to bake no more than 8 cookies per baking sheet.
WHAT DO I DO IF MY ROLOS ARE OOZING FROM THE SIDES?
Refer to my Instagram reel for my trick for shaping cookies after they come out of the oven. You can also opt to use a 4″ circle cookie cutter or the top of a wide glass or mug (see below). Tuck those melty sides in! When they cool, those parts will be extra chewy and possibly with a little crunch to them. THE BEST PARTS.
And don’t forget to press some of those extra pieces of chopped Rolo into the cookies before they start to cool too much.
SUCCESS TIPS
TIP #1
Do not use natural peanut butter for these cookies. You can use crunchy peanut butter if you want even more texture!
TIP #2
Save some chopped Rolos for pressing into the tops of hot cookies for super gooey caramel puddles.
TIP #3
Roll your cookie dough into tall balls. This will help them bake up nice and thick and help the Rolo pieces stay inside the cookie instead of melting out of the sides right away.
TIP #4
See above for what to do if your cookies are oozing and/or too misshapen when they come out of the oven.
Soft and chewy peanut butter cookies filled with sticky, chocolatey, gooey caramel bits are just what your cookie baking needs next. Whether you’re a fan of the show or not, let’s all please take a moment to thank HIMYM for planting this idea in my head so the world can benefit from such a delightful little treat.
Peanut Butter Rolo Cookies Recipe
Ingredients
- 1 and ¼ cup (150g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) firmly packed brown sugar
- ¾ cup (180g) creamy peanut butter not natural style
- 1 large egg
- 1 teaspoon vanilla extract
- 24 Rolos chopped
Instructions
- In a medium size bowl, whisk together the flour, baking soda, and salt. Set aside.1 and ¼ cup (150g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy (approximately 3 minutes).½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, ¼ cup (50g) firmly packed brown sugar
- Add the peanut butter and beat again on medium speed until combined, scraping down the sides and bottom of the bowl as necessary. Add the egg and vanilla extract and beat again until completely combined.¾ cup (180g) creamy peanut butter, 1 large egg, 1 teaspoon vanilla extract
- Turn the speed down to low and slowly add the flour mixture until dough forms. Remove the bowl from the mixer and fold in the chopped Rolos with a spatula until evenly dispersed. Cover the bowl with plastic wrap and chill in the refrigerator at least 45 minutes or up to 2 days.24 Rolos
- When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone baking mat. Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll chilled dough into tall balls with your hands (see photo in above text for reference), and place on baking sheet. Allow room for spreading. I like to bake no more than 8 cookies per baking sheet. Chill cookie dough that is not in use.
- Bake the cookies for 12-14 minutes, or until cookies just start to brown on the sides. Cookies may have become misshapen because of "oozing" caramel pieces. This is ok. Refer to my Instagram reel for my trick for shaping cookies after they come out of the oven. Allow cookies to cool on baking sheet at least 10 minutes before transferring to cooling rack to cool completely. If cookies are still fragile when you go to move them, allow to cool a few more minutes. Cookies will stay fresh covered tightly at room temperature up to one week. Baked cookies freeze well, as does unbaked rolled dough, up to 2 months. Do not thaw and add bake for 13-15 minutes.
Video
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Wow!! This is the perfect cookie flavor! I have to try this combo soon. 🙂 I haven’t had a basic jazzed up cookie in too long.
Jazzed up cookies are the best kind!
Yes, yes, YESSSS! Peanut butter + chocolate + CARAMEL? Maybe the best combo in the history of ever. Mmmm. Will have to try these so soon!
Yep, match made in cookie heaven!
Eeeek! I just wrote in my ‘ideas book’ (aka my phone) Rolo Cookies the other day! These look AMAZING! All those pockets of chocolate and caramel and cookie – I’m so there!
Yes! SO GOOD!