Sumbitches Cookies

Sumbitches Cookies are thick, chewy peanut butter cookies with a chopped Rolo folded right into the dough, so every bite gets a hit of chocolate, peanut butter, and gooey caramel. They’re rich, a little salty-sweet, and satisfying in the way only a loaded cookie can be — the kind of treat that disappears fast from a cooling rack.

Why You’ll Love This Recipe

• Thick, chewy peanut butter cookies loaded with chocolate and caramel
• Chopped Rolos fold right into the dough for caramel in every bite
• A short chill helps the cookies bake up thick instead of spreading thin
• Makes a generous batch of 24 cookies
• A fun, memorable cookie with a fun, memorable name

Because the dough chills before baking, these Sumbitches Cookies also hold their shape well in the oven, baking up tall and thick rather than spreading into a thin, crisp cookie — exactly what you want when there’s a whole chopped Rolo folded inside.

What Does It Taste Like?

These Sumbitches Cookies are rich and chewy, with a deep peanut butter flavor running through a soft, thick crumb. The chopped Rolos melt slightly as the cookies bake, leaving pockets of gooey caramel and chocolate throughout, and a touch of salt in the dough balances all that sweetness. It’s a cookie that leans indulgent, closer to a candy-bar-meets-cookie than a plain peanut butter cookie.

Recipe Overview

• Prep Time: 15 minutes
• Chilling Time: 45 minutes
• Bake Time: 14 minutes
• Total Time: 1 hour 14 minutes
• Servings: 24 cookies

Ingredients

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• 1¼ cups (150g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• ¼ cup (50g) light brown sugar, firmly packed
• ¾ cup (180g) creamy peanut butter (not natural style)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 24 Rolos, chopped

Ingredient Notes

Creamy peanut butter: Use a standard, shelf-stable creamy peanut butter rather than a natural, oily-separating style, since natural peanut butter can throw off the texture of the dough.

Butter: Softened to room temperature so it creams smoothly with the sugars for a light, fluffy base.

Brown and granulated sugar: The combination adds both moisture and a touch of caramel-like depth alongside straightforward sweetness.

Egg: Room temperature egg blends more evenly into the creamed butter mixture.

Rolos: Chopped rather than left whole, so the chocolate and caramel distribute more evenly through each cookie instead of sitting as one large pocket in the center.

Kitchen Tools You’ll Need

• Stand mixer or hand mixer
• Mixing bowls
• Cookie scoop
• Baking sheets
• Parchment paper
• Wire cooling rack

Substitutions and Variations

These are optional ideas, not part of the original recipe:

• Sprinkle a little flaky sea salt on top of the cookies right after baking for extra sweet-salty contrast.
• Chop the Rolos a bit finer for more even distribution, or leave them in larger chunks for bigger pockets of caramel.
• Chill the dough closer to the full 2 days the recipe allows for a slightly deeper flavor.

How to Make Sumbitches Cookies

This is a classic creaming-method cookie with a candy twist: butter and sugars are beaten together, peanut butter, egg, and vanilla are mixed in, and the dry ingredients are folded in along with the chopped Rolos. A chill before baking is what keeps the dough from spreading too thin once it hits the oven.

Step-by-Step Instructions

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1. Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
2. Cream the butter, granulated sugar, and brown sugar on medium speed for about 3 minutes, until light and fluffy.
3. Add the peanut butter and beat on medium speed until combined. Scrape down the bowl, then add the egg and vanilla; beat until fully incorporated.
4. Reduce the speed to low and gradually add the flour mixture. Fold in the chopped Rolos with a spatula until evenly distributed. Cover and refrigerate at least 45 minutes, or up to 2 days.
5. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a cookie scoop, roll the chilled dough into tall balls and place on the sheet, allowing room for spreading (bake no more than 8 per sheet).
6. Bake 12–14 minutes, until the edges just start browning. Cool on the baking sheet at least 10 minutes before transferring to a cooling rack.

Tips for Success

• Don’t skip the chilling step — it’s what keeps these cookies thick instead of thin and spread out.
• Roll the dough into tall balls rather than flattening them, so the cookies bake up thick.
• Give the cookies plenty of room on the baking sheet, since they will spread some as they bake.
• Let the cookies cool on the sheet for the full 10 minutes before moving them — they’re delicate straight out of the oven while the melted caramel is still soft.

How to Know It’s Done

The cookies are done when the edges just start to turn golden brown, even if the centers still look a little soft — they’ll continue to set as they cool on the baking sheet.

What to Serve With It

A cold glass of milk is the classic pairing for these Sumbitches Cookies. For more peanut butter and chocolate treats from Poulef, try our Flourless Peanut Butter Brownies or our Healthy Peanut Butter Greek Yogurt Brownie Blondies.

Storage Instructions

The recipe source didn’t specify an exact storage duration for these Sumbitches Cookies. As general guidance for a peanut-butter-and-caramel cookie like this one: store in an airtight container at room temperature for about a week, since the caramel inside can stay soft even after a few days if kept sealed.

Freezing Instructions

The recipe source didn’t provide specific freezing instructions. As general guidance: these cookies likely freeze well baked, in an airtight container with parchment between layers, for up to a couple of months; the raw dough balls (with the Rolo already folded in) can also typically be frozen and baked from frozen with a few extra minutes added to the bake time.

Common Mistakes

• Skipping or shortening the chilling time, which can cause the cookies to spread too thin in the oven.
• Using natural, oily peanut butter instead of a standard creamy style, which can throw off the dough’s texture.
• Overcrowding the baking sheet, since these cookies need room to spread.
• Moving the cookies off the sheet too soon, before the melted caramel has had a chance to firm back up.

Frequently Asked Questions

Why do I need to chill the dough?

Chilling firms up the butter in the dough, which helps the cookies hold a thick shape in the oven instead of spreading thin — the recipe allows anywhere from 45 minutes up to 2 days.

Can I use natural peanut butter?

The recipe specifically calls for a standard creamy peanut butter rather than a natural, oil-separating style, since natural peanut butter isn’t part of the original method and can change the dough’s texture.

Do I need to chop the Rolos, or can I use them whole?

The recipe calls for chopping the Rolos so the chocolate and caramel distribute more evenly through the dough, rather than sitting as one large pocket.

Where does the name “Sumbitches” come from?

The name is tied to a well-known TV moment referencing this style of peanut butter, chocolate, and caramel cookie — it’s become an informal, memorable nickname that’s stuck across many home baking blogs.

Can I make the cookies smaller or larger?

The recipe is built around a standard cookie scoop portion wrapped around one whole chopped Rolo per cookie, so resizing significantly isn’t part of the original method — going smaller may mean less dough per Rolo, while going larger will likely need a longer bake time.

Recipe Background

This cookie builds on the classic combination of peanut butter and chocolate by folding in a caramel-filled candy — Rolos — directly into the dough, turning a simple peanut butter cookie into something closer to a candy bar in cookie form. The playful name has helped the recipe spread widely online, but the cookie itself follows a straightforward, classic technique: cream, mix, chill, and bake.

Stuffing a chopped candy bar into cookie dough is a technique that’s shown up in home baking for years, precisely because it’s an easy way to add a lot of flavor and textural contrast without changing the base recipe much. Rolos work particularly well for this because they hold their shape better than a plain caramel while baking, softening into gooey pockets instead of melting completely away, which is part of why they’ve become such a popular mix-in for this style of cookie.

Conclusion

Sumbitches Cookies deliver everything you want from a loaded cookie: thick, chewy peanut butter dough, melted pockets of chocolate and caramel, and a name nobody forgets. Chill the dough, bake a batch, and expect them to go fast. Happy baking!

More Delicious Recipes You’ll Love

• Flourless Peanut Butter Brownies
• Healthy Peanut Butter Greek Yogurt Brownie Blondies
• No-Bake Brownie Cookies
• Chocolate Pecan Brownie
• 10-Minute Irresistible Keto Cookie Dough Fudge

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Nutritional Information

Nutrition is per cookie (24 servings), as provided by the recipe source.

Nutrient	Amount per Serving
Calories	162
Carbohydrates	17g
Protein	3g
Fat	9g
Sugar	11g

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