Snoop Dogg's Rolls Royce Cookies
Buttery soft peanut butter chocolate chip cookies with rich flavor and a delicate crumb. These legendary cookies from Snoop Dogg's cookbook are easy to make and absolutely delicious.
Ingredients
- 1 cup 2 sticks butter, at room temperature
- ½ cup creamy peanut butter
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Prepare and Preheat
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Ensure butter is at room temperature.
- Cream Butter Mixture
- In a large mixing bowl or stand mixer, combine butter, peanut butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes until light and fluffy.
- Add Wet Ingredients
- Add egg and vanilla extract to the butter mixture. Mix on low speed until fully incorporated, about 30 seconds.
- Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt until well combined.
- Combine
- Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined. Do not overmix.
- Add Chocolate Chips
- Remove bowl from mixer. Fold in chocolate chips using a wooden spoon or spatula until evenly distributed throughout the dough.
- Scoop Dough
- For small cookies: Use a tablespoon scoop (1½ tablespoons dough). Place 2 inches apart on prepared baking sheets.
- For jumbo cookies: Use a 3-tablespoon scoop. Place 3 inches apart on prepared baking sheets.
- Bake
- Small cookies: Bake 8-10 minutes until edges are set but centers look slightly soft.
- Jumbo cookies: Bake 11-12 minutes until golden brown around edges.
- Cool
- Let cookies cool on baking sheet for exactly 5 minutes. Transfer to a wire cooling rack to cool completely.
- Store
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
Butter: Salted or unsalted butter both work well. Ensure it's at room temperature (soft enough to leave an indent when pressed).
Peanut Butter: Use regular creamy peanut butter, not natural style. Natural peanut butter is too oily and will affect texture.
Flour Measurement: Spoon flour into measuring cups and level off with a knife. Don't scoop directly from the bag as this compacts flour and adds too much.
Dough Consistency: The dough will look greasy initially—this is normal. It firms up once chocolate chips are added.
Baking Tips: Cookies are done when edges are set but centers appear slightly underdone. They continue baking on the hot pan after removal.
Reshaping: For perfectly round cookies, use a large round cookie cutter to gently reshape edges immediately after baking.
Make Ahead: Refrigerate dough for up to 3 days, or freeze scooped dough balls for up to 2 months. Bake from frozen, adding 1-2 minutes to baking time.
Variations: Try dark chocolate chips, white chocolate chips, or add chopped peanuts for extra texture. Press a few extra chocolate chips on top before baking for visual appeal.
Yield: Recipe makes approximately 36 small cookies or 18 jumbo bakery-style cookies.
Peanut Butter: Use regular creamy peanut butter, not natural style. Natural peanut butter is too oily and will affect texture.
Flour Measurement: Spoon flour into measuring cups and level off with a knife. Don't scoop directly from the bag as this compacts flour and adds too much.
Dough Consistency: The dough will look greasy initially—this is normal. It firms up once chocolate chips are added.
Baking Tips: Cookies are done when edges are set but centers appear slightly underdone. They continue baking on the hot pan after removal.
Reshaping: For perfectly round cookies, use a large round cookie cutter to gently reshape edges immediately after baking.
Make Ahead: Refrigerate dough for up to 3 days, or freeze scooped dough balls for up to 2 months. Bake from frozen, adding 1-2 minutes to baking time.
Variations: Try dark chocolate chips, white chocolate chips, or add chopped peanuts for extra texture. Press a few extra chocolate chips on top before baking for visual appeal.
Yield: Recipe makes approximately 36 small cookies or 18 jumbo bakery-style cookies.
