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Snoop Dogg’s Peanut Butter Chocolate Chip Cookies

Snoop Dogg’s Peanut Butter Chocolate Chip Cookies

These decadent cookies combine rich, creamy peanut butter with classic chocolate chips, resulting in a soft, chewy, and intensely flavored treat that yields approximately three dozen cookies.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Soul Food
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¼ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
Wet Ingredients and Fats
  • 1 cup Unsalted Butter (2 sticks), softened to room temperature
  • 1 cup Creamy Peanut Butter (Do not use natural/oil-separated style)
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar firmly packed
  • 2 large Eggs
  • 2 teaspoons Vanilla Extract
Mix-ins
  • 2 cups Semi-Sweet Chocolate Chips (or use a mix of milk and semi-sweet)

Equipment

  • Stand Mixer or Hand Mixer
  • Large mixing bowl
  • Medium bowl
  • Baking Sheets
  • Parchment Paper or Silicone Mats

Method
 

Step 1: Prepare the Oven and Dry Mix
  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: Cream the Fats and Sugars
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and creamy peanut butter on medium speed until smooth and creamy, about 1 minute.
  2. Add the granulated sugar and the packed brown sugar to the mixture. Beat on medium speed for 2–3 minutes until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
Step 3: Add Eggs, Vanilla, and Dry Ingredients
  1. Add the eggs one at a time, mixing well after each addition until just combined. Stir in the vanilla extract.
  2. Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet mixture, mixing only until the flour streaks have just disappeared. Be careful not to overmix the dough.
  3. Remove the bowl from the mixer and use a spatula to fold in the chocolate chips until they are evenly distributed throughout the dough.
Step 4: Scoop, Chill, and Bake
  1. Using a small cookie scoop (about 1.5 tablespoons), drop rounded balls of dough onto the prepared baking sheets, ensuring they are placed about 2 inches apart.
  2. Bake the cookies for 10–12 minutes, or until the edges are golden brown and the centers still look slightly soft. The cooking time will depend on the size of your scoops.
  3. Remove the sheets from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For thicker, chewier cookies, cover the bowl and chill the dough in the refrigerator for 30 minutes before scooping (Step 4.1). If chilling, you may need to increase the baking time by 1-2 minutes. Store cooled cookies in an airtight container at room temperature for up to 5 days.