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Snoop Dogg’s Peanut Butter Chocolate Chip Cookies

Snoop Dogg’s Decadent Peanut Butter Chocolate Chip Cookies

A truly irresistible cookie recipe combining creamy peanut butter and rich chocolate chips, delivering a chewy texture and intense flavor that's fit for the D.O.G.G.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American, Soul Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¼ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
Wet Ingredients & Fats
  • ½ cup (1 stick) Unsalted Butter softened to room temperature
  • ½ cup Creamy Peanut Butter Do not use natural/oil-separated style
  • ¾ cup Granulated Sugar (White Sugar)
  • ¾ cup Packed Light Brown Sugar
  • 2 large Eggs
  • 1 tablespoon Vanilla Extract
Mix-Ins
  • 1 ½ cups Semi-Sweet Chocolate Chips (or use milk chocolate chips if preferred)

Equipment

  • Stand Mixer or Hand Mixer
  • Medium Mixing Bowl
  • Baking Sheet
  • Parchment Paper or Silicone Mats
  • Medium Cookie Scoop (1.5 tbsp)
  • Wire Cooling Rack

Method
 

Step 1: Prepare the Oven and Baking Sheets
  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Steps 2–6: Mixing the Dough
  1. Combine Dry Ingredients: In a medium-sized mixing bowl, thoroughly whisk together the flour, baking soda, and salt. Ensure these dry ingredients are well combined to guarantee even leavening. Set this bowl aside.
  2. Cream the Fats and Sugars: In the bowl of a stand mixer (or using a hand mixer), beat the softened butter and creamy peanut butter until light and fluffy (1 to 2 minutes). Add both the granulated sugar and the packed light brown sugar. Continue beating until the mixture is fully incorporated, creamy, and noticeably lighter in color (2 to 3 minutes). Scrape down the sides of the bowl as needed.
  3. Add Wet Ingredients: Add the 2 large eggs, one at a time, beating well after each addition until the egg is fully absorbed. Pour in the vanilla extract and beat for another 30 seconds until combined.
  4. Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the dry ingredient mixture (flour, baking soda, and salt) to the wet ingredients. Mix only until the flour streaks have just disappeared. Be careful not to overmix the dough.
  5. Fold in Chocolate Chips: Remove the bowl from the mixer and use a sturdy rubber spatula to gently fold in the chocolate chips. Ensure the chips are evenly distributed throughout the dough.
Steps 7–8: Baking and Cooling
  1. Scoop and Bake: Use a medium cookie scoop (about 1.5 tablespoons) to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake one sheet at a time in the preheated 375°F (190°C) oven for 9 to 12 minutes. The edges of the cookies should be golden brown, but the centers should still look slightly soft and underdone. For a softer, chewier cookie, pull them out closer to the 9 or 10-minute mark.
  3. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes after removing them from the oven. This allows them to set up. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Repeat the process with the remaining dough.

Notes

Dough Storage Tip: If you prefer thicker cookies or want to bake later, wrap the dough tightly and chill it for 30 minutes to 24 hours. If chilled, you may need to add 1-2 minutes to the bake time. Ensure you use creamy, stabilized peanut butter (like Jif or Skippy) and avoid all-natural peanut butter, as the oil separation can drastically change the dough consistency.