Snoop Dogg’s Rolls Royce Peanut Butter Chocolate Chip Cookies Make Perfect Holiday Treat! Here’s the Recipe

*Looking to spice up your holiday baking this season? Why not try Snoop Dogg’s famous chocolate chip cookies from his cookbook “From Crook to Cook”—with a festive twist! 

The secret ingredient to Snoop’s chocolate chip cookies? Peanut butter.

This addition reportedly enhances the flavor and gives these classic cookies a rich texture. 

Per All Recipies: “But here’s the thing—these cookies don’t taste like peanut butter cookies. Instead, the peanut butter quietly enhances the dough, adding just a hint of saltiness and nuttiness that balances the chocolate chips without stealing the spotlight. It’s a subtle tweak that leaves you thinking, “I can’t quite put my finger on it” as you reach for another,” the outlet writes.

Keep reading for the full recipe!

Snoop Dogg’s Rolls Royce PB-Chocolate Chip Cookie Recipe

• 1 1/2 cups (210 g) all-purpose flour 
• 1 tsp baking soda 
• 1/2 tsp salt 
• 16 Tbsp (2 sticks, or 220 g) unsalted butter, at room temperature 
• 1/2 cup (130 g])creamy peanut butter 
• 1/2 cup (100 g) packed light brown sugar 
• 1/2 cup (100 g) granulated sugar 
• 1 large egg 
• 1 tsp pure vanilla extract 
• 2 cups (360 g) semisweet chocolate morsels 

1. Preheat the oven to 375 degrees F (190 degrees C), with one rack in the upper third and one in the lower third of the oven. Line two baking sheets with parchment paper and set aside. 
2. In a small bowl, stir together the flour, baking soda, and salt. 
3. In a large bowl, combine the butter, peanut butter, brown sugar, and granulated sugar. Using a handheld electric mixer on medium speed, or a wooden spoon, vigorously beat the mixture until smooth. 
4. Stir in the egg and vanilla. 
5. Gradually stir in the flour mixture just until combined. Stir in the chocolate morsels. Using a tablespoon, drop rounded dough portions onto the prepared baking sheets, about two inches apart. 
6. Place one sheet on the upper rack and one on the lower; bake for eight to 10 minutes until golden, switching the sheets top to bottom and front to back halfway through the baking time to ensure even baking. 
7. Remove the cookies from the oven and let cool on the sheets for five minutes. Transfer the cookies to a wire rack to cool completely. Store the cooled cookies at room temperature in an airtight container or ziplock bag for up to 3 days.

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