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Snoop’s personal cookie recipe for holidays.

By Austin Michael Dec 9, 2024 | 7:05 PM

I am sharing Snoop Dogg’s personal recipe for Peanut Butter Cookies that he fixes during the holidays.

Normally, I’m not a fan of peanut butter cookies because most people throw in so much that they taste like slightly burnt peanuts. I’d rather eat straight out of the jar and get fewer calories.

However, I’ve been assured that the peanut butter is barely noticeable and that it’s more of a chocolate chip cookie with the peanut butter to enhance the dough. It’s makes the cookies softer because of the natural fats in the peanut butter. I have not had a chance to make any yet, but probably will soon. That way I can tell relatives that I got a recipe straight from Snoop. It can also be found in his 2018 cookbook “From Crook To Cook: Platinum Recipe’s From The Boss Dogg’s Kitchen. Here it is.

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, 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 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 chipss. 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.