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Snoop Dogg’s Peanut Butter Chocolate Chip Cookies

Snoop Dogg’s Peanut Butter Chocolate Chip Cookies (Classic Chewy Recipe)

A classic chocolate chip cookie recipe elevated by the rich, savory addition of creamy peanut butter, yielding soft, chewy, and decadent treats perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American
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 Use standard, non-natural style
  • ¾ cup Granulated Sugar
  • ¾ cup Light Brown Sugar Packed
  • 2 Large Eggs
  • 1 tablespoon Vanilla Extract
Mix-Ins
  • 1 ½ cups Semi-Sweet Chocolate Chips Or milk chocolate chips, if preferred

Equipment

  • Stand Mixer (or Hand Mixer)
  • Large Mixing Bowl
  • Baking Sheets
  • Wire Rack
  • Cookie Scoop (1.5 tbsp size)

Method
 

Step 1: Prepare the Oven and Baking Sheets
  1. Preheat your oven to 375°F (190°C).
  2. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Step 2: Combine Dry Ingredients
  1. In a medium-sized mixing bowl, thoroughly whisk together the flour, baking soda, and salt.
  2. Ensure these dry ingredients are well combined to guarantee even leavening in the cookies. Set this bowl aside.
Step 3: Cream the Fats and Sugars
  1. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, combine the softened butter and creamy peanut butter.
  2. Beat the butter and peanut butter together on medium speed until they are light and fluffy, about 1 to 2 minutes.
  3. Add the granulated sugar and the packed light brown sugar. Continue beating until the mixture is fully incorporated, creamy, and noticeably lighter in color, usually 2 to 3 minutes. Scrape down the sides of the bowl as needed.
Step 4: Add Wet Ingredients
  1. Add the large eggs, one at a time, beating well after each addition until the egg is fully absorbed into the mixture.
  2. Pour in the vanilla extract and beat for another 30 seconds until fragrant and combined.
Step 5: Incorporate Dry Ingredients
  1. Reduce the mixer speed to low. Gradually add the dry ingredient mixture (flour, baking soda, and salt) to the wet ingredients.
  2. Mix only until the flour streaks have just disappeared. Be careful not to overmix the dough, as this can result in tough cookies.
Step 6: Fold in Chocolate Chips
  1. Remove the bowl from the mixer and use a sturdy rubber spatula to gently fold in the semi-sweet chocolate chips. Ensure the chips are evenly distributed throughout the dough.
Step 7: Scoop and Bake
  1. 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.
  3. For a softer, chewier cookie, pull them out closer to the 9 or 10-minute mark.
Step 8: Cool the Cookies
  1. Allow the cookies to cool on the baking sheet for 5 minutes after removing them from the oven. This crucial step allows them to set up and prevents them from breaking apart.
  2. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Repeat the scooping and baking process with the remaining dough.
  3. Store cooled cookies in an airtight container at room temperature for up to one week.

Notes

If your kitchen is warm, you can chill the dough for 30 minutes before scooping to prevent excessive spreading during baking. For extra flavor and texture, sprinkle a pinch of flaky sea salt on top of each cookie dough ball just before baking.