Here’s the recipe for Snoop Dogg's Rolls Royce PB Chocolate Chip Cookies from his cookbook "From Crook to Cook":
Snoop Dogg's Rolls Royce PB Chocolate Chip Cookies
Ingredients:
- 1 ½ cups (192g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (1 stick, 113g) unsalted butter, softened
- ½ cup (100g) packed light brown sugar
- ½ cup (100g) granulated sugar
- ½ cup (120g) peanut butter (creamy or chunky, your choice)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (170g) semisweet chocolate chips
- ½ cup (65g) chopped peanuts or walnuts (optional)
Instructions:
Preheat the oven: Set it to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
Cream butter and sugars: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until creamy and smooth. You can use a hand mixer or stand mixer for this.
Add peanut butter, egg, and vanilla: Mix in the peanut butter until combined, followed by the egg and vanilla extract.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the chocolate chips: Add the chocolate chips (and nuts if you’re using them) and gently fold them into the dough.
Scoop the dough: Use a cookie scoop or tablespoon to drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake for 10–12 minutes, or until the edges are lightly golden. The centers might still look soft, but they will set as they cool.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- For extra decadence, sprinkle a pinch of flaky sea salt on top of the cookies before baking.
- These cookies are perfect with a cold glass of milk or a hot cup of coffee!
Enjoy making Snoop’s legendary cookies! 🍪✨
