Snoop Dogg’s Chocolate Peanut Butter Cookies 

These bold and chewy Snoop Dogg Chocolate Peanut Butter Cookies, also known as the “Rolls Royce” version from his From Crook to Cook cookbook, combine rich peanut butter and semi-sweet chocolate chips in a buttery-dense dough. Swapping cake flour for all-purpose (a pro tweak!) makes them melt-in-your-mouth soft. The result? Crisp edges, tender/crinkled centers, and an addictive blend of salty and sweet that stays soft for days. Bake these for a stylish twist on a classic cookie that’s perfect for gatherings—or just channeling your inner rapper-chef. 

Ingredients

• 1 ½ cups cake flour* (Snoop originally uses all-purpose)
  
  

• 1 tsp baking soda
  
  

• ½ tsp salt
  
  

• 2 sticks (16 Tbsp, ~220 g) unsalted butter, room temperature
  
  

• ½ cup creamy peanut butter
  
  

• ½ cup packed light brown sugar
  
  

• ½ cup granulated sugar
  
  

• 1 large egg
  
  

• 1 tsp pure vanilla extract
  
  

• 2 cups semi-sweet chocolate chips (mix minis & regular for texture)
  
  

• Optional: flaked sea salt for sprinkling
  
  

*Substituting cake flour softens texture; use all-purpose if desired.

Directions

1. Preheat oven to 350 °F (175 °C) for cake flour version or 375 °F (190 °C) if using all-purpose. Line baking sheets with parchment.
   
   

2. In a medium bowl, whisk together cake flour, baking soda, and salt. Set aside.
   
   

3. In a stand mixer with paddle attachment (or with hand mixers), beat butter, brown sugar, granulated sugar, and vanilla until light and fluffy (≈3 minutes).
   
   

4. Add the egg, then peanut butter, beating until fully combined.
   
   

5. Mix in the dry ingredients on low speed until just combined.
   
   

6. Fold in chocolate chips by hand. Spoon 2 Tbsp dough balls onto sheets, spacing 2 in apart. Chill 2 hours or overnight for best shape (optional).
   
   

7. Bake:
   
   

   • Cake flour version (350 °F): 12–15 min until golden at edges, sheets switched halfway.
     
     

   • All-purpose version (375 °F): 8–10 min small cookies; 11–12 min for jumbo.
     
     

8. After oven, tap pan to crack tops, cool on sheet 5–10 min, then transfer to wire rack. Optional: sprinkle sea salt before baking.
   
   

9. Store in airtight container at room temperature up to 3 days.
   
   

Nutrients (approx. per cookie, makes ~36)

• Calories: ~123 kcal
  
  

• Total Fat: ~7 g
  
  

• Saturated Fat: ~4 g
  
  

• Carbohydrates: ~15 g
  
  

• Sugars: ~10 g
  
  

• Protein: ~2 g