Introduction

Snoop Dogg’s Rolls Royce Cookies are a decadent treat combining creamy peanut butter and rich chocolate chips in a soft, buttery cookie. Perfect for cookie lovers looking for a flavorful twist on a classic peanut butter cookie.

The image shows a close-up of a single round cookie placed on a piece of parchment paper over a white marbled surface. The cookie has three visible layers: a light golden-brown outer edge that looks slightly crisp, a middle layer with a softer, creamier beige color mixed with darker brown chocolate chunks evenly spread throughout, and a slightly cracked top with a textured, crumbly look. The cookie's surface has a mix of smooth and bumpy parts, giving it a fresh-baked feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) butter, at room temperature
½ cup creamy peanut butter
½ cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semisweet chocolate chips

Instructions

Step 1: Preheat the oven to 375 degrees Fahrenheit and line baking sheets with parchment paper.
Step 2: In a large bowl, combine the butter, brown sugar, granulated sugar, and peanut butter. Mix until smooth.
Step 3: Add the egg and vanilla extract to the mixture and blend well.
Step 4: Gradually add the all-purpose flour, baking soda, and salt to the wet ingredients. Stir until just combined.
Step 5: Fold in the semisweet chocolate chips evenly throughout the dough.
Step 6: For small cookies, scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 8 to 10 minutes. For jumbo cookies, use a 3-tablespoon scoop and bake for 11 to 12 minutes.
Step 7: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use chunky peanut butter for added texture and a nutty crunch.
Substitute half the semisweet chocolate chips with white chocolate chips for a sweeter variation.
Chill the dough for 30 minutes before baking to prevent spreading and get thicker cookies.
For extra richness, add a handful of chopped roasted peanuts to the dough.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate the cookies for up to a week or freeze them for up to 3 months. Reheat in a microwave for 10-15 seconds to restore softness.

How to Serve

The image shows a close-up of a single round cookie with a slightly cracked and textured surface, exposing soft, melted chocolate chunks inside. The cookie has a golden-brown color with areas of light and darker shades, giving it a homemade look. The cookie rests on a sheet of light brown parchment paper positioned on a white marbled surface. Other cookies are partially visible in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Yes, you can use natural peanut butter, but be aware that it may affect the texture and spread of the cookies due to its thinner consistency.

How do I make the cookies thicker and chewier?

Chilling the dough for at least 30 minutes before baking helps prevent spreading and results in thicker, chewier cookies.

Snoop Dogg’s Rolls Royce Cookies Recipe

Print Recipe

★★★★★

4.5 from 135 reviews

Snoop Dogg’s Rolls Royce Cookies are indulgent, soft, and chewy peanut butter chocolate chip cookies that combine creamy peanut butter with rich chocolate chips for a perfect treat. These classic cookies are easy to make, perfect for any occasion, and come in two sizes: small and jumbo.

Author: Dana
Prep Time: 15 minutes
Cook Time: 8 to 12 minutes
Total Time: 27 minutes
Yield: 36 small cookies or 18 jumbo cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup (2 sticks) butter, at room temperature
½ cup creamy peanut butter
½ cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Dry Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Add-ins

2 cups semisweet chocolate chips

Instructions

Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line baking sheets with parchment paper to prevent sticking.
Mix Wet Ingredients: In a large bowl, combine the butter, brown sugar, granulated sugar, and creamy peanut butter. Mix until the mixture is smooth and creamy to ensure an even texture.
Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until fully incorporated and the batter is smooth.
Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Stir gently until just combined without overmixing to keep cookies tender.
Add Chocolate Chips: Fold in the semisweet chocolate chips evenly throughout the dough.
Portion Dough: For small cookies, scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For jumbo cookies, use a large cookie scoop holding about 3 tablespoons of dough per cookie, also spaced 2 inches apart.
Bake Cookies: Bake small cookies for 8-10 minutes and jumbo cookies for 11-12 minutes until edges are golden and centers are set.
Cool Cookies: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

This recipe yields approximately 36 small cookies or 18 jumbo cookies.
Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Ensure butter is at room temperature for easier mixing and better texture.
Do not overmix the dough once flour is added to keep cookies soft and chewy.
Use parchment paper or silicone mats to prevent sticking and promote even baking.

Keywords: Snoop Dogg Rolls Royce Cookies, peanut butter cookies, chocolate chip cookies, easy cookie recipe, soft and chewy cookies