Name: Snoop Dogg’s Rolls Royce PB‑Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour (about 210 g); 1 teaspoon baking soda; ½ teaspoon salt; 2 sticks (1 cup; about 220 g) unsalted butter, at room temperature; ½ cup (about 130 g) creamy peanut butter; ½ cup (about 100 g) packed light brown sugar; ½ cup (about 100 g) granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract; 2 cups (about 360 g) semisweet chocolate chips or morsels

A true showstopper from the From Crook to Cook collection, these Rolls Royce PB‑Chocolate Chip Cookies are the perfect fusion of smooth peanut butter, rich chocolate, and buttery dough. Each bite melts in my mouth, with golden, crispy edges and a soft, chewy center that makes it almost impossible to stop at just one. Whether I’m baking for a holiday, a get-together, or a late-night craving, this recipe hits every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all‑purpose flour (about 210 g)

1 teaspoon baking soda

½ teaspoon salt

½ cup (about 130 g) creamy peanut butter

2 sticks (1 cup; about 220 g) unsalted butter, at room temperature

½ cup (about 100 g) packed light brown sugar

½ cup (about 100 g) granulated sugar

1 large egg

1 teaspoon pure vanilla extract

2 cups (about 360 g) semisweet chocolate chips or morsels

Directions

I preheat the oven to 375°F (190°C) and position one rack in the upper third and one in the lower third. I also line two baking sheets with parchment paper.

In a small bowl, I whisk together the flour, baking soda, and salt.

In a large mixing bowl, I cream together the softened butter, peanut butter, brown sugar, and granulated sugar until the mixture is smooth and well-blended.

I add in the egg and vanilla, stirring until fully incorporated.

Then I gradually add the dry ingredients to the wet mixture and mix until just combined — I avoid overmixing here.

I fold in the chocolate chips evenly throughout the dough.

Using a rounded tablespoon, I drop dough mounds onto the prepared baking sheets, leaving about 2 inches of space between each.

I bake for 8–10 minutes, rotating the baking sheets halfway through and switching their positions for even baking.

Once out of the oven, I let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 36 cookies

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Calories per cookie: Approximately 123 kcal

Variations

Chunky Style: I sometimes swap semisweet chips with chunks for bigger pockets of chocolate.

Nutty Crunch: I add chopped roasted peanuts for a little extra texture and nutty flavor.

Sea Salt Finish: A light sprinkle of flaky sea salt on top before baking gives a salty-sweet contrast I absolutely love.

Dark Chocolate Swap: I substitute half or all of the semisweet chips with dark chocolate for a richer taste.

Mini Cookies: Using a smaller scoop, I make bite-sized versions — perfect for parties or snacking.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer, then transfer to a freezer-safe bag for up to 3 months. To enjoy later, I either let them thaw at room temp or reheat in a 300°F (150°C) oven for about 5 minutes until just warm and soft again.

FAQs

What makes these cookies different from regular chocolate chip cookies?

The creamy peanut butter adds a subtle richness that transforms the classic cookie into something more luxurious and flavorful without dominating the chocolate.

Can I use natural peanut butter instead of creamy?

I prefer regular creamy peanut butter for consistency. Natural peanut butter can separate and make the dough oily or too dry, depending on the brand.

Can I make the dough ahead of time?

Yes, I chill the dough for up to 48 hours in the fridge or freeze it in scoops for ready-to-bake cookies anytime.

How do I get the perfect chewy center and crispy edges?

Rotating the baking sheets and switching racks halfway through baking ensures even heat, which gives me that perfect texture every time.

What’s the best way to prevent overbaking?

I take the cookies out just as the edges turn golden but the centers still look slightly underdone — they finish cooking on the baking sheet as they cool.

Conclusion

Snoop Dogg’s Rolls Royce PB‑Chocolate Chip Cookies are my go-to whenever I want something classic with a twist. They’re easy to make, packed with rich flavor, and always get rave reviews. Whether I’m baking for a crowd or just treating myself, this recipe never fails to impress.

Recipe: