Snoop Dogg’s Peanut Butter Chocolate Chip Cookies

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When I first baked these Peanut Butter Chocolate Chip Cookies, I felt like I was making something truly special. The recipe is inspired by none other than Snoop Dogg, which makes it even more fun to prepare. I love the way the creamy peanut butter melts into the dough, blending perfectly with the rich chocolate chips. Every bite feels soft and chewy, yet the edges bring just the right crispiness. These cookies remind me of sharing sweet treats with friends while keeping the vibe relaxed and joyful. They are comforting, but at the same time, they carry that little spark of excitement you expect from a celebrity-inspired recipe.

What makes these cookies stand out is how simple yet indulgent they are. They don’t require any advanced baking skills, yet the result feels bakery-level. The first time I baked them, the smell alone filled the kitchen with warmth. I knew I had discovered a cookie that would win hearts quickly. Whether you’re making them for your family, for guests, or just for yourself, they are guaranteed to disappear fast from the plate.

Why You’ll Love This Recipe

There are so many reasons to love these cookies. First, the balance of flavors is spot on. Peanut butter adds a creamy richness while chocolate chips bring sweetness and depth. Together, they create a classic combination that never fails. Second, the texture is amazing. Soft, chewy centers paired with lightly crisped edges make each bite satisfying. These cookies taste even better the next day, so they are ideal for baking ahead.

Versatile

These cookies are versatile because you can switch up the chips. Use semisweet, milk chocolate, or even add peanut butter chips for extra flavor. You can also shape them into smaller or larger cookies depending on your mood. They work just as well for a casual snack as they do for a holiday cookie platter.

Budget-Friendly

All the ingredients are pantry staples. You likely already have flour, butter, sugar, and peanut butter at home. The recipe doesn’t call for anything expensive or hard to find, making it easy on your budget while still feeling indulgent.

Ingredients for Recipe

  • 1 ½ cups all-purpose flour

  • 1 tsp baking soda

  • ½ tsp salt

  • 2 sticks butter (room temperature)

  • ½ cup creamy peanut butter

  • ½ cup packed light or dark brown sugar

  • ½ cup granulated sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 2 cups semisweet chocolate chips (or a mix of chocolate and peanut butter chips)

    How to Make This Recipe

    When I make these Peanut Butter Chocolate Chip Cookies, I always start by getting everything ready in advance. Having the ingredients measured out makes the process smooth and enjoyable. Baking feels less like a task and more like a creative moment. The smell that fills the kitchen while they are in the oven is one of the best parts.

    Step-by-Step Instructions for Making

    1. Preheat the oven
      Set your oven to 375°F (190°C). Line two baking sheets with parchment paper or leave them ungreased. Preparing them early keeps the flow of baking steady.

    2. Mix the dry ingredients
      In a medium bowl, whisk together flour, baking soda, and salt. Keeping them separate ensures even distribution before combining with the wet mixture.

    3. Cream the butter and sugars
      In a large mixing bowl, beat the butter, peanut butter, brown sugar, and granulated sugar with an electric mixer. Continue until the mixture looks smooth and creamy. This step is essential because it creates the base texture of the cookies.

    4. Add the egg and vanilla
      Crack the egg into the bowl and pour in the vanilla extract. Mix again until everything blends well. The dough will feel light and slightly fluffy.

    5. Combine the wet and dry
      Slowly add the dry ingredients into the wet mixture. Stir until a dough begins to form. Be careful not to overmix, as that can make the cookies dense.

    6. Fold in the chocolate chips
      Add two cups of semisweet chocolate chips, or a mix with peanut butter chips. Fold them gently into the dough so they spread evenly.

    7. Shape the cookies
      Use a tablespoon or a cookie scoop to form dough balls. Place them onto the baking sheets, leaving some space between each one because they spread while baking. You should end up with about 36 cookies.

    8. Bake
      Bake the cookies for 8–10 minutes. If you bake two trays at once, rotate them halfway through to ensure even baking. The cookies should look golden around the edges but remain soft in the center.

    9. Cool
      Remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes. Then transfer them to a wire rack. This step helps them set while keeping the chewy center intact.

    Quick and Easy

    This recipe is incredibly quick, with only about 20 minutes total from start to finish. Most of the work happens in the mixing, and the oven takes care of the rest. It’s perfect for when you want fresh cookies without waiting too long.

    Customizable

    One of the best things about these cookies is how easy it is to adjust them. Swap chocolate chips for white chocolate or mix in nuts like walnuts or pecans. You can even add a sprinkle of sea salt on top for a gourmet touch.

    Crowd-Pleasing

    Every time I share these cookies, they are gone in minutes. Kids love them because of the chocolate, and adults appreciate the nostalgic peanut butter flavor. They are ideal for parties, bake sales, or just keeping in a jar for snacking.

    FAQs

    Can I use crunchy peanut butter instead of creamy?
    Yes, you can. Crunchy peanut butter will give the cookies extra texture with small peanut bits.

    How do I store these cookies?
    Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months.

    Can I freeze the dough before baking?
    Absolutely. Shape the dough into balls, freeze them on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 minutes to the bake time.

    Can I reduce the sugar in this recipe?
    Yes, you can cut the sugar slightly, but keep in mind it may change the texture. Less sugar means the cookies will be less chewy and more firm.

    Why are my cookies too flat?
    This can happen if the butter is too soft or if the dough is overmixed. Chilling the dough for 15 minutes before baking helps prevent spreading.

    Can I make these cookies gluten-free?
    Yes, substitute the all-purpose flour with a gluten-free blend. Just make sure it includes xanthan gum for proper structure.

    Do I have to use semisweet chocolate chips?
    No, you can use milk, dark, or even a mix of chips. Peanut butter chips also work great for extra flavor.

    Can I double the recipe?
    Yes, doubling works well. Just be sure to mix the dough in a large bowl and bake in batches for best results.

    Print

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    Snoop Dogg’s Peanut Butter Chocolate Chip Cookies

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    Print Recipe

    These Peanut Butter Chocolate Chip Cookies are soft, chewy, and filled with the perfect blend of creamy peanut butter and sweet chocolate chips. Inspired by Snoop Dogg, this recipe is simple, quick, and always a crowd favorite.

    • Total Time: 20 minutes
    • Yield: 36 cookies 1x

    Ingredients

    Scale

    • 1 ½ cups all-purpose flour

    • 1 tsp baking soda

    • ½ tsp salt

    • 2 sticks butter (room temperature)

    • ½ cup creamy peanut butter

    • ½ cup packed light or dark brown sugar

    • ½ cup granulated sugar

    • 1 large egg

    • 1 tsp vanilla extract

    • 2 cups semisweet chocolate chips (or a mix of chocolate and peanut butter chips)

    Instructions

    • Preheat oven to 375°F (190°C). Prepare two ungreased baking sheets or line with parchment paper.

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

    • In a large bowl, beat butter, peanut butter, brown sugar, and granulated sugar with an electric mixer until creamy.

    • Add egg and vanilla extract, then mix until fully combined.

    • Gradually stir in the dry ingredients until a soft dough forms. Avoid overmixing.

    • Fold in chocolate chips until evenly distributed.

    • Use a tablespoon or cookie scoop to form dough balls and place them on baking sheets, leaving space between each one.

    • Bake for 8–10 minutes, one sheet at a time. If baking two sheets, switch their positions halfway through.

    • Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to finish cooling.

    Notes

    • For thicker cookies, chill the dough for 15 minutes before baking.

    • Swap semisweet chocolate chips with milk, dark, or peanut butter chips for variety.

    • Store cookies in an airtight container for up to 5 days, or freeze for up to 2 months.

    • Author: Layla
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes

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