Snoop Dogg’s Rolls Royce Cookies

Why You’ll Love This Recipe

I love these cookies because they’re both indulgent and simple to make. The peanut butter adds a subtle nuttiness, while the chocolate chips bring the perfect balance of sweetness. They’re soft in the center, slightly crisp on the edges, and full of flavor. What I especially enjoy is that I can make them small for a bite-sized treat or jumbo for bakery-style cookies.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by preheating the oven to 375°F and lining baking sheets with parchment paper. In a large bowl, I cream together butter, peanut butter, brown sugar, and granulated sugar until smooth. Then I add the egg and vanilla, mixing until well combined.

In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Finally, I fold in the chocolate chips.

For smaller cookies, I scoop tablespoon-sized portions onto the baking sheets. For jumbo cookies, I use larger scoops. I bake the smaller cookies for 8–10 minutes and the jumbo ones for 11–12 minutes, until the edges are lightly golden. I let them cool on the sheet for about 5 minutes before transferring them to a wire rack to finish cooling.

Servings and Timing

This recipe makes about 36 cookies. It takes 10 minutes to prepare and about 17 minutes to bake, for a total of 27 minutes.

Variations

Sometimes I use chunky peanut butter for extra texture. If I want a sweeter version, I swap semisweet chocolate chips for milk chocolate or add white chocolate chips. For a little crunch, I like tossing in chopped peanuts. Around the holidays, I even mix in festive candies or drizzle the cookies with melted chocolate.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—I place them in a freezer-safe bag and reheat in the oven for a few minutes when I want fresh, warm cookies.

FAQs

Can I make the dough ahead of time?

Yes, I can chill the dough for up to 2 days before baking.

Can I freeze the cookie dough?

Absolutely, I scoop portions onto a tray, freeze them, and then store them in a bag. I bake from frozen with just 1–2 extra minutes.

How do I make the cookies chewier?

I slightly underbake them, letting them finish setting as they cool.

Can I use natural peanut butter?

Yes, but I prefer creamy peanut butter since natural varieties may alter the texture.

Can I make these gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free flour blend.

Can I reduce the sugar?

Yes, but it may affect the texture. I sometimes cut the sugar slightly and add an extra splash of vanilla for flavor.

Can I make these without peanut butter?

Yes, but they’ll lose their signature flavor. I would substitute with almond or sunflower seed butter for a twist.

How do I know when they’re done?

The edges should be lightly golden, while the centers remain soft—they’ll firm up as they cool.

Can I add oats to the dough?

Yes, oats add a chewy texture and make the cookies heartier.

Do these cookies spread while baking?

Yes, they spread a little, so I leave space between each scoop on the baking sheet.

Conclusion

Snoop Dogg’s Rolls Royce Cookies are a decadent treat that I love baking when I want something quick yet indulgent. With their buttery, peanut buttery dough and loads of chocolate chips, they deliver on both texture and flavor. Whether I bake them small or jumbo-sized, they always come out perfect and never last long on the plate.