Rolls Royce PB Chocolate Chip Cookies
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I’ve got a brand-new cookie recipe for you today, and it’s straight from none other than Snoop Dogg himself! That’s right—the rap legend isn’t just famous for his music; he also knows his way around the kitchen. Little did I know, he has not one, but two published cookbooks, and this delicious recipe comes from his first cookbook, From Crook to Cook. Now, let’s talk about these Rolls Royce PB Chocolate Chip Cookies.
At first glance, they look like classic chocolate chip cookies, but there’s a secret twist—just a touch of peanut butter added to the dough. It’s not overpowering, just enough to give these cookies a kiss of peanut butter flavor that complements the chocolate perfectly. The peanut butter also works some magic in keeping the cookies soft and with a chewy center, making each bite ultra satisfying.
One thing I’ve learned? These Rolls Royce Cookies are best after they’ve had time to cool. While fresh-from-the-oven cookies can be tempting, I find that letting them settle really enhances the texture and allows the flavors to develop fully. If you can resist eating them straight from the baking sheet, I promise the wait is worth it! These cookies are a must-try with the kids this summer, whether you’re a fan of Snoop Dogg, peanut butter, or just incredible cookies.
Ingredients for Rolls Royce PB Chocolate Chip Cookie Recipe
- BUTTER
- PEANUT BUTTER
- BROWN SUAG
- WHITE SUGAR
- EGG
- PURE VANILLA EXTRACT
- ALL-PURPOSE FLOUR
- BAKING SODA
- SALT
- SEMISWEET CHOCOLATE MORSELS
Instructions for Rolls Royce Peanut Butter Chocolate Chip Cookies
Preheat the Oven: Set your oven to 375°F. You can line baking sheets with parchment paper for easy cleanup.
Mix the Wet Ingredients: In a large bowl of a stand mixer, combine butter for richness, brown sugar & granulated sugar for the perfect sweetness, and peanut butter for a subtle nutty flavor. Beat until smooth and creamy, then mix in the egg for structure and vanilla extract for warmth.
Add the Dry Ingredients: Gradually mix in flour for the cookie base, baking soda for lift, and salt to enhance flavor.
Stir in Chocolate Chips: Fold in semi-sweet chocolate chips, ensuring they’re evenly distributed throughout the dough.
Scoop & Bake: Use a heaping tablespoon to scoop cookie dough onto prepared baking sheets, spacing each 2 inches apart. Bake at 375°F for 8–10 minutes, until cookies are lightly golden around the edges.
Cool & Enjoy: Remove cookies from the oven and let them rest on the baking sheets for 5 minutes. Then, transfer to a wire rack and let them cool completely before diving into the cookies!
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Yes! Crunchy peanut butter will add a bit of texture, but creamy peanut butter is recommended for a smoother dough and softer cookies.
Do I need to chill the dough before baking?
Nope! This recipe skips the chilling step, so the dough goes straight from the mixing bowl to the baking sheet, making it quick and easy.
What type of chocolate chips work best?
Semi-sweet chocolate chips are ideal, but you can also use dark chocolate, milk chocolate, or even peanut butter chips for a fun twist.
How do I store these cookies?
Store them in an airtight container at room temperature for up to 5 days, or freeze them for up to 2 months for longer freshness.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking or freeze pre-scooped dough balls for easy baking later.
How do I keep the cookies soft?
Adding a slice of bread to the storage container helps keep them moist and chewy by preventing them from drying out. That’s a trick I learned from my mom.
FOR MORE RECIPES LIKE THIS, TRY:
- Peanut Butter Cake Mix Cookies
- Over the Top Reese’s Peanut Butter Cookies
- Peanut Butter Oatmeal Cookies
- Chewy Peanut Butter Chocolate Chip Cookies
Rolls Royce PB Chocolate Chip Cookies
Real Mom Kitchen
Equipment
Ingredients
- 1 cup butter at room temperature
- ½ cup creamy peanut butter
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 375 degrees.
- In a bowl of a stand mixer, combine butter, brown sugar, sugar, and peanut butter and mix until smooth. Add in egg and vanilla and mix until smooth.
- Add in the flour, baking soda, and salt and mix until combined.
- Stir in chocolate chips.
- Scoop cookie dough using a regular scoop (heaping tablespoon) onto baking sheets, 2″ apart. Bake at 375 degrees for 8-10 minutes.
- Remove the cookies from the oven and allow to cool on the sheets for 5 minutes. Transfer the cookies to a wire rack and cool completely. Makes 3 dozen cookies.
