Snoop Dogg's Rolls Royce cookies are a must-try! Delicate, buttery soft chocolate chip peanut butter cookies that are rich and delicious! This post contains an affiliate link.
You might also like Mama Kelce's cookies, copycat Chick-fil-a chocolate chunk cookies, or copycat Subway chocolate chip cookies!
I love trying new cookie recipes, so when I stumbled across a copy of Snoop Dogg's cookie recipe from Good Morning America, I had to make a batch! Originally shared in his "From Crook to Cook" cookbook, Snoop's recipe has made its rounds on the web with rave reviews.
Watch our step by step video!
Anytime I review a recipe, I make it using the exact ingredients and measurements. That way, I can truly review the cookie the way it's intended. I baked some of Snoop's cookies in the recommended size (tablespoon scoop), as well as jumbo-sized cookies (3 tablespoon scoop), and included baking times for both. I thought these cookies were absolutely delicious. A fantastic chocolate chip peanut butter cookie that was just as soft on day 2. As a baker, I was skeptical of the low amount of flour compared to butter and peanut butter. You can see my notes at the end of the post if you'd like!
Here are the 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
Directions
- Preheat the oven to 375 degrees and line baking sheets with parchment paper.
- Combine butter, brown sugar, sugar, and peanut butter and mix until smooth using an electric mixer.
- Add egg and vanilla.
- Add dry ingredients.
- Stir in chocolate chips.
For Small Cookies
Scoop cookie dough using a heaping tablespoon (about 1 ½ tablespoons) onto baking sheets, 2" apart. Bake for 8-10 minutes.
For Jumbo Cookies
Scoop cookie dough using a large cookie scoop (3 tablespoons) onto baking sheets, 2" apart. Bake for 11-12 minutes.
Remove the cookies from the oven and let them cool on the sheets for 5 minutes. Carefully transfer the cookies to a wire rack to cool completely.
Store the cookies at room temperature in an airtight container for up to 3 days.
Makes 36 small cookies or 18 jumbo cookies.
Brandy's Notes
- These cookies are soft, with a crisp outer edge. They literally melt in your mouth! The only downside is that I'd consider them a delicate cookie---but that isn't a deal breaker at all. Just something to be aware of if you want a cookie that you can stack in a cookie jar. This is due to the high butter and low flour content.
- I let one batch cool for 5 minutes before transferring to a cooling rack, and allowed the second batch to cool completely on the baking sheet. I don't see any reason to transfer the cookies to a cooling rack for this recipe. The cookies that cooled on the baking sheets were just fine, and I didn't risk them breaking by moving them while still warm.
- If your cookies aren't completely round after baking, you can quickly reshape them using a spatula or a large round cookie cutter right after they come out of the oven.
Click HERE for 17 Famous Chocolate Chip Cookie Recipes!
Snoop Dogg's Rolls Royce Cookie Recipe
(Here is the original recipe; the one below is rewritten with my adaptations)
Snoop Dogg's Rolls Royce Cookies
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
- Preheat the oven to 375 degrees and line baking sheets with parchment paper.
- Combine butter, brown sugar, sugar, and peanut butter and mix until smooth.
- Add egg and vanilla.
- Add dry ingredients.
- Stir in chocolate chips.
- For Small Cookies: Scoop cookie dough using a regular scoop (heaping tablespoon) onto baking sheets, 2" apart. Bake for 8-10 minutes.
- For Jumbo Cookies: Scoop cookie dough using a large cookie scoop (3 tablespoons) onto baking sheets, 2" apart. Bake for 11-12 minutes.
- Remove the cookies from the oven and let them cool on the sheets for 5 minutes. Transfer the cookies to a wire rack to cool completely.
Dee says
Instead of regular peanut butter, could you use chocolate peanut butter? Or even crunchy peanut butter? Just a thought.
Brandy says
I don't see why not!
Brandy says
I didn't expect much from these cookies, but they were honestly super flavorful and had a wonderful texture. Give them a try!