Snoop Dogg’s Peanut Butter Chocolate Chip Cookies
These incredibly chewy peanut butter chocolate chip cookies combine rich, creamy peanut butter flavor with classic semi-sweet chocolate chips for a truly decadent and satisfying treat.
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Baking Sheets
- Parchment paper or silicone mats
- Wire Rack
Ingredients
Dry Ingredients
- 2 ¼ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
Wet Ingredients & Fats
- ½ cup Unsalted Butter (1 stick), softened to room temperature
- ½ cup Creamy Peanut Butter (Use standard, non-natural style)
- ¾ cup Granulated Sugar
- ¾ cup Packed Light Brown Sugar
- 2 Large Eggs
- 1 tablespoon Vanilla Extract
Mix-Ins
- 1 ½ cups Semi-Sweet Chocolate Chips (or milk chocolate chips)
Instructions
Step 1: Prepare the Oven and Baking Sheets
- Preheat your oven to 375°F (190°C).
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Step 2: Combine Dry Ingredients
- In a medium-sized mixing bowl, thoroughly whisk together the all-purpose flour, baking soda, and salt.
- Ensure these dry ingredients are well combined to guarantee even leavening in the cookies. Set this bowl aside.
Step 3: Cream the Fats and Sugars
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter and the creamy peanut butter. Beat on medium speed until light and fluffy, about 1 to 2 minutes.
- Add the granulated sugar and the packed light brown sugar to the mixture. Continue beating until the mixture is fully incorporated, creamy, and noticeably lighter in color, usually 2 to 3 minutes. Scrape down the sides of the bowl as needed.
Step 4: Add Wet Ingredients
- Add the large eggs, one at a time, beating well after each addition until the egg is fully absorbed into the mixture.
- Pour in the vanilla extract and beat for another 30 seconds until fragrant and combined.
Step 5: Incorporate Dry Ingredients
- Reduce the mixer speed to low. Gradually add the dry ingredient mixture (flour, baking soda, and salt) to the wet ingredients.
- Mix only until the flour streaks have just disappeared. Be careful not to overmix the dough, as this can result in tough cookies.
Step 6: Fold in Chocolate Chips and Bake
- Remove the bowl from the mixer and use a sturdy rubber spatula to gently fold in the chocolate chips. Ensure the chips are evenly distributed.
- Use a medium cookie scoop (about 1.5 tablespoons) to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake one sheet at a time in the preheated 375°F (190°C) oven for 9 to 12 minutes. The edges should be golden brown, but the centers should still look slightly soft and underdone. For a softer cookie, aim for 9-10 minutes.
Step 7: Cool the Cookies
- Allow the cookies to cool on the baking sheet for 5 minutes after removing them from the oven. This allows them to set up.
- After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Repeat the scooping and baking process with the remaining dough.
Notes
For even thicker cookies, you can chill the dough for 30 minutes before scooping and baking. Store cooled cookies in an airtight container at room temperature for up to one week, or freeze the dough balls for up to 3 months.