My favorite peanut butter cookies are Monster Cookies, but if I had to choose the best soft peanut butter cookies recipe it would be Snoop Dogg's Rolls Royce PB-Chocolate Chip Cookies. Snoop's recipe, which he credits to his friend Berner, gives you the most full-on butter-blasted, not too sweet, soft, chip-loaded cookies. Here's a picture of one from my latest batch.
From Crook To Cook
The recipe is from Snoop's cookbook From Crook to Cook. I love celebrity cookbooks, and sometimes they even have good recipes. Snoop's book is definitely fun, but in this book all of the recipes we've tried have been good. Some family favorites are the Rolls Royce PB-Chocolate Chip Cookies, Hot Like A Skillet Pizza, Gimme S'mores Pie and Next Level Salmon. I haven't made every recipe in the book, but I have a few more recipes I want to try including Snoop's Sweet Potato Pie. And one last reason why I like it is that the recipes have weights, so you can bake by volume or use your scale. Update: Still loving this book. Bought a second copy for Fuzz.
Snoop Dogg's Rolls Royce PB-Chocolate Chip
But back to the soft peanut butter cookies. You should definitely try the Snoop Dogg recipe if you're into this type of cookie. You can find the exact recipe in the book, with a search, or you can use my adapted version, Anna's Ford Taurus PB-Chocolate Chip Cookies. I pretty much follow Berner and Snoop's directions, but I add peanut butter chips. If I have peanut butter powder in the house crib, I'll sometimes stir in a tablespoon of that for even more peanut flavor. Snoop's cookies are very buttery, so the bit of extra peanut flavor gives them a peanut boost.
More Tips
I went back and read reviews on Amazon and a lot of people mentioned liking these peanut butter cookies as much as I do. Here are some more tips.
- These aren't dry and sandy textured, so if that's your ideal pb cookie texture maybe try School Lunchroom Peanut Butter Cookies.
- If you don't have a scale, don't weigh your flour carefully. That is, just dip it in that flour bin, scoop and sweep like a gangster. You need to use at least 210 grams, and if you spoon lightly you might be short on flour. These cookies have a lot of butter.
- You can try these with cake flour. Snoop's cookies call for all-purpose flour, but cake flour might make them softer if that's an issue. Bleached flour (cake flour is usually bleached) also makes them softer.
- About the butter, don't let it get too melty. It should be soft, but not melted. Also, these cookies have so much butter that using European style or a real fatty butter might cause problems. I just use Land o'Lakes or Aldi. I'm pretty sure I've used KerryGold as well.
- Use everyday mainstream sweetened peanut butter like Jif, Skippy or Peter Pan. Also, weigh it. Half cup of peanut butter weighs about 130 grams.
- Weigh your brown sugar if you can. Snoop used 100 grams and so did I. If you really pack that brown sugar you might end up with 120 grams.
- Do not cut the sugar unless you're trying to make a different cookie. These cookies need sugar for structure.
- The recipe says to bake for 8 to 10 minutes. Mine are never done in 8 minutes, but if your oven runs hot you can check at 8. If your cookies still aren't done in 10 minutes, keep baking until the edges just start to brown and you see little cracks in the top. It could take up to 12 minutes.
- The Snoop Dogg cookies are very good with milk chocolate chips too.
A Chocolate Cookie Too
If you're making the Snoop Dogg's cookies and happen to have some wine open, here's another cookie recipe I recommend. Just updated the photos today (12/16/2024). I forgot how good these are. I made the last batch with some leftover Apothic Red. Red Wine Chocolate Cherry Cookies. These are so worth buying the dried cherries for. Update: I haven't tried 19 Crimes but maybe Snoop's wine would be a better choice. You could pair the Rolls Royce Cookies with some 19 Crimes Cookies.
Recipe
Snoop and Berner's Rolls Royce PB-Chocolate Chip Cookies
Ingredients
- 1 ½ cups all-purpose flour, weigh or sift before measuring (210 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 sticks unsalted butter at room temperature (228 grams)
- ½ cup creamy peanut butter, sweetened type (130 grams)
- ½ cup light or dark brown sugar, packed (100 grams)
- ½ cup sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla
- 2 cups semisweet chocolate chips or use half peanut butter chips and half chocolate.
Instructions
- Preheat oven to 375 degrees F. Have ready two ungreased baking sheets.
- In a bowl, mix together the flour, baking soda and salt. Set aside.
- In a mixing bowl, using an electric mixer, beat the butter, peanut butter, brown sugar and granulated sugar.
- Beat in the egg and vanilla, scraping down the side of the bowl. When fully blended, stir in the flour mixture to make a dough, then stir in the chocolate chips.
- Using a rounded tablespoon, portion about 36 balls of dough and arrange on baking sheets (ungreased).
- Bake one sheet at a time for 8 to 10 minutes. If you bake two sheets at a time, bake on upper rack and one lower and switch halfway through.
- Remove from baking sheets and let cool on a rack.
Anna says
Mindy, that seems to happen if they are underbaked. If you still have some dough, try baking a little longer. Or maybe this recipe is not for you. If you come back to read this comment, I'd love to know what your favorite type peanut butter cookie actually is and if you have a favorite recipe. Personally, my favorite is the School Lunchroom Peanut Butter Cookies, which are a little crumblier and have more peanut butter. If these didn't work for you, try King Arthur's "Triple Play Peanut Butter Cookies" or Texas Al's. https://www.cookiemadness.net/2007/01/31/texas-als-peanut-butter-cookies/
Mindy says
these were ok... mine also broke when I transfered to cooling rack.
Alma Franco says
Absolutely delicious! Hands down the best peanut butter chocolate chip cookies. My whole family loved them. Thanks Snoop!
Felice says
Really great cookies!! We love them!!
Anna says
Gina, how about adding a little beaten egg? Just beat some in a little cup and add a tablespoon or so. It depends on how much dough you have. I might email you to see if we can figure out why some people have issues with them falling apart. You could try adding flour to a small portion of the dough to see if that helps, but you run the risk of making the cookies too sandy.
Updating this comment to say I just made a half batch and they were fine. I even tried using less flour (90 grams for a half batch) and the cookies held together and baked up thin and chewy.
114 grams softened butter, 50 grams white sugar, 50 grams brown sugar, 65 grams creamy Jif, 25 grams (2 tablespoons) beaten egg, 1/2 teaspoon vanilla, 1/2 teaspoon baking soda, 1/4 teaspoon of salt and 102 grams of flour. The cookies were done in 10 minutes.
Gina M says
I made Snoop’s PN-CC cookies and they taste fabulous - but mine fall apart. Should I add a little more flour?
Sue says
Mine just crumbled when picked up. Have no idea why. I have made many different kinds of cookies and this has never happened. Very disappointed.
What could have happened?
Sue
Anna says
That's so weird they came out sandy! I emailed you to see what brands you used. Maybe it was the peanut butter or a dryer flour. Mine come out pretty soft and chewy. Since you like them enough to try again, you could try using cake flour perhaps?
Kathy says
Just tried this to see if I want to bring them to a cookie exchange. The flavor is good. It is a little too crumbly/sandy for my taste. I followed the directions exactly and measured my ingredients with a scale. I would make again, but probably not use for my cookie exchange.
Sue says
These are so good! I made them today to share and they were a hit. I have some unbaked dough in the fridge that I might move to the freezer. If I bake the rest I know we will eat them right up. They are hard to resist.
Jen says
I love this cookbook! Don't think I've made a dud out of it yet. Will definitely try the cookies!