Dessert

Snoop Dogg’s Cookie Recipe

ByIsabella Vance November 1, 2025November 1, 2025

Introduction

Snoop Dogg’s Cookie is a rich and decadent treat combining creamy peanut butter and semisweet chocolate morsels. These cookies offer a perfect balance of flavors and a soft, chewy texture that’s sure to satisfy your sweet tooth.

The image shows six chocolate chip cookies arranged neatly on a dark baking tray. Each cookie is golden brown with a soft and slightly crumbly texture, dotted generously with round, glossy dark chocolate chips that stand out against the warm dough. The cookies have a slightly cracked surface, giving them a homemade, fresh-baked look. The baking tray contrasts the bright cookies, making the rich colors of the dough and chocolate chips pop. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (210 g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
16 Tbsp (2 sticks, or 220 g) unsalted butter, at room temperature
1/2 cup (130 g) creamy peanut butter
1/2 cup (100 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg
1 tsp pure vanilla extract
2 cups (360 g) semisweet chocolate morsels

Instructions

Step 1: Preheat the oven to 375 degrees F (190 degrees C), positioning one rack in the upper third and one in the lower third. Line two baking sheets with parchment paper and set aside.
Step 2: In a small bowl, mix together the flour, baking soda, and salt until well combined.
Step 3: In a large bowl, combine the room temperature butter, peanut butter, brown sugar, and granulated sugar. Using a handheld electric mixer on medium speed or a wooden spoon, beat vigorously until the mixture is smooth and creamy.
Step 4: Stir in the egg and vanilla extract until fully incorporated.
Step 5: Gradually add the flour mixture to the wet ingredients, stirring just until combined. Fold in the semisweet chocolate morsels evenly throughout the dough.
Step 6: Using a tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about two inches apart.
Step 7: Place one baking sheet on the upper rack and the other on the lower rack. Bake for 8 to 10 minutes until the cookies turn golden. Halfway through baking, switch the sheets top to bottom and front to back to ensure even baking.
Step 8: Remove the cookies from the oven and allow them to cool on the baking sheets for five minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra chewiness, try using slightly underbaked cookies by taking them out when the centers still look a bit soft.
Substitute chunky peanut butter for creamy if you like added texture.
Add a pinch of cinnamon or a splash of espresso powder to enhance the chocolate flavor.

Storage

Store cooled cookies in an airtight container or resealable plastic bag at room temperature for up to 3 days. To reheat, warm gently in a microwave for 10 to 15 seconds or briefly in a preheated oven until soft and melty.

How to Serve

A white plate is filled with a pile of chocolate chip cookies, each cookie showing a rough, slightly cracked surface with golden brown edges and a lighter, softer center. Dark brown chocolate chips are scattered throughout every cookie, some melted slightly and others holding their shape. The cookies overlap each other, creating a layered look with soft, chewy textures visible. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Yes, but natural peanut butter contains more oil and may affect the dough’s texture. You might need to chill the dough slightly before baking to prevent spreading.