I discovered this fun cookie recipe inspired by Snoop Dogg—straight from his cookbook From Crook to Cook. It blends classic chocolate chip with rich peanut butter, offering a soft, melt-in-your-mouth texture that makes it irresistible. Snoop Dogg's Chocolate Peanut Butter Cookies

Why You’ll Love This Recipe

I love that Snoop’s version marries the best of both worlds: peanut butter and chocolate chip. The secret ingredient—½ cup creamy peanut butter—adds a subtle nutty depth and extra tenderness, without turning them into full-on peanut butter cookies. I’ve found the edges stay crisp while the centers remain soft for days. Plus, there’s no chilling required—I can bake them right away and have fresh cookies in about 30 minutes for a batch of roughly 36.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups (210 g) all-purpose flour (or cake flour for softer texture)
1 teaspoon baking soda
½ teaspoon salt
2 sticks (220 g) unsalted butter, room temperature
½ cup (130 g) creamy peanut butter
½ cup (100 g) light brown sugar, packed
½ cup (100 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups (360 g) semisweet chocolate chips (I like combining minis and regular chips)

Optional: flake sea salt for topping

Directions

Preheat oven to 375°F (190°C). Position racks in upper and lower thirds. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In a stand mixer (or with hand beaters), cream butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
Beat in egg and vanilla extract until fully combined.
On low speed, gradually add flour mixture until just combined.
Stir in chocolate chips by hand.
Scoop about 2 tablespoons of dough onto prepared sheets, spacing them about 2 inches apart. Chilling is optional but not required.
Bake for 12–15 minutes until edges are golden. Rotate pans halfway for even baking.
Tap pans on the counter to create slight cracks on top. Cool on sheet for about 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Yields about 36 cookies
Prep time: 10 minutes
Bake time: 12–15 minutes
Total time: approximately 25–30 minutes

Variations

Use cake flour instead of all-purpose flour for an even softer texture.
Mix in peanut butter chips or use half milk chocolate chips for a flavor twist.
Experiment with dark brown sugar for a deeper caramel flavor or adjust sweetness.
For big, wrinkled cookies, try baking for 8 minutes, then tapping the pan, and baking 2 minutes more.

Storage/Reheating

I store these cookies in an airtight container at room temperature, where they stay fresh and soft for up to 3 days. To refresh their texture, I warm them in a 300°F oven for 3–5 minutes or microwave a single cookie for about 10 seconds.

FAQs

How long do these cookies stay soft?

They stay soft through the center for several days at room temperature thanks to the peanut butter and sugar balance.

Can I skip refrigerating the dough?

Yes! This recipe doesn’t require chilling, and baking the dough immediately works perfectly.

Can I substitute cake flour?

Definitely! Cake flour makes the cookies extra tender and soft.

Why did my cookies come out flat?

Make sure your butter is room temperature, not melted. Chilling the dough briefly can also help, and tapping the pan after a few minutes in the oven can give a better texture.

How many cookies does this recipe make?

This recipe yields about 36 cookies when using a rounded tablespoon scoop.

Conclusion

I’m always amazed how a simple addition like peanut butter can elevate a classic chocolate chip cookie to something special. These cookies have crispy edges, soft centers, and a subtle nutty richness that keeps me reaching for one more. Whether I’m baking for a crowd or just for myself, this recipe is a reliable go-to that never disappoints.