For those that know me, you’ll either describe my musical taste as “questionable” or “AWSOME”!!! I think it’s the latter. I mostly survive on gangster rap and heavy metal, laced with classic rock and R&B. And, I’ve been havin’ Snoop Dogg on my playlist since I was maybe 12. (Translation for people my age: playlist = old school mixed tape).
A big shout out to our sister OG Munny B for lending me Snoop Dogg’s cook book “From Crook to Cook”, co-authored by he and Martha Stewart to entertain me during lock down. My pix probably aren’t as awesome as Snoop’s, but I also don’t have Martha on speed dial. Well played, Snoop, well played…Now I can enjoy you on my playlist while in my kitchen, baking cookies, by Snoop. Doesn’t get much better.
These cookies are everything promised. It really is the Rolls of PBCC cookies. Disclaimer: I made the cookies. They are BOMB. I’ve just simplified cooking instructions for my friends who like fewer words.
Snoop Dogg’s Rolls Royce PB Chocolate Chip Cookies (which included a shout out to a homie named “Berner”)
1 1/2 cup AP flour
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, room temp
1/2 cup creamy peanut butter
1/2 cup packed light brown sugar (like Snoop)
1/2 cup granulated sugar
1 large egg (at CPM we use farm fresh brown eggs)
1 teaspoon vanilla extract
2 cups chocolate chips
Preheat oven to 375 degrees. In a small bowl, mix together flour, baking soda and salt.
In a large bowl, combine butter, peanut butter, brown sugar, and granulated sugar. Beat on medium speed until creamed.
Mix in egg and vanilla until thoroughly blended.
Mix in flour until just combined. Stir in chocolate chips.
Drop by heaping tablespoons onto a cookie sheet about 2 inches apart.
Bake 8-10 minutes, until golden.
Remove from oven and let cool a few minutes before transferring to a wire rack to cool completely. Or eat them hot – your call.