Rolls Royce PB-Chocolate Chip Cookies

I prepared the Rolls Royce PB-Chocolate Chip Cookies recipe from Snoop Dogg’s “From Crook to Cook” as mentioned below. I must note that natural, creamy peanut butter worked fine. The dough is supposed to make three dozen. I made two because I like fat cookies. Don’t judge me.

I know it is not recommended to eat raw dough, but I did. It tasted like Reese’s Peanut Butter Cups. I could not wait for the finished product. I baked the first batch for ten minutes and the second for thirteen. The latter came out golden which I preferred. I loved the crispy edges and the soft texture of the cookies. The hint of peanut butter gave them pizazz. I highly recommend this recipe for the entire family. They will thank you.

Makes 3 dozen

INGREDIENTS

1 and 1/2 cups [210 g] all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons [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 teaspoon pure vanilla extract
2 cups [360 g] semisweet chocolate morsels

PREPARATION

Preheat the oven to 375 ºF [190 ºC], with one rack in the upper third and one in the lower third of the oven. Line two baking sheets with parchment paper and set aside.
In a small bowl, stir together the flour, baking soda, and salt.
In a large bowl, combine the butter, peanut butter, brown sugar, and granulated sugar. Using a handheld electric mixer on medium speed, or a wooden spoon, vigorously beat the mixture until smooth.
Stir in the egg and vanilla.
Gradually stir in the flour mixture just until combined. Stir in the chocolate morsels. Using a tablespoon, drop rounded dough portions onto the prepared baking sheets, about 2 inches [5 cm] apart.

Place one sheet on the upper rack and one on the lower; bake for 8 to 10 minutes until golden, switching the sheets top to bottom and front to back halfway through the baking time to ensure even baking.
Remove the cookies from the oven and let cool on the sheets for 5 minutes. Transfer the cookies to a wire rack to cool completely.
Store the cooled cookies at room temperature in an airtight container or Ziploc bag for up to 3 days.

Recipe recreated by Rekaya Gibson from Snoop Dogg’s “From Crook to Cook: Recipes from Tha Boss Dogg’s Kitchen.”