Snoop Dogg’s Rolls Royce Cookies

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, cream the butter and peanut butter together using a hand mixer or stand mixer until smooth and fluffy—about 2 minutes.
3. Add in the brown sugar and granulated sugar, and beat again until fully combined and light in color.
4. Beat in the egg and vanilla extract until the mixture is smooth.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly mix the dry ingredients into the wet ingredients until just combined. Don’t overmix—this dough is delicate.
6. Fold in the chocolate chips until evenly distributed.
7. Scoop the dough onto the prepared baking sheet (about 1.5 to 2 tablespoons per cookie). Leave a bit of room for spreading.
8. Bake for 10–12 minutes, depending on your oven and cookie size. I made mine slightly larger and baked for 12 minutes—they were golden around the edges and just set in the center.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll be soft and a bit fragile right out of the oven, but they’ll firm up beautifully as they cool.

Tips:

• These cookies stay amazingly soft even the next day—store in an airtight container.
• Use a cookie scoop for evenly sized cookies.
• Don’t skip the cooling time; they’re very tender right out of the oven!