Snoop Dog's Chocolate Peanut Butter Cookies

Yep, Snoop Dog has a famous Chocolate Chip Peanut Butter Cookie recipe…who knew!? Well, it is very much worth your time and attention because they are pretty darn delicious. Since I do bake for a living (and he also “bakes”…but a different kind of bake), I decided to take his recipe and make it one step better with my little cookie baking secret…Cake flour instead of All purpose flour! The cake flour gives these the perfect soft, melt in your mouth texture! I also like to use a mixture of mini chocolate chips and regular chips which also contribute to the crave-worthy chew. Now pour yourself a glass of “gin and juice” and you are ready for a perfect evening.

Ingredients:

1 and 1/2 cups of Cake flour (not self rising) (snoop uses AP flour but I like the softer texture of the cake flour here) (my preferred brand is Swan in the red box)

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 (I like Skippy)

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 (I do half mini chips and half regular  for the perfect texture !)

Optional- flake sea salt for garnish 

Steps-

1. In a medium bowl whisk together the cake flour, baking soda and salt, set aside. 

2. In the bowl of a stand mixer with a paddle attachment or using electric hand beaters beat together the butter, light brown sugar, white sugar and vanilla bean paste until light and fluffy (about 3 minutes). 

3. Add the egg and beat until combined followed by the peanut butter. Once incorporated beat in the flour mixture on low speed just until combined. 

4. Stir in the chocolate chips by hand. Scoop 2 tablespoon size balls of dough onto a parchment lined sheet pan and refrigerate for 2 hours or ideally overnight to allow the dough to rest. The chilling/resting period helps the texture of the cookies. 

5. When you’re ready to bake preheat your oven to 350F (convection if you have it). Place the cookies 2 inches apart on parchment lined cookie sheets. If you like salty sweet, sprinkle a little flake sea salt on top of each dough ball. Place one sheet on the upper rack and one on the lower rack and bake for 12-15 minutes or until golden on the edges, switching the sheets top to bottom and front to back halfway through the baking time to ensure even baking. 

6. Once baked, remove the sheet pan from the oven and tap the pan on the counter to release air and to help the tops to crack slightly . Let the cookies cool for about 10 minutes to set and then enjoy!