Which Celebrity Cookie is best?

by Barry Lewis


Danny Trejo’s Mexican Hot Chocolate Cookies

For the cookies

300g plain flour

50g cocoa powder

2tsp cream of tartar

1tspo bicarbonate soda

Pinch salt

115g butter, softened

300g sugar

2 large eggs

80g dark chocolate chips

Hot Cinnamon sugar

100g granulated sugar

2tbsp cinnamon

1tsp cayenne pepper


Snoop Dogg’s Rolls Royce PB-Chocolate Chip Cookies

210g plain flour

1tsp bicarbonate soda

Pinch salt

220g butter, softened

130g peanut butter (crunchy or smooth)

100g light brown sugar

100g sugar

1 large egg

1tsp vanilla extract

350g dark chocolate chips


Taylor Swift’s Chai Sugar Cookies

For the cookies:

115g butter, softened

80ml vegetable oil

100g sugar

60g icing sugar

1tsp ginger

1tsp cinnamon

½tsp allspice

½tsp nutmeg

½tsp cardamom seeds

¼tsp cloves

Small pinch black pepper

1 egg

2tsp vanilla extract

250g plain flour

1tsp bicarbonate soda

Pinch salt

For the cinnamon sugar:

100g sugar

2tsp cinnamon

For the Glaze:

200g icing sugar

½tsp nutmeg

4tbsp milk

Today I’m putting to the test some celebrity cookie recipes that I have found, they are all quite different and require different amounts of effort, with not too many unusual ingredients, so let’s find out!

Taylor swift cookie, Danny Trejo Cookie, Snoop Dogg Cookie
3 very different celebrity cookies


Danny Trejo’s Mexican Hot Chocolate Cookies

These were incredible, I recommend dunking them in the sugar afterwards for an extra punch – it’s not that hot, but of course you can tweak that!

First up mix the flour, cocoa, tartar, bicarb and soda together in a bowl until consistent in colour and combined. Next up using an electric whisk whip up the butter and sugar until well creamed together, adding the eggs one at a time, continuing to mix through until merged. Fold in the flour mixture until it’s just absorbed, then follow up with the chocoloate chips, again folding through to scatter well amongst the mix.

Pre-heat the oven to 400f/200c/180 fan. Mix in a small bowl the cayenne, cinnamon and sugar to make the hot cinnamon sugar.

On a lined baking tray scoop up 2tbsp of the mix, roll into a ball and then push around in the cinnamon sugar mix. Place on a baking tray well spread apart and repeat with remaining cookie dough – you’ll have enough for more cookies for sure. Bake them for 10 minutes, they will flatten slightly, allow to cool on the pan slightly, then transfer to a wire rack, to cool fully. You can add extra cinnamon sugar on top if you wish, but keep in an airtight container. Super gooey, super fudgy, good stuff!


Snoop Dogg’s Rolls Royce PB-Chocolate Chip Cookies

Having already done a recipe from Snoop Dogg before in the cookbook corner videos, I knew this was going to be good – these are the easiest of the 3 cookies but have a light Snickers type taste. There’s an awful lot of chocolate chips in them, but it works! I’d also maybe use chunky peanut butter next time / some roasted nuts (maybe hazelnuts?) for added texture.

Get the oven pre-heated to 400f/200c/180fan. Mix together in a bowl the bicarb, flour and salt. In another bowl mix the peanut butter, butter and both sugars. Cream it together, but a wooden spoon / spatula should be ok if your butter is softened enough, add in the egg and vanilla extract, then mix through again until well combined. Fold in the flour mixture, then slowly incorporate the chocolate chips, it will feel like a lot… but they will spread out honest!

Take 2 tablespoon scoops, rolled into a ball, well spread apart onto a lined baking tray, bake for 10 minutes, until just starting to go golden on the edges. Leave to cool on the baking tray briefly, then transfer to a wire rack to fully cool down.


Taylor Swift’s Chai Sugar Cookies

Do not let the ingredients list put you off making this recipe, it is a flavour packed cookie and the chances are you’ll have most of the spices in your cupboard hopefully! If you don’t, I think one or two could be omitted, or double up on something else, these are very Autumnal, cosy cookies, packed with spice and a nice chew – enjoy!

Get your oven to 350f/180c/160fan. Beat the butter in a bowl using an electric whisk, then slowly add in the oil. (note, the quantity I have used in this recipe is reduced slightly to the original recipe, some folks said it was not always binding but this worked for me). Keep stirring the oil through until it merges with the butter, add in the sugar, icing sugar and all of those spices, plus the pepper, stir well and watch it change colour, it looks like a cappuccino briefly! Follow up with the egg and the vanilla and stir through too.

Place the mix into the freezer for 15 minutes, using a smaller bowl if needed. This will help shaping the cookies easier. Meanwhile mix the sugar and cinnamon together to make a cinnamon sugar.

Take 2tbsp heaps of the cookie dough, shape into a ball, then roll in the cinnamon sugar, bake for 12 minutes, then remove from the oven allowing to cool on the tray, before transferring to a wire rack.

Whilst they are cooling mix the glaze ingredients together, it should be quite thick. Spoon a little amount onto each cooled cookie to create a disc of icing, sprinkle some spare cinnamon sugar on top if you wish, allow to set and keep in an air tight container – very, very nice!