Snickers Cookies Recipe

Don't Lose This Recipe

So these SNICKERS® cookies are a great way to handle hunger. They’re packed with peanut butter, chocolate, and smothered with little bites of SNICKERS® chocolate bars. (I loaded mine up with several of their varieties- Almond, Peanut Butter Squares, and traditional!)

Ingredients

  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup butter, softened
  • 1 and ¼ cups peanut butter
  • 2 large eggs
  • 1 Tablespoon vanilla
  • 2 and ½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chocolate chips
  • ½ cup peanut butter chips
  • 1.5 cups chopped Snickers candy

Instructions

  1. In large bowl, beat granulated sugar and brown sugar with butter and peanut butter until fluffy. Beat in eggs and vanilla. Tip Brown sugar should be patted down when baking, eliminating air in the measuring cup.
  2. In a separate bowl, mix flour, baking soda, baking powder, and salt. Then add to dough and mix thoroughly.
  3. Cover dough and chill for at least 30 minutes. Tip When you add flour, don’t dip the measuring cup into the flour. This packs it in and you end up with a lot more than called for. Instead, spoon the flour into the measuring cup, and don’t pat it down.
  4. Spoon out cookie dough using a tablespoon and roll into a ball. Build the ball up high so that it has room to melt in the oven without getting too flat.
  5. Place the chocolate chips and Snickers pieces onto a plate and dunk the top of the cookie dough balls into it. Place back in the fridge to cool, 30 minutes or more. (Overnight is fine too)
  6. Preheat oven to 350 degrees.
  7. Place dough on a baking sheet 3 inches apart, and bake them for about 15 minutes until light golden brown. Tip Keep cookie dough cool (in the fridge) in between batches. If you reuse baking pans, make sure those cool down first as well.
  8. Cool 10 minutes, then remove with a spatula onto a serving plate and go ahead, have a cookie! (or two) 🙂

Notes

If you don’t want to make all 40 cookies at once, do what I do! Instead of cutting the recipe in half, simply freeze some of the rolled cookies in a Tupperware! When you’re ready to make them again, remove them from the freezer and allow them to come down to a cool (but not frozen) temperature, then bake them! It works like a CHARM!

You can also make the entire batch ahead of time, freeze them, and bake them when you’re ready to serve!

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Don't Lose This Recipe

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