Preheat oven to 350°F. Line two baking sheets with parchment paper.
Place flour, cocoa, baking powder, baking soda and salt into a medium-sized bowl and whisk to combine. Set aside.
Combine butter, peanut butter and brown sugar together using a stand mixer fitted with a paddle attachment. Add egg, milk and vanilla, blending until incorporated.
Add peanuts, chocolate chips and peanut butter chips and chopped Snickers bar. Run mixer on lowest setting to combine.
With machine running on low, sprinkle dry mix in, 1 tablespoon at a time and blend until well combined.
Remove bowl from mixer, cover and refrigerate for 30 minutes.
Drop teaspoons of dough onto baking sheet, leaving space between each, 12 cookies per tray.
Optional: Cut an additional Snickers bar into thin slices. Add a slice to the top of each mound of dough.
Transfer tray to oven and bake for 15 minutes or until edges begin to brown. Remove from oven then transfer cookies to wire rack to cool completely.
Repeat process to make more cookies, or wrap remaining dough and freeze. Thaw dough before baking.
Peanut Butter Snickers Cookies
Ingredients
1 cup butter, room temperature
1 cup smooth peanut butter
1¼ cup dark brown sugar, packed
1 egg, room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
1¾ cups unbleached all purpose flour
1 tablespoon cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup salted peanuts, (optional: chopped)
½ cup milk chocolate chips
½ cup peanut butter chips
1 Snickers bar, chopped into small chunks
additional Snickers bar for garnish, optional
Directions
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Place flour, cocoa, baking powder, baking soda and salt into a medium-sized bowl and whisk to combine. Set aside.
Combine butter, peanut butter and brown sugar together using a stand mixer fitted with a paddle attachment. Add egg, milk and vanilla, blending until incorporated.
Add peanuts, chocolate chips and peanut butter chips and chopped Snickers bar. Run mixer on lowest setting to combine.
With machine running on low, sprinkle dry mix in, 1 tablespoon at a time and blend until well combined.
Remove bowl from mixer, cover and refrigerate for 30 minutes.
Drop teaspoons of dough onto baking sheet, leaving space between each, 12 cookies per tray.
Optional: Cut an additional Snickers bar into thin slices. Add a slice to the top of each mound of dough.
Transfer tray to oven and bake for 15 minutes or until edges begin to brown. Remove from oven then transfer cookies to wire rack to cool completely.
Repeat process to make more cookies, or wrap remaining dough and freeze. Thaw dough before baking.
Peanut Butter Snickers Cookies
5 / 5. 1
A buttery, brown sugar cookie dough studded with chocolate and peanut butter chips, salted peanuts and a chopped Snickers bar…
Calling all cookie monsters! These PEANUT BUTTER SNICKERS COOKIES are your dream come true!
We just couldn’t help it; the idea on the test kitchen blackboard read, “Cookie Monster-worthy cookies!” Now, we all know that’s a pretty tall order, yet, after a number of tweaks and adjustments, we think we did it. We’re confident the furry blue monster and everyone else who appreciates a scrumptious, well-made cookie will agree, that these PEANUT BUTTER SNICKERS COOKIES are phenomenal.
One thing before we begin is the obvious fact that these cookies do contain PEANUTS. So, if you have allergies or an intolerance to peanuts, these cookies aren’t for you. But you can satisfy that cookie craving with our fabulous CHOCOLATE CHIP COOKIES, these buttery SHORTBREADS, our GINGERSNAPS and these CHERRY-ORANGE OAT COOKIES. Let’s face it, every monster needs a favourite cookie fix.
Here are some tips on making these PEANUT BUTTER SNICKERS COOKIES:
INGREDIENTS
Setting up the various ingredients needed to make these cookies brought smiles to our faces. Butter, eggs, flour, baking soda, kosher salt, baking powder and sugar are often the usual suspects in cookie recipes. But what about the creamy peanut butter, chocolate chips, salted peanuts, peanut butter chips and that Snickers bar? As mentioned off the top, we couldn’t help it. We got creative and are sure glad we did. These could almost be peanut butter cookies with an upgrade, but this version packs some serious scrumptiousness.
SNICKERS BARS
Here’s the deal on us adding that SNICKERS BAR into this homemade cookie recipe. Filled with peanuts, caramel, milk chocolate and nougat, this chocolate bar is easy to enjoy. If you’ve never had one, here’s your chance. You can make these cookies using a standard-size bar or Snickers minis. This confection blends well with the other ingredients and gives these cookies little bites of nougat and melted caramel – LOVE! Make sure to watch the VIDEO attached to this recipe where we explain why we suggest having a few extra on hand. More about that in a bit.
OTHER CHOCOLATE BARS
Bet you’re already wondering if you can make this recipe using other chocolate bars. Imagine the possibilities if you used Coffee Crisp, Oh Henry!, Kit Kat, Mars bars, Crunchie or Reese’s Peanut Butter Cups? Of course, virtually any candy bar will work. If you make the recipe with something other than Snickers, share a pic of the results on your socials using #weekendatthecottage. We can hardly wait to see your creations. Hurray!
FLOUR MIXTURE
Wanted to also mention how this recipe evolved, where we made a batch and thought, “More chocolate flavour, please!” We accomplished this by adding a tablespoon of cocoa to the dry mix. This simple addition accomplished our goal of more chocolate flavour. Yet, if you’re hankering for even more chocolate, stir an additional tablespoon into the dry mix. “Having too much chocolate flavour is bad,” said absolutely no one, ever!
THE ADD-INS
Adding chocolate chips, salted peanuts and peanut butter chips into the cookie dough along with the chopped Snickers bar is this cookie recipe’s game changer. Having all those morsels of flavour in a cookie keeps us coming back for more. The recipe calls for a ½ cup each of the salted peanuts, peanut butter chips and chocolate chips. If that quantity is increased to ¾ of a cup, no worries. One final thought goes to those salted nuts. First test, we chopped the peanuts. Second test, we forgot to. We found that adding whole salted peanuts gives the cookies more body and concentrated flavour, but whether to chop or not is up to you.
HOW TO MAKE
There are two important tips on shaping these PEANUT BUTTER SNICKERS COOKIES for baking. First, it’s important to chill the dough. After bringing all of the ingredients together using a stand mixer, pop the bowl off the machine, cover and refrigerate for 30 minutes. This will help the room-temperature butter, sugar, egg, vanilla extract and peanut butter firm up with the flour to create a dough that’s easy to work with. Second tip is to craft cookies from a heaping teaspoon of dough. Anything larger will spread out on the cookie sheet and melt into the other cookies during the baking process. We don’t want that: these cookies should be perfectly round. By all means, if you’d rather use a small scoop to shape your cookies, go ahead. Scoop cookies will bake perfectly round, we like that.
SURPRISE TOPPING
Here’s the reason we suggest having more than just one Snickers bar on hand when you go to make this cookie recipe at home. In a moment of sheer cookie-making brilliance, we thought, “Let’s add something on top of the cookies.” But instead of melted chocolate or a chocolate drizzle, how about a thin slice from the chocolate bar? This little bit of topping melts over the top of the cookie and adds even more Snickers flavouring to the cookies. No problem with that!
FREEZE
The yield on the recipe is 36 cookies. Although we expect many of you will bake off the full quantity, here’s another option: freeze the cookie dough. Having frozen cookie dough at the ready is a great idea, especially when you need a sweet treat at a moment’s notice. Simply defrost the dough, shape the cookies and bake. Begs the question, “Is there anything more enticing than the smell of freshly baked homemade cookies?” We think not!
BAKE
Our instructions are to bake the cookies on a parchment paper-lined baking sheet in a 350°F oven for 15 minutes. This ensures the cookies bake perfectly and that they also walk a fine line between soft but crunchy. The edges have a nice crisp texture while the centres are soft and, dare we say, gooey. Yup, that’s the right word, especially with all those softened melted chips, nougat and caramel bits.
Every oven is different, so check the doneness of your cookies at the 12-minute mark. Remove them from the oven when the edges are a light golden brown and transfer to a cooling rack to cool completely. On the off-chance you have leftover cookies, store them in an airtight container.
ENJOY
In planning this post, we agreed there might be a problem with this recipe because of the peanuts; sorry that they can’t be packed in school lunches due to restrictions. But when you make this recipe at home, promise you’ll have a cookie while it’s still warm, fresh from the oven. What’s the expression, “died and gone to heaven?” We’re thinking this is pretty darn close.
Because these cookies are so tasty, we suggest you PIN the recipe to a favourite dessert or baking board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make it too. We’d also appreciate seeing pics of all the scrumptious baking you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
Channel your inner cookie monster and make these PEANUT BUTTER SNICKERS COOKIES ASAP!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
1 cup butter, room temperature
1 cup smooth peanut butter
1¼ cup dark brown sugar, packed
1 egg, room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
1¾ cups unbleached all purpose flour
1 tablespoon cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup salted peanuts, (optional: chopped)
½ cup milk chocolate chips
½ cup peanut butter chips
1 Snickers bar, chopped into small chunks
additional Snickers bar for garnish, optional
Directions
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Place flour, cocoa, baking powder, baking soda and salt into a medium-sized bowl and whisk to combine. Set aside.
Combine butter, peanut butter and brown sugar together using a stand mixer fitted with a paddle attachment. Add egg, milk and vanilla, blending until incorporated.
Add peanuts, chocolate chips and peanut butter chips and chopped Snickers bar. Run mixer on lowest setting to combine.
With machine running on low, sprinkle dry mix in, 1 tablespoon at a time and blend until well combined.
Remove bowl from mixer, cover and refrigerate for 30 minutes.
Drop teaspoons of dough onto baking sheet, leaving space between each, 12 cookies per tray.
Optional: Cut an additional Snickers bar into thin slices. Add a slice to the top of each mound of dough.
Transfer tray to oven and bake for 15 minutes or until edges begin to brown. Remove from oven then transfer cookies to wire rack to cool completely.
Repeat process to make more cookies, or wrap remaining dough and freeze. Thaw dough before baking.
Until Cottage Season
