Peanut Butter Snickers Cookies

I, like so many folks out there, have a lot of candy in the house. I do try and find recipes that use candy of different forms, but there are only so many recipes. I see a lot of brownie recipes that call for chopped candy, and they do tend to work best as the caramel in candy bars can spread during the baking process. Still, I wanted to make cookies, so I chose these peanut butter cookies with Snickers.

The original recipe said that you can chop up Snickers bars or use Snickers baking bites- but since I am trying to use up candy that’s in the house, I chopped up the Snickers that I had. To try and minimize the risk of caramel spilling out, I refrigerated the bars before chopping them into pieces. I was hopeful that this would help!

I think that cutting the candy bars straight from the refrigerator was a good idea. I made half a recipe (of the ingredients listed here) and made about three dozen cookies. One batch I shaped the cookies and then refrigerated them for a little over 10 minutes. That worked well, but it wasn’t significantly different than the batches that weren’t chilled at all. A couple of areas of messy caramel, but not bad at all. These smelled wonderful while baking, and the combination of Snickers, in a peanut butter cookie, with crunchy peanuts was excellent!

Peanut Butter Snickers Cookies
1-1/2 cups peanut butter
1 cup butter, room temperature 
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla 
1-3/4 cups flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt 
2 cups chopped Snickers Bars 
1/2 cup peanut butter chips
1/2 cup peanuts

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat on medium the peanut butter, butter, sugar, and brown sugar until creamy. Add the eggs and vanilla and mix again to incorporate. With the mixer running on low, gradually add the flour, baking soda, and salt. Fold in the chopped Snickers, peanut butter chips, and peanuts with a spatula.

Shape the dough into 1 tablespoon balls and place on the prepared baking sheets.

Bake for 12-14 minutes, until set and beginning to brown along the edges. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Recipe from Love from the Oven