Must-Make Snickers Cookies
Soft and chewy cookies filled with peanut butter, peanuts, chocolate chips and Snickers
Servings: 14 large cookies
Ingredients
- 1/2 cup (113 g) unsalted butter cold and cut into cubes
- 3/4 cup (187.5 g) creamy peanut butter I use Skippy
- 1 1/4 cup (275 g) light brown sugar packed
- 3 tablespoons (45 g) milk
- 1 tablespoon (13 g) pure vanilla extract
- 1 large egg
- 1 3/4 cup plus 2 tablespoons cup (225 g) all-purpose flour
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (5.6 g) salt
- 1/2 cup Reese's brand peanut butter chips
- 1/4 cup chopped peanuts
- 1/2 cup semi-sweet chocolate chips
- 1 cup chopped Snickers
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, peanut butter, brown sugar, milk and vanilla. Beat on medium speed until well blended, about one minute.
- Add the egg and beat until just combined.
- Add the flour, baking soda and salt and mix on low speed until just combined.
- Stir in the peanut butter chips, peanuts, chocolate chips, and Snickers.
- Using a cookie scoop (mine is about 2 tablespoons), drop cookie dough on lined baking sheet about 2 inches apart. Do not flatten these cookies like most peanut butter cookies call for.
- Bake for 8 to 9 minutes, or until slightly golden brown on top. Do not over bake. In fact, I like these underdone just a little. Let the cookies cool for about 10 minutes before eating.
- Makes about 14 large cookies.