Tuesday, July 19, 2011

Peanut Butter Snickers Cookies

These cookies have made the rounds on food blogs already and for good reason. The combination of peanut butter and Snickers is surprisingly good. Maybe it's the salty peanuts, but I thought they complimented each other really well. Another thing I like about this cookie recipe is the subtle peanut butter flavor. Instead of being a true peanut butter cookie, like the Peanut Butter Bacon Cookies with Chocolate Chips, where the cookie is all peanut butter and no flour, this cookie is more like a standard cookie with a little of peanut butter added. I liked this a lot since I'm not a huge peanut butter fan. The flavor was still there, but it wasn't overwhelming. These cookies are also a lot more tender than average peanut peanut cookies. Overall, two thumbs up.


Even though the recipe calls for the peanut butter Snickers, I used the regular old nougat Snickers. I tried the peanut butter one and I didn't really care for it to be honest. Also, the dough may be hard to keep together but just do the best you can.

Would I make this again? Sure.

Peanut Butter Snickers Cookies


1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1 1/2 cups chopped Snickers Peanut Butter Squared candy bars
3/4 cup milk chocolate chips


1. Preheat oven to 350 degrees F. Line a two baking sheets with parchment paper or silicone baking mats. Set aside.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and the vanilla extract and mix again.

4. Add the flour mixture and beat until flour disappears. Stir in the chopped Snickers and chocolate chips.

5. Drop by rounded tablespoons onto the prepared baking sheets. Gently flatten each cookie ball with the palm of your hand. Bake for 10-11 minutes, or until cookies are slightly brown on the edges.

6. Cool the cookies on the baking sheets for about 5 minutes, then remove to a rack to cool completely.


Source: Two Peas and Their Pod

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