Snickers Peanut Butter Cookies

 

🍪 Snickers Peanut Butter Cookies Recipe

A sweet-and-salty dessert with creamy peanut butter, rich chocolate, chewy caramel, and crunchy peanuts

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❤️ Why You'll Love These Cookies

Snickers Peanut Butter Cookies combine the creamy richness of peanut butter cookies with chopped Snickers bars baked inside for extra indulgence. The result? A cookie that’s soft in the center, crispy on the edges, and packed with gooey caramel, chocolate chunks, and crunchy roasted peanuts.

Whether you’re baking for a party, holiday gathering, or simply craving a cookie that satisfies your inner sweet tooth, these are guaranteed to become a favorite.

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🛒 Ingredients Breakdown

🔹 For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• 1 cup creamy peanut butter (not natural-style)

• 1 cup packed light brown sugar

• ¾ cup granulated sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

• 2½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

🔹 Mix-Ins:

• 2 cups chopped Snickers bars (about 12 fun-sized bars or 3 full-size bars)

• 1 cup semi-sweet or milk chocolate chips

• ½ cup chopped roasted peanuts (optional, for extra crunch)

📝 Tip: Use fun-size Snickers and freeze them for easier chopping.

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👩‍🍳 Step-by-Step Baking Instructions

🥄 1. Prep Your Ingredients

Start by getting everything ready:

• Let butter soften at room temperature for 30–60 minutes.

• Chop Snickers bars into bite-sized chunks (about ½-inch pieces).

• Preheat oven to 350°F (175°C).

• Line two baking sheets with parchment paper or silicone baking mats.

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🧁 2. Make the Dough

Step 1: Cream the Butter, Peanut Butter, and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to beat:

• 1 cup unsalted butter

• 1 cup creamy peanut butter

• 1 cup brown sugar

• ¾ cup granulated sugar

Beat on medium speed for about 2–3 minutes, until light and fluffy.

Step 2: Add Eggs and Vanilla

Add in:

• 2 large eggs, one at a time

• 2 teaspoons vanilla extract

Beat again until fully combined.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together:

• 2½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

Slowly add the dry mixture to the wet ingredients. Mix until a soft dough forms—do not overmix.

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🍫 3. Add the Snickers and Chocolate

Fold in:

• 2 cups chopped Snickers

• 1 cup chocolate chips

• Optional: ½ cup chopped peanuts

🍬 Be gentle! You don’t want to break up the candy chunks too much.

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❄️ 4. Chill the Dough (Optional but Recommended)

Chill the dough in the refrigerator for 30–60 minutes. This helps:

• Prevent spreading

• Enhance flavor

• Improve texture

⏳ Shortcut: If you're in a hurry, freeze the dough for 15–20 minutes.

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🔥 5. Bake the Cookies

Using a cookie scoop or spoon, scoop out 2-tablespoon balls of dough and place them about 2 inches apart on your baking sheets.

Bake in preheated oven for:

• 10–12 minutes, or until edges are golden and centers are slightly soft

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

🍪 Cookies will continue to set as they cool.

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🎉 6. Optional Toppings and Decoration

While the cookies are still warm:

• Press a few extra Snickers chunks or chocolate chips into the tops for a bakery-style look.

• Drizzle with melted chocolate or caramel for extra flair.

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🍬 Texture & Flavor Profile

These cookies hit every note:

• Chewy centers

• Crispy edges

• Nutty depth from peanut butter and roasted peanuts

• Chocolate and caramel gooeyness from the Snickers chunks

• Hints of salt to balance the sweetness

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🥡 Storage and Freezing Tips

Storing:

• Store cooled cookies in an airtight container at room temperature for up to 5 days.

• To keep soft, place a slice of bread inside the container.

Freezing Dough:

• Scoop dough into balls and freeze on a baking sheet.

• Transfer frozen dough to a zip-top freezer bag for up to 3 months.

• Bake straight from the freezer — just add 1–2 extra minutes.

Freezing Baked Cookies:

• Let cookies cool completely.

• Wrap individually in plastic wrap and freeze for up to 2 months.

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🎁 Gifting Ideas

Snickers Peanut Butter Cookies make an amazing edible gift:

• Wrap in parchment paper and tie with baker’s twine

• Place in holiday tins or mason jars

• Pair with a mini milk bottle or hot cocoa sachet

Perfect for:

• Birthdays

• Housewarming gifts

• Holiday baskets

• Bake sales

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💡 Tips & Tricks for Success

✅ Use Room Temp Ingredients

Softened butter and room temperature eggs ensure smooth blending and even baking.

✅ Don’t Use Natural Peanut Butter

The oil separation can ruin cookie texture. Stick to conventional creamy peanut butter (like Jif or Skippy).

✅ Freeze the Snickers First

Cold candy bars are easier to chop and won’t melt too quickly when folding into the dough.

✅ Underbake Slightly

The cookies should look slightly soft in the center when you take them out—this gives you a chewy interior.

✅ Mix Gently

Overmixing flour can result in dense cookies. Mix until ingredients are just combined.

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🔄 Recipe Variations

🔹 Snickers-Stuffed Cookies

Instead of mixing in chopped Snickers, stuff a full fun-size piece in the center of each cookie dough ball. When baked, you’ll get a molten Snickers core.

🔹 Gluten-Free Version

Use a 1:1 gluten-free all-purpose flour blend. Make sure your Snickers and chocolate chips are gluten-free as well.

🔹 Mini Cookies

Scoop smaller 1-tablespoon balls for bite-sized treats. Bake 8–10 minutes.

🔹 Oatmeal Peanut Butter Snickers Cookies

Replace ½ cup of flour with quick oats for a chewy, hearty version.

🔹 Double Chocolate Snickers Cookies

Add ¼ cup cocoa powder to the dough and use dark chocolate chunks for a rich, brownie-like cookie.

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🧾 Nutritional Information (Per Cookie, Approximate)

Nutrient	Amount
Calories	275
Carbohydrates	30g
Sugars	18g
Fat	15g
Saturated Fat	7g
Protein	5g
Sodium	160mg