Snickers Peanut Butter Cookies

Equipment Needed

• Stand mixer or handheld electric mixer

• Large and medium mixing bowls

• Measuring cups and spoons

• Silicone spatula

• 2 large rimmed baking sheets

• Parchment paper or silicone baking mats

• Medium cookie scoop (approx. 1.5 to 2 tbsp capacity)

• Wire cooling rack

Ingredients

Dry Ingredients

• 2 ½ cups (300g) all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp fine sea salt

Wet Ingredients & Sugars

• ¾ cup (170g) unsalted butter, softened to room temperature

• 1 cup (250g) creamy peanut butter (use conventional creamy peanut butter like Jif or Skippy rather than natural oil-separating peanut butter)

• 1 cup (200g) packed light brown sugar

• ½ cup (100g) granulated white sugar

• 2 large eggs, room temperature

• 1 ½ tsp pure vanilla extract

Mix-Ins

• 1 ½ cups (about 250g) Snickers bars, chopped into bite-sized pieces (approx. 10–12 fun-size bars)

• ½ cup (80g) semi-sweet or milk chocolate chips

• ½ cup (75g) salted roasted peanuts, roughly chopped

Optional Toppings

• ¼ cup soft caramel bits or chopped caramels

• Flaky sea salt for sprinkling after baking

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until evenly blended. Set aside.

Step 3: Cream Butter, Peanut Butter, and Sugars

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl with an electric hand mixer):

1. Combine the softened unsalted butter, creamy peanut butter, light brown sugar, and granulated white sugar.

2. Beat on medium speed for 2 minutes until the mixture is light, fluffy, and thoroughly combined. Scrape down the sides and bottom of the bowl with a silicone spatula.

Step 4: Add Wet Ingredients

1. Add the room-temperature eggs one at a time, beating well on medium-low speed after each addition.

2. Mix in the pure vanilla extract until smooth and fully incorporated.

Step 5: Merge Dry into Wet

Turn the mixer to low speed and gradually add the dry flour mixture. Mix just until the flour disappears and a soft dough forms. Do not overmix, as this can make the cookies tough.

Step 6: Fold in Mix-Ins

Remove the bowl from the mixer. Using a sturdy spatula or wooden spoon, gently fold in:

• Chopped Snickers bar pieces

• Chocolate chips

• Roughly chopped peanuts

(Reserve a small handful of chopped Snickers and chocolate chips to press onto the tops of the dough balls right before baking for a picture-perfect presentation.)

Step 7: Chill the Dough

Cover the bowl tightly with plastic wrap and place it in the refrigerator to chill for at least 30 minutes. Chilling prevents the cookies from spreading too flat in the oven and helps lock in a thick, chewy center.

Step 8: Scoop and Shape

1. Remove the chilled dough from the refrigerator.

2. Scoop 1.5-to-2-tablespoon portions of dough and roll them into smooth balls between your palms.

3. Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each ball.

4. Gently press a couple reserved Snickers chunks or chocolate chips onto the top of each dough ball.

Step 9: Bake to Perfection

1. Bake at 350°F (175°C) for 10 to 12 minutes.

2. The edges should be set and lightly golden, while the centers will still look soft and slightly underbaked.

3. Note: Do not overbake! The cookies will continue to cook slightly as they cool on the hot pan.

Step 10: Cool and Serve

1. Remove the pan from the oven and immediately sprinkle the warm cookies with a slight pinch of flaky sea salt if desired.

2. Let the cookies rest on the baking sheet for 5 to 7 minutes to firm up.

3. Transfer the cookies to a wire cooling rack to cool completely.

Baker’s Tips for Success

• Peanut Butter Selection: Standard commercial creamy peanut butter yields the best texture and structure. Natural peanut butter containing separated oil can cause the cookies to spread excessively or become dry.

• Chopping the Snickers: Place the Snickers bars in the freezer for 15 minutes before chopping to prevent the caramel from sticking to your knife.

• Achieving Bakery-Style Round Cookies: Right after pulling the baking sheet from the oven, place a large circular cutter or round bowl over a hot cookie and gently swirl it around the edges to shape it into a perfect circle.

Storage & Shelf Life

• Room Temperature: Store cooled cookies in an airtight container at room temperature with a slice of white bread (to retain moisture) for up to 5 days.

• Freezer (Baked): Freeze baked cookies in a single layer, then transfer to a freezer-safe zip-top bag for up to 3 months. Thaw at room temperature before serving.

• Freezer (Dough): Scoop dough into balls, freeze on a baking tray until solid, and transfer to a sealed bag. Bake directly from frozen at 350°F (175°C), adding 1–2 minutes to the bake time.

Nutritional Information

Servings: 20 cookies | Portion size: 1 cookie (approx. 50g)