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Snickers Cookies

Deliciously gooey cookies featuring chocolate, caramel, and peanuts, inspired by the iconic Snickers bar.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour Opt for a good quality brand.
  • 1 teaspoon kosher salt Helps to balance the sweetness.
  • 1/2 teaspoon baking powder This will give your cookies a delightful lift.
Wet Ingredients
  • 1 cup unsalted butter, softened Use at room temperature for creaming.
  • 1 cup light brown sugar, packed Adds depth of flavor and moisture.
  • 1/2 cup granulated sugar For sweetness.
  • 2 large eggs, room temperature Helps to bind the mixture.
  • 1 teaspoon vanilla extract For a heavenly taste.
Add-ins
  • 2 cups chopped Snickers bars Keep some aside for topping.
  • 1/2 cup caramel baking bits To enhance the caramel flavor.

Method
 

Preparation
  1. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, salt, and baking powder, and set aside.
Mixing
  1. Cream together butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  2. Add eggs one at a time, mixing well after each addition, then add vanilla.
  3. Gradually add the flour mixture, mixing on low speed until just combined.
Combine Ingredients
  1. Fold in most of the chopped Snickers and caramel bits, reserving some for topping.
Shaping
  1. Scoop rounded portions onto the prepared baking sheet and tuck in candy pieces.
  2. Press the reserved Snickers and caramel bits onto the tops.
Chilling and Baking
  1. Cover dough and chill for at least 1 hour (up to overnight).
  2. Preheat oven to 350°F (175°C) and line another baking sheet with parchment paper.
  3. Bake for 9-11 minutes until edges are lightly golden and centers look soft.
  4. Cool on baking sheet for 10-15 minutes before transferring to a wire rack.

Notes

Storage: Store in an airtight container for up to 5 days at room temperature or freeze for up to 3 months. You can prepare the dough in advance and freeze it for fresh cookies anytime.