Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Mix Wet Ingredients:
In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time, then mix in the vanilla extract.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Form Cookies:
Take about 1-2 tablespoons of dough and flatten it in your hand. Place a mini Snickers bar in the center and wrap the dough around it, sealing it completely. Roll into a ball and place on the prepared baking sheet, leaving about 2 inches between cookies.
Bake:
Bake for 12-15 minutes, or until the cookies are lightly golden brown. The centers may still look slightly soft, but they will firm up as they cool.
Cool:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for Success:
Chill the Dough: If the dough is too soft to handle, chill it in the refrigerator for 15-20 minutes before shaping the cookies.
Don’t Overbake: The cookies will continue to cook slightly on the baking sheet after being removed from the oven, so avoid overbaking for a soft, chewy texture.
Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.
Optional Drizzle: For an extra indulgent touch, drizzle melted chocolate or caramel over the cooled cookies.
These Snickers Peanut Butter Cookies are the ultimate treat for peanut butter and chocolate lovers. They’re perfect for parties, gifts, or just satisfying your sweet tooth. Don’t lose this recipe—it’s a keeper!
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