Peanut butter has been on the list of dessert cravings these last few weeks. I recently saw some delicious looking peanut butter snickers cookies on Two Peas and Their Pod. The cookies were peanut butter cookies, mixed with pieces of snickers. The combination sounded yummy.
But then I thought, well why break up the Snickers into small chunks? Why not just stuff the peanut butter cookie with an entire Snickers bar, similar to the oreo stuffed chocolate cookies, thin mint stuffed chocolate chip cookies and brownie stuffed chocolate chip cookies I’ve previously done.
I didn’t want to make my cookies enormous so I bought a bag of mini Snickers. I haven’t baked with peanut butter in a long time, so I don’t really have a “go to” peanut butter cookie recipe. Next time I’ll probably try the one on Two Peas and Their Pod, but for these cookies, I tried out a recipe I found on The Pastry Affair.
The cookies came out small and cute, even with a Snickers stuffed inside. Next time I might try chopping up the snickers just to see which one I like better.
Peanut Butter Snickers Cookies
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup peanut butter
- 1 cup all-purpose flour
- 1 tsp baking powder
- pinch of salt
- 1/2 cup chocolate chips
- approx 12 mini snickers
- Preheat oven to 375°F and line baking sheet with silpat mat or parchment paper.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add the egg, vanilla, and peanut butter. Beat until smooth. Mix in the flour, baking powder, and salt. Stir in the chocolate chips.
- Take a large chunk of dough and place a mini Snickers in the middle. Smooth the dough over the Snickers bar until it is entirely covered and the dough is a round mound. Drop the round mound of dough onto a baking sheet lined with parchment paper or silpat mat. Repeat with rest of the dough, spacing them about 1 inch apart on the baking sheet.
- Bake for about 12 minutes until cookies turn a light brown color and the bottoms will slide off parchment paper.
Recipe adapted from The Pastry Affair