Chewy Snickers Cookies

snickers cookies on wire cooling rack with candy bar

These soft & chewy Snickers cookies can be made in one bowl and are loaded with gooey candy bars pieces! A subtle peanut butter dough paired with the deliciousness of Snickers makes these a family favorite!

Course Dessert

Cuisine Cookie

Keyword snickers cookies

Prep Time 10

Cook Time 12

Total Time 25

Servings large cookies

Calories 390kcal

Author Melissa Rose

Ingredients

½ cup unsalted butter (i.e. 1 stick)
½ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
2 tablespoons creamy peanut butter
2 teaspoons vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups all-purpose flour (not packed, just scooped and leveled with a knife)
1 cup Snickers bars, chopped equivalent to 4 regular or 10 fun-size (you'll have a little more than 1 cup which you'll use to press extra on top)

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Instructions

Preheat oven to 350°F.
Chop Snicker bars into small chunks. Set aside.
In a medium sized microwave-safe bowl, melt unsalted butter (½ cup, i.e. 1 stick) in the microwave for 30-60 seconds until all is melted (no chunks left). I highly suggest covering the bowl with a paper towel to prevent splattering, as you want the butter hot. If you hear it "pop" then it's most likely done.
Add in light brown sugar (½ cup) and granulated sugar (¼ cup) and use a spatula to stir until combined (*to avoid puffy cookies, do not use a mixer for this recipe). The sugars should cool off the butter but if it's still piping hot, let cool for a minute or two.
Stir in egg (1 large), creamy peanut butter (2 tablespoons) and vanilla extract (2 teaspoons). Next, mix in baking soda (½ teaspoon) and salt (¼ teaspoon).
Add all-purpose flour (1½ cups) and mix until all the flour disappears into the dough. The dough will be wet and sticky, this is normal and it will firm up as it sits.
Mix the chopped Snickers bars (1 cup) into the dough; you can leave a handful of pieces out to press on top.
Line a baking sheet with parchment paper. Scoop dough into ¼ cup sized scoops (i.e. 4 tablespoons) then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball. See image in post above for reference. Without flattening, your cookies will be thicker and more cakey.
If desired, press extra Snickers pieces into the top.
Bake at 350°F for 11-13 minutes. You want them to be slightly brown on the edges & top and look slightly underbaked in the center (my oven was perfect at 12 minutes).
Tip: If your cookies are wonky-shaped, immediately after taking out of the oven, use a bowl that is slightly larger than the cookie to “wiggle” it back into a circle shape.
Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
Enjoy slightly warm for gooey caramel or allow to fully cool...both ways are amazing!
Store in an airtight container for 3-4 days.

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