Snickers Cookies
These chewy Snickers cookies are loaded with the gooey caramel, milk chocolate, and crunchy peanuts you love.
Servings: 12 (Makes 12 large cookies)
Calories: 410kcal
Ingredients
- ½ cup granulated sugar (111g)
- ¾ cup light brown sugar packed (150g)
- 12 tablespoons unsalted butter (1 ½ sticks)
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour (330g)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups chopped Snickers candy bars (223g - about 13 fun size Snickers bars)
Instructions
- Preheat oven to 350° Fahrenheit.
- Line a large cookie sheet with parchment paper.
- Put butter in a microwave-safe large bowl. Microwave butter until soft (about 60 seconds on power level 7).
- Whisk in granulated and brown sugars. Let cool slightly, so as not to run the risk of cooking the eggs.
- Whisk in eggs and vanilla extract.
- In a separate mixing bowl, whisk together flour, baking soda, and salt.
- Stir dry ingredients into the wet mixture with a sturdy wooden spoon.
- Fold in chopped Snickers bars.
- Use a large scoop to scoop out cookie dough, then roll into balls with your hands. For large cookies, they should be about golf-ball sized. These cookies will spread, so bake only 6 on the cookie sheet at a time.
- Bake for 13-15 minutes, until the edges are golden brown.
- Remove baking sheet from oven, and bang it on the counter 2-3 times.
- Let cookies sit on the baking sheet for 2 minutes, then transfer to a rack to cool.
Notes
Storage Tips:
Keep them in an airtight container at room temperature for up to 4 days. To freeze, wrap them tightly in plastic wrap and store for up to 2 months. Reheating in the microwave for a few seconds is a great technique if the cookies are not totally fresh. Expert Tips:
These cookies do not require chill time before baking. However, you can make the batter in advance and keep in the refrigerator until you need it. (Depending on how cold it gets, you might need to let it sit out until the batter is easily scoopable.) Rolling the cookie dough into balls with your hands gives you the most evenly-sized cookies. You can also flatten down the top of each cookie dough ball if you’d like. Banging the baking pan on the counter helps create rippled edges and great texture—it turns a puffy cookie into a chewy cookie!
Keep them in an airtight container at room temperature for up to 4 days. To freeze, wrap them tightly in plastic wrap and store for up to 2 months. Reheating in the microwave for a few seconds is a great technique if the cookies are not totally fresh. Expert Tips:
These cookies do not require chill time before baking. However, you can make the batter in advance and keep in the refrigerator until you need it. (Depending on how cold it gets, you might need to let it sit out until the batter is easily scoopable.) Rolling the cookie dough into balls with your hands gives you the most evenly-sized cookies. You can also flatten down the top of each cookie dough ball if you’d like. Banging the baking pan on the counter helps create rippled edges and great texture—it turns a puffy cookie into a chewy cookie!
Nutrition
Calories: 410kcal | Carbohydrates: 56g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 230mg | Fiber: 1g | Sugar: 31g
