These Snickers Peanut Butter Cookies are a delightful fusion of classic peanut butter cookies and the rich, indulgent flavors of Snickers bars. Soft, chewy, and packed with chunks of chocolate, caramel, and peanuts, each bite offers a harmonious blend of sweet and salty goodness. Perfect for satisfying my sweet tooth or impressing guests at any gathering. Snickers Peanut Butter Cookies

Why I Love This Recipe

Irresistible Flavor Combination: The creamy peanut butter base complements the gooey caramel and crunchy peanuts from the Snickers, creating a mouthwatering treat.
Perfect Texture: I enjoy the soft and chewy texture of these cookies, with delightful bursts of crunch from the chopped peanuts.
Easy to Make: With simple ingredients and straightforward steps, I can whip up these cookies without any hassle.
Versatile Treat: Whether for a casual snack or a festive occasion, these cookies always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2–3 full-size Snickers bars, chopped into small chunks (reserve some for topping)
1/4 cup chopped roasted peanuts (optional, for extra crunch)
Optional: Drizzle of melted chocolate or caramel sauce for finishing.

Directions

Preheat and Prep: I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone baking mat.
Chop Snickers: I chop the Snickers bars into small pieces, about the size of chocolate chips, and set them aside.
Make the Cookie Dough: In a large mixing bowl, I cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy. Then, I beat in the egg and vanilla extract until fully combined.
Combine Dry Ingredients: In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet ingredients, mixing until just combined, being careful not to overmix.
Fold in Mix-Ins: I gently fold in most of the chopped Snickers pieces and peanuts, reserving some for topping.
Scoop and Shape: Using a tablespoon, I scoop portions of dough and roll them into balls. I place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. I press down gently on each ball with the back of a fork to create a crisscross pattern. Then, I top each cookie with a few reserved Snickers chunks and a sprinkle of chopped peanuts for extra flair.
Bake: I bake the cookies for 10-12 minutes, or until the edges are lightly golden. After removing them from the oven, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional Finishing Touch: Once cooled, I drizzle the cookies with melted chocolate or caramel sauce for an extra indulgent treat.

Servings and Timing

Servings: Approximately 24 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes

Variations

Stuffed Cookies: Instead of mixing chopped Snickers into the dough, I sometimes wrap the dough around a mini Snickers bar for a gooey center.
Different Candy Bars: I like to experiment by substituting Snickers with other favorite candy bars like Milky Way or Twix for a new flavor profile.
Nut-Free Version: For those with nut allergies, I use sunflower seed butter and nut-free chocolate candies as alternatives.
Gluten-Free Option: By using a gluten-free all-purpose flour blend, I can make these cookies suitable for gluten-sensitive individuals.

Storage/Reheating

Storage: I store the cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: To freeze, I place the cookies in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
Reheating: For a warm, gooey treat, I microwave a cookie for about 10 seconds before enjoying.

FAQs

How can I prevent the cookies from spreading too much?

To prevent excessive spreading, I ensure the dough is well-chilled before baking and avoid overmixing the ingredients.

Can I use crunchy peanut butter instead of creamy?

Yes, I sometimes use crunchy peanut butter for added texture, which complements the chopped peanuts and Snickers pieces.

What’s the best way to chop Snickers bars for the mix-ins?

I find it easiest to refrigerate the Snickers bars first, then use a sharp knife to cut them into small, uniform pieces.

Can I make the dough ahead of time?

Absolutely! I often prepare the dough in advance and refrigerate it for up to 2 days before baking.

How do I achieve the perfect drizzle on top?

For a smooth drizzle, I melt chocolate or caramel sauce and use a spoon or piping bag to create thin, even lines over the cooled cookies.

Conclusion

These Snickers Peanut Butter Cookies are a delightful twist on a classic favorite, combining the rich flavors of peanut butter and Snickers into a chewy, satisfying treat. Whether for a special occasion or a simple indulgence, I find these cookies always bring smiles and satisfy cravings. Give them a try, and enjoy the perfect blend of sweet and salty in every bite.