Description
Indulge in these irresistible Snickers-Stuffed Peanut Butter Cookies. Soft, chewy peanut butter cookies are perfectly filled with melty mini Snickers bars, creating a delightful surprise in every bite. With a hint of vanilla and a sugary crust, these cookies are a perfect treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Filling and Topping
- 16–20 mini Snickers bars, unwrapped
- Optional: Extra granulated sugar for rolling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy removal and cleanup.
- Cream Ingredients: In a large mixing bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This creates the base of the cookie dough.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed mixture until everything is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring until a soft dough forms.
- Prepare Dough Balls: Scoop about 1 tablespoon of dough and flatten it in your hand. Place one mini Snickers bar in the center and wrap the dough around it carefully, sealing the edges fully. Roll the dough into a smooth ball.
- Optional Sugar Coating: If desired, roll each dough ball in extra granulated sugar for a sweet, crunchy exterior, then place them on the prepared baking sheet with some space in between.
- Bake: Bake the cookies for 10 to 12 minutes. The edges should turn lightly golden while the centers may still look slightly underdone. This ensures a soft and chewy texture with a gooey Snickers center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure to fully seal the dough around the Snickers bars to prevent the chocolate from leaking during baking.
- If you prefer, substitute mini Snickers with other mini candy bars like Milky Way or Twix for different flavors.
- For a crunchier cookie, bake an extra 1-2 minutes but be careful not to overbake to keep the centers soft.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Gluten-free flour can be used as a substitute if you want to make these cookies gluten-free.
