Sink your teeth into a cookie that’s equal parts chewy, salty, and wildly satisfying: Snickers Peanut Butter Cookies. These little pockets of joy combine buttery peanut flavor with a gooey mini Snickers center for a perfect bite every time. I first made them for a weekend bake sale and watched them disappear faster than I could plate them—proof that crowd-pleasing treats don’t need to be complicated. This recipe shines because it’s simple, quick to prepare, and ideal for busy families or last-minute guests. If you love classic peanut butter cookies but crave something extra, this is your shortcut to indulgence. For a lighter twist, check out these air fryer peanut butter cookies for another quick peanutty option.
What is Snickers Peanut Butter Cookies ?
What’s in a name—lots of deliciousness! Snickers Peanut Butter Cookies are soft, peanut-butter-forward cookies stuffed with mini Snickers bars so every bite hides a chocolate, caramel, and nut surprise. Curious why they’re called that? Well, why not name a cookie after its superstar ingredient? Who can resist the combo of peanut butter and Snickers—like the saying goes, the way to a man’s heart is through his stomach. Fun anecdote: the first time I wrapped a Snickers in cookie dough, my skeptical neighbor took one bite and declared them “world-class.” Ready to test that claim? Grab the ingredients and give these a try—you might just win over the entire block.
Why You’ll Love This
These cookies are a triple-threat. First, the main highlight: a rich peanut butter cookie exterior that gives way to a melty, caramel-filled center—every bite balances salty and sweet perfectly. Second, making them at home saves you money compared to store-bought candy-laden treats; you control portions and quality while feeding a crowd without breaking the bank. Third, toppings and add-ins—think a drizzle of melted chocolate or a sprinkle of sea salt—elevate the cookies into something gourmet. Compared to similar stuffed-cookie recipes like mini Reese’s cookies, these lean more on caramel and nougat for a deeper, candy-bar-inspired experience. Try them at home and savor the satisfied “mmm” from family and friends.
How to Make
Quick Overview
This recipe is straightforward and satisfying: mix a classic peanut butter cookie dough, wrap dollops around mini Snickers bars, and bake until golden. Total prep and bake time is about 30–40 minutes, and the technique is beginner-friendly—no chilling required unless you prefer firmer dough. Standout elements include the gooey candy center and the slightly crisp cookie edge that frames a soft interior.
Ingredients
1 cup unsalted butter, softened
1 cup peanut butter
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
48 mini Snickers bars, unwrapped
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes with a hand mixer or 4–5 minutes with a stand mixer.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Take 1–2 tablespoons of dough and flatten it in your palm. Place a mini Snickers bar in the center, wrap the dough around it completely, and roll into a smooth ball. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 12–15 minutes or until the edges are lightly golden brown. The centers will still look soft—this is good. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional: Once cooled, drizzle with melted chocolate or caramel for a polished finish. Store in an airtight container for up to 5 days or freeze for up to 2 months.
What to Serve With
These cookies pair beautifully with simple beverages and light sides:
- A cold glass of milk (whole or plant-based) to cut through the sweetness.
- A hot cup of coffee or espresso for grown-up snacking.
- Vanilla ice cream for an indulgent dessert sandwich.
- Fresh fruit like apple slices to add a crisp, tart contrast to the rich cookies.
Top Tips for Perfecting
- Use room-temperature butter and eggs for easier creaming and better texture.
- Don’t overfill: a 1–2 tablespoon scoop of dough is perfect to fully encase a mini Snickers without bursting.
- If your dough is too sticky to handle, chill it for 15–20 minutes; this makes wrapping easier.
- For extra chew, swap half the brown sugar for all brown sugar or add a tablespoon of molasses.
- To prevent caramel leakage, press the dough firmly around the candy and ensure seams are sealed before baking.
- Want a flavor boost? Sprinkle a pinch of flaky sea salt on each warm cookie right out of the oven.
Storing and Reheating Tips
Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze: place cookies in a single layer on a tray to flash-freeze for 1–2 hours, then transfer to a freezer-safe bag or container for up to 2 months. Reheat frozen or refrigerated cookies in a preheated 300°F oven for 5–8 minutes to soften the center and revive the fresh-baked texture. Microwaving for 10–15 seconds also works for one cookie, but watch carefully to avoid a melted mess.
FAQs
What size Snickers should I use for these cookies?
Mini Snickers bars are ideal because they fit perfectly inside a 1–2 tablespoon dough ball. Full-size bars are too large and will cause uneven baking.
Can I make the dough ahead of time?
Yes. Dough can be refrigerated for up to 48 hours before shaping and baking. Bring it to room temperature if it becomes very firm.
Are these cookies safe to freeze with the candy inside?
Yes. Flash-freeze on a tray first to keep their shape, then transfer to a freezer-safe container for up to 2 months.
Can I use natural peanut butter instead of creamy?
Natural peanut butter can be used, but the texture may be looser and the dough slightly greasier. If using natural, refrigerate the dough briefly before shaping.
How do I prevent the Snickers from leaking caramel during baking?
Seal the dough snugly around each candy and don’t overfill the dough pocket. A brief chill before baking also helps keep the candy intact.
Can these be made vegan?
For a vegan version, use dairy-free butter, a plant-based egg replacer (like flax egg), and vegan mini candy bars—results may vary slightly in texture.
Conclusion
These Snickers Peanut Butter Cookies are the perfect blend of nostalgic candy bar flavor and comforting homemade cookie texture—decadent, simple, and irresistibly shareable. If you’d like another take on Snickers-inspired baking or a ready reference to this exact recipe, check out Snickers Peanut Butter Cookies | The Food Cafe for more inspiration and step-by-step photos.
Snickers Peanut Butter Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 cup Unsalted Butter, softened
- 1 cup Peanut Butter
- 1 cup Packed Brown Sugar
- 1 cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 3.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 48 pieces Mini Snickers Bars, unwrapped
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes with a hand mixer or 4–5 minutes with a stand mixer.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Take 1–2 tablespoons of dough and flatten it in your palm. Place a mini Snickers bar in the center, wrap the dough around it completely, and roll into a smooth ball. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 12–15 minutes or until the edges are lightly golden brown. The centers will still look soft—this is good. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional: Once cooled, drizzle with melted chocolate or caramel for a polished finish. Store in an airtight container for up to 5 days or freeze for up to 2 months.