Snickers Peanut Butter Cookies

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Snickers Peanut Butter Cookies

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.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: Cookies, Easy

Servings: cookies

Calories: 150kcal

Equipment

Mixing Bowl
Baking Sheet
Parchment Paper

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.

Notes

Use room-temperature butter and eggs for easier creaming and better texture. If your dough is too sticky to handle, chill it for 15–20 minutes; this makes wrapping easier.

Nutrition