One day I was looking at the Brown Eyed Baker's website and I came across these peanut butter snickers cookies. I was in love! Snickers are my favorite candy bar. Everyday in my lunch box I pack two fun size snickers. I look forward to eating them during the day, it's the little things. :)
When I read the ingredient list, I didn't have milk chocolate chips, so I had to wait. :( After I picked them up, I was looking for an excuse to make these yummy cookies. The excuse presented itself in the form of a friend's birthday dinner. I got to bring dessert. Yay me! :) I love a good excuse to bake for others. The cookies were a huge hit! Some of the cookies went home with friends as party favors.
The cookies have an excellent flavor! The texture is very smooth and creamy from the peanut butter. I highly recommend these cookies, I can't wait to make them again.
Peanut Butter Snickers Cookies
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda (I reduced it by about 20% due to baking at altitude)
1/2 teaspoon baking powder (I reduced it by about 20% due to baking at altitude)
1/4 teaspoon salt
1/2 cup unsalted butter, softened (I reduced the butter by 1 tablespoon due to baking at altitude)
1 cup creamy peanut butter
3/4 cup granulated sugar
1/2 cup light brown sugar
1 tablespoon milk (I used plain, low fat yogurt)
1 teaspoon vanilla extract
1 1/2 cups chopped Snickers candy bars, about 4 regular size bars
3/4 cup milk chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and vanilla extract and mix again.
Add the flour mixture and beat until the flour disappears. Stir in chopped Snickers and milk chocolate chips.
Drop by heaping tablespoons onto the prepared baking sheets. Gently flatten each cookie ball with the palm of your hand. Bake 10-11 minutes, or until cookies are slightly brown on the edges.
Cool the cookies on the baking sheet for 5 to 10 minutes, then remove to a rack to cool completely. Store in an airtight container at room temperature.
Yield - About 24 cookies
Hat Tip - Brown Eyed Baker