Snickers Cookies
Bursting with the flavor of peanut butter nougat and topped with milk chocolate, salted caramel, and chopped peanuts, these cookies taste exactly like a Snickers bar–maybe even better! According to my cousin’s 5-year-old, “I think this is my best cookie I ever had.” Yields 16-18 cookies
Servings
16-18cookies
Cook Time
17-20minutes
Servings
16-18cookies
Cook Time
17-20minutes
Ingredients
Salted Caramel
Snickers Cookies
Instructions
  1. Prepare the nougat according to the recipe included on the site linked below. Allow it to set over night.
  2. Make the salted caramel: In a medium saucepan, heat the granulated sugar over medium-high heat. As the edges begin to caramelize, use a rubber spatula to stir the melted sugar and move whatever hasn’t melted to the edges. Once the caramel reaches a deep amber color, remove the pan from the heat and immediately whisk in the butter. The caramel will bubble. While still whisking, slowly pour in the warm cream. Stir in the vanilla and salt.** Pour into a glass container or a jar and allow the caramel sauce to cool and thicken.
  3. Make the cookie dough: In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In the bowl of a stand mixer or with a hand-mixer, cream together the butter and sugars until light and fluffy (about 3-5 minutes).
  4. Add the egg, vanilla, and salted caramel one at a time to the creamed butter & sugar, mixing between each addition. Add 1/2 of the flour mixture, beating until just combined; repeat with the other 1/2.
  5. Stir in the chopped peanuts, bittersweet chocolate chips, and 1/4-1/2 of the nougat***. Allow the dough to chill in the refrigerator for 30 minutes.
  6. Preheat the oven to 325°F and line a baking sheet with parchment paper. Scoop the cookies onto the baking sheet and bake 17-20 minutes. Allow to cool for 3 minutes before transferring to a cooling rack.
  7. Once the cookies are cool. Drizzle with the extra salted caramel, melted milk chocolate, and top with peanuts.
Recipe Notes

Peanut Butter Nougat Recipe – It may seem crazy, but making your own nougat is totally worth it for this recipe!  It’s what makes the entire cookie.  This nougat recipe was perfect from the start.  It does require some setting over night.

*Using room temperature butter and cream will keep the caramel from spitting back at you or seizing like it does when you add cold ingredients to the hot sugar.

**If the caramel begins to harden while stirring in the butter or the cream, put it back over medium-high heat stirring constantly until the caramel melts again and everything comes back together with a gentle bubble.

***I typically only add 1/4 of the nougat recipe at this stage and stuff the center of the dough with the other 1/4 later on.  You can easily add it all in at once though if you don’t want the extra step.  The nougat melts into the cookie anyway, imparting the flavor throughout the cookie.

To make the caramel clean up easy, fill the pan with water and allow it to boil until all of the sugar has melted.  It’s so much better than trying to chip off any hardened bits of caramel!

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