Peanut Butter Chocolate Chip SNICKERS® Cookies

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It’s time for a new cookie recipe, wouldn’t you say? Like most of our family favorites, these cookies include three of our very favorite things, peanut butter, mini chocolate chips and SNICKERS®. I can see you drooling all the way over here. Yes, they are just as good as you are imagining (maybe even better). We made a batch last week and they were gone in less than 24 hours. If you’re a pb&c fan (peanut butter and chocolate), you will love our Peanut Butter Chocolate Chip SNICKERS® cookies!

These actually started out as peanut butter chocolate chip REESE’S cookies, but at the last minute, we thought it would be better to have peanuts and caramel instead of more peanut butter, since the cookie base is also peanut butter. As soon as we took that first bite, we knew we made the right decision. We did wind up having a 6-pack of REESE’S that we had already bought, but don’t worry… they are happily resting in our bellies and did not go to waste.

BAKING TIPS

You can grease your cookie sheet with butter or oil or spray. I use an avocado oil spray which I absolutely love. It’s great for baking, cooking and can even be sprayed on salad if you’d like. It’s a great non-fat, no carb option.

I recommend that you have a stand mixer for the cookie dough, but you don’t have to have one! You can use an electric hand mixer as well. I always use the paddle attachment for my stand mixer, on low speed. It’s fast and I can do other things while it mixes. Just make sure you don’t over mix batter, just mix it until it’s combined. The SNICKERS® and mini chocolate chips will be mixed with a spoon (or your hands) at the end.

We use mini semi-sweet chocolate chips instead of the regular sized ones. I find that it helps to add way more chips to each cookie and they don’t overpower the peanut butter. It’s the perfect combination. There are a number of brands that sell them and we’ve probably tried them all. They are all delicious!

We buy a 6-pack of full sized SNICKERS®. It comes out to be less expensive that way and you’ll have an extra 3 to save for later. I hide mine in a secret place so the kids won’t find them. Don’t judge me. Ok, back to the cookies… I cut each full sized bar in half, lengthwise and then chop into 20 pieces. You’ll find that when they bake, the caramel will ooze and the peanuts get nice and roasted in the cookie. SO GOOD!

The easiest way to get the cookies to be the same size is to use a cookie scoop. For years, I would use a tablespoon and they would always come out different sizes and it was such a mess trying to get the cookie dough off of your fingers. I would wind up wasting a lot because I had to keep washing my hands. So with the scoop, you just scoop, scrape against the side of your bowl so that it’s flat on the part where you are dropping your cookie dough. Just release the little lever and your dough slides right out. Once you use this method, you will never go back!

Once you take them out of the oven, you will notice that they are in a dome shape. We want the cookies to be flat on top, so you’ll need something flat to smoosh them a bit. You can use a flat spatula.  All I had available last time was a cake server and it worked perfectly. You want to press them straight out of the oven. Don’t push too hard. You just want to make them flat. Don’t worry, it won’t ruin them. They will still look just as yummy.

What I love most about these peanut butter chocolate chip SNICKERS® cookies is that when they are warm, they are golden brown and crispy, but have a great chew to them as well. We found that the following day, they were even chewier which was a nice surprise.

We love the baked caramel that oozes out of the bottom and crisps up and the roasted peanut flavor. The cookie itself is exactly the right amount of peanut butter and the mini chocolate chips pull it all together. We can’t wait to make these again.

Now that you know a little about these peanut butter chocolate chip SNICKERS® cookies, I’m excited to share the recipe with you. If you do make them, I’d love for you to share a photo and tag us on social media or comment below and let me know what you think. We love feedback from our readers!

Don’t forget to check out our other family friendly recipes.

Peanut Butter Chocolate Chip SNICKERS® Cookies

Peanut Butter Chocolate Chip SNICKERS® Cookies

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4.7 from 13 reviews

• Author: Heather l The Super Mom Life
• Yield: 32 Cookies 1x

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Description

We took our three most favorite things, peanut butter, chocolate chips and pieces of SNICKERS® and packed them all into one cookie. They are the perfect amount of crunchy and the perfect amount of chewy.

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Ingredients

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• 1/2 cup unsalted butter, room temperature
• 1 cup brown sugar, packed
• 1 large egg
• 2 tsp vanilla extract
• 1/2 cup creamy peanut butter
• 1 1/4 cups flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 10 oz bag semi-sweet mini chocolate chips
• 3 full size SNICKERS® bars, chopped

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Instructions

• Preheat your oven to 375°. Grease a cookie sheet and set aside.
• Cream the butter and sugar together in a stand mixer on low. I prefer the paddle attachment.
• Mix egg and mix on low speed until combined.
• Add peanut butter and vanilla extract and mix on low speed until completely combined.
• In a separate bowl, sift flour, baking soda and salt and mix together.
• Add 1/2 of the dry mixture into your wet mixture and mix on low speed for 1 minute.
• Add the remaining dry mixture and mix on low speed until fully combined.
• Chop your SNICKERS® bars in half, lengthwise and then chop to make approximately 20 pieces for each bar (60 in total).
• Add the chopped SNICKERS® and mini chocolate chips to the batter and mix just until evenly distributed with a wooden spoon.
• Using a cookie scoop, grab a scoopful of batter, scraping it against the bowl so the bottom is flat, and place on your greased cookie sheet, leaving enough space around each so the cookies room to flatten a bit.
• Bake for 13-14 minutes.
• Remove from oven and immediately press down gently on each cookie to flatten them (I use a cake server but anything flat will do).
• Allow cookies to cool for 5 minutes and then move over to a cooling rack.

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