Snickers Peanut Butter Cookies Recipe: The Ultimate Chocolate & Peanut Butter Treat

If you’re a fan of chocolate, caramel, and peanut butter, these Snickers Peanut Butter Cookies are going to be your new obsession. Imagine soft, chewy cookies filled with creamy peanut butter and packed with chunks of Snickers bars—gooey caramel, crunchy peanuts, and rich chocolate all in one bite.

This recipe is perfect for bake sales, parties, lunchbox treats, or simply when you’re craving something indulgent with your coffee or tea.

 Ingredients

For the cookie dough:

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 cup (250g) creamy peanut butter
• 2 ½ cups (310g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract

For the mix-ins:

• 1 cup (180g) Snickers bars, chopped into small chunks
• ½ cup (90g) chocolate chips (milk or dark, depending on preference)
• ½ cup (60g) roasted peanuts, roughly chopped (optional, for extra crunch)

 Step-by-Step Instructions

Step 1: Make the base dough

1. In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. Mix in the peanut butter and vanilla extract until fully combined.

Step 2: Combine dry ingredients

1. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
2. Gradually add the dry mixture to the wet ingredients, mixing just until a dough forms.

Step 3: Add Snickers and chocolate

1. Gently fold in the chopped Snickers bars, chocolate chips, and peanuts.
2. Be careful not to overmix so the candy pieces don’t melt too much.

Step 4: Chill the dough

1. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
   Tip: Chilling prevents the cookies from spreading too much while baking.

Step 5: Shape and bake

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Roll the dough into balls about the size of a golf ball. Place on the baking sheet, leaving space between each.
3. Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
4. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

 Serving Ideas

• Enjoy warm with a glass of cold milk.
• Drizzle melted chocolate over the cooled cookies for a bakery-style finish.
• Sprinkle flaky sea salt on top before baking for a sweet-and-salty twist.
• Sandwich two cookies with vanilla ice cream in the middle for a decadent dessert.

 Tips for Perfect Cookies

1. Don’t overmix the dough—mix just until ingredients combine.
2. Chill the dough—this helps keep the cookies thick and chewy.
3. Use cold Snickers bars when chopping—easier to cut and less messy.
4. Try variations with different candy bars like Milky Way or Twix.

 Frequently Asked Questions

Q: How long do these cookies last?
A: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Q: Can I freeze the cookie dough?
A: Yes! Roll into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.

Q: Can I substitute the peanut butter?
A: Absolutely—try almond butter or cashew butter for a different flavor.

 Nutrition (per cookie, approx.):

• Calories: 210
• Protein: 5g
• Fat: 12g
• Carbs: 22g

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