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Hi everyone, ready for a decadent cookie recipe?…hehe. The other day I came across this recipe and when I saw that the cookies had as an ingredient one of my favorite chocolate, the Snickers, I had no doubt that would test it. The cookies were delicious, filled with the taste of Snickers on all sides. So if you are fans of chocolate as I am, I’m sure you will go crazy for these cookies. Oh, and in this recipe I used the new Snickers peanut butter…amazing, amazing, amazing…hehe.

Peanut Butter Snickers Cookies
About 24 cookies

Ingredients:

1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup creamy peanut butter
¾ cup granulated sugar
½ cup light brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1½ cups chopped Snickers candy bars (about 4 regular size bars)
¾ cup milk chocolate chips

Directions:

Preheat oven to 350 degrees F. Line a two baking sheets with parchment paper or silicone baking mats. Set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and the vanilla extract and mix again. Add the flour mixture and beat until flour disappears. Stir in the chopped Snickers and chocolate chips.

Drop by heaping tablespoons onto the prepared baking sheets. (I weighed mine out to about 2 ounces of dough per cookie.) Gently flatten each cookie ball with the palm of your hand. Bake for 10-11 minutes, or until cookies are slightly brown on the edges. Cool the cookies on the baking sheets for about 5 to 10 minutes, then remove to a rack to cool completely. Store in an airtight container at room temperature.

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Yummy, these cookies are delicious. But first I need to tell my first attempt to make them. I got the recipe here and saw that everyone said that they were delicious, so I had to test them. But the first time I made them, I let them stay in the oven for too long and they got very hard and not at all delicious. As I knew it was my mistake so I waited a couple of weeks and then I decided that I would test it again. This time, I paid much more attention, I reduced the temperature of my oven, cause I came to the conclusion that it was too hot. When I saw that they were ready, took them out from the oven, I ate a little bit hot and concluded that this time it was right and offered a few more pieces to the people here at home. But while I was waiting them to cool down before I could eat more and take pictures, I noticed that some people began to surround them, so I already warned them “don’t put your hands on it because I have to take pictures”…hehe. So funny, I had to stand in front of the cookies and scare the vultures away, because they wanted to eat it anyway. So I took the pictures as fast as I could and when I allowed them to eat was an attack from all sides…haha. The cookies were gone instantly, and I was praying for the photos to be ok cause I would not be able to take them again. But the pictures were good and even better the cookies were delicious. I loved it.

Peanut Butter-Oatmeal Chocolate Chip Cookies
± 16 cookies

Ingredients:

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Whisk together the flour, baking soda and salt; set aside.

On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

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