Everyone has their favorite chocolate bar. I bet you already know where this is going. So what is yours? While there are many wonderful chocolate bars there is one that wins by a mile in my book. The loved Snickers bar.
When I think about it, this fact probably doesn’t surprise most of my regular readers. You know that Snicker’s are made up of some of my favorite things so it makes complete sense that they would be my favorite. Oddly enough, though, I don’t have very many Snickers recipes on my blog. Did you see this cheesecake?
While the candy bar is actually missing from the cookies, I promise that they actually taste like Snickers! Chocolate chips, peanuts and homemade caramel sauce add all of the tasty elements of the bar. I adapted these from this awesome chocolate chip cookie recipe and they turned out beautifully. I can’t wait to dunk them in my coffee in the morning!
Question for today:
-what is your favorite chocolate/candy bar?
-if you like them, what is your favorite way to eat candy corn?
Snickers Cookies Recipe
Yield: 18 large cookies
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Total Time: 35-45 minutes
2 cups + 2 Tbs. flour
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 cup butter, melted and mostly cooled (about 10 minutes
1 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
2 tsp. vanilla
3/4 cup semi-sweet chocolate chips
3/4 cup dry-roasted, unsalted peanuts
1/4 cup caramel sauce (recipe and tutorial here or you can use store-bought)
Preheat oven to 325 degrees. Melt the butter in a glass bowl and let it sit for 10 minutes to cool.
In another large bowl, whisk the flour, baking soda and salt together and set aside.
Add the sugars to the melted and cooled butter to the bowl of a stand mixer and using a paddle attachment, mix until well-blended. Add the eggs and vanilla and mix well. Add the flour in a couple of batches and mix until incorporated. Turn the mixer to the lowers speed and add the caramel sauce slowly, mixing until fully incorporated. Fold in the chocolate chips and peanuts.
Scoop about 3 tablespoons of the batter and roll into a ball. Divide the ball in half and rotate each ball 90 degrees. What used to be the inside is no facing upward. Smash the two halves back together so that the jagged edges are facing up and place on a prepared cookie sheet, about 2 inches apart. Repeat with the other dough.
Bake for 10-11 but don’t over bake! Allow the cookies to cool on the baking sheet; they will continue to cook a bit so don’t leave them in the oven too long. Remove and cool completely on a wire rack. Drizzle with leftover caramel syrup if desired. This recipe makes 18 jumbo cookies
*I have found that these cookies turn out the best when the flour, brown sugar and granulated sugar are measured in ounces using a food scale.
Adapted from The Best Chocolate Chip Cookies Ever