Snickers Cookies
Your favorite childhood candy bar has been upgraded in the best possible way. These delicious cookies are crispy on the outside, soft and moist on the inside, and loaded with chopped up Snickers bars. The ultimate nostalgic treat!
Servings 36 cookies
Calories 155kcal
Ingredients
- 3/4 cup brown sugar
- 1/4 cup cane sugar (or white sugar)
- 3/4 cup butter (softened)
- 2 eggs (medium to large)
- 1 teaspoon vanilla
Dry ingredients
- 2 cups flour (spelt or all-purpose white flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Stir in ingredients
- 1 cup rolled oats (old fashioned)
- 1 cup snicker bar (chopped up)
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place softened butter and sugars in a mixer and mix until combined.3/4 cup brown sugar, 3/4 cup butter, 1/4 cup cane sugar
- Add eggs and vanilla and mix until combined.2 eggs, 1 teaspoon vanilla
- Add flour, baking soda, baking powder and salt and mix until just combined.2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
- Add the rolled oats, chopped Snickers bar and chocolate chips and stir until just combined. Don't over mix.1 cup rolled oats, 1 cup snicker bar, 1/2 cup chocolate chips
- Use a medium cookie scoop and place each ball of dough on the cookie sheets. 12 dough balls per sheet.
- Bake for 10 - 12 minutes.
- Let the cookies cool for at least 5 minutes before removing from the sheet to a wire rack.
- Eat
- Smile
- Enjoy
Notes
Helpful tips
- I like using the Snickers minis candies as there is less of a risk of my eating a whole Snickers bar before I actually bake the cookies, but full-size bars are fine, too.
- Take the butter out of the refrigerator at least a half hour before starting the recipe and let it soften in the stand mixer, so you're not handling it multiple times. Unwrap the sticks into the mixing bowl and help the softening along by cutting them into several chunks.
- I use spelt flour in most of my baking, but you can definitely use all purpose flour.
- Hubby isn't a fan of cookies with nuts in them. So since these have peanuts from the candy bars, that's enough for him. But if you want a crunchier cookie, add some chopped up peanuts.
- These cookies freeze well. Place in an airtight container or gallon zip lock bag and lay flat in the freezer until they freeze, after which you can stack them with other items. You can even put a piece of parchment paper between the layers of cookies.
- I use a medium cookie scoop but you can use a small scoop or even roll the dough between your palms to shape your cookies.
- Only place 12 dough balls on the cookie sheet to let the cookies have room between each other to spread.
- Everyone's oven is different. My cookies took 12 minutes to bake, so I suggest you look at the cookies after 10 minutes just to see how much time you need to get the perfectly baked cookie. They should be lightly browned around the edges.
- Even though I know people use unsalted butter, I do not. Use what you are comfortable with.
Nutrition
Serving: 2cookies | Calories: 155kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 94mg | Potassium: 41mg | Fiber: 1g | Sugar: 8g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg