My husband officially started his new job a few weeks ago. I wanted him to go in on his first day with cookies. How could anyone be worried about their new boss when he comes bringing cookies? I had it all planned out, I was going to be making oreo stuffed cookies. But the day I was going to the store to get all the ingredients, this recipe appeared on my Google Reader feed. I knew right then and there this was what I’d be making for him. The recipe calls for the new Snickers Peanut Butter squares. Sadly, my store was all sold out except for 1 lonely package. I bought it and got the rest in regular snickers. They turned out great having a nice mix between the two snickers. My husband tells me they got rave reviews and I have set the bar high for myself. I look forward to baking them all sorts of things once the kids and I get over there this summer.
Peanut Butter Snicker Cookies:
*Makes about 24
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped Snickers Peanut Butter squares or Snickers candy bars (4 regular size bars)
- 3/4 cup milk chocolate chips
- 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.