These delicious Snickers cookies are filled with milk chocolate, peanuts, and stuffed with gooey caramel centre. If Snickers is your favourite chocolate bar, you have to give these cookies a try!
Snickers cookies: ingredients
- Caramel, I used Nestlé Carnation caramel
- Unsalted butter
- Light brown sugar
- Caster sugar
- Egg
- Vanilla
- Self-raising flour
- Milk chocolate
- Peanuts
How to make Snickers cookies
Start by freezing the caramel. Line a baking tray with parchment paper. Divide the caramel into 8 blobs and freeze. If your caramel is already pretty solid, you can skip this step.
Add the butter and both sugars to a large mixing bowl. Beat together with an electric mixture until well combined. Add in the egg and vanilla. Beat on a medium-high speed until the mixture has increased in volume and lightened in colour.
Tip in the flour and salt and fold together with a rubber spatula. Tip in the chocolate and peanuts and fold until spread evenly through the dough.
Chill the dough in the fridge for 30 minutes, after 15 minutes preheat the oven to 190℃/170℃ fan.
Line 2-3 baking trays with baking parchment.
Use an ice cream scoop to scoop a ball of dough onto the baking parchment. Use a teaspoon to create an indent and spoon in a blob of caramel. Top with another half scoop of cookie dough. Use you fingers to mould the cookie dough around the caramel so you are left with a slightly flattened cookie dough ball, see image below.
Repeat until you have 8 cookie dough balls. Space the cookies so that they are at least 3 inches apart.
Bake for 10-11 minutes, or until the edges of the cookies are starting to turn golden brown.
Leave to set for 10 minutes on the baking trays before leaving to cool completely on a wire rack.
Tip and tricks
Here are some suggestions which will help your cookies turn out perfect every time:
- Preheat the oven – the oven needs to be very hot before the cookies go into the oven. Otherwise the cookies may spread too much and will be very thin.
- Chill your cookie dough – chill the cookie dough for 30-45 minutes before baking. This will also stop them from spreading to much in the oven.
- Toast the peanuts – toasting the peanuts for a couple of minutes in a dry frying pan will help enhance their flavour and improve the taste of your cookies.
- Use chocolate chunks, not chips – for delicious, melty pockets of chocolate, use large chocolate chunks instead of chocolate chips.
How long will Snickers cookies last?
These cookies will last for 5 days in an airtight container at room temperature.
Similar recipes
For more delicious cookie recipes, check these out:
Snickers Cookies
Ingredients
Method
- Dollop the caramel onto a lined baking tray into 8 individual blobs. Freeze whilst you prepare the dough. If your caramel is already quite solid, you can skip this step.
- Use an electric hand mixer to beat together the butter and both sugars in a large bowl. Once combined, beat in the egg and vanilla for around 2 minutes until the mixture becomes lighter and thicker.
- Tip in the the flour and salt. Use a rubber spatula to fold in the flour until just combined. Tip in the chocolate chunks and peanuts and fold them through.
- Place the dough in the fridge for 30 minutes. After 15 minutes preheat the oven to 190℃/170℃ fan (375℉/340℉).
- Line 2-3 baking trays.
- Use an ice cream scoop to scoop a ball of cookie dough onto a baking tray. Use a teaspoon to indent the dough and place a dollop of caramel in the indent. Top with another half scoop of cookie dough and mould the dough to cover the caramel so you're left with a slightly flattened dough ball. Repeat until you have 8 cookie dough balls.
- Arrange the cookie dough balls onto the lined baking trays, leaving 3 inches between each dough ball.
- Bake for 10-11 minutes, until the cookies are starting to turn golden brown at the edges. Leave to set for 10 minutes on the baking trays before cooling completely on a wire rack. Enjoy the cookies as fresh as possible!
love the caramel in these so yummy!