Description
Delight in these decadent Snickers Stuffed Peanut Butter Cookies that combine rich peanut butter dough with gooey Snickers Minis at the center. Perfectly soft with a subtle criss-cross pattern on top, these cookies are a crowd-pleaser baked to golden perfection in just under 20 minutes.
Ingredients
Scale
Cookie Dough
- ½ cup (113g) unsalted butter, softened
- ¾ cup (200g) peanut butter (no-stir only)
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon (15ml) milk
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups (186g) all-purpose flour
Filling
- About 22 Snickers Minis, unwrapped
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line two cookie sheets with parchment paper or Silpat baking mats to prevent sticking and promote even cooking.
- Prepare Dough: In a mixing bowl fitted with a paddle attachment, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until smooth and light. Then, add the egg, vanilla extract, milk, salt, and baking soda, mixing until fully combined. Gradually incorporate the all-purpose flour until the dough just forms.
- Shape Cookies: Scoop dough into 2-tablespoon-sized balls. Flatten each slightly in your palm, place one Snickers Mini in the center, then carefully wrap the dough around the candy, rolling it into a smooth ball. Arrange these onto the prepared cookie sheets, spacing them about 2 inches apart. Use a fork to create a gentle criss-cross pattern on the top of each cookie; note they won’t spread much due to the candy center but will retain the pattern.
- Bake: Place the cookie sheets in the preheated oven and bake for 13 to 16 minutes, or until the cookies begin to turn golden brown at the edges.
- Cool and Store: Allow the cookies to cool completely on the baking sheets before transferring to an airtight container. Store at room temperature for up to 3 days, or freeze in layers separated by paper towels in sealed containers or ziplock bags for up to one month.
Notes
- Use no-stir peanut butter to prevent oil separation and maintain dough consistency.
- Do not flatten the dough too much after wrapping the Snickers, as the candy will keep the cookies from spreading.
- Freezing the cookies before baking is not recommended as it may affect the texture due to the candy filling.
- For a softer cookie, do not overbake; remove when edges are just starting to brown.
- The criss-cross fork pattern is classic for peanut butter cookies but optional.
