Cherie’s Snickers Peanut Butter Cookies



adapted from Barbara Bakes

1 cup unsalted butter, softened

1 cup white sugar

1 cup brown sugar, packed

1 cup creamy (or chunky, if you prefer) peanut butter

2 eggs

2 ½ cups flour

2 teaspoons baking soda

½ teaspoon salt

1 package Reeses peanut butter chips

1 bag mini size Snickers and/or Milky Ways

Preheat oven to 325 F.

Cream butter, sugars and peanut butter. Add eggs. Stir or whisk together flour, soda and salt. Add to creamed butter mixture and mix well. Stir in peanut butter chips.

Roll into balls or use a cookie scoop.

Below are a few suggestions on how to use the candy bars. I used the tiny snack sized bars and cut them in half. I placed the cut side down on top of the rounded cookie and pressed down gently.

Adding the snickers can be done anyway you like. You can place the dough balls on your cookie sheet and press a Snickers mini, whole or cut in half, into the ball and bake. You can chop the Snickers into pieces and add it to the dough, roll into balls, flatten with fork and bake. You can roll into balls, flatten pretty thin and wrap the dough around a whole Snickers mini and bake. If you have mini muffin pans, you can fill it with dough balls and press a mini Snicker into it and bake.  Or any other combination you can think of.

However you decide, bake at 350 for 10-12 minutes (mine took 11.5 minutes).

Remove from oven and leave cookies on cookie sheet for 2 minutes to rest. Slide parchment with cookies onto cooling rack and let cool for ten minutes. Remove from parchment to cooling rack to cool completely.

If you try to eat these cookies while still warm they may fall apart. Allow them to cool completely and they'll be fine.

Recipe Source: http://www.amandascookin.com/2009/11/cheries-snickers-peanut-butter-cookies.html