O.K. I guess what’s in these cookies isn’t such a surprise. Given the name of them and all. But you could totally leave that part out when your friends and family try them. Then they’ll be surprised when they realize that this cookie is ever so much more than just a delicious peanut butter cookie. It’s a peanut butter cookie with chocolate and nougat goodness inside. Oh yes. You will be popular.
A reader sent me the recipe for these yummy treats. She thought I might enjoy them given my penchant for stuffed cookies. Isn’t that sweet. I love it when people send me their favorite recipes. You just know that they’ll be good. Tell me these don’t look delightful.
Want to peek inside? Of course you do. Oh man…look at all that yumminess.
Snickers Surprise Cookies
- 1 bag of Snickers miniature candy bars
- 1 cup of butter, softened
- 1 cup of creamy peanut butter
- 1 cup of granulated sugar
- 1 cup of light brown sugar
- 2 eggs
- 1 tsp. of vanilla
- 3 1/2 cups of flour, sifted
- 1 tsp. baking soda
- 1/2 tsp. salt
- chocolate for drizzling*
Beat together the butter, peanut butter, and sugars with an electric mixer on low to medium speed until light and fluffy. Slowly add the eggs and vanilla, beating well until all mixed. Mix in the flour, baking soda, and salt. Cover and chill dough in the refrigerator for 2-3 hours.
Preheat oven to 325 degrees. Remove dough from refrigerator and divide it into 1 tablespoonful pieces and flatten each dough piece. Unwrap and place a snicker into the middle of each piece. Form dough into ball around snickers.
Place on greased cookie sheet and bake for 10 to 12 minutes. Remove from oven and transfer to a wire rack to cook completely. If desired, drizzle with chocolate.
* I usually just make a quick ganache for this type of thing. I don’t really even measure anymore but it goes something like this. Heat a bit of cream in a microwave-safe dish (1/4 to 1/2 cup?) until almost boiling. Dump in enough chocolate chips to reach the top of the cream. Wait a minute and then stir until smooth.
A big thanks to Christina for sharing this recipe!