SNICKERS PEANUT BUTTER COOKIES
I have what I call Cookie Fridays every Friday for my neighbors. I make cookies and then deliver them all over my neighborhood. It is a great way to get to know my neighbors. Very few people will turn you away if you come bearing cookies.
One of my neighbors and new friends, Neil, found this recipe and gave it to me to try. I tried it and it is a fantastic play on a peanut butter cookie. These are absolutely a great peanut butter cookie!
Buy some Snickers and try these. They are pretty easy to make, and are well worth any effort put into the baking.
I am a bit fan of peanut butter cookies. This is a recipe my friend, Neil gave to me to try and it is really good. A peanut butter cookie on steroids. Try this recipe. If you are a peanut butter fan you won’t be disappointed.
INGREDIENTS:
1 Cup Creamy Peanut Butter
½ Cup Sugar
½ Cup Brown Sugar
1 Cup Full-Fat Unsalted Butter, softened
1 Large Egg
1 teaspoon Vanilla Extract
1 ½ Cups Flour
½ teaspoon Baking Soda
½ teaspoon Salt
3 Snickers Bars, but into chocolate chip sized pieces.
⅔ Cups Dry Roasted Peanuts, rough chopped, some reserved for the tops of cookies.
DIRECTIONS:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or a baking mat. Set aside
Chop all of the Snickers Bars into chocolate chip sized pieces. Reserve one of the chopped bars to place on top of the cookies before baking.
In a large mixing bowl, cream together the peanut butter, softened unsalted butter, and sugars until they are light and fluffy. This may take 2 to 3 minutes. Add the egg and vanilla extract and combine thoroughly.
In a separate bowl, whisk together the flour, salt and baking soda. Gradually add this to the wet mixture, being careful not to overmix.
Gently fold the snickers and chopped dry roasted peanuts, reserving some of the peanuts for the top, into the dough.
If the dough is too sticky, chill for an hour or two and then roll into balls and use a fork, just like with a peanut butter cookie, to make that crisscross pattern.
Bake for 9 to 10 minutes, depending on the oven.
Cool on the pan for 10 minutes and then transfer to wire cooling racks.
