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–+ servings
Snickers Cookies

Snickers Cookies

A cookie loaded with all the flavors like a Snickers candy bar.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 11 minutes
Chill Dough: 30 minutes
Total Time 1 hour 6 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • Baking Sheet
  • Parchment Paper
  • Piping Bag
  • Mixing Bowl
  • Measuring Cups
  • Measuring Spoons
  • Hand Mixer optional
  • Stand Mixer optional

Ingredients
  

Chocolate Cookie Dough

  • ¾ Cup Unsalted butter softened
  • ¾ Cup Dark brown sugar
  • ¼ Cup Granulated sugar
  • 2 Egg yolks
  • 1 ½ tsp. Vanilla extract
  • 1 ¼ Cups All-Purpose flour
  • ¼ Cup + 2 tablespoons cocoa powder
  • ½ tsp. Salt
  • 1 tsp. Baking soda
  • ¾ Cup Milk chocolate chips

Caramel

  • 10 ounce Bag of caramels
  • ⅓ Cup Heavy cream

Nougat Whipped Frosting

  • 2 Cups Marshmallow fluff
  • ¾ Cup Heavy cream
  • 2 Tablespoons Peanut butter
  • 2 Cups Powdered sugar

Topping

  • Chopped peanuts
  • Melted Chocolate to drizzle

Instructions
 

  • In a mixing bowl start the chocolate cookie dough. Add the softened butter and white and brown sugars. Blend together until creamy.
  • Add the eggs and vanilla extract. Mix again until smooth.
  • Add all the dry ingredients of flour, cocoa powder, salt and baking powder. Mix once more until a thick, but slightly sticky chocolate batter is formed.
  • Fold in the chocolate chips and then place the batter in the fridge for at least 30 minutes before baking.
  • While the cookie dough is chilling, make the nougat frosting.
  • In a mixing bowl add the marshmallow fluff and heavy cream. Whip together with a mixer until combined and fluffy ( about 3 minutes).
  • Add in the peanut butter and powdered sugar, blending together again until smooth and thick. Transfer the frosting to a piping bag and place in the refrigerator until ready to use.
  • Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper. Take out the chilled cookie dough and scoop out 2 inch balls of cookie dough onto the baking sheet.
  • Place each cookie dough ball about 2 inches apart from each other. (Should fit 8 on one 9x11 baking sheet.
  • Slightly flatten the top of each cookie with your fingers and bake for 11-13 minutes or until the edges of the cookies have set. Remove from the oven and let cool for 20 minutes.
  • Meanwhile, melt one bag of caramel squares with the heavy cream over medium heat. Stir every so often as the caramels melt into the cream. Once the caramels and cream are completely melted and combined together, remove from the heat.
  • In a microwave safe bowl, melt some chocolate chips at 30 second intervals, stirring in between until completely smooth. This will be the drizzle for the top of the cookies.
  • Once the cookies have cooled, pipe a round layer of the nougat frosting on top of each chocolate chip cookie.
  • In the center, scoop a spoonful of melted caramel. Spreading out evenly on top of the frosting.
  • Top each cookie with peanuts and press them slightly into the caramel and frosting to stick.
  • Last but not least, take the melted chocolate, and drizzle it diagonally over each cookie with a spoon.
  • Excess frosting, caramel and chocolate will drip off the side of the cookies, so transfer to a wire rack with a parchment sheet underneath to catch the excess.
Keyword candy bar, caramel, chocolate, nougat, nuts, snickers
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