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These Snickers Stuffed Cookies really are dreamy stuff if you’re a Snickers lover. Gorgeously soft cookies with a crisp edge, packed full of chocolate chips and a peanut butter centre. Use your favourite type of peanut butter, I use a crunchy one with honey peanuts.
The trick here is to freeze blobs of peanut butter before baking, to keep it liquid. I find if you try to put it in at room temp it overcooks and becomes quite solid. Not what we want! The cookies also need a 30 min chill time – minimum. You could pop the PB in the freezer, make the cookies, let it all chill for an hour then come back. How you break up the chill times is totally up to you.
I recommend using a good amount of milk chocolate and chopping it into chunks so you get lots of areas of delicious. You could also go ahead and use chocolate chips, or change it up to dark/white chocolate. I find these are just so versatile and easy to change!
I bake these Snickers Stuffed Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Milk Chocolate and Walnut NYC Style Cookies or these Chocolate Brownie Cookies. For more baking inspiration, head on over to my Instagram.
Snickers Stuffed Cookies
Ingredients
- 8 tsp Peanut Butter
- 125 g Unsalted Butter Melted
- 120 g Light Brown Sugar
- 100 g Granulated Sugar
- 1 Medium Egg
- 1 tsp Vanilla Extract
- 275 g Plain Flour
- 3 tsp Baking Powder
- 200 g Milk Chocolate Chopped
Instructions
- Place 8 tsps of peanut butter onto a lined baking tray in little separate dollops. Freeze for 1 hour.
- Start making the cookie dough while this is freezing: In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour and baking powder and fold in using a rubber spatula or wooden spoon, until just combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Add the chocolate and stir together.
- Let this dough chill in the fridge for at least 30 minutes.
- After the PB has had at least 1 hour in the freezer, and the cookie dough at least 30 mins in the fridge: Preheat oven to 200C/180C Fan/Gas Mark 6. Line 2-3 large baking trays.
- Scoop large balls of cookie dough – somewhere between golf and tennis balls, so you have 9 of similar size. Place on the trays, with several inches in between (max 3 per tray).
- Make an indentation with your thumb into each ball of dough. Place a little ball of peanut butter. Wrap the dough tightly around the peanut butter so none will leak out.
- Bake for 10-12 minutes, until just golden at the edges. They may look underbaked in the centre but they keep cooking from the residual heat, and this gives them their perfect soft texture. Repeat for all cookies and leave to cool a little on a wire rack before serving (although eating them whilst still a little warm really is the best).
