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The BEST Snickers Cookies are really Snickers STUFFED peanut butter cookies! These are soft and chewy and oh-so-good. Peanut butter cookies + Snickers were meant for each other. How could this not be amazing?
Best Peanut Butter Snickers Cookies
You don’t have to be a professional to bake the best cookies. You could easily bake the Best Peanut Butter Snickers Cookies right from home in just minutes. They might look like an ordinary peanut butter cookie on the outside but don’t be fooled: they’re filled with caramel-crunchy Snickers mini bar!
Why you’ll love this recipe
- This is my favorite peanut butter cookie recipe!
- You can use anything to stuff these with – I’ve even stuffed them with Rolos!
- No chill time and these freeze great!
Ingredients Needed
- Peanut butter: you can use your favorite peanut butter brand just make sure it’s a no-stir peanut butter.
- Milk: and milk of your choice – this is my secret to keeping peanut butter cookies soft.
- Snickers: about 22 snickers Minis that have been unwrapped – or use miniature snickers bars and cut them in half.
How to make Snickers Cookies
- Preheat oven to 350°F. Line 2 cookie baking sheets with parchment or Silpat baking mats.
- Cream butter, peanut butter, and both sugars in a large bowl.
- Add egg, vanilla, milk, salt, and baking soda. Mix until combined.
- Slowly add flour and mix until the dough comes together.
- Scoop bite-sized balls of cookie dough. Press each one flat in the palm of your hand, place a Snickers in the center, and wrap the dough around it, rolling to form a ball. Place on the baking sheet and use a fork to make a small criss-cross pattern on the top. They won’t completely flatten because of the Snickers, but they’ll have the pattern.
- Bake for 13-16 minutes or until they just begin to brown. Cool completely and remove from the baking sheets.
Expert Tips
- I love Skippy Naturals, so that’s the peanut butter I use to make all my cookies. That and Jif Naturals is a more natural peanut butter but it’s no-stir. You can use classic as well, or chunky.
- Make sure your Mini Snickers are completely enclosed in your cookie dough ball. Otherwise, if there are any cracks in the candy, the caramel can leak out. That’s also why you should remove your Snickers cookies from the oven a little earlier to be baked a bit underdone. The longer you bake them, the more chance that the Snickers will spill out.
- Let’s talk candy sizes. Snickers have several sizes: full candy bars, fun-sized, mini, and bites. I used the mini candy bars for these cookies: they’re smaller than a fun size and they are square in shape, and come individually wrapped. You can use Snickers Fun Size and cut them in half, or regular size Snickers bars and cut them into small bites.
- Store your peanut butter cookies in an airtight container for up to 3 days. Snickers cookies can be frozen in sealable containers or Ziploc bags between layers of paper towels for up to one month.
FAQs
What size snickers do I stuff in cookies?
I used Snickers minis for this cookie recipe but you can also use Snickers Bites. You can use chopped Snickers too but I don’t recommend it because you’ll have a higher chance of caramel spillage.
How do you know when cookies are done baking?
Right when they begin to brown.
Can you freeze snickers cookies?
Yes! You can freeze these peanut butter cookies for up to one month in an airtight container.
Snickers Stuffed Peanut Butter Cookies Recipe
Peanut Butter Snickers Cookies are SO good and easy – Snickers stuffed inside the best peanut butter cookies recipe!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Ingredients
- ½ cup (113g) unsalted butter , softened
- ¾ cup (200g) peanut butter (only use no-stir)
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 tablespoon (15ml) milk
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups (186g) all-purpose flour
- About 22 Snickers Minis (unwrapped)
Instructions
- Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.
- Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
- Scoop 2 tablespoon sized balls of dough. Press each one flat in the palm of your hand, place a Snickers Mini in the center and wrap the dough around it, rolling to form a ball. Place on cookie sheet 2” apart. Use a fork to make a small criss-cross pattern on the top. They won’t flatten because of the Snickers, but they’ll have the pattern.
- Bake for 13-16 minutes, until they just begin to brown. Cool completely and remove from cookie sheets.
- Store in an airtight container for up to 3 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to one month.
Recipe Notes
- I love Skippy Naturals, so that’s the peanut butter I use to make all my cookies. That and Jif Naturals is a more natural peanut butter but it’s no-stir. You can use classic as well, or chunky.
- Make sure your Mini Snickers are completely enclosed in your cookie dough ball. Otherwise, if there are any cracks in the candy, the caramel can leak out. That’s also why you should remove your Snickers cookies from the oven a little earlier to be baked a bit underdone. The longer you bake them, the more chance that the Snickers will spill out.
- Let’s talk candy sizes. Snickers have several sizes: full candy bars, fun-sized, mini, and bites. I used the mini candy bars for these cookies: they’re smaller than a fun size and they are square in shape, and come individually wrapped. You can use Snickers Fun Size and cut them in half, or regular size Snickers bars and cut them into small bites.
- Store your peanut butter cookies in an airtight container for up to 3 days. Snickers cookies can be frozen in sealable containers or Ziploc bags between layers of paper towels for up to one month.
Recipe Nutrition
Serving: 1serving | Calories: 162kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 95mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 141IU | Calcium: 15mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Perfect! I was doubtful, but they were perfect as written -which is amazing, given my high elevation. Thanks for the weights. It made 17 cookies.
Could you use the premade peanut butter dough for these?
Yes you can!
Love your recipes there easy and fantastic love the PB snicker cookies.
If you have leftover snickers make these cookies. Scratch that, if you don’t have snickers go out and buy some to make these cookies.
My intention for making these cookies was to get the leftover snickers halloween candy out of the house, so maybe I’ve created a problem for myself since now I’m just going to eat snickers inside of cookies. It’s okay , I think it’s an okay problem to have 😉
Thanks for the great recipe!
NOTE: Instead of chilling the dough first I formed and stuffed the cookies with snickers then chilled them on baking sheets – this was because I wanted to have the kitchen cleaned up before I baked the cookies, but it worked!
I was looking for a Christmas cookie to cheer myself up during the crazy 2020 holidays and Snickers Stuffed Peanut Butter Cookies came to mind- a wonderful choice! The recipe did make more dough than I thought so, I’m going to buy more Snicker Bites, problem solved!
Happy Holidays~
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