Peanut Butter Snickers Cookies

A Snowy Day Led to These Peanut Butter Snickers Cookies

These Peanut Butter Snickers Cookies came together on a snowy March morning when I woke up to 16 inches of fresh snow. While my husband Josh headed outside to shovel the driveway, I grabbed the butter and decided to make the most of the day indoors. I had recently picked up a few of the new Snickers Peanut Butter Squared candy bars at the store, so I chopped them up and stirred them into my peanut butter cookie dough along with milk chocolate chips. The result was a batch of soft, chewy cookies packed with chunks of Snickers and melted chocolate. After tasting one warm from the oven, I didn’t mind the snow one bit.

Why You’ll Love These Peanut Butter Snickers Cookies

• Three layers of peanut butter and chocolate in every bite: creamy peanut butter in the dough, chewy Snickers pieces, and milk chocolate chips.
• These cookies stay soft for days thanks to the combination of brown sugar and peanut butter.
• No chilling required, you can mix, scoop, and bake in under 30 minutes.

Key Ingredients for Peanut Butter Snickers Cookies

• Peanut butter: Use a standard creamy peanut butter like Jif or Skippy. Natural peanut butter (stir-and-separate kind) will cause the cookies to spread and become greasy. Crunchy peanut butter can be used for added texture.
• Snickers candy bars: Chop them into small, even pieces (about 1/4-inch). For cleaner cuts, freeze the bars for 10 minutes first. You can use any variety of Snickers, including the Peanut Butter Squared bars mentioned in the original recipe.
• Milk chocolate chips: Semi-sweet or dark chocolate chips can be substituted if you prefer a less sweet cookie. The milk chocolate chips complement the peanut butter and Snickers nicely.

Kitchen Tools for Peanut Butter Snickers Cookies

• Stand mixer or hand mixer for creaming butter and peanut butter
• Two baking sheets (lined with parchment paper or silicone baking mats)
• Cooling rack
• Medium bowl for dry ingredients
• Measuring cups and spoons
• Sharp knife and cutting board for chopping Snickers

Tips for Making the Best Peanut Butter Snickers Cookies

For the softest cookies, be careful not to overbake. Pull them from the oven when the edges are just set and lightly browned, even if the centers still look a little underdone. They’ll continue to set as they cool on the baking sheet. When measuring your flour, spoon it into the measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour and make the cookies dry. Also, make sure your butter is at room temperature but not too soft, if your kitchen is warm, chill the dough for 15 minutes before baking to prevent excessive spreading.

Expert Tips for Perfect Peanut Butter Snickers Cookies

The balance of baking soda and baking powder gives these cookies a tender lift without too much spread. Baking soda helps them brown, while baking powder adds a little extra rise. Make sure your butter is at room temperature but not too soft, you want it to hold some structure when creamed with the peanut butter. If your kitchen is warm, chill the dough for 15 minutes before baking to prevent excessive spreading.

Make-Ahead Peanut Butter Snickers Cookie Dough

If you want to prep the dough in advance, you can refrigerate it for up to 3 days. After mixing the dough, cover the bowl tightly with plastic wrap and store it in the fridge. When you’re ready to bake, let the dough sit at room temperature for about 10 minutes to soften slightly, then scoop and bake as directed. You can also scoop the dough into balls and refrigerate them on a baking sheet; bake straight from the fridge, adding 1-2 minutes to the baking time. This is a great way to have fresh cookies on demand without the full prep.

Peanut Butter Snickers Cookie Variations to Try

If you don’t have Snickers bars, you can substitute any chocolate-covered candy bar, Twix, Milky Way, or even a chopped-up Reese’s cup work well. For a darker chocolate flavor, swap the milk chocolate chips for semi-sweet or dark chocolate chips. If you like extra crunch, stir in 1/4 cup of chopped salted peanuts along with the candy. To make these cookies gluten-free, use a 1:1 gluten-free all-purpose flour blend; the texture will be slightly more tender but still delicious. You can also use crunchy peanut butter instead of creamy for added texture, though the cookies will be a bit less smooth.

How to Serve Peanut Butter Snickers Cookies

I love these cookies with a tall glass of cold milk, but they’re also fantastic crumbled over vanilla ice cream for an easy sundae. For a more indulgent dessert, sandwich two cookies with a scoop of chocolate or peanut butter ice cream. They’re sturdy enough to pack in lunchboxes, and they travel well for bake sales or potlucks. If you’re serving them at a party, arrange them on a platter with a few extra chopped Snickers pieces sprinkled on top for a pretty finish.

How to Store Peanut Butter Snickers Cookies

Store baked cookies in an airtight container at room temperature for up to 5 days. I like to place a slice of bread in the container to help keep them soft, the bread absorbs excess air and the cookies stay chewy. If you stack them, put a piece of parchment paper between layers to prevent sticking. These cookies also freeze well, so see the freezing section for longer storage.

How to Freeze Peanut Butter Snickers Cookies

You can freeze either the baked cookies or the raw dough. For baked cookies, let them cool completely, then arrange them in a single layer on a baking sheet and freeze until firm, about 1 hour. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 10-15 seconds. For raw dough, scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer to a bag. Bake from frozen, adding 1-2 minutes to the baking time. No need to thaw first.

Best Ways to Reheat Peanut Butter Snickers Cookies

To bring back that just-baked warmth, microwave a cookie for 10-15 seconds. The chocolate chips will soften and the cookie will become tender again. If you’re reheating several cookies at once, place them on a baking sheet in a 300°F oven for 5 minutes. Watch them closely so the chocolate doesn’t burn. I usually prefer them at room temperature, but a quick warm-up is nice with a scoop of ice cream.

Frequently Asked Questions About Peanut Butter Snickers Cookies