Imagine biting into a warm, soft peanut butter cookie only to find a gooey Snickers bar hidden in the center. These Snicker peanut butter cookies are the ultimate fusion of rich, nutty flavor and caramel-chocolate decadence. Perfect for cookie swaps, holiday trays, or anytime you’re craving an indulgent treat, this recipe is not only crowd-pleasing but surprisingly easy to make. Whether you’re a seasoned baker or just getting started, this recipe delivers consistent, delicious results with every batch.
Table of Contents
Why You’ll Love These Snicker Peanut Butter Cookies
These cookies combine the classic flavors of creamy peanut butter with the gooey goodness of a Snickers bar, all wrapped in a chewy, golden-brown cookie shell. What sets Snicker peanut butter cookies apart is their delightful texture — soft and tender on the inside with bursts of melted caramel and nougat from the candy center. They’re:
- Perfect for parties and potlucks: Yields about 5 dozen cookies, making them ideal for sharing.
- Stuffed with surprise: Each bite reveals a mini Snickers for a chocolate-caramel explosion.
- Easy to customize: Swap chocolates or drizzle with different toppings.
- Freezer-friendly: Make a big batch and save for later cravings.
Ingredients That Make the Magic Happen
• Butter: Provides richness and helps create that soft, melt-in-your-mouth texture.
• Creamy Peanut Butter: The star flavor — adds creaminess and depth with nutty undertones.
• Brown Sugar: Adds moisture and a subtle molasses flavor.
• Granulated Sugar: Helps with spreading and adds a light sweetness.
• Eggs: Binds the dough and adds structure.
• Vanilla Extract: Rounds out the flavors with warm, aromatic notes.
• All-Purpose Flour: The foundation for the cookie structure.
• Baking Soda: Leavening agent that gives the cookies lift.
• Salt: Balances the sweetness and enhances flavor.
• Mini Snickers Bars: The gooey, chocolate-caramel core that makes these cookies unforgettable.
• Chocolate Almond Bark (White & Milk): Used for drizzling after baking, adding a beautiful and flavorful finishing touch.
Creative Ingredient Swaps & Dietary Options
If you’re missing a key ingredient or have dietary restrictions, here are a few suggestions to still enjoy mini snickers cookies without compromise:
• Almond Butter or Sunflower Seed Butter: Great substitutes for peanut butter, especially for nut allergies.
• Gluten-Free Flour Blend: Swap 1:1 with a trusted gluten-free baking mix to make the recipe celiac-friendly.
• Dark Chocolate Snickers or Caramel Bites: For a twist on the classic, try different fillings.
• Coconut Sugar: Can be used instead of granulated sugar for a lower-glycemic option.
• Vegan Butter and Egg Substitute: To make it plant-based, choose vegan alternatives for dairy and eggs.
How to Make Snicker Peanut Butter Cookies Step-by-Step
- Prepare the Dry Ingredients
In a medium bowl, sift together the flour, baking soda, and salt. This ensures even distribution and prevents clumps. - Cream the Fats and Sugars
In a large mixing bowl, cream the softened butter, creamy peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This typically takes about 2–3 minutes using a hand or stand mixer. - Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. - Incorporate Dry Ingredients
Gradually add the sifted dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix. - Optional Chilling
If the dough feels too soft to handle, cover and chill it in the refrigerator for 1–2 hours. This helps prevent spreading and makes stuffing easier. - Shape and Stuff the Dough
Scoop out a tablespoon of dough and roll it into a ball. Flatten it slightly in your hand and press a mini Snickers bar into the center. Carefully wrap the dough around the candy and roll back into a ball shape, ensuring the Snickers is fully enclosed. - Bake to Perfection
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the cookie balls about 2 inches apart. Bake for 12–15 minutes, or until the edges are golden and the centers are set. - Cool and Drizzle
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Once completely cooled, melt together white and milk chocolate almond bark and drizzle over the tops for an extra layer of flavor and presentation.
Smart Baking Tips for Success
Even a perfect recipe like these Snicker peanut butter cookies can go wrong with small missteps. Here are some helpful tips:
- Don’t skip the sifting: It ensures even mixing of dry ingredients.
- Soften butter properly: Room temperature butter creams better and traps air for fluffier cookies.
- Seal the Snickers well: Exposed caramel can bubble out and burn.
- Watch the baking time: Overbaking will make the cookies dry. Remove when edges are set but centers still soft.
- Let them cool: Snickers inside will be molten—cooling helps them firm up without falling apart.
Fun Twists and Serving Suggestions
Want to make your stuffed peanut butter cookies even more exciting? Try these fun ideas:
• Spicy Peanut Butter Cookies: Add a pinch of cayenne for a surprising kick.
• Nutty Crunch Version: Mix chopped peanuts or pretzels into the dough.
• Salted Caramel Finish: Sprinkle a bit of sea salt on the drizzle for contrast.
• Holiday Edition: Use red and green drizzle or holiday-wrapped mini Snickers.
• Mini Ice Cream Sandwiches: Freeze the cookies and sandwich with vanilla ice cream.
Serving Ideas:
Serve with cold milk, coffee, or hot cocoa. These cookies also pair beautifully with creamy desserts like peanut butter mousse or chocolate pudding.
Storage Notes:
- Store in an airtight container for up to 5 days.
- Freeze unbaked dough balls or baked cookies for up to 3 months.
- Reheat briefly in the microwave for that fresh-baked feel.
Why Snicker Peanut Butter Cookies Are Perfect for Every Season
Whether it’s a chilly winter day or a warm summer evening, Snicker peanut butter cookies satisfy cravings year-round. Their comforting, nostalgic flavor appeals to all ages, making them a great addition to:
- Holiday cookie trays
- Back-to-school lunches
- Bake sales and fundraisers
- Birthday parties
- Weekend baking sprees
This cookie recipe is also a great way to use up leftover Halloween candy or holiday chocolates.
Conclusion
With their irresistible blend of sweet, salty, chewy, and gooey, Snicker peanut butter cookies are the ultimate indulgence for any dessert lover. Whether you’re baking for a holiday, a party, or just because, this cookie recipe delivers every time. From the rich peanut butter base to the surprise Snickers center and final chocolate drizzle, these cookies are a treat that never disappoints. Simple to make, crowd-pleasing, and freezer-friendly — this is a recipe you’ll want to bookmark and bake on repeat.
Frequently Asked Questions
Can I make Snicker peanut butter cookies ahead of time?
Absolutely! You can prepare the cookie dough up to 48 hours in advance and store it in the refrigerator. Simply shape and stuff with Snickers when you’re ready to bake. Baked cookies also freeze well for up to 3 months — just reheat in the microwave for 10–15 seconds before serving to restore that gooey center.
What type of peanut butter works best for this recipe?
Use creamy peanut butter for the best texture and flavor. Natural peanut butters (the kind that separates) are not recommended as they can cause the dough to be too oily or crumbly. If you’re looking for alternatives, almond or sunflower seed butter can work, but may slightly alter the taste and texture.
Can I use full-size Snickers instead of mini ones?
Yes, but you’ll need to cut them into smaller pieces. The mini Snickers are ideal because they’re the perfect size for stuffing without making the cookie too bulky. If using regular or fun-size bars, cut them into halves or thirds to keep the cookie shape even and ensure proper baking.
More Relevant Recipes
- No-Bake Peanut Butter Bars: These bars deliver all the rich peanut butter and chocolate flavors you crave, without turning on the oven. Perfect for when you’re short on time but still want a decadent, candy-like dessert similar to Snicker peanut butter cookies.
- Snowball Oreo Cookie Balls: A delightful no-bake treat with a creamy center, coated in white chocolate. These cookie balls share the same candy-stuffed, chocolate-drizzled vibe as Snicker peanut butter cookies, making them a festive favorite.
- Chewy Maple Cinnamon Cookies with White Chocolate: Soft, chewy, and spiced with warm flavors, these cookies are topped with melted white chocolate for a finish that echoes the drizzle on Snicker peanut butter cookies. A great seasonal variation with a similar cozy appeal.
Snicker Peanut Butter Cookies
- Total Time: 35 minutes (plus optional chill time)
- Yield: 5 dozen cookies
- Diet: Vegetarian
Description
These Snicker peanut butter cookies are soft, chewy, and stuffed with mini Snickers bars for a gooey caramel and chocolate center. Finished with a drizzle of white and milk chocolate, they’re the ultimate sweet-and-salty cookie indulgence that’s perfect for holidays, parties, or anytime you need a comforting treat.
Ingredients
- 1 cup softened butter: adds richness and moisture
- 1 cup creamy peanut butter: brings nutty flavor and soft texture
- 1 cup brown sugar: provides deep sweetness and chewiness
- 1 cup granulated sugar: balances sweetness and helps with spread
- 2 eggs: binds the dough and adds structure
- 1 teaspoon vanilla extract: enhances flavor
- 3 1/2 cups all-purpose flour: forms the base of the dough
- 1 teaspoon baking soda: helps cookies rise
- 1/2 teaspoon salt: balances sweetness
- 60 mini Snickers bars (or 30 snack-size cut in half): gooey, chocolatey filling
- 4 oz white chocolate almond bark (for drizzle): adds sweet, creamy finish
- 4 oz milk chocolate almond bark (for drizzle): enhances chocolate flavor
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- If dough is too soft, chill for 1–2 hours (optional).
- Roll about 1 tablespoon of dough into a ball. Flatten slightly, place a mini Snickers in the center, and wrap the dough around to form a sealed ball.
- Place dough balls on prepared baking sheets about 2 inches apart.
- Bake for 12–15 minutes, or until edges are golden and centers are set.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Melt white and milk chocolate almond bark together and drizzle over cooled cookies.
Notes
- Do not overbake—cookies continue to cook on the sheet after removal.
- Make sure the Snickers is fully covered with dough to prevent leaking.
- You can freeze unbaked dough balls for up to 3 months.
- Drizzle can be customized with just one type of chocolate if preferred.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg