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.

Snicker Peanut Butter Cookies – Best Soft & Gooey Treat

Name: Snicker Peanut Butter Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
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

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

Scale

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

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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