Candy and cookies are pretty cool. But candy inside cookies are ever better.
Throughout my pregnancy I had a wicked sweet tooth, which is so unlike me. Well, when Halloween came around I went all out and bought tons of candy. I went totally overboard since we don’t get that many trick-or-treaters and as a result had a lot of leftover candy. I had no problem with this but I didn’t feel like just snacking on it. I had an itch to do something with the big bowl of candy staring at me.
So I dug into the pile of the Snickers and decided to mix them into a batch of chocolate chip cookies. You know, just to take cookies to the next level. THE NEXT LEVEL.
The caramel can spill out of the cookie a bit while baking so you might not get the prettiest cookies but I personally didn’t mind since they were so dang good. They have a great chew to them, as well as the great flavors from chocolate, peanuts, and caramel.
I swear these cookies are addicting. They are so good that I had Price bring me some of these cookies to the hospital after I had Autumn. Definitely beats hospital sweets. 🙂
Snickers Chocolate Chip Cookies
Makes 24 cookies
- 2 1/2 Cups bread flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 Cup unsalted butter
- 1/2 Cup sugar
- 1 Cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Cup semi-sweet chocolate chips
- 1 Cup chopped Snickers pieces (10 fun-sized bars cut into 8 pieces each)
- Preheat oven to 375 degrees.
- Combine the flour, baking soda, and salt together in a small bowl.
- Cream together the butter, sugars, and vanilla extract.
- Add the eggs one at a time beat well after each egg.
- Gradually beat in the flour mixture.
- Gently stir in the morsels and Snickers pieces.
- Chill for at least 1 hour.
- Scoop out 24 cookies and roll them into balls prior to placing onto non-stick sheet lined baking sheets.
- Bake for 9-11 minutes, or until golden brown and just set in the center. Let rest for a few minutes prior to removing and placing on a baking rack to cool.