[ad_1]
Salted Snickers Cookies have crisp buttery edges, a soft and chewy middle that’s loaded with chopped snickers candy bar pieces and sprinkled with flaky sea salt. The caramel becomes nice and gooey while the peanuts add delicious nutty flavor and the sea salt gives a nice contrast to the sweetness of the cookies. This recipe will yield 40 cookies.
Snickers candy bars + Cookie Dough = heaven.
If you’ve never chopped up snickers candy bars and put them in cookies, this is your sign to do so. Soft chewy cookies with crisp buttery edges studded with chunks of gooey caramel, peanuts and chocolate – these cookies are phenomenal. And the flakey salt adds delicious textural crunch and compliments the sweet caramel and chocolate perfectly.
If you love snickers, you’re going to absolutely love these cookies!
To Make These Salted Snickers Cookies You Will Need:
- unbleached all-purpose flour – Adds structure and is the base of the cookie dough.
- baking soda – Creates a gas while baking which helps the cookies rise.
- fine salt – Use either sea salt or pink himalayan.
- unsalted butter (softened/room temperature) – Lends richness, tenderness and structure to cookies.
- light brown sugar – Adds sweetness and gives the cookies a chewy texture.
- granulated sugar (white) – Also lends sweetness but will give the cookies a crispy edge.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- eggs – Add structure, leavening and flavor.
- snickers candy bars – You will need 6 full-size bars or 16 “fun-size” bars.
- flaky salt – I like to use Maldon (not sponsored) and linked to it in the recipe printable.
PREHEAT YOUR OVEN TO 350℉ (OR 180℃).
Line 2 rimmed baking sheets with silicone baking mats or parchment paper
In a mixing bowl, measure and add 2-1/4 cups unbleached all-purpose flour, 1 teaspoon baking soda and 1 teaspoon fine salt. Use a whisk to stir and combine. Set this off to the side.
In the bowl of your stand mixer, fitted with the paddle attachment, add 1 cup (room temperature) unsalted butter, 1 cup light brown sugar and 1/2 cup granulated (white) sugar.
Mix on low to medium-low speed for 3 to 4 minutes until light and fluffy. Next, measure and add in 1 teaspoon of pure vanilla extract and add I egg at a time, mixing after each one.
Use a rubber spatula to scrape down the sides of the bowl. Gradually add in the dry ingredients. Again, stop to scrape down the sides and bottom of the bowl after each addition.
Stop mixing once the flour is incorporated.
Chop 6 full-size snickers (or 12 – 16 “fun-size”) as big or as small as you would like.
Add in all of the chopped snickers bars.
With the mixer on low, mix until just combined.
Working in batches, use a 2-tablespoon scoop to measure out the cookie dough. Place them a few inches apart onto your prepared pan.
I bake 8 cookies per pan at time to avoid them touching while they bake and spread in the oven.
Bake for 10 minutes or until the edges are golden. Remove and immediately sprinkle with flakey salt.
Allow the cookies to cool on the pan for at least 5 minutes before using a spatula to transfer to a wire cooling rack.
HOW TO GET PERFECTLY SHAPED COOKIES?
If perfect circular cookies is what you’re after, this is a trick, or should I say hack, that I only recently leaned. Once you’ve removed the pan of cookies from the oven, working quickly, use a wide mouth drinking glass and place it over a misshapen cookie and swirl the glass (keeping it flush with the pan). The edge of the cookie will smooth out and in turn, you’ll have a perfectly circular cookie. Repeat with the rest of the cookies. If you need a visual, click here and scroll down a bit.
I meannn, would you just look at this?😍
How To Store Salted Snickers Cookies:
Once the cookies have completely cooled, store them in an air-tight container for up to a week.
How To Freeze Salted Snickers Cookies:
Portion out the dough and freeze the raw dough as is, placing them closed together on a lined baking sheet. Place into your freezer and freeze until frozen solid. Transfer to a freezer safe container or baggie and store up to 2 months. Bake desired amount of cookies following the recipe instructions. There’s no need to thaw before baking.
FOR MORE COOKIE RECIPES CLICK HERE.
Enjoy! And if you give this Salted Snickers Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 40 cookies
Salted Snickers Cookies
Salted Snickers Cookies have crisp buttery edges, a soft and chewy middle that’s loaded with chopped snickers candy bar pieces and sprinkled with flaky sea salt. The caramel becomes nice and gooey while the peanuts add delicious nutty flavor and the sea salt gives a nice contrast to the sweetness of the cookies.
- 2¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 6 full-size snickers candy bars, chopped
- flakey salt
-
Preheat your oven to 350℉ (or 180℃).Line two rimmed, metal baking pans with silicone liners or parchment paper.
-
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
-
In the bowl of your stand mixer, cream the butter with both sugars until light and fluffy. About 3 to 4 minutes. Add in the vanilla and one egg at a time, mixing and scraping down the sides of the bowl after each one.
-
Gradually add in the dry ingredients, scraping down the sides and bottom of the bowl after each addition. Mix until the flour is incorporated. Add in the chopped candy bars and mix a few times until throughout the dough – for large chunks of candy bar in your cookies, be careful not to over mix.
-
Use a 2-tablespoon scoop and place rounded scoops of dough onto prepared pans. I do 8 cookies per pan.
-
Bake on the middle rack of your preheated oven for 10 minutes or until the edges of the cookies are lightly golden brown. Remove from the oven and immediately sprinkle with flaky salt.
-
Allow the cookies to cool on the pan for at least 5 minutes before using a spatula to transfer each cookie to a wire cooling rack. Repeat with remaining dough.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1cookie, Calories: 76kcal, Carbohydrates: 8g, Protein: 0.4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 22mg, Sodium: 92mg, Potassium: 13mg, Fiber: 0.01g, Sugar: 8g, Vitamin A: 156IU, Vitamin C: 0.001mg, Calcium: 8mg, Iron: 0.1mg
This post may contain affiliate links.
[ad_2]
Laurie McNamara
Source link
