Snickers Cookies with Caramel Sauce

Snickers cookies are chewy, rich, and chocolaty, loaded with crunchy pecans, and perfect for those who love Snickers. Topped with gooey caramel and peanuts, these little Snickers bites are a huge hit at parties. This is another great addition to our Cookie recipes collection! Perfect for any occasion, and a wonderful recipe to add to your Christmas baking list!

It was Frank Mars of Mars Inc. who invented the delicious Snickers Bar in 1930. He named it after his horse, Snickers. The first candy bars were made and sold in Chicago, Illinois for five cents each. However, in the UK, it was renamed the Marathon Bar because Snickers sounded too much like knickers. But they changed the name back in 1990.

Ingredients needed:

• Unsweetened cocoa powder: Also known as natural cocoa powder. You do not want to use Dutch processed or black cocoa powder because the taste will be different.
• Salted roasted peanuts: Any kind of nuts will do but the Snickers bars have chopped peanuts.
• All-purpose flour: Be sure to use the scoop and level measuring to get the right amount. If you scoop it, you will have too much.
• Large eggs: Make sure your eggs are at room temperature.
• Large egg yolks: Same with your egg yolks. They have to be at room temperature for the best results.
• Dark brown sugar: Make sure it is packed. If you use light brown sugar, double the amount.
• Chocolate chips: You can use semisweet or milk chocolate chips. You could also use mini-chocolate chips.
• Vanilla extract: I only use 100% pure vanilla extract for the best flavor.
• Granulated sugar: You can substitute this for honey or maple syrup for less refined sugar.
• Unsalted butter: If you only have salted butter, just omit the salt from the recipe.
• Baking powder: Do not use baking soda. If baking soda is all that you have, divide the amount by four and add double that amount of cream of tartar. You want your cookies soft and chewy as well as light and fluffy.
• Salt: Just regular table salt is fine.

Caramel:

• Caramels: A bag of store-bought caramels will do fine.
• Milk: I use whole milk, but you can use whatever kind you like.

Garnish:

• Salted and roasted peanuts: Chopped peanuts. 

How to make Snickers cookies with caramel sauce from scratch?

1. Preheat oven: First, make sure your rack is in the middle slot in the oven. Then, preheat the oven to 375 degrees F. Line two large cookie sheets, (baking sheets) with parchment paper or spray them with cooking spray.
2. Whisk together dry ingredients: Next, whisk the dry ingredients together in a medium bowl until fully mixed, and then set it aside.
3. Melt the butter: Immediately, heat 2 sticks of butter in a small saucepan over medium heat until it is melted. This will take about two minutes. Then, remove the pan from the heat and stir in the remaining butter until it is melted. Transfer melted butter to the mixing bowl of a stand mixer.
4. Stir it up: Then, add vanilla extract and both sugars to the butter and whisk until they are completely incorporated.
5. Add eggs: After, add egg and yolk, one at a time, and whisk on medium-high speed with a paddle attachment until it is smooth. Rest for three minutes and repeat twice until the mixture is thick and shiny.
6. Stir in the flour: Now, stir in the flour mixture with a spatula just until no streaks of flour remain. Do not overmix. Fold in the peanuts and chocolate chips.
7. Chill the dough: Next, chill the dough for 15 to 30 minutes or until it is scoopable. It should be easy to shape and not sticky.
8. Shape and chill dough: Then, scoop about two to three tablespoons, roll each into a cookie dough ball, and place on a chilled cookie sheet. You should chill your cookie sheets for 30 minutes before using them.
9. Bake cookies: Finally, bake cookies one cookie tray at a time for 10 to 12 minutes or until they are golden brown but still puffy, rotating the baking sheet about halfway through.
10. Let cookies cool: Let baked cookies sit for three minutes on the cookie sheet, then transfer them to a cooling rack. Let them cool completely before topping with caramel.
11. Make the caramel sauce: Now, fill the bottom of a double boiler with three inches of water and set the other pot on top. The water should not touch the top pot.
12. Let it boil: Immediately, over medium-high heat, bring the water to a boil, and then lower the heat to medium to simmer.
13. Add caramels and milk: Add the caramels (unwrapped) to the top pot and then pour in the milk. Continue to cook, stirring constantly, until the caramels are completely melted. 
14. Keep stirring: Then, remove the pot from the stove and keep stirring the caramel sauce until it cools. This should take about 10 minutes. 
15. Top the cookies: Lastly, top the cookies with 1.5 tablespoons of caramel each and sprinkle on peanuts immediately before the caramel hardens.
16. Set and serve: Finally, let the caramel sauce set for 30 to 60 minutes before serving.

Frequently asked questions

Why are my cookies so hard?

It is possible that you used too much flour. It is important to use a spoon and a level way of measuring flour. Spoon the flour into the measuring cup and level it with a knife. Scooping flour packs it in and gives you too much flour. You may have also cooked them too long. Keep an eye on them after 10 minutes.

What about the nougat?

In this great recipe, the mixture of eggs, egg whites, and sugar is the nougat. It is done best when you let it rest for three minutes several times while beating it. This will make it light and fluffy. Then, carefully fold in the flour mixture before chilling the dough. 

What is a Marathon Bar?

Before the Snickers candy bars were Snickers, they were named Marathon Bars in the UK. They were changed to Snickers in 1990 to go with the Snickers in America. But there was also another UK candy bar called Marathon Bar. It was also known as the Curly Wurly and was just made of caramel covered in chocolate.

How to store leftovers:

• Store: Store leftover Snickers bar cookies wrapped in plastic wrap and in an airtight container for seven days at room temperature.
• Freeze: Or you can freeze your Snickers cookies for up to three months. Wrap them in plastic wrap and then in aluminum foil. Then put them into a freezer bag.
• Thaw: For the best texture and flavor, let your cookies thaw in the fridge overnight before serving. 

More Snickers recipes to try:

Pumpkin Snickerdoodle Cookies with White Chocolate Chips

Pecan Pie Cookies

Hershey Kiss Cookies

Cheesecake Stuffed Red Velvet Cookies

Snickers Cookies

Catalina Castravet

Snickers cookies are chewy, rich, and chocolaty, loaded with crunchy pecans, and perfect for those who love Snickers.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 48 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 30 cookies

Calories 369 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 1/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 3 sticks unsalted butter
• 1 cup granulated sugar
• 1 1/2 cups dark brown sugar packed
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 2 large eggs room temperature
• 2 large egg yolks room temperature
• 1 cup chocolate chips
• 1 cup salted roasted peanuts

Caramel:

• 8 tablespoons milk
• 24 oz. caramels

Garnish:

• 1 cup salted - roasted peanuts chopped

Instructions

 

• Preheat oven to 375°F and adjust the oven rack to the middle of the oven.
• Line 2 large baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together dry ingredients: flour, salt, cocoa powder, and baking soda; set aside.
• In a small saucepan, heat 2 sticks of butter over medium heat until melted, about 2 minutes. Remove the saucepan from heat and stir in the remaining 1 stick of butter until completely melted. Transfer to the mixing bowl of a stand mixer.
• Add vanilla extract and both sugars to the butter and whisk until fully incorporated.
• Add egg and yolk, one at a time, and whisk on medium-high speed until mixture is smooth with no sugar lumps, about 30 seconds. Let mixture stand for 3 minutes and whisk for 30 seconds and let stand another 3 minutes. Repeat the process of whisking and resting 2 more times until the mixture is thick, smooth, and shiny.
• Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined.
• Fold in chocolate chips and peanuts.
• Refrigerate the dough for 15 to 30 minutes, or until it's easy to scoop and not very sticky, but still easy to shape.
• Scoop two tablespoons of dough and roll into a cookie, slightly press on to level it down, and place on the prepared baking sheet. Repeat with the rest of the dough.
• Chill the cookie dough trays for 30 minutes to an hour. Allow cookies to come to room temperature for about 10 minutes before baking.
• Bake cookies one tray at a time until cookies are golden brown and still puffy, edges have begun to set, but centers are still soft, 10 to 12 minutes, rotating the baking sheet halfway through baking.
• Let cookies cool for 3 minutes on the baking sheet, then transfer cookies to a wire rack. Cool cookies completely before serving topping with caramel.

Caramel:

• Fill the bottom of a double boiler with 2 to 3 inches of water.
• Set the top of the double boiler in the bottom pot. The water in the bottom pot shouldn’t touch the top pot or bowl.
• Heat the pot over medium-high heat until the water begins to boil. Lower the heat to medium to maintain a steady simmer.
• Place the unwrapped caramels in the top pot or bowl and add the milk.
• Stir the caramels constantly as they begin to melt, continuing to cook until the caramels are fully melted.
• Remove the pot from heat and continue to stir the caramel sauce until it cools about 10 minutes.
• Top the cookies with the caramel sauce immediately, 1 1/2 tablespoons per cookie, and sprinkle with chopped peanuts immediately, before the caramel sauce hardens.
• Let the caramel sauce settle for 30-60 minutes.
• Serve and enjoy!

Nutrition

Calories: 369kcalCarbohydrates: 47gProtein: 3gFat: 20gSaturated Fat: 11gCholesterol: 70mgSodium: 291mgPotassium: 183mgFiber: 2gSugar: 32gVitamin A: 590IUVitamin C: 0.1mgCalcium: 81mgIron: 1.7mg

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