Snickers Cookies with Caramel Sauce
Last updated on June 18th, 2021 at 05:23 pm
Snickers Cookies are loaded with salted peanuts, milk chocolate chips and topped with caramel, making them the perfect comfort dessert.
I am in love with Snickers bars, and making easy and delicious snickers desserts is somewhat of a quest for me. After making Homemade Snickers Bars, I decided to indulge you with these easy and delicious homemade cookies.
Snickers Cookies are the best, because they combine the perfect pair mix of caramel and chocolate chips. I am not a fan when people take regular sugar cookies, stuff them with Snickers candy bars and call those Snickers Cookies! Well, in my sugary opinion, those are not the real deal.
The base for my cookies are soft and dense chocolate cookies, loaded with milk chocolate chips and salty peanuts. The cookies are later topped with melted caramels and more salty peanuts! This version packs all the beautiful flavors and textures you would find in a Snickers candy bar. In addition, they are a great hit with kids and adults alike. They will make for a great party dessert!
Why You’ll Love These Snickers Cookies:
- Firstly, the Snickers flavor is front and center.
- They can be easily made, and baked in another 12 minutes.
- Also, they are perfect hostess gift.
- Great project to make with kids.
- Rich in chocolate and creamy, that both kids and grownups would love.
- Foolproof, easy to follow recipe.
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How long will the cookies stay fresh?
The cookies can be stored wrapped in plastic wrap or in a closed container at room temperature for about 5-7 days.
Can you freeze Snickers Cookies?
Absolutely! Cool the cookies completely and fully wrap it in plastic wrap, tightly. After that wrap in aluminum foil. Freeze for up to 2-3 months. Defrost before serving.
- 3 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 28 tablespoons 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)
- 8 tablespoons milk
- 24 oz. caramels
- 1 cup salted - roasted peanuts (chopped)
- Adjust oven rack to the middle of the oven.
- Preheat oven to 375°F.
- Line 2 large baking sheets with parchment paper and set aside.
- In a medium bowl, whisks together dry ingredients: flour, salt, cocoa powder and baking soda; set aside.
- In a small saucepan, heat 20 tablespoons of butter over medium heat until melted, about 2 minutes. Remove saucepan from heat and stir in remaining 8 tablespoons 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 3 minutes and whisk for 30 seconds and let stand another 3 minutes. Repeat process of whisking and resting 2 more times until 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.
- Divide dough into 16 portions, each about 3 tablespoons and roll into a ball.
- Scoop two tablespoons of dough and roll into a cookie, slightly press on to level it down and place on the prepared baking sheet. React 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 1 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 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.
- 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 2 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!
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