Crumbly, flourless peanut butter cookies with gooey, chewy caramel and peanuts, topped with chocolate. These Snickers Cookies taste like a Snickers bar, but soooo much better!
As I write this post it’s Sunday evening, it’s raining and it’s very cold! Normally that combination would make me pretty down in the dumps, not today, oh no, because today I have these Snickers Cookies! These Snickers Cookies are like the ultimate antidote to a wet and dreary Sunday evening, they’re so ridiculously yummy that you won’t care that you have to get up early tomorrow morning for work, just get lost in the sheer deliciousness of these Snickers Cookies and feel all your blues melt away!
Have I convinced you yet? Well, if you’re not convinced let’s just talk about what makes these cookies so damn good, shall we? The main cookie base is a really easy, really tasty, flourless peanut butter cookie that crumbles in your mouth and is just full of peanut butter goodness. There’s also some Heath Toffee Bits in the cookies to get that rich taste of toffee throughout, if you can’t get your hands on some you can leave them out but I definitely recommend using them if you can! There’s only 6 ingredients in this little cookie, and two of them are just two different types of sugar. They’re super easy to put together too, just throw the ingredients in a bowl and mix together! You don’t even need to chill the dough, just roll them into little balls (and because of the high fat content, you won’t be left with half the dough on your hands!), flatten and bake to delicious perfection. And these peanut butter cookies are amazing all by themselves, you’d be forgiven for devouring the entire batch before you even get to the caramel, but I really urge you to try and resist because the topping is out of this world!
The gooey, chewy, amazing caramel on these Snickers Cookies is really what takes them to the next level. It’s an easy caramel to make, a cheat caramel perhaps but it’s perfect for these cookies – the texture is exactly what you’d want and expect in a Snickers Cookie, soft and chewy and oh-so-gooey. And once you stir in the peanuts, it’s like it’s straight out of a Snickers Bar… but better! I used salted peanuts for these cookies because I love the sweet and salty combo, but if you prefer unsalted go for it, the world is your cookie! Once you’ve smothered the cookies in this easy, peasy delicious caramel all you have to do is let them set for about 10 minutes and then dip in melted chocolate (I used dark, but again, milk chocolate is good too if you prefer it). You can wait for the chocolate to set or, if you can’t wait like me, just devour them straight away. How much do you want one of these cookies right now?!
- 230g smooth/creamy peanut butter*
- 100g caster sugar (superfine granulated sugar, regular will work too)
- 100g brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 215g toffees/caramels
- 40ml double cream (heavy cream)
- 70g salted peanuts
- 200g dark chocolate
- Preheat oven to 160C/325F. Line two large baking sheets with parchment paper (or three smaller ones)
- Put all of your cookie ingredients in a large bowl and beat together with a wooden spoon until well combined.
- Roll the cookie dough into 1" balls (or use a small ice cream scoop) and place 1-1.5" apart on your prepared baking sheets (they will spread a bit). Gently press the tines of a fork on the top of the cookie to flatten a little.
- Bake for 15-17 minutes in your preheated over, until golden brown. Remove from the oven and leave to cool completely, it's tempting to eat them warm I know, but because there's no flour they will fall apart if you don't let them cool completely first.
- Put the toffees/caramels in a small saucepan with the cream and cook on a medium heat, stirring constantly until the toffees have melted and the mixture is smooth. Stir in the peanuts.
- While it's still hot, spoon the peanut caramel on top of the cooled cookies about 1-2tsp per cookie. Use the back of the spoon to spread the caramel out. Leave to set for about 10 minutes.
- Melt your dark chocolate in the microwave in 30 second intervals, stirring after each interval, until melted and smooth. Pick up the cookies by the edges and dip the top in the melted chocolate, allow the excess to drip off and place back on the cooling rack/cookie tray and repeat with all cookies. You can also spoon on the chocolate if you prefer, but I find that a little messier.
- If you can wait, put the cookies in the fridge for 30 minutes to allow the chocolate to set.
- Store in an airtight container at room temperature for a week.
- * Don't use "natural" peanut butter such as Whole Earth, as it won't bake properly. You want your standard PB like Sun-Pat/Jif/Peter Pan etc
- I pretty much ALWAYS make a double batch - they go very quickly!
One batch of these Snickers Cookies makes about 16 cookies, but I promise you you’re probably gonna want to make a double batch or the kids/the other half/your colleagues will be whining for more as soon as the first batch is finished! My mum was only halfway through her first one when she told me I needed to make them again ASAP! Oh, and take a batch into your office? I’m not saying a cookie could get you a promotion, but if any cookie can it would be these Snickers Cookies! I will be sure to make a batch for my office soon, and I’ll let you know if get a pay rise 😉
Okay my beautiful readers, let me hear your thoughts! Are you going to be making these cookies? Please, please do! I love all the recipes I share with you guys, I wouldn’t share them if I didn’t, but with how easy and how insanely delicious these cookies are I really am urging you guys to try this one ASAP! And please do let me know what you thought! Either comment below or tag me in any photos you take of your bakes with @GiraffesCanBake on Twitter, Instagram and Facebook!
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