Peanut Butter Snickers Cookies

Sunday

Nov052017

I'm not going to tell you what to do, but I will say that Halloween candy is like SUPER clearance at Target and Walmart right now and, well, there's a Christmas tree or five already up in my house. That means it's basically cookie time, you guys. And cookie time coincides quite well with candy time AS IT SHOULD. One of my favorite Christmas cookies freezes really well and happens to require a bunch of Snickers bars.

Thus, I picked up a few bags of Halloween candy for $2 (for the big bag!) today. I'll pull out all of the Snickers and get busy with the start of the merry and bright in the next few weeks.

Go ahead and tell me how it's too soon. I'll remember that you said it when we're a week from Christmas and I'm all done baking.

Peanut Butter Snickers Cookies

1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
3/4 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon milk
1 1/2 cups chopped Snickers
3/4 cup chocolate chips

1. Preheat your oven to 350 degrees. Line a couple of cookie sheets with parchment paper. (You should probably trust me when I say the parchment paper is ABSOLUTELY a required step for these cookies. Just don't ask me how I know that. Ahem.)

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. In a separate large bowl, mix the butter, peanut butter, sugar, and brown sugar at low speed until fluffy. Add the egg and mix again. Add the vanilla and milk and mix again. Add the dry ingredients and mix, mix, mix until everything is all mixed up. The dough will be almost "crumbly" but will form a ball if you squish some of it in your hand.

4. Gently stir the chopped Snickers and chocolate chips into the cookie dough.

5. I was on a mission to get three dozen cookies out of this recipe, so I dropped the dough by rounded teaspoon onto a cookie sheet. Roll the little dough heaps between your hands to make a ball and then squish them down onto the lined cookie sheet with the palm of your hand. Bake at 350 degrees for 8-10 minutes.

6. Once they are done baking, allow them to cool for a few minutes on the cookie sheet. Transfer to a cooling rack once they have cooled to the point that they aren't gooey.

7. Try eating a few of them warm. Fall over with happiness.

8. Then throw some in the freezer and try eating them cold. Once again, fall over from happiness.(I put them in a gallon-sized freezer bag and toss them in. There's no magic secret to freezing these. They just work.)