Snickers Chocolate Chip Cookies
I bought a bag of peanut M&M’s. It was my intention to make a batch of chocolate chip cookies with them. Great plan until I ate all of the M&M’s. Time to punt and, fortunately, Snickers Chocolate Chip Cookies turned out to be a really great substitute.
I used 17 mini Snickers bars for this recipe but you can use any size bar since the total weight needed is 162 grams.
Semisweet chocolate chips were my go-to chips because I wanted to bring a deeper chocolate flavor into the cookies that already had milk chocolate from the candy bars. However, as is always the case here on Desserts Required, use the chocolate chip you love.
I thought for sure my favorite way that I was going to love eating Snickers Chocolate Chip Cookies was when they were piping hot out of the oven. I wasn’t wrong but I wasn’t exactly right, either. I, quickly, discovered that these cookies are also outrageous at room temperature as well as frozen.
I guess the biggest challenge of Snickers Chocolate Chip Cookies is making sure you don’t eat all of the candy before it’s time to bake!
|Snickers Chocolate Chip Cookies|| |
- 3 cups (432 grams) all purpose flour
- 1 teaspoon (4 grams) baking soda
- ½ teaspoon (4 grams) salt
- 16 tablespoons (223 grams) unsalted butter
- 1 cup (245 grams) light brown sugar
- ¾ cup (156 grams) sugar
- 2 eggs
- 1½ teaspoons vanilla extract
- 17 mini Snickers bars (162 grams), chopped
- 1 cup (183 grams) chocolate chips
- Whisk together the flour, baking soda and salt. Set aside.
- Place the butter, brown sugar and sugar into a large mixing bowl. Beat until light and fluffy, about three minutes. Add the eggs, one at a time, followed by the vanilla.
- Blend in the dry ingredients.
- Add the Snickers and chocolate chips. Mix just until blended.
- Transfer the dough to a small mixing bowl. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 350°. Line 2-3 baking sheets with parchment paper and set aside.
- Use a large cookie dough scoop (4 tablespoons) to scoop and transfer the dough to the prepared pans.
- Bake at 350° for 18-20 minutes, rotating the pans top to bottom and front to back. Remove from the oven and cool completely on the rack...if you can wait that long.