Peanut Butter M&M Snickers Cookies
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Peanut
I opened my baking candy supply drawer and it was overflowing with M&Ms and Snickers. Big Daddy got 4 feet of Snickers candy bars for Christmas then went on a diet in January. What better way to use them than in these Peanut
You may also want to make these cookies
Caramel, chocolate, and peanut make these cookies ultra decadent. Once you’ve tried these cookies, this will be your go-to homemade cookie recipe!
Peanut Butter M&M Snickers Cookies Tips
- I recommend using real
butter . Salted or unsalted will work just fine. I don’t recommend making them with margarine of abutter substitute. - I use a cookie scoop to form the balls of dough. This ensures they are all the same size and will cook in the same amount of time.
- I also bake cookies on a Silpat Non-Stick Silicone Baking Mat. You can use this mat when a recipe calls for parchment paper. Cookies ‘grab’ to it and don’t spread as much which the main reason I like it. I also think cookies bake more evenly on a Silpat mat. Of course, if you don’t have one, don’t fret. They will turn out wonderfully without it.
- I used peanut
butter candies, but you can use chocolate M&Ms or chocolate chips if you prefer. - When using chocolate chips, I always use a good quality, name-brand variety. They contain cocoa
butter , not fat substitutes.
I wrote detailed instructions on how to freeze cookie dough in this post for my Pretzel Oatmeal Chocolate Chip Cookies. Click over to read it and get that great recipe!
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Peanut Butter M&M Snickers Cookies
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Ingredients
- 3/4 cup butter no substitutions, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 and ½ cups all-purpose flour sifted (plus flour listed below)
- 2 tablespoons all-purpose flour sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 Snickers bars chopped into chunks
- 1 cup M&Ms candies
Instructions
- Cream melted butter and both sugars together until well combined.
- Add eggs and vanilla and beat until blended.
- In another bowl, combine flour, soda, and salt.
- Gradually add flour mixture to butter mixture. Beating well until combined.
- Fold in chopped Snickers candy bars and M&Ms by hand.
- Refrigerate dough for 1 hour or place in freezer for 25 to 30 minutes.
- Preheat oven to 350 degrees F.
- Scoop dough into balls with a spring release scoop. I used a 1.5-inch scoop.
- Place on a ungreased cookie sheet and bake 14 to 15 minutes or until desired degree of doneness is reached. I like soft centers and crisp edges and mine were perfect at 14 minutes.
- Remove cookies from the oven and allow cookies to rest undisturbed on cookie sheet for 2 minutes. After 2 minutes move to a wire rack to cool.
- Store in an airtight container up to 3 days.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
These mm snickers cookies are so good. My favorite candies in a soft, chewy delicious cookie. Oh my!
Made these today – delish!! Thank you. By the way I didn’t have the regular size snickers so I eyeballed it according to my memory of what a BIG one looked like, and added 10 chopped fun size bars. Perfect!!
Thank you! I had to make myself not eat all the dough it was so good to me. Glad you liked them.
Five snickers?! What size snicker bars do you use?
I use the regular size. I don’t have one to look at the ounce, but it’s 4 to 5 inches long. I tried the recipe with 3 and it wasn’t enough (for me).
Ugh, why is food so good… I have absolutely no choice, I gotta go make these as soon as I can!
I don’t see any peanut butter in the recipe for Peanut Butter M&M Snicker cookies.
They’re peanut butter M&Ms instead of chocolate M&Ms