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
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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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Save To Your Recipe BoxIngredients
- 3/4 cup real butter no substitutions, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons 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.
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