When gooey Snickers Bars and soft-baked Snickerdoodle Cookies meet.
Somehow. Someway. A giant bowl of caramel-y, chocolate-y Snickers Bars landed into my snickerdoodle cookie dough.
Sneaky little candy bars.
My favorite nutty candy bar and my favorite homemade snickerdoodles become one today. This homemade snickerdoodle recipe is probably familiar to you. It’s been one of the most popular recipes of 2013 so far. They’re thick, soft, and quick! No dough chilling involved. Start to finish? 20-30 minutes. Hallelujah!
I have been going nuts lately in the candy aisle at Target. Everything is on sale for Halloween and a girl can’t say no to 2 for $4 giant bags of chocolate bars, right? This is the best time of year.
The moment I paid for my Snickers bars and the 6 other things I did not need from Target (candle? nail polish? another scented hand soap?!), I knew exactly what I wanted to do with them. Besides sneaking a few on the way home. Patience… what is that?
Gooey, chewy, nutty, melty Snickers bars are a complete smorgasbord of flavors and textures. I just knew they’d pair wonderfully with my simple cinnamon-spiced cookies. So into my snickerdoodle cookie dough the snickers bars went. And there was no turning back.
Look at all that caramel-y chocolate-y nougat-ness inside!
Making the cookies is a walk in the park. Just a few regular cookie dough ingredients beaten together with Snickers bars. The recipe is just a tad different than my classic snickerdoodle recipe. I added an extra egg yolk to the cookie dough to give the cookies slightly more chew. You all know I love to add an extra egg yolk to cookie dough when I can (read here why). After your cookie dough is made, roll the thick dough into balls and dress each in a cinnamon-sugar outfit.
A note about the Snickers: make sure your chopped Snickers bars pieces are cold. I chop up the candy bars first, place them in a bowl in the freezer, then make the cookie dough. By the time I’m finished with the dough, the Snickers pieces are quite cold and can be added.
The reason for this? If your Snickers bar pieces are warm or at room temperature, they could melt all over your baking sheet creating a huge
mess headache. Surely you can’t avoid the caramel from oozing out in a few places, but freezing the chopped Snickers beforehand prevents them from oozing out all over the place.
I’ve come across some lifeless, flat, dull snickerdoodle cookie recipes in my life. These are a far cry from it. The baked cookies are one of the thickest cookies I’ve ever made. They’re tender, buttery, chewy, and incredibly soft. Just how a snickerdoodle should be in my opinion! The Snickers sprinkled throughout every corner gives the cookies a bit of excitement, texture, and the added bonus of: melted chocolate, gooey caramel, nuts, and creamy nougat.
Today’s cookies stand the true “soft test” – they remained soft on day 2. In fact, the cinnamon-sugar flavor was pronounced on day 2 after it settled into the cookie. Since the cookies remain so soft, they are the perfect cookie for gift-giving. I know there are many snickerdoodle lovers in your life!
Can we talk about the name of these cookies? Snickery-doodles. I had absolutely NO idea what to name these glorious cinnamon-spiced cookies! The title “Snickers Snickerdoodles” gave me a headache, so I got a little sassy and added a hyphen. Works for me!
Soft-baked, puffy, and thick Snickerdoodle Cookies loaded with chopped Snickers. These cookies are easy and quick to make.
Yield: 2 dozen cookies
Prep Time: 15 minutes
Total Time: 25 minutes
*Like most Snickerdoodle cookie recipes, cream of tartar is required.
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Let’s see all of that together…
Here are a few recipes that I love using Snickers Bars.
Check out all of my Snickerdoodle recipes.