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cookies stuffed with peanut butter Snickers bars

cookies stuffed with peanut butter Snickers bars

I love cookies. All different kinds! Sometimes I crave a wholesome, oaty cookie full of things I can feel good about like honey, flax, dried fruits, and oats…. but that day is not today.

These soft and chewy cookies are stuffed with peanut butter Snickers bars! An important note: use FROZEN Peanut Butter Snickers pieces for the cookie dough. Make sure those snickers pieces are rock solid or else they will melt and flatten out the cookies.

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cookies stuffed with peanut butter Snickers bars

Peanut Butter Snickers Cookies

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 2430 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These soft and chewy cookies are stuffed with peanut butter Snickers bars!


  • 2 cups + 2 Tablespoons (265g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 3/4 cup (1.5 sticks; 170g) salted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (225g) chopped Peanut Butter Snickers bars, frozen*


  1. Roughly chop peanut butter snickers into pieces. Place in a small bowl and stick in the freezer while you prepare the dough.
  2. Preheat oven to 325°F (163°C). With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms. Fold in frozen peanut butter snickers pieces.
  3. Chill dough for at least 30 minutes in the refrigerator.
  4. Scoop 1.5 Tablespoons of dough and drop onto ungreased baking sheet or silicone baking mat.
  5. Bake for 10 minutes or until edges are slightly browned. The centers will look soft. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.


  1. Snickers: It’s important to use FROZEN Snickers bar pieces. If the Snickers bar pieces are not frozen, the chocolate bars will melt and spread within the dough, resulting in a flat, thin cookie.
  2. Chilled Dough: It’s important to keep the cookie dough chilled at all times, so keep the cookie dough in the refrigerator between batches.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: peanut butter snickers cookies

Reader Questions and Reviews

  1. Made these cookies for a family reunion and everyone loved them. So delicious!

  2. Hi! The cookies look gorgeous!!!!! Quick question! How much salt should I put in if I am using unsalted butter? I only have unsalted butter in my fridge… Thank you for the recipe!

    1. Hi Heajin! I would use 1/4 tsp of salt and add it in with the dry ingredients.

  3. Hi Sally! I just have to try your wunderful recipies but i have a little problem. Can you please tell me how mutch 1,5 sticks of butter is in grams? The other ingredients are no problems

    1. Hi Inger! 3/4 cup (1.5 sticks) of butter is approximately 170 grams

  4. Hi Sally! I made these cookies the other day and they turned out fantastic! They’re buttery, sweet with ooey gooey snickers goodness! Just the thing to still that burgeoning chocolate craving! Greetings from Germany!

  5. Hello

    These look great, can you use regular snickers or almond ones? I want to try these tomorrow and that’s what I have .


    1. You can use either one – just make sure they are frozen. Enjoy!

  6. I love this recipe. I am 77 years old and did not baking cookies UNTIL I bought your cookbook! You showed how easy it is now my cookies do not spread and my family loves them. By the way, I just ordered 2 more of your cookbooks, “Sally Baking Addition and Sallys Cookie Addition”.

  7. They’re delicious! You know so many of you that produce these delicious blogs suggest that we should weigh our ingredients, however very few of you ever list your ingredients by weight. I have a scale, & would prefer to weigh my ingredients. However, I’m new to that process, how do we get the bloggers to list ingredients by weight for us?
    Thank you so very much in advance.

    1. Hi Margo! 95% of the recipes on my website include weighted measurements. This one is very old, looks like I hadn’t gotten to update it yet. Done!

  8. Made these cookies for a family reunion and everyone loved them. So delicious!

  9. Hey sally these look great just about to start making them but forgot to get the butter out of the fridge!! Could I use stork as a replacement??

    1. Hi Tracy, absolutely. You can freeze the dough balls for up to three months.