These Snickers chocolate chip cookies have all the goodness of a classic chocolate chip cookie with an added surprise of a mini version of the Snickers chocolate bar in the middle of the cookie.
I think ideally it would be right to call this a chocolate chunk cookie as I’ve chopped up a dark chocolate bar in admirable chunks. These chunks lend a lot more real estate to the chocolate sections on the cookies. As if that wasn’t enough, as you reach the centre of these cookies, you will be pleasantly welcomed with peanuts and caramel in the form of a mini snickers bar, all molten and gooey.
These Snickers chocolate chip cookies are perfect if you want to upgrade your classic cookie game and literally only involves stuffing the prepared cookie dough balls with a mini Snickers bar right in the centre. As a final touch, I love rolling these balls in semi – crushed peanuts before baking them in the oven. As the dough spreads and flattens into a crisp chewy cookie, it takes the peanuts with it and gives a lovely toasty peanut flavour and crunch.
Do you love the epic combination of sweet and salty? I think it’s one of the most decadent flavours to indulge in. The saltiness from the peanuts combines so beautifully with the bitterness of the chocolate and richness of the caramel.
I’ve also outlined some key pointers that ensure you get perfect cookies every single time you bake them:
Never over mix your ingredients:
This applies to every step of cookie making and for any kind of cookie that you make, essentially. It is important that you mix the ingredients only until they just combine well. When incorporating eggs into these snickers chocolate chip cookies, you do not want to create air, you just want to mix it. Similarly, when you dump the dry ingredients into the dough, you just want to mix till a rough dough is formed.
Chill the dough once you’ve stuffed the cookies with snickers:
The dough itself is fairly sticky. So, once you’ve stuffed the centre of your snickers chocolate chip cookies, you will have to refrigerate it for at least 1 hour. Always remember, the longer you refrigerate the dough and rest it, the more flavour it will add to your cookies.
Underbake for a chewy cookie and bake for longer to get a crisp cookie:
The ideal bake time for these Snickers chocolate chip cookies is 15 minutes at 170 degrees Celsius. This makes it crisp on the outside and chewy in the centre. If you want it be chewy all the way, then I would recommend baking it for 11-12 minutes and if you would like it to go crisp all the way, then perhaps give it another 2-3 minutes in the oven.
- 270 grams all purpose flour
- 180 grams salted butter, room temperature
- 210 grams light brown sugar
- 60 grams caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 140 grams dark chocolate
- 1/2 teaspoon baking soda
- 100 grams salted peanuts, crushed roughly
- 12 - 14 mini snicker bars
- Sift together the flour and baking soda into a bowl and give a quick whisk to combine them together
- In a stand mixer with a paddle attachment (flat beater attachment), add the softened butter and both sugars. Mix on medium speed until softened and just combined.
- Add the eggs, one at a time and ensure that batter is mixed well between each addition.
- Add the Vanilla extract and mix well.
- Add the flour and baking soda mix into the dough
- add the chopped chocolate chunks
- Using a cookie scoop, scoop the dough onto the baking sheet. Make an indent in the middle, add a mini snicker and cover it with half a scoop of the dough.
- Using the palm of your hand, make it into a round and roll in crushed peanuts.
- Repeat the same until there are 6 cookie dough balls on the baking tray.
- Bake in an oven preheated to 170 degrees for about 12 minutes or until they start getting brown along the sides of the cookie.
- Let them cool in the tray for about 15 - 20 minutes. Transfer to a wire rack to completely cool for at least 1 hour.