Slightly crispy on the outside, chewy on the inside, with lots of texture from the caramel and peanuts. These Snickers Cookies are delicious.
I just pulled out the “good” candy from the Halloween candy bowl and tossed the rest. You know what I mean. The pieces that you want to eat. The Reese’s. The Butterfingers. The Snickers. Not the stuff that sits on the bottom of the bowl and everyone picks around.
It’s now a week after Halloween and this is a new record for how long I had candy on my counter. It’s not that I have a problem with candy (I don’t.), I have a problem with clutter on my counters. I have a small kitchen and having too much on my counters makes me uneasy. Before I tossed out the contents of the bowl, I picked out the good stuff and added it to the bin I keep in my pantry of chocolate and candy that I have for baking. (Or just chocolate emergencies. Don’t judge.)
With the leftover Snickers bars, I made these incredibly delicious cookies. I am a big fan of watching YouTube cooking videos when I’m editing photos and writing blog posts. I stumbled on a video for a Snickers cookie and became obsessed with it. It was from a YouTuber in the UK. It called for self-rising flour and it never worked right for me. Turns out that UK self-rising flour is not the same as US self-rising flour and that is most likely why my cookies weren’t working out the way that I wanted them too.
I scratched her recipe and adapted a recipe that I already had and made it even better with the addition of chopped up Snickers bars.
These are my favorite texture. Slightly crisp on the outside, chewy on the outside, and full of texture from the caramel and peanuts in the Snickers bar. This recipe is a keeper.