Chewy Chocolate Chip Snickers Cookies ~ Meet my latest mash-up: a classic cookie gets gooey with one of the longest standing candy bar for an awesome good time in this twofer cookie.
If you follow me on Facebook, then you know last week I teased about an upcoming bikini killer but I really should have mentioned it’s gonna be a glut fest this week.
I know some of you may have your hesitations with the caloric count doubling over your local mercury reading, but trust me—don’t. These recipes are going to be worth every calorie. If it helps, I promise we can swap iTunes workout albums and commiserate our way through a few sweaty sets.
Now with the calorie count out of the way. . .
This is a Father’s Day cookie I made for Matt. Snickers is one of his favorite candy bars and he loves a chewy chocolate chip cookie with a crisp edge. His favorite is Cooks Illustrated Perfect Chocolate Chip Cookie. Of course he doesn’t know it by that, he refers to it as, “You know, the cookie with the butter you cook in the pan”. That said, I decided to combine two of his favorites into one for a Snickers stuffed chocolate chip cookie.
Yeah, I know, he got them a week early, but that’s the life being married to a food blogger-you’re always ahead for the holidays. Aside from that, I know many of you are peanut butter lovers of some sort, and I’m betting that even more of you are chocolate chip cookies lovers, so I wanted to share this deliciously fun cookie with you for the Dad’s in your life.
I should mention when you make these—uh, maybe make two batches. I made this over the weekend and each cookie sheet was cleared minutes after it came out of the oven.
A few notes:
- The base for this recipe is from Cook’s Illustrated Perfect Chocolate Chip Cookies. This is my go to chocolate chip recipe. Hands down the best, I like it better – gasp, but I do, I like it better than Alice Medrich’s (my all time favorite baker) and better than Alton Brown’s (another one of my favorites).
- I made a few changes to the original recipe to simplify things, since last time I made this recipe there were a few questions about the flour and eggs. Here are the changes I made: I used all purpose flour instead of unbleached all purpose flour. I skipped using partial eggs for 2 full eggs and changed the flour and butter ratios to accommodate the added egg portion. I also skipped rotating the bake sheet half way through.
- Resist the urge to just chop and mix your Snickers into the cookie. I did this on the first test run and discovered that any Snickers bits on the edges will flatten itself onto the cookies sheet. Stick to the recipe and stuff the cookies and for added richness place a few chopped pieces on top.
- The brown butter is the key to this recipe. It lends a toffee like flavor to the cookie so don’t shortcut it.
- To keep the cookies nice and chewy, I place half a slice of bread in the cookie jar with it. Try it-I swear it works. The bread piece ends up like a crouton while the cookies stay moist and chewy.
- For some of my other stuffed cookie variations check out my German Chocolate Cake Cookie and my Oreo Stuffed Funfetti Cookies.
Chewy Chocolate Chip Snickers Cookies
Adapted from Cook’s Illustrated |Makes 24-30 3inch cookies
Preparation: Heat oven to 375 degrees F. Line bake sheet with parchment paper.
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 16 tablespoons unsalted butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- ¾ teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 ½ cup sliced Snickers, (approximately 4 king size candy bars or one bag of mini size Snickers)
- 1 cup chocolate chips
- Place flour and baking soda together in a bowl and whisk to combine; set aside.
- Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.
- Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.
- Using a #24 cookie scoop (basically a small ice cream scoop) or using a spoon scoop out approximately two heaping tablespoons of dough and flatten it into a round disc and place a Snickers slice on top. Fold edges over Snickers to seal it in. (*Optional: For added richness press in chopped Snickers on top). Place cookies 2 inches apart on parchment lined baking sheets.
- Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies.