Ingredients: |
Ingredients: 2 ¼ cups all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups chopped Snickers bars (about 15 fun-size bars)
½ cup caramel baking bits
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Directions: |
Directions:1. Line a baking sheet with parchment paper. Set aside.
2. In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
3. In the bowl of a stand mixer fitted with a paddle (or using a handheld mixer), cream the softened butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. With the mixer on low speed, gradually add the dry ingredients and mix until just combined, scraping down the bowl as needed.
7. Use a spatula to fold in most of the chopped Snickers bars and caramel baking bits until evenly distributed. Reserve a small handful of each for topping.
8. Using a 2-tablespoon cookie scoop (or spoon), drop rounded portions of dough onto a lined baking sheet.
Important: Tuck any large exposed caramel or candy pieces back into the dough to avoid burning.
Reshape into smooth balls as needed.
9. Press a few of the reserved Snickers pieces and caramel bits into the tops of each dough ball.
10. Cover with plastic wrap and chill the dough for at least 1 hour, or up to overnight.
11. When ready, preheat oven to 350°F (175°C). Line a separate baking sheet with parchment paper.
12. Place the chilled dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
13. Bake for 9–11 minutes, or until the edges are lightly golden and the centers still look soft.
Do not overbake — the cookies will continue to set as they cool.
14. Let the cookies cool on the baking sheet for 10–15 minutes before transferring them to a wire rack to cool completely. |
This recipe for Snickers Cookies is from