Snickers and Milk Chocolate Chip Cookies

One of the pitfalls of living in a warm climate year-round is when you leave your butter out to soften to room temperature, you can sometimes come back to a puddle of oil.  Such is life and you just throw it in the mixer and keep your fingers crossed.  Cookies don't last long in my household anyway, so a little melted butter is not going to affect that in any way.

I first saw these cookies last week on The Spiced Life and I knew as soon as I saw the title that I would have to bake them since Snickers is one of my favorite candies.  Unfortunately, I was not able to find Snickers Bites, so I had to compromise with Snickers bars that I put in the refrigerator and then cut into small pieces.  The bars worked out well but I will still try and find the bites because they seem like something that would be fun to bake with. Sweet and salty is one of my favorite combinations and I really liked the sprinkle of sea salt on top of the cookies.  They reminded me a little of shortbread.

Other than the Snickers bars the only other change I made was to use only all-purpose flour for the cookies.  This happened to be the flour that I hand on hand, and it worked out fine.  If you are planning on making them I'll give you a heads up that the dough needs to be refrigerated before baking, preferably overnight.

A little love heart of caramel on one of the cookies

Snickers and Milk Chocolate Chip Cookies

(Printer Friendly Recipe)

Ingredients

• 4 cups all-purpose flour 
• 1¼ teaspoon baking soda 
• 1½ teaspoon baking powder 
• 1½ teaspoon coarse salt 
• 2½ sticks unsalted butter 
• 1¼ cups light brown sugar 
• 1 cup granulated sugar 
• 2 large eggs 
• 1 tablespoon natural vanilla extract 
• 1 cup milk chocolate chips 
• 2 King Size (3.56oz) Snickers Peanut Butter Squared cut into small pieces
• Coarse sea salt for sprinkling 

Preparation

1. Whisk together flours, baking soda, baking powder and salt in a bowl, and set aside. 
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. 
3. Add eggs, one at a time, mixing well after each addition. 
4. Stir in the vanilla. 
5. With speed on low, add the dry ingredients and mix until just combined, 5 to 10 seconds. 
6. Mix in the chocolate chips and Snickers pieces. Cover the dough with something airtight and refrigerate at least overnight.
7. When ready to bake, preheat the oven to 350 F, and line a baking sheet with parchment paper or a silicone mat. 
8. Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet. 
9. Sprinkle the cookies with sea salt and bake until golden brown but still a little soft, about 11-13 minutes. 
10. Transfer the baking sheet to a wire rack for 10 minutes, then remove the cookies individually to a cooling rack.

Recipe by Laura from The Spiced Life