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