Best Snicker Surprise Peanut Butter Cookies Recipes

SNICKERS™-STUFFED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, oil and egg until soft dough forms. Shape dough into 24 balls. For each cookie, wrap 1 dough ball around candy bar. Place 2 inches apart on ungreased cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack. If frosting cookies, cool completely.
• Spread frosting on cooled cookies; sprinkle with candy sprinkles. Store completely cooled cookies in airtight container.

SNICKERS STUFFED PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together. Chill your dough for at least 30 minutes.
• Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.
• Scoop 2 tablespoon sized balls of dough. Press each one flat in the palm of your hand, place a Snickers Mini in the center and wrap the dough around it, rolling to form a ball. Place on cookie sheet 2" apart. Use a fork to make a small criss-cross pattern on the top. They won't flatten because of the Snickers, but they'll have the pattern.
• Bake for 13-16 minutes, until they just begin to brown. Cool completely and remove from cookie sheets.
• Store in an airtight container for up to 3 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to one month.

SNICKERS SURPRISE COOKIES

Steps:

• Preheat oven 350°F.
• Flatten 1 tablespoon of cookie dough and place a snicker in the middle of each one.
• Wrap the dough around the snicker making a ball out of it.
• Line cookie sheet with parchment paper for best results.
• Place cookie ball on cookie sheet and bake for 10 minutes or until golden.
• Let cookies cool for 3 minutes and then place them on baking rack.
• *Optional* Snip off the corner of a plastic snack or sandwich ziplock bag and drizzle frosting on the top of the cookies.
• For an extra festive flair, tint frosting with food coloring.

SANTA SNICKER SURPRISE COOKIES

Steps:

• 1. In a large mixing bowl, cream together butter, peanut butter and sugars. Beat until smooth & creamy.
• 2. Add eggs and vanilla. Beat well.
• 3. In a separate bowl, sift flour, and combine with baking soda and salt. Add dry ingredients slowly to the peanut butter mixture. Beat until thoroughly combined.
• 4. Cover dough and chill 3-4 hours or overnight.
• 5. Unwrap miniature snicker candy. Set aside. Use one tablespoon of dough and form in a ball. (Each ball should be about 1.5 inches in diameter) Flatten the ball, place a candy in the center and wrap dough around it, pinching as necessary. Be sure the candy is completely covered. Roll back into a ball. Repeat with each piece of candy and dough ball. Place dough balls with candy on a parchment lined cookie sheet. Space cookies about 3 inches apart. Bake at 350 degrees for 12 minutes. If you want crunchier cookies, bake about 5 min more. Allow cookies to cool about 5 minutes before removing from pan.
• 6. Allow cookies to cool. When all cookies are baked and cooled, place them close together on waxed paper or parchment paper on a large work surface. Sprinkle with sifted powdered sugar. Melt chocolate with 1/2 tsp shortening for about a minute in microwave. Stir, add additional time if needed to thoroughly melt. Immediately drizzle chocolate over cookies. ( I use a spoon and move quickly back and forth over the cookies to create smaller drizzle marks.). Let chocolate set before storing.

PEANUT SURPRISE COOKIES

Steps:

• In a large bowl, cream together the margarine, peanut butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the egg. Combine the flour, baking powder, baking soda and salt; stir into the peanut butter mixture. Cover and chill dough until firm, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Roll chilled dough into 1 inch balls. Press a caramel candy into the center of each ball so that it is completely covered with dough. Roll balls in remaining sugar and place 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until set. Cool on baking sheets for 2 minutes before removing to wire racks to cool completely.

SANTA'S SURPRISE COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., Roll dough into 1-1/4-in. balls. Press a candy bar into each; reshape balls. Place 2 in. apart on ungreased baking sheets. , Bake at 325° for 10-14 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. , In a microwave-safe bowl, melt chocolate candies and shortening; stir until smooth. Drizzle over cookies. Let stand until set.