Peanut Butter Snickers Cookies

So, these are pretty much some of the most awesome cookies that I have ever had. Ever.

Imagine the most perfect peanut butter cookie, then throw in chunks of Snickers candy bars and milk chocolate chips and you have all that is good with the world in these cookies. I’m always looking to do something new with peanut butter and chocolate and as soon as I saw these I knew that they were the perfect spin on some of my favorite things.

Snickers fall in line behind peanut butter cups in terms of my all-time favorite candy and I typically cannot resist anything that involves them. The original recipe for these cookies called for using the “Peanut Butter Squared” variety of Snickers, but I went to three stores and couldn’t find them, so I used regular Snickers. Of course two days after making these I was in the check out line at Target and saw the Peanut Butter Squared Snickers. Go figure! I will certainly try those next time too! No matter what version you use, if you like peanut butter cookies and you love Snickers, you will not be able to resist these cookies. I couldn’t keep my fingers off of them! They’re peanut buttery, chocolatey, ooey and gooey. Cookie and candy perfection!

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Peanut Butter Snickers Cookies


1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup creamy peanut butter
¾ cup granulated sugar
½ cup light brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1½ cups chopped Snickers candy bars (about 4 regular size bars)
¾ cup milk chocolate chips


1. Preheat oven to 350 degrees F. Line a two baking sheets with parchment paper or silicone baking mats. Set aside.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and the vanilla extract and mix again.

4. Add the flour mixture and beat until flour disappears. Stir in the chopped Snickers and chocolate chips.

5. Drop by heaping tablespoons onto the prepared baking sheets. (I weighed mine out to about 2 ounces of dough per cookie.) Gently flatten each cookie ball with the palm of your hand. Bake for 10-11 minutes, or until cookies are slightly brown on the edges.

6. Cool the cookies on the baking sheets for about 5 to 10 minutes, then remove to a rack to cool completely. Store in an airtight container at room temperature.

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(Recipe adapted from Two Peas and Their Pod)

All images and text ©Brown Eyed Baker, LLC.