How I make Snickers Cookies♡
Snicker chocolate inspired cookies
Yields: 7-8 Cookies
INGREDIENTS:
•115g cold chopped unsalted butter
•60g caster sugar
•80g light brown sugar
•100g smooth peanut butter
•1 whole egg + egg yolk
•¼ tsp salt
•1 & ½ tsp baking powder
•¼ tsp baking soda
•½ tsp vanilla
•250g - 260g plain flour
FOR CARAMEL AND PEANUT FILLING
•60g butter
•100g light brown sugar
•1/4 tsp salt
•200g condensed milk
•30ml golden syrup
•1/2 cup roasted peanuts(adjust accordingly)
FOR COATING:
•250-300g Chocolate
INSTRUCTIONS:
•Make the caramel : In a saucepan over medium-low heat, add butter, light brown sugar, salt, condensed milk, and golden syrup.
•Stir continuously until the butter melts and sugar dissolves. (STIRRING IS IMPORTANT)
•Increase to medium heat and cook, stirring constantly, for 5-6 minutes until thickened and deep golden. Add roasted peanuts and let it come to room temperature.
•Cut cling wrap into small squares. Scoop 2 tsp caramel peanuts mixture onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many stuffed cookies you plan to make.)
•In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and then add smooth peanut butter and mix again.
•Add egg + egg yolk. Whisk until fully incorporated.
•Add the vanilla bean paste, baking powder, baking soda, and salt. Gently mix and then add flour and gently mix again until just combined, do not overmix.
•Portion the dough into 85-90g balls. Press a frozen caramel peanut mixture piece into the centre of each dough ball, seal well, and roll into a smooth ball.
•Place the cookie dough balls onto a tray and freeze for at least 1 hour (or overnight for best results).
•Preheat (fan) oven to 175-180C (350°F). Bake for 15 minutes or until the tops are lightly golden while the centres remain soft.
•Remove from the oven and let cool completely.
•Melt the chocolate using double broiler method
•Dip the bottom of the cookie in melted chocolate, just enough to coat the base of the cookie, then spoon more of the melted chocolate over it, making sure the cookie is fully covered and evenly coated.
•Let the chocolate set completely before serving, Enjoy!
NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻
Yields: 7-8 Cookies
INGREDIENTS:
•115g cold chopped unsalted butter
•60g caster sugar
•80g light brown sugar
•100g smooth peanut butter
•1 whole egg + egg yolk
•¼ tsp salt
•1 & ½ tsp baking powder
•¼ tsp baking soda
•½ tsp vanilla
•250g - 260g plain flour
FOR CARAMEL AND PEANUT FILLING
•60g butter
•100g light brown sugar
•1/4 tsp salt
•200g condensed milk
•30ml golden syrup
•1/2 cup roasted peanuts(adjust accordingly)
FOR COATING:
•250-300g Chocolate
INSTRUCTIONS:
•Make the caramel : In a saucepan over medium-low heat, add butter, light brown sugar, salt, condensed milk, and golden syrup.
•Stir continuously until the butter melts and sugar dissolves. (STIRRING IS IMPORTANT)
•Increase to medium heat and cook, stirring constantly, for 5-6 minutes until thickened and deep golden. Add roasted peanuts and let it come to room temperature.
•Cut cling wrap into small squares. Scoop 2 tsp caramel peanuts mixture onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many stuffed cookies you plan to make.)
•In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and then add smooth peanut butter and mix again.
•Add egg + egg yolk. Whisk until fully incorporated.
•Add the vanilla bean paste, baking powder, baking soda, and salt. Gently mix and then add flour and gently mix again until just combined, do not overmix.
•Portion the dough into 85-90g balls. Press a frozen caramel peanut mixture piece into the centre of each dough ball, seal well, and roll into a smooth ball.
•Place the cookie dough balls onto a tray and freeze for at least 1 hour (or overnight for best results).
•Preheat (fan) oven to 175-180C (350°F). Bake for 15 minutes or until the tops are lightly golden while the centres remain soft.
•Remove from the oven and let cool completely.
•Melt the chocolate using double broiler method
•Dip the bottom of the cookie in melted chocolate, just enough to coat the base of the cookie, then spoon more of the melted chocolate over it, making sure the cookie is fully covered and evenly coated.
•Let the chocolate set completely before serving, Enjoy!
NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻
