I was really craving chocolate and was happily munching on a Fun-sized Snickers when my hind brain went, “Wait just a minute! Why don’t you put one of those in a chocolate chip cookie?”
I love my brain.
I cut each fun size I could rescue from the maw of my parents into 6 pieces. I ended up with a cup of Snickers pieces.
Definitely refrigerate the dough, as it will spread a bit more when it isn’t cold, making for thinner, less chewy cookies.
The cookies are really good – the caramel and nuts was a lovely addition.
Chocolate Chip Snickers Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup bittersweet chocolate morsels
1 cup fun-sized Snickers, each candy cut into 6 pieces
Combine flour, baking soda, and salt in small bowl. Set aside.
Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and Snickers.
Cover bowl with plastic wrap and put in the refrigerator for 1 hour. It can be stored for up to 3 days before use.
Preheat oven to 375°F.
Drop rounded tablespoon of cookie dough onto ungreased baking sheets.
Bake for 10 minutes or until golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.