I’ve got a soft spot in my heart for these cookies.
You see – I’ve never really been a huge Snickers fan. I’d much prefer a Mars bar, or even a Boost bar – except they sometimes hurt my teeth. However, on a recent trip back home to visit my dad, I tried a Snickers ice-cream bar just for the hell of it…
And I haven’t been able to stop thinking about them since.
The smooth caramel, the roasted peanuts, and that milk chocolate coating. Omfg they’re just so delicious.
So – these cookies. Think a traditional chewy butter cookie base, add in some Snickers flavours and then cover that with a thick layer of salty salty caramel.
Are you in?
Keep scrolling for the recipe – I hope you love my Salted Caramel Snickers Cookies as much as I do!
To make these Salted Caramel Snickers Cookies, you’ll need:
1 stick of softened butter
1/2 cup of brown sugar
1 tsp of vanilla extract
2 cups of self-raising flour
1/4 cup of cacao powder
1 tsp of baking soda
3/4 cup of milk chocolate chips, melted
12 fun-sized Snickers bars, roughly chopped
3-4 tbsp thick caramel – I used the Bonne Maman caramel
A couple of pinches of sea salt flakes – Maldon is best
Now, here’s exactly how you make them:
Step One: Preheat your oven to 175 degrees C. Line two large baking trays with baking paper.
Step Two: In a large bowl, beat together the butter and sugar until thick and fluffy. Add in the egg and vanilla. Beat.
Step Three: In a separate bowl, mix together the flour, cacao powder and baking soda. Add this dry mixture into the wet mixture.
Step Four: Stir in the melted chocolate, and then gently fold through the chopped Snickers bars and caramel.
Step Five: Cover the bowl containing the cookie dough and place it in the fridge for around 30 minutes while you clean up.
Step Six: Remove the cookie dough from the fridge, and take out kiwi fruit sized scoops, rolling into balls.
Step Seven: Place each cookie dough ball on the baking tray, leaving room for spreading and flattening. At least three inches between each cookie should suffice.
Step Eight: Bake 12-15 minutes in the oven, or until flattened and slightly browned at the edges. The centre of the cookies will feel really soft still, but make sure to remove them from the oven at this point.
Step Nine: Leaving the cookies on the hot oven trays, sprinkle them generously with sea salt flakes and set aside to cool for 15 minutes, before transferring to a wire rack to cool completely.
Step Ten: Continue with the remaining cookie dough – I ended up with about 15 medium sized cookies.
Step Eleven: Serve! You can store the remainder in an airtight container at room temperature, however on the second day I’d recommend transferring them to the fridge.
*recipe adapted from Fox Valley Foodie’s Triple Chocolate Snickers Cookies.