A soft and chewy peanut butter cookie stuffed with a Snickers miniature and drizzled in chocolate! We call them Santa Surprises. They are perfect for holiday cookie platters or anytime that peanut butter and chocolate craving hits!
Fifteen years. I’ve been making these cookies for at least 15 years now. And I’m pretty sure someone would disown me if I didn’t make them for Christmas every year.
Peanut butter Snickers cookies are good. Not just good, they are phenomenal. I mean, what’s not to love? A soft and chewy peanut butter cookie. A slightly melted Snickers miniature inside. Finished with a drizzle of melted chocolate. Pretty much heaven in a cookie!
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I originally got this recipe from my sister. If my memory serves me correctly, it was an ad in a magazine and they were named Santa Surprises. Over the years I have tinkered slightly with the baking temperature and technique. We also make them year round so the name needed a change, but they sure are pretty on a holiday cookie tray!😉
Peanut butter Snickers cookies are one of the first cookies that Big E started to help make. When she was smaller she would unwrap the miniature Snickers for me, stealing a few candies along the way! The next year she started rolling the dough into balls. This year she did it all. The moral of this story is that this recipe is a great one for involving little hands!
HOW TO MAKE PEANUT BUTTER SNICKERS COOKIES
Start by whisking together the flour, baking soda and salt and set aside. Then using a stand mixer with the paddle attachment or a hand-held mixer (this is the one I have); cream together the butter and peanut butter. I find combining these first helps the next ingredients incorporate with more ease. Once combined add the sugars and beat until light and fluffy. Next beat in the eggs and vanilla.
Then with the mixer on low, add the flour mixture. Blend on low until just combined. Cover and chill the dough for 2-3 hours or up to 2 days.
Once the dough is chilled (or while it’s chilling) unwrap the miniature Snickers.
HOW TO WRAP THE SNICKERS BAR INTO THE COOKIE DOUGH
Scoop the chilled cookie dough and roll into 1 1/2 tablespoon balls. I like using this scoop. Flatten each ball and place a Snickers in the center.
Then roll the dough and form a ball around each miniature.
Be sure to completely enclose the Snickers into the peanut butter cookie dough. This keeps the candy from melting out of the cookie while it bakes.
Finally bake the cookies in a preheated oven for about 10-12 minutes. The cookies will appear a little underdone, but will have firmed up on the underside. Allow the cookies to cool on the baking pan for 3-5 minutes, then remove to a wire rack to cool completely.
You do not have to add the melted chocolate to the top of the cookies, but it does add another fun flavor layer. I typically use milk chocolate, but have also used white and dark chocolate. Make sure the cookies are completely cool before drizzling with melted chocolate.
TIPS FOR MAKING PEANUT BUTTER SNICKERS COOKIES
- I either use Jif Creamy or Skippy Natural (which is not oily). Basically any no-stir, non oily peanut butter will do. I have not tested this recipe with natural peanut butter.
- Use Snickers miniatures. They are the perfect size. It’s kind of a pain to unwrap them all, but it’s a great way to involve small helpers. 😊
- Make sure the Snickers candy is fully tucked inside the peanut butter cookie dough. Otherwise the chocolate and caramel can melt out of the cookie.
- You do not want to over bake. The longer you bake the cookies the higher the risk that the Snickers will melt and leak out.
I’m so thankful you are here and enjoying my recipes! For my subscribers ~ be on the lookout for an extra email in the next couple weeks as I will be sharing an exclusive recipe of my dad’s favorite Christmas Cookie recipe!
OTHER PEANUT BUTTER RECIPES FOR YOU TO ENJOY
- Addictive Peanut Butter Bars
- Chewy Plump Oatmeal Peanut Butter Chocolate Chip Cookies
- Chewy Peanut Buttery PB Cookies
- Peanut Butter Pie
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- 3 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup creamy peanut butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 bags Snickers miniatures
- 4-6 ounces chocolate of your choice for drizzling*
- In a medium bowl whisk flour, baking soda and salt together. Set aside.
- Combine the butter and peanut butter using a mixer on medium speed. Then add the sugars and beat until light and fluffy. Scrape up and down the bowl and add eggs and vanilla. Beat until well combined. Scrape up and down the bowl again and add in flour mixture on low until just combined.
- Cover and chill dough 2-3 hours or up to 2 days.
- Unwrap Snickers (I typically get 48-50 cookies).
- Preheat oven 350° F and prepare cookie sheet with parchment or a silicone baking mat.
- Scoop dough into 1.5 tablespoon pieces and flatten. Place a Snickers in the center and form a ball around each miniature. Be sure to completely wrap the Snickers in cookie dough to prevent the candy from melting and leaking out.
- Place on a cookie sheet and bake 10-12 minutes.
- Allow to cool on the pan 3-5 minute and transfer to a cooling rack.
- Once cool, melt a little chocolate and drizzle over the tops.
Cookies will stay fresh covered at room temperature for 2-3 days. The cookies also freeze well for up to 3 months.
*you can skip the chocolate drizzle and the cookies are still delicious! Milk, dark or white chocolate all work great.
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OXO Good Grips Medium Cookie Scoop
PaperChef Parchment Paper for Baking: Multipurpose Nonstick Parchment Sheets, Oven Safe, No Grease or Butter Needed, Ideal for Cooking and Roasting, Biodegradable, Kosher-Certified (205 sq ft roll)
Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Amount Per Serving: Calories: 210Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 91mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 4g
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