Snicker Surprise Peanut Butter Cookies

“Elmolvsu, I hope you try this recipe again. They went off the plate again. I drizzle chocolate on top then sprinkle powdered sugar. USE 1 CUP OF BUTTER instead of 1/2 cup. That will probably make the difference for your flour. I yield 41 cookies. I don’t use a lot of dough around the snickers. I make a ball, flatten it on wax paper, then place the snickers on top and pull the dough up around it and pinch the top together. If you like a soft cookie, 12 minutes baking time would probably be sufficient. Let us know if you have a problem, because these are fabulous and we don’t want you to miss out.”

“These are the most melt in your mouth cookies I have ever tasted.Boy, was my family impressed!Even without the candy it would make an awesome peunut butter cookie!”

“I made these this weekend as part of my annual Christmas cookie frenxy.I was so happy to find this recipe as I have many snickers fans in my family.These cookies are a snap to make and are oh so yummy.This will be in my Christmas cookie file for a long time to come.”

“These cookies were good but I don’t think the dough was sweet enough for my taste, and it was a little on the dry side.I used Snickers, Rolos and Peanut Butter Cups for the candy in mine.The photo is with Rolos I believe.With all the rave reviews I have to say I was a little disappointed with the end result.Thank you for sharing your recipe with us Angelcakes.Linda”

“Mine were dry and bland.
I’m going to try using the cookie dough for Peanut Butter Blossoms and see how they work.”

“After careful review of LINDA’S BUSY KITCHEN’s post, I decided to use one Cadbury Creme Egg, 2 pixie stix, a half of a Mounds Bar, 1 FunSized Baby Ruth, 1 cup M&M’s plain (peanuts are too crunchy), and, being from Southern Indiana, I used 5/8 of a Moon Pie, a sploosh of Ski, and a half pinch of Grippo’s dust. This improvisation based upon Linda’s advice was horrible and not nearly as sweet as adding APPLE JUICE!!! Apples are healthy, you know!
I then tried the original recipe…….BAM! 5 stars!Some cannot find the Christmas spirit even on Christmas Day.”

“I’m making this recipe right now, I wish I had read all the other reviews first…you need to use TWO tablespoons of dough for each cookie, not one like the recipe says, second, it makes 3 and 1/2 dozen cookies, not two, which normally thrills me, but I don’t have Snickers for about 8 of the cookies!Ugh.”

“This yielded 36 cookies; I purposively divided the dough before refrigerating to be sure the dough dividing process would work out. I flattened them out 6 at a time while keeping remaining dough in fridge. To make sure they were not going to explode out of the dough I was careful to seal them up good. The cookie is okay BUT I expected it would be better especially with the time put into them and the simple fact that they had snickers. Thanks for posting the recipe though.=)”

“After all the stunning reviews for this recipe, I was a little disappointed with the results. I had the same problems as another reviewer, dry dough that did not bake well and ended up as hard round cookies. Everyone thought that they tasted great, but needed improvement in the texture. I am going to make these again, though, and this time use a cup of butter to see if that helps, which I hope that it does.”

“I had onemajor problem with this recipe – 3 1/2 cups of flour is just too much.I think 2 1/2 cups would have been plenty.The cookie dough was dry and coarse.I wound up adding some milk and kneading it into the batter to soften it up.This helped, but they were very messy.The cookies were a little dry and they cracked as they cookied, but overall the taste was good.One other small thing – the first step in the directions is to preheat the oven and step 6 says to chill for 2 to 3 hours.My oven doesn’t take this long to preheat, so I waited to start preheating until I was forming the cookies.”

“I sent these to my grand daughter in VA and they loved them and requested the recipe!!! Thank you”

“Excellent cookies! I followed tips left by other reviewers – 1. I used miniature Reese’s cups 2. I put the Reese’s in the freezer ahead of time 3. I baked at 325 degrees for 16 minutes. I didn’t have 2-3 hours to wait for the dough to chill in the refridgerator, so I put it in the freezer for 30 minutes instead. They turned out perfect and were a big hit with my family!”

“These cookies came out really good.I got more than 24 cookies and used at least 2 T. of cookie dough for each cookie.I think 1 T. would be tough to cover the Snicker miniature.I noticed one reviewer said 3 1/2 c. of flour was too much — just to let people know, I used the full 3 1/2 c. and had no problem at all.Most all the cookies were nice and smooth.A couple I must not have secured the candy bar good enough because some of carmel leaked out a little — but not so much as to ruin the cookie.I saw were someone used other candy bars — a thought I had as well.She said it changed the cookie a little.I was wondering about using the little Reese’s peanut butter cups in them.I made these cookies as part of my Christmas cookie assortment and am glad I included them.”

“I made these for the cookie-thon.I have a little tip–don’t buy your snickers bars too early, they seem to escape from the bag, and end up in children’s mouths.No problem though, we had some dough left snickerless, and it still made a good soft chewy cookie.Easy and delicious!!”

“I have made these over and over with rave reviews.I have made some minor changes to the recipe.I definitely use 1 cup of butter. I like to add a little extra vanilla. I put 1.5 teaspoons instead of just one.I have tried lots of different candies, but my favorite is Rolos.The caramel in them melts perfectly.I didn’t like how the 3 musketeers or milky way melted however. When forming the dough around the snickers I find that if you make them just smaller than a ping pong ball they are the perfect size.I keep the oven at 300 and bake for the full 20 minutes.The lower temperature allows the candy bar to melt perfectly inside.Don’t worry if a little sneaks out.They still taste great.I also melt some milk chocolate chips and drizzle them over them cookies when they are cool.Good Luck!”

“I’ve been making this recipe for years.Originally they were called Santa Surprise Cookies but that has not stopped my family & friends from requesting them year-round! :)After Halloween every year, my kids pick out all the tiny candy bars & bag them up and hand them over with the request that they be made into cookies.I don’t happen to be a peanut butter cookie lover, but I will enjoy a couple of these.Milky Way and Snickers are my favorites, but my boys like the peanut butter cups.But it doesn’t matter what surprise you get on the inside, these are ALWAYS the favorite cookies on any table.Thanks for posting this recipe, angelcakes!:)”

“Definitely going to try these soon! I sure hope I don’t need to give this one a bad review!”

“Delicious!A big hit with the kids at my son’s preschool (and I thoroughly enjoyed the few I snuck for myself!).Thanks for sharing!”

“I’ve made these every year for my cookie trays,they are my hubby’s fav. I just read the tip about freezing the little candy bars thanks!”

“Made this for my cookie swap. Favorite cookie there. This is an awsome cookie with powder sugar sprinkled on it and choc. and white choc drizzled on it. I made them twice and they did better with real butter. Will definitely make again. KB”