Snickers and Milk Chocolate Chip Cookies Recipe
Snickers and Milk Chocolate Chip Cookies
Some days are blue skied, breezy and warm. Beautiful and happy. And some days deserve Snickers cookies.
This shot was of course taken on one of the former days. Check out those baby pine cones! They really are that red–they look like nature’s way of decorating a Christmas tree!
Seriously, can you imagine anything better than one of these cookies on a lousy day? Metaphorically gloomy and grey or in reality? Parts of them ooze with caramel and some of the caramel spills over and becomes slightly crispy. The salt complements the milk chocolate and Snickers Bites perfectly. Just look at the joy radiating off of that little face as she bites into one!
There is nothing particularly special or innovative about these cookies. The recipe is the same as the Pistachio and Dark Chocolate Chunk Cookies, only made with Snickers chunks and milk chocolate chips. But the idea is worth broadcasting all the same. John’s students ended up eating these after a picnic was canceled, and when I met some of them later at the re-scheduled picnic, this is what one of them said: “Oh my gosh, this is the lady who made those AWESOME Snickers cookies!?!?” and then, to John, “I don’t suppose there is a chance we will get more tomorrow….?”
The answer then was no (I was busy), but I will tell you flattery will get you anywhere for future reference!
Snickers and Milk Chocolate Chip Cookies
Recipe type: Dessert
Cuisine: Cookies
- 2 cups (8½ oz) AP flour
- 2 cups (8½ oz) white whole wheat flour
- 1¼ t baking soda
- 1½ t baking powder
- 1½ t coarse salt
- 2½ sticks (1¼ cups) unsalted butter
- 1¼ cups (10 oz) light brown sugar
- 1 cup plus 2 T (8 oz) granulated sugar
- 2 large eggs
- 1 T natural vanilla extract
- 6 oz (1 cup) milk chocolate chips
- 2 pouches Snickers Bites
- 1 cup roasted and salted pistachios
- Coarse sea salt for sprinkling
Whisk together flours, baking soda, baking powder and salt in a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With speed on low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Mix in the chocolate chips and Snickers Bites. Cover the dough with something airtight and refrigerate at least overnight (I bake a tray or so a day, until the dough is gone, thereby ensuring fresh cooking each time).
When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.
Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet. I was aiming for 2 tablespoons of dough per cookie. Sprinkle the cookies with sea salt and bake until golden brown but still a little soft, about 11-13 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then remove the cookies individually to a cooling rack.
3.2.1753
candy,
caramel,
chocolate,
chocolate chips,
cookies,
milk chocolate,
peanuts,
Snickers