Snicker Surprise Peanut Butter Cookies Food

SNICKERS STUFFED PEANUT BUTTER COOKIE

Steps:

• Cream butter, peanut butter, sugars, and vanilla. Add eggs until just incorporated.
• Add flour, baking powder, baking soda and salt and mix until incorporated.
• Using a cookie scoop, scoop dough, insert Snickers and cover with dough. Release to cookie sheet, garnish with sea salt and refrigerator 30+ minutes.
• Preheat oven to 350 degrees. Bake 14 minutes.

SNICKERS BAR COOKIES

Steps:

• In large bowl, combine sugars, butter, peanut butter, vanilla and eggs.
• Beat well.
• Add flour, baking soda, baking powder and salt.
• Mix well.
• Shape about 1/4 cup of dough smoothly around candy bar making sure bar is completely covered.
• Place 4 inches apart on ungreased cookie sheet.
• Bake at 375°F for 13-14 minutes or until light golden brown and puffy.
• Cool 10 minutes and remove from cookie sheets.
• Makes 20 HUGE cookies.

PEANUT BUTTER SNICKERDOODLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine peanut butter, 1 cup white sugar, brown sugar, butter, and shortening in a large bowl. Beat with an electric mixer until creamy. Stir in vanilla extract. Beat in eggs.
• Sift flour, cream of tartar, 1 1/2 teaspoons cinnamon, baking soda, baking powder, and salt together in a separate bowl. Gradually add to the egg mixture and mix well.
• Mix 1/4 cup sugar and 2 teaspoons cinnamon together in a shallow bowl. Roll dough into 1-inch balls, roll in cinnamon-sugar, and place on a baking sheet. Flatten each ball slightly with the bottom of a drinking glass, or by making a criss-cross pattern with the tines of a fork.
• Bake in the preheated oven until slightly browned, about 8 minutes. Do not overbake. Transfer to a wire rack to cool.

PEANUT BUTTER "SNICKERDOODLES"

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside.
• Beat together the butter, peanut butter, 2 cups white sugar, and brown sugar in a large bowl, stirring until well mixed and creamy. Mix in the vanilla extract and eggs.
• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mix the flour mixture, one cup at a time, into the butter mixture, and stir until you have a smooth dough.
• Scoop up 1/4 cup of dough per cookie, and form it into a ball around a fun size candy bar. Set the balls onto a baking sheet at least 6 inches apart, and flatten each ball with a fork in a cross-hatch pattern, making sure the cookie dough is still fully covering the candy bar. Sprinkle each cookie with about 1/2 teaspoon white sugar.
• Bake the cookies in the preheated oven until the cookies are slightly browned around the edges, 12 to 14 minutes.

SNICKER SURPRISE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300°F.
• In a medium bowl, sift together flour, baking soda, and salt.
• In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy.
• Add eggs and vanilla and combine thoroughly.
• Then mix in flour mixture.
• Cover and chill dough 2-3 hours.
• To form cookie, scoop a tablespoon of chilled dough and flatten.
• Place a miniature Snickers in the center and form the dough into a ball around the Snickers.
• Place on a greased cookie sheet.
• Bake for 10-20 minutes.
• Cool cookies on a rack.
• Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.

SNICKERS SURPRISE COOKIES

Steps:

• Preheat oven 350°F.
• Flatten 1 tablespoon of cookie dough and place a snicker in the middle of each one.
• Wrap the dough around the snicker making a ball out of it.
• Line cookie sheet with parchment paper for best results.
• Place cookie ball on cookie sheet and bake for 10 minutes or until golden.
• Let cookies cool for 3 minutes and then place them on baking rack.
• *Optional* Snip off the corner of a plastic snack or sandwich ziplock bag and drizzle frosting on the top of the cookies.
• For an extra festive flair, tint frosting with food coloring.

PEANUT SURPRISE COOKIES

Steps:

• In a large bowl, cream together the margarine, peanut butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the egg. Combine the flour, baking powder, baking soda and salt; stir into the peanut butter mixture. Cover and chill dough until firm, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Roll chilled dough into 1 inch balls. Press a caramel candy into the center of each ball so that it is completely covered with dough. Roll balls in remaining sugar and place 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until set. Cool on baking sheets for 2 minutes before removing to wire racks to cool completely.

PEANUT BUTTER SURPRISE COOKIES

Steps:

• Mix together flour, cocoa, & baking soda in small bowl.
• In large mixing bowl, beat butter, both sugars, & 1/2 cup peanut butter until light. Blend in vanilla, eggs, & sour cream.
• Mix dry ingredients in with wet, and set aside.
• In separate bowl, mix together powdered sugar & 1 1/2 cups peanut butter.
• Roll filling into 1-inch balls. Alternatively, you can chill filling slightly, roll into a long cylinder, and slice.
• Take small amount of dough, about twice the size of a filling ball (1 1/2 - 2 tbsp), and form a little cup. Put a filling ball inside, and pinch the dough-cup shut.
• Place filled dough-balls about 2 inches apart on non-stick cookie sheet.
• Flatten the balls with the bottom of a glass dipped in sugar.
• Bake in preheated 375 deg. F for 7-8 minutes.
• Let cool on cookie sheet for 3 minutes, then cool the rest of the way on wire rack.

SURPRISE COOKIES

Steps:

• Melt the butter and mix in the sugars. Add the beaten eggs, baking soda, salt, vanilla, and water. Add the flour and mix throughly. Then chill the dough for at least an hour (overnight is fine, too).
• Preheat over to 375 degrees F., rack in the middle position.
• Scoop out a tablespoon of dough and form it around a piece of bridge mix. Place a walnut half on top and place it on a greased baking sheet, 12 cookies to a standard sheet.
• Bake at 375 degrees F. for 10-12 minutes, or until nicely browned. Cool on cookie sheet for two minutes and then transfer the cookies to a wire rack.