Snickers Stuffed Peanut Butter Cookies Amish 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 STUFFED PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together. Chill your dough for at least 30 minutes.
• Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.
• Scoop 2 tablespoon sized balls of dough. Press each one flat in the palm of your hand, place a Snickers Mini in the center and wrap the dough around it, rolling to form a ball. Place on cookie sheet 2" apart. Use a fork to make a small criss-cross pattern on the top. They won't flatten because of the Snickers, but they'll have the pattern.
• Bake for 13-16 minutes, until they just begin to brown. Cool completely and remove from cookie sheets.
• Store in an airtight container for up to 3 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to one month.

SNICKERS STUFFED PEANUT BUTTER COOKIES {AMISH RECIPE}

Steps:

• In a stand mixer fitted with a batter blade (or in a large mixing bowl with a hand mixer or sturdy spoon), cream together the butter and sugars until smooth. Add the eggs in, one at a time, until well combined, then beat in the peanut butter and vanilla until smooth and creamy and lighter in texture. In a separate bowl, whisk together the flour, baking soda, and salt until well combined. Add the flour mixture into the butter mixture and beat on medium speed until evenly mixed. Cover the dough and chill for 2 to 3 hours.
• Preheat the oven to 300°F. Portion the dough into generous 1 tablespoon balls. Flatten each ball, put a Snickers miniature into the center of the flattened dough, and wrap the sides up around the bar. Squish the dough so it is sealed all around the Snickers bar, making sure the bottom has no cracks. Place the ball on a parchment or silpat lined (or generously greased) baking sheet. Repeat with the remaining dough and Snickers, making sure to leave 2-inches between the dough balls.
• Bake for 12-18 minutes, rotating the pan halfway through the baking time, or until the edges are set and the cookie looks puffy. Let the cookies cool on the pan for 3 to 5 minutes (they will deflate and crack a bit as they cool. This is good!) before using a spatula to transfer them to a cooling rack. Let them cool completely before transferring to a cookie jar or other air tight, room temperature storage.

SNICKERS™-STUFFED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, oil and egg until soft dough forms. Shape dough into 24 balls. For each cookie, wrap 1 dough ball around candy bar. Place 2 inches apart on ungreased cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack. If frosting cookies, cool completely.
• Spread frosting on cooled cookies; sprinkle with candy sprinkles. Store completely cooled cookies in airtight container.