This is the other thing I brought to the barbeque to which I also brought the cucumber salad. I only got to have one, and I really, really wish I’d gotten to have more. I called them Snickers cookies because they have the same bunch of flavours as a Snickers – they aren’t those cookies with mini Snickerses in them. They’ve got peanuts, chocolate, and caramel, in the forms of crunchy peanut butter and those little Dove caramels enrobed in chocolate. And tying it all together is cookie deliciousness. I want one right now, honestly.
I got the recipe from Babble, where it is not called “Snickers Cookies.” They also did not use crunchy peanut butter, and they did not need to use the pastry flour trick because I guess they had real pastry flour hanging around. They also made a point of flattening their cookies down. I did not, and mine probably had a smaller diameter, but they looked bigger because they had more height. I didn’t want to smush them down because I didn’t want to rupture the chocolate holding the caramel! To be honest, this was happening a little bit without my help… a couple of cookies had caramel oozing out the sides.
3/4 cup crunchy peanut butter
4 tbsp butter, room temperature
1/2 cup honey
1/2 cup brown sugar
1 tsp vanilla
either 1 2/3 cups whole wheat pastry flour, OR if you don’t have pastry flour, you can make it by replacing 1 tbsp of flour per 1/2 cup with 1 tbsp of corn starch and sifting the two together. In this case, that’s 3 and a bit tbsp flour replaced with 3 and a bit tbsp corn starch. You may recognize this as the cake flour trick. Same deal.
1 tsp baking powder
1/4 tsp salt
Dove Caramel Promises, get a whole bag, you won’t use them all but I can’t tell you how many you’ll need
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and peanut butter.
Add honey and brown sugar and continue to cream until light and smooth.
Add eggs, one at a time, beating until fully combined before adding the next egg.
Once you’re all set with the eggs, mix in the vanilla.
In a separate bowl, whisk together the flour (including the corn starch, if you’re doing the let’s-make-this-into-pastry-flour trick), salt, and baking powder.
Slowly mix into the peanut butter mixture until just combined.
Chuck the whole bowl into the fridge for 20 minutes (the fact that the bowls of stand mixers are metal will work in your favour here, as it will chill the dough faster).
After 20 minutes, take it out and get a baking sheet lined with parchment or a Silpat or something, and start assembling the cookies: take one scoop of dough, put it on the sheet, put one of the chocolates on it, cover with another scoop of dough, and press the sides together to hide the caramel completely. Do this until you run out of dough.
Now throw it back into the fridge for another 20 minutes.
Preheat the oven to 350 while the cookies hang out in the fridge.
Bake for about 15 minutes or until the edges just begin to brown.
So I’ve had this post ready to roll for about 2 weeks now, except that I couldn’t get into my site’s control panel (first because it stopped accepting my password, and then the file for the control panel was magically missing), so I couldn’t upload the photo. But now I finally can! Hooray!
And speaking of photos, I’d have really liked to have gotten a picture of a cookie with a bite taken out of it, to prove that these aren’t just thick and lumpy peanut butter cookies, and that there really are chocolate caramels in the middle, but I didn’t take my camera to the barbeque.