These Snickers Peanut Butter Cookies are the kind of treat that instantly brings back childhood memories. Each cookie is soft and chewy on the outside with a gooey Snickers surprise tucked inside. Made with a classic peanut butter cookie dough and stuffed with mini Snickers bars, these cookies are the perfect blend of salty, sweet, and utterly indulgent.

Snickers Peanut Butter Cookies

Why I Love This Recipe

I love how these cookies offer the best of both worlds—classic peanut butter flavor and rich, melty chocolate-caramel centers. They’re incredibly easy to make and a total crowd-pleaser. Whether I’m baking for a holiday party, a school bake sale, or just to satisfy a craving, these cookies always disappear fast. The recipe also makes a big batch, which means I can share (or not) and still have leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened
1 cup peanut butter (creamy or crunchy)
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
48 mini Snickers bars, unwrapped

Directions

I start by preheating my oven to 350°F (175°C) and lining baking sheets with parchment paper.
In a large bowl, I cream together the softened butter, peanut butter, brown sugar, and granulated sugar until the mixture is fluffy.
I add the eggs one at a time, mixing well after each, then stir in the vanilla.
In another bowl, I whisk together the flour, baking soda, and salt. I slowly add this dry mix to the wet ingredients, stirring until a dough forms.
I scoop about a tablespoon of dough and flatten it in my palm. I place a mini Snickers in the center and carefully wrap the dough around it to fully enclose it.
Once I’ve rolled it into a smooth ball, I place it 2 inches apart on the baking sheet.
I bake the cookies for 10–12 minutes, just until they’re golden on the edges and set in the center.
After baking, I let the cookies cool for 5 minutes on the sheet before transferring them to a wire rack.

Servings and Timing

Servings: 48 cookies
Prep Time: 20 minutes
Baking Time: 12 minutes
Total Time: 32 minutes
Calories per cookie: Approx. 250 kcal

Variations

I sometimes use crunchy peanut butter for added texture, or swap in different candy bars like Milky Way or Rolos for a twist. If I can’t find mini Snickers, I just cut fun-size bars in half—they work just as well. For a bit of flair, I’ve also tried rolling the dough balls in granulated sugar before baking.

Storage/Reheating

Once the cookies are completely cooled, I store them in an airtight container at room temperature for up to 5 days. They also freeze beautifully—I just make sure to separate layers with parchment paper and keep them in a freezer-safe bag. To reheat, I pop one in the microwave for 10–15 seconds for that warm, melty center.

FAQs

How do I keep the cookies from spreading too much?

I like to chill the dough for about 15 minutes if it feels too soft. It helps keep the cookies nice and thick.

Can I freeze the cookie dough?

Yes, I often freeze the dough balls (already filled with Snickers) and just bake them straight from frozen, adding a minute or two to the baking time.

Can I make these without peanut butter?

If I’m avoiding peanut butter, I substitute with almond or sunflower seed butter. The texture stays similar, though the flavor changes slightly.

Why are my cookies dry?

Dry cookies usually mean too much flour. I always measure carefully and avoid packing the flour too tightly.

Can I double the recipe?

Definitely. I’ve doubled it with great success—it’s perfect for big gatherings or when I want to stock up the freezer.

Conclusion

These Snickers Peanut Butter Cookies are the ultimate indulgence. They’re soft, chewy, and filled with a gooey surprise that makes each bite irresistible. I love how simple they are to make, yet they always impress. Whether I’m baking for family, friends, or just myself, these cookies are always worth it.