Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 39 minutes
Yield: 20 huge or 40 small cookies
- 1/2 cup sugar
- 1-1/2 cups brown sugar
- 1 cup butter, softened
- 1-1/4 cups peanut butter
- 2 eggs
- 1 Tbsp. vanilla
- 2-3/4 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 20 fun size Snicker candy bars, unwrapped
- 1 cup milk chocolate chips
Preheat oven to 375 degrees F. In large bowl, beat granulated sugar and brown sugar with butter and peanut butter until fluffy. Beat in eggs and vanilla.
Add flour, baking soda, baking powder and salt. Mix well. Cover dough and chill for at least 30 minutes, preferably 4-6 hours. Shape a scant 1/4 cup of dough around each unwrapped candy bar. Be sure that the candy bar is completely covered with dough, or it will melt out onto the cookie sheet during baking. Place the balls of dough 4 inches apart on ungreased cookie sheet, about 9 cookies per sheet.
OR you can cut each candy bar in half crosswise, and wrap 2 tablespoons of dough around each candy bar half. You'll get 40 cookies using this method. Bake them for 9-12 minutes until light golden brown.
Bake the large cookies at 375 degrees F for 13-15 minutes or until cookies are light golden brown with some slightly darker brown spots. Cool 10 minutes, then remove from cookie sheets using a large spatula and cool on wire racks.
Place milk chocolate chips in small microwave-safe bowl. Microwave on high for 1 minute; remove and stir. Microwave for 30 seconds longer on high; remove and stir until smooth. Drizzle over cookies.