Easy Homemade Snickers Peanut Butter Cookies — Traditional Comfort with Healthy Swaps

Introduction (Storytelling + Emotion)

There’s something about Snickers Peanut Butter Cookies that takes me straight back to my grandmother’s kitchen — the warm peanut-butter aroma, the sound of laughter, and a tray of cookies disappearing faster than I could count. These Snickers Peanut Butter Cookies are my cozy, slightly indulgent take on a classic: soft, peanut-butter-forward cookie with a surprise of caramel, nougat, and chocolate in every bite.

They’re perfect for weeknight dessert rescue, a Sunday family meal, holiday cookie platters, bake sales, or whenever you need a little comforting treat. Make a batch for movie night, bring them to potlucks, or wrap a few with a ribbon for neighbors — these cookies always spark smiles.

🧂 Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup creamy peanut butter (or crunchy for texture)
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 48 mini Snickers bars, unwrapped (or 24 regular Snickers cut in half)
• Optional: flaky sea salt for sprinkling

Notes:

• For extra chew, swap 1/2 cup of all-purpose flour for 1/2 cup bread flour.
• If you’re using full-size Snickers, cut into quarters or half depending on cookie size.

👩‍🍳 Directions:

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes) using a hand or stand mixer.
3. Beat in the eggs one at a time, then stir in the vanilla extract until combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Avoid overmixing. The dough should be soft but scoopable. If it’s too sticky, chill 15–20 minutes.
6. Scoop about 1 1/2 tablespoons of dough (or use a medium cookie scoop). Flatten slightly in your palm into a disc. Place a mini Snickers in the center and fold dough around it, sealing completely. Roll into a smooth ball and place 2 inches apart on the prepared baking sheet. (If you prefer, place the Snickers on top of the dough ball and gently press in — both work.)
7. Bake for 10–13 minutes, or until the edges are set and lightly golden. The centers may look slightly soft — that’s good. Do not overbake to keep them chewy.
8. Remove from oven and, if desired, sprinkle a tiny pinch of flaky sea salt on each cookie while warm. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Quick tip: If the Snickers pieces are melting out of the cookie while baking, try wrapping the candy fully in dough or chilling the assembled dough balls for 10 minutes before baking.

💡 Tips & Variations:

• Low-Carb / Keto-ish: Use almond flour (about 2 1/4 cups) and a granular erythritol blend in place of sugars. Use sugar-free caramel & chocolate bites (watch texture — results vary).
• Gluten-Free: Swap 1:1 gluten-free all-purpose flour (make sure it contains xanthan gum) for the regular flour. Chill dough slightly to help it hold shape.
• Vegan: Use vegan butter, a flax “egg” (2 tbsp ground flax + 6 tbsp warm water, chilled), and dairy-free mini Snickers-style bars (or chopped dairy-free caramel chocolate). Texture will be slightly different but still delicious.
• Healthier swaps: Replace half the butter with mashed banana or unsweetened applesauce for fewer saturated fats (cookies will be softer). Use natural peanut butter for less added sugar.
• Protein boost: Stir 1/4–1/2 cup peanut protein powder or unflavored whey into the dry ingredients — you may need a tablespoon or two of milk to adjust texture.
• Presentation/Serving ideas: Serve warm with a cold glass of milk, coffee, or a scoop of vanilla ice cream. Add to a dessert board or stack in a cookie tin for gifting.
• Storage: Refrigerate for up to 7 days to preserve freshness in warm climates. To reheat frozen cookies, thaw at room temp or microwave 10–15 seconds for a fresh-baked feel.

🩺 Health & Lifestyle Tie-in
While these Snickers Peanut Butter Cookies are undeniably a treat, they also contain some redeeming qualities: peanut butter offers protein and heart-healthy monounsaturated fats, and using natural peanut butter or swapping some ingredients can reduce added sugars and saturated fats. Small, mindful treats are part of a balanced lifestyle — and investing in your health now (balanced meals, activity, preventive care) can reduce long-term medical costs. Think of these cookies as an occasional, joyful reward in a healthy routine.

Conclusion
I hope this easy, homemade Snickers Peanut Butter Cookies recipe brings a little nostalgia and a lot of smiles to your kitchen. If you make them, tell me how they turned out in the comments or tag me on social — I’d love to see your creations (and your favorite twist on the recipe!). Happy baking — and enjoy every gooey bite!

If you like helpful kitchen tools, I use silicone baking mats and a medium cookie scoop to get even cookies every time (some links on the site are affiliate links — thanks for supporting the blog!).

Snickers Peanut Butter Cookies

These soft and chewy Snickers Peanut Butter Cookies combine rich peanut butter flavor with a surprise of caramel, nougat, and chocolate, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 13 minutes mins

Total Time 33 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened 2 sticks
• 1 cup creamy peanut butter or crunchy for texture
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 48 mini bars Snickers, unwrapped or 24 regular Snickers cut in half
• flaky sea salt, optional for sprinkling

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes) using a hand or stand mixer.
3. Beat in the eggs one at a time, then stir in the vanilla extract until combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Avoid overmixing. Chill the dough if it's too sticky.
6. Scoop about 1 1/2 tablespoons of dough, place a mini Snickers in the center, seal the dough around it, and roll into a smooth ball.
7. Place 2 inches apart on the prepared baking sheet.

Baking

1. Bake for 10–13 minutes, or until the edges are set and lightly golden. The centers may look slightly soft but do not overbake.
2. Remove from oven and sprinkle with flaky sea salt while warm. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

For a healthier swap, replace half the butter with mashed banana or unsweetened applesauce. To reduce added sugars, use natural peanut butter.