Big Fat Snicker’s Cookies, doesn’t that name make you smile! These cookies are just what you need to make your Chocolate Monday happy and bright!
These cookies are sweet and satisfying and taste a little like peanut butter cookies because of the nuts in the candy bars. You may see a little of the melted candy seeping out from the edge of the cookies – you can just pinch that off to make the cookies a little prettier, but I liked leaving them just the way they come out of the oven.
Most of my cookie recipes make relatively flat cookies and I wanted something that would easily hold the Snicker’ bar pieces. I went hunting and found a great recipe at Show Me the Yummy food blog. Be sure to check out her blog – she’s got a ton of really delicious recipes you will enjoy!
These cookies are fairly large, packed with Snicker’s flavor, and are totally delicious! If you wanted to make them a little fancier looking, you could melt chocolate and drizzle it over the tops. I was in a hurry today so you’re getting them plain!
I did try to enhance them by pressing a small piece of Snicker’s on top, but they came out looking like a hot mess – tasty but not photogenic. Instead of being attractive and enticing, they have melted candy in the center.
I used my regular gluten-free flour blend to make these, but you can use your favorite commercial blend or regular all-purpose flour. Some of my favorite gluten-free blends are Bob’s Red Mill 1-to-1, Pamela’s, and King Arthur.
If you like puffy, slightly chewy cookies, you are going to love these Big Fat Snicker’s Cookies! The edges do get crispier as they cool, but they will soften overnight. They make great gifts or after school snacks. Enjoy and Happy Chocolate Monday!
Why does the butter need to be cold?
The softer the butter, the more the cookies will spread. Having the butter cold when you beat it in the mixer and then chilling the dough helps keep these cookies puffier.
If you can find the mini Snicker’s bars called “Fun Size” you can very easily cut them into small bite-sized pieces perfect for the cookies. Large bars work too, but take more chopping to get them into small pieces. The minis are ready in a snap.
Key Ingredients for this Recipe
- Gluten-free flour blend or all-purpose flour
- Baking powder
- Baking soda
- Brown sugar
- Mini Snicker’s candy bars (full-size work too)
- Chocolate chips
Kitchen Tools I Use to Make This Recipe
Other Cookie Recipes You May Enjoy:
- White Chocolate Sugar Cookie Squares
- White Chocolate Snickerdoodles
- Chocolate Chip Cookie Sundaes
- Chocolate Chunk Toffee Cookies
- Black and White Chocolate Chip Cookies
Use your favorite gluten-free flour blend … you can use my favorite or whichever blend you like to use. Regular Snicker’s bars are gluten-free but some of the holiday special flavors may not be safe. Always check the labels!!
- 3 cups (360g) gluten-free flour blend or all-purpose flour
- 1/4 tsp xanthan gum (only if using a gluten-free flour blend without xanthan in it)
- 2 tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1-1/2 tsp kosher or fine sea salt
- 2 large cold eggs
- 1 tbsp pure vanilla extract or vanilla paste
- 1 cup (2 sticks; 226g) cold unsalted butter, cut into cubes
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 cup chopped mini Snicker's candy bars (Fun size)
- Line two baking sheets with parchment paper or Silpat mats.
- In a large bowl, whisk together the flour, xanthan (if using), cornstarch, baking powder, baking soda, and salt. Set aside.
- In a small bowl, whisk together the eggs and vanilla.
- In the bowl of your stand mixer, beat the butter until smooth and fluffy, about 2 minutes. Scrape the bowl and beater. Add the brown and white sugars and continue beating for another 2 minutes. Scrape the sides and bottom of the bowl. Add the egg/vanilla mixture and mix in until smooth.
- Add the dry ingredients in 3 additions, mixing well after each addition, scraping the sides and bottom of the bowl several times. Add the Snicker's pieces and mix just until combined and evenly distributed. Cover with a piece of plastic, pressed onto the surface and refrigerate for 20 minutes.
- Use a spring-loaded scoop to form 2-tbsp balls of dough. Place them about 2-inches apart on the two prepared baking sheets.
- Preheat the oven to 375°F. Bake cookies for 18 to 20 minutes or until golden brown. Do not over-bake the
- Remove from the oven and let cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool. Serve while still slightly warm or cooled and enjoy!
Adapted from a recipe by Show Me the Yummy
Amount Per Serving: Calories: 210 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 233mg Carbohydrates: 39g Fiber: 1g Sugar: 18g Protein: 4g
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