Snickers Stuffed Peanut Butter Cookies

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Peanut butter, creamy

• Baking & Spices

  • 3 1/2 cup All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 1 11 oz. bag Caramels
  • 1/2 cup Milk chocolate chips
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 3 tbsp Cream

• Other

  • 1 - large bag Snickers minis (about 20 oz., unwrapped

Found on thegoldlininggirl.com

Description

Ingredients

• 1 c. butter, softened
• 1 c. creamy peanut butter
• 1 c. packed light brown sugar
• 1 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 3½ c. all-purpose flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 - large bag Snickers minis (about 20 oz.), unwrapped
• 1 - 11 oz. bag caramels, unwrapped
• 3 tbsp. cream
• ½ c. milk chocolate chips

Directions

• In a large mixing bowl, combine butter, peanut butter, brown sugar, and sugar.
• Beat until light and fluffy.
• Add eggs and vanilla, beating until thoroughly combined.
• In a separate large bowl, combine flour, baking soda, and salt.
• Add flour mixture to mixing bowl, and beat until combined.
• Cover and chill dough for 2-3 hours.
• Scoop dough 1 tablespoon at a time, press it flat into a disc, place a Snickers mini in the center, and wrap the dough around it, covering all the edges. Roll it into a smooth ball.
• Place on greased cookie sheets about 2 inches apart.
• Bake at 325 degrees for 13-15 minutes, or until edges are golden brown.
• Let cookies cool on baking sheet.
• Heat the caramels and cream in a microwave-safe bowl at 30-second intervals until melted and smooth. Using a spoon, drizzle the caramel over the cookies.
• Heat the chocolate chips in a microwave-safe bowl at 15-second intervals until melted and smooth. Using a spoon, drizzle the chocolate over the cookies.
• Cool completely, and DEVOUR! 🙂