Everyone’s favorite Snickers candy made into a incredibly decadent dessert with a shortbread cookie bottom, peanut nougat center, caramel and milk chocolate topping.
I have always loved snickers and to this day I remember getting them as a treat for being good as a kid. Â If you asked what my favorite candy is, it’s a toss up between Snickers and Twix.
Â Earlier this year, I made a Twix cookie recipe and that recipe is just as good as this one! Â Maybe it’s because they use the same shortbread cookie and the cookies, they are thick. Â Like, how can anyone make a cookie that is too thin? Â I can’t help but think they would break but not these. Â No need to worry about the cookies breaking because we can’t have a smashed cookie, unless it’s in my mouth.
Snickers cookies feature a shortbread crust that softens slightly once completed. Â It’s important toÂ have that crispy cookie while baking but I promise, it will soften up. Â The center is a peanut butter nougat stuffed with finely chopped peanuts. Â I wanted to make a cookie that had layers just like the candy bar and therefore, the nougat is actually rolled out between parchment paper and cut with the same cookie cutter or drinking glass to give it a very similar shape.
Since I wanted this cookie to hold together, I make a simple powdered sugar glaze to hold the nougat and cookie together.
Finally, I topped the cookie with melted caramel and milk chocolate.
It’s important to note that the cookies shouldn’t have caramel melting all over the place like in my photo. Â However, even though it’s mid October, it’s still summer where I live and these cookies sat outside in the sun a bit too long while I was taking pictures.
1 hr, 30 Prep Time
15 minCook Time
1 hr, 45 Total Time
- 11/2 cups butter, at room temperature
- 1 cup powdered sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup powdered sugar
- few drops of water
- For the Nougat
- 11 ounces marshmallow fluff
- 1/2 - 3/4 cup creamy peanut butter, see notes
- 2 - 2 1/2 cups powdered sugar, see notes
- 1/2 peanut topping, finely chopped
- For the Caramel
- 15 ounces of caramel ( I used Kraft )
- 2 tablespoons evaporated milk
- For the Chocolate
- 11/2 cups milk chocolate chips
- 2 teaspoons shortening
Preheat oven to 350 degrees F. In a large bowl fit with a mixer, cream together butter and both sugars. Add vanilla extract and salt. Slowly add flour, 1 cup at a time until incorporated. Mix for an extra minute or two. Roll dough together in a ball and place in the center of a floured surface. Roll dough out to 1/2 inch thick. With a circle cookie cutter or glass cup, cut out cookies and place on a greased cookie sheet. Bake in oven for 14-16 minutes. I baked mine for 14 minutes but do not over bake. It will depend on the size of the cookies. I used a small cup to cut the cookie shape. Removed and place on a cooling rack.
Meanwhile, make the nougat glue to hold it all together. In a small bowl combine 3/4 cup powdered sugar and a few drops of water and whisk to combine. This is used to hold the cookie and peanut butter nougat together. Spread in the center of cookie before adding nougat. To make nougat, combine marshmallow fluff, powdered sugar, peanut butter and peanuts in a stand mixer and mix until dough forms. You want to have a dough is not sticky and is not dry. If too sticky, add powdered sugar. If dry, turn mixer back on and add more peanut butter. You'll need parchment paper to roll the nougat dough. Place 1/2 the dough between sheets and using a rolling pin, roll nougat dough out to 1/4 - 1/2 inch thick. Using the same cookie cutter as before, cut dough then use a spatula to carefully remove and place on top of cookie.
Once cookies are cool, melt caramel and evaporated milk according to instructions on the bag. On medium heat, melt caramel. Once it starts to melt down, turn down to low and allow to melt. Using a spoon, pour a small spoonful of caramel over the center of the cookie and spread it to the edges with the backside of the spoon. Allow caramel to cool, I placed mine in the refrigerator for about 10 minutes to set.
To make the chocolate topping, melt chocolate in a small microwavable dish. Place chocolate chips and shortening in dish and place in microwave. Melt for about 2 minutes on POWER LEVEL 4, stirring the chocolate in between to smooth out. Chocolate chips will burn if power level is not set to 4. Using a butter knife, spread chocolate over the top of the cooled caramel.