There are some things in life that just makes sense, like chocolate and peanut butter, ying and yang, Mac and Me, and last but not least, caramel, chocolate and nuts!
This cookie is just that, a sweet combination of caramel, homemade nougat filling, peanuts and chocolate.
And just one cookie alone curbed my sweet tooth!
My suggestion when making these cookies is to adjust the nougat center to what you like. This is the part of the cookie that adds the sweetness, so once you make the nougat try it and adjust the recipe to how much you would like on each cookie. Add lots of peanuts after all it is a Snickers cookie.
Enjoy my latest creation, my cookie twist on one of my all-time favorite candy bars, Snickers.
Snickers-doodle cookies a sweet combination of one of you candy bar favorites caramel, chocolate, peanut and a creamy nougat center.
- Nougat Filling:
- 1/2 cup softened butter
- 1/4 cup shortening
- 16 oz. container of marshmallow cream
- ¾ cup malted milk mix
- 1 tablespoon vanilla
- 3-4 cups powdered sugar
- 5-6 tablespoons heavy cream or milk
- Snickerdoodle Cookie:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Caramel Layer
- 1 package of caramel, unwrapped about 35 pieces
- 6 tablespoons whipping cream
- 2 cups raw unsalted peanuts
- Chocolate Coat:
- 1 lb. Milk Chocolate dipping candy, I like Chocomaker
Cream butter, shortening, and marshmallow cream together. Add vanilla and cream or milk and continue to cream until well incorporated. Mix in malted milk and then add powdered sugar until filling is at desired sweetness and consistency.
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
I break this up into two batches, so the caramel doesn’t harden by the time I dip the last batch of the cookies. In a small glass bowl or measuring cup, melt the half of the caramel pieces with 3 tablespoons of whipping cream by sticking them in the microwave and heating for 1 minute. Remove from microwave and stir, then reheat for 30 seconds and stir again. Repeat process until the caramel is smooth.
Melt chocolate per directions of the package.
Assembly Direction for Snickers Snickerdoodle Cookies
Make the Snickerdoodle cookies and set aside to let them cool.
While they are cooling, make nougat filling. Once cookies have cooled, spread a generous amount of the nougat filling on each cookie - I do a little more than a tablespoon. Frost all cookies with the filling. Then warm your caramel, ½ of a batch at a time. Once caramel is completely melted, dip the top half of each cookie in the caramel and immediately top with peanuts - I like to put at least 8-10 - the more the better!
It is a Snickers after all.
Repeat the caramel process again with the left over caramels and cookies. Now, melt the chocolate per package directions. Once melted, dip the top half of the cookie, the side with the peanuts, into the chocolate, and then remove the cookie from the chocolate. Let the excess chocolate drip off and transfer onto wax paper to cool or cooling rack to harden.
Let the chocolate cool and harden, then it is ready to eat.
Kids review: They loved these, even those that don’t like peanut butter or peanuts ate them and wanted seconds. True testament to kids, sugar and cookies.