Description
These Peanut Butter Candy Bar Cookies combine the rich, creamy flavor of peanut butter with chunks of your favorite candy bars for a decadent treat. Soft and chewy with a delightful crunch from chopped candy bars, these cookies are perfect for satisfying your sweet tooth in under 30 minutes.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Add-ins
- 1 ½ cups chopped candy bars (like Snickers or Reese’s)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the optimal temperature for baking the cookies.
- Cream Butter and Peanut Butter: In a mixing bowl, cream together the softened butter and peanut butter until the mixture is smooth and combined.
- Add Sugars: Add granulated sugar and packed brown sugar to the creamed butter mixture; beat until the mixture is light and fluffy for the best cookie texture.
- Mix in Egg and Vanilla: Incorporate the egg and vanilla extract into the mixture until well combined to provide moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasonings.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just blended to avoid overmixing which can make cookies tough.
- Fold in Candy Bars: Gently fold the chopped candy bars into the cookie dough, distributing them evenly without breaking them up too much.
- Portion the Dough: Using a cookie scoop, drop portions of dough onto prepared baking sheets spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 9–11 minutes, or until the edges are golden but the centers remain soft to achieve a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely, preventing breakage.
Notes
- Use room temperature butter for easier blending with peanut butter.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- You can substitute the candy bars with your favorite chocolate or caramel candies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free version, use sunflower seed butter instead of peanut butter and omit candy bars containing nuts.
