Let’s talk about Halloween candy, shall we? If you’re at all like me, you have quite the love/hate relationship with it. I mean, it’s delicious and fun and brings back all kinds of happy memories. We loved getting it as children and we love handing it out as adults. But oh, the calories. We didn’t really think about that as kids. Calories are less fun.
As adults, we choose when and if we treat ourselves. We debate about whether or not that slice of pie, scoop of ice cream, or piece of cake is worth it because we all know not every indulgence is worth it.
These cookies are worth it. Period.
I’ve used my BEST-EVER chocolate chip cookie recipe as the base. It’s by far the most popular recipe on this blog and I’ve loved reading all your comments about making these cookies for your children, husbands, boyfriends, and friends. Your adaptations have been so creative. Today, I have my own adaptation for you–I’ve swapped out the chocolate chips in my best-ever chocolate chip cookies for chopped up Snickers.
The idea came to me as I stared at a giant container of leftover candy. I thought it might work, but I had some reservations about the candy pieces oozing out of the dough and becoming a tough, sticky mess. There was a little candy bar ooze, but oh my goodness, was it a good thing. This dough is already perfectly buttery, soft, and chewy, but the Snickers pieces added the most incredible hint of nuttiness that almost makes the entire cookie taste like a peanut butter cookie. But with Snickers. I can honestly say I might like this adaptation even better than the original.
Leftover Halloween candy gets a tasty makeover in these soft, fluffy, buttery cookies based off my BEST-EVER chocolate chip cookies.
Soft and Chewy Snickers Cookies
adapted from Apple a Day
original recipe by Anna Olson, Food Network Canada
3/4 c. unsalted butter
3/4 c. dark brown sugar
1/4 c. granulated sugar
2 1/4 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
10 fun-sized Snickers, cut into tenths (about 1 c. chopped)
1. Preheat oven to 350° F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Scrape down sides of the bowl, then add egg and vanilla. Mix until fully incorporated.
3. Meanwhile, in a separate medium bowl, mix together flour, cornstarch, baking soda, and salt. Add dry mixture to wet mixture in three additions, mixing on medium-low speed and scraping down sides of the bowl in between additions.
4. Add in Snickers pieces and mix together on low.
5. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Press dough down very slightly. (The cookies will not spread very much.) Bake 8-10 minutes, until the cookies are barely golden brown around the edges. (The tops will not brown, but do not cook longer than 10 minutes.)
6. Let cookies cool on the sheet on a wire rack for 5 minutes. Remove cookies from the baking sheet and let cool completely.
Yield: approximately 3 dozen cookies