These cookies were incredible. I could spend a whole post writing a poem to these cookies.
But I these cookies also gave me a really intense, somewhat nostalgic, feeling of just like when I baked as a kid. So I'm gonna write about that instead, because poetry is not my jam.
After reading through the recipe, I decided I would just use a hand mixer because it didn't seem like it required pulling out the stand mixer. I haven't used one in ages. It was fun to simplify baking that much again.
And then the peanut-butter-chocolate smell started wafting up at me and I had the intense urge to just pick up a cookie-sized dough ball and eat right then and there. It's been a while since I've been so tempted to do that. Sure, I've licked the beaters and taken little bites. But as a kid, I would take massive balls of dough, the size of cookies, and just eat those.
It was the life.
I wanted to do that with this dough. It was a lovely feeling. I was so excited for them to bake and come out of the oven, I felt just like a little kid again (that wasn't that long ago, but sometimes it feels like it is). It reminded why I love baking so much.
I never really forgot. But sometimes going back to the classics and reigniting wonderful child-like excitement is a friendly little reminder.
Also, here is a poem about these cookies, because why not:
Chocolate and peanut butter,
Meant to be together.
You really are magical,
When you aren't very radical.
When you combine,
It's just so sublime.
And when you add a Snickers,
No one will bicker.
PB Chocolate Snickers Cookies
Yields: 16 cookies
1 and 1/2 cups all-purpose flour (accurately measured)
1/2 cup unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/4 cup cup creamy or chunky peanut butter
1 large egg
1 teaspoon vanilla extract
2 Tablespoons milk
1 and 1/4 cups chopped up Snickers, Twix, or your favorite candy bar
Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar, granulated sugar, and peanut butter until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a soft dough is formed. Beat in the milk on medium speed. Once mixed, beat in the peanut butter cups until evenly disbursed. The dough will be very thick and sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Drop 8 rounded balls of dough, about 1.5 Tablespoons of dough each, onto prepared baking sheets. Bake each batch for 10-12 minutes. Remove from the oven. The cookies will not have spread much, so gently press down on them with the back of a fork or spoon. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
As the cookies are cooling, melt the peanut butter. Drizzle over warm or cool cookies. Allow peanut butter to set for about 10 minutes. Store cookies in an airtight container at room temperature for up to 1 week.
Cookies adapted from: Sally's Baking Addiction