Peanut Butter "Snickerdoodles"

Peanut Butter "Snickerdoodles"

Jamie 0

"I grew up thinking that a snickerdoodle involved an actual Snickers, and a white cookie with cinnamon sugar was called something else. I have been educated, but the name still sticks. These are large peanut butter cookies with your favorite fun size candy bar stuffed in the middle. "

Ingredients 52 m {{adjustedServings}} servings 633 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 633 kcal
  • 32%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 79g
  • 25%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside.
  2. Beat together the butter, peanut butter, 2 cups white sugar, and brown sugar in a large bowl, stirring until well mixed and creamy. Mix in the vanilla extract and eggs.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mix the flour mixture, one cup at a time, into the butter mixture, and stir until you have a smooth dough.
  4. Scoop up 1/4 cup of dough per cookie, and form it into a ball around a fun size candy bar. Set the balls onto a baking sheet at least 6 inches apart, and flatten each ball with a fork in a cross-hatch pattern, making sure the cookie dough is still fully covering the candy bar. Sprinkle each cookie with about 1/2 teaspoon white sugar.
  5. Bake the cookies in the preheated oven until the cookies are slightly browned around the edges, 12 to 14 minutes.
Tips & Tricks
Peanut Butter Bars I

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  • Cook's Note
  • If you are using more than one type of candy, it's helpful if you impale the candy with a popsicle stick and write the kind of candy on the side that sticks out. If you don't want to go to all of the effort, these make great normal-sized cookies. Form in 1 inch balls, flatten, and bake 7 to 8 minutes at 375 degrees F/190 degrees C.
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Reviews 9

  1. 12 Ratings


Just a note to anyone making these cookies--> they're delicious, but if you use the entire recipe, you will probably end up with 50+ cookies, not 24! I cut the recipe in half because I was only planning on making a dozen or so with my family, and ended up with 30 large cookies! Just a note of warning...the recipe is delicious though, and definitely one of my favorites to use. I'd definitely recommend it to others.


These taste great! My mom has made these for a couple years now, she made her own recipe it's pretty cool. She's thinking of trying different candy bars next time too.


the dough tastes great raw, but the cookie was a little disappointing. i halved the recipe and used mini snickers, but i needed more than one bag of candy to use up the dough. i found it best to just roll the dough around the candy just so it was covered. too much dough meant most of the cookie was plain and snicker-less. i didnt make a crosshatch patter on the top either: it was too hard to make it look pretty with the hard snicker inside. the peanut butter cookie dough lacked peanut butter flavor and would be a pretty bland cookie alone. definitely needs some adjustments. i might try my favorite pb cookie recipe with the snickers inside next time, but this recipe was not one i'll be making again.