These Snickers Cookies can get a little messy, but the taste is worth it.  I was a little tempted to sprinkle some sea salt on them because I've been obsessed with salted chocolate and salted caramel lately, but I resisted to preserve the honest taste of a Snickers bar.  While start to finish, these took a few hours to make, there were decent breaks between the layers because of cooling time, so it's not as intense as it may seem.  A lot of dishes though! Anyway, if you're craving some chocolate, peanut butter, caramel, and nougat, check out these Snickers Cookies, inspired by Chef in Training!

Snickers Cookies


For the shortbread:

  • 1 1/2 cups unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 cups unbleached flour
  • 1/4 teaspoon salt

  1. Preheat the oven to 350 degrees F.
  2. In a stand mixer, cream the butter and sugar
  3. Add vanilla, four, and salt and mix until combined
  4. On a lightly floured surface, roll out the dough to 1/2 inch thickness
  5. Use a small circular cookie or biscuit cutter, cut out cookies, and place on a greased or silpat covered cookie sheet
  6. Bake for 14-16 minutes, until bottom starts to turn light brown
  7. Allow to cool completely
For the nougat:

  • 1/2 cup unsalted butter
  • 2 cups granulated sugar
  • 1/2 cup evaporated milk
  • 16 oz. marshmallow fluff (1 large can)
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 cup salted peanuts, quartered

  1. In a large sauce pan, melt butter on medium-high heat
  2. Add evaporated milk and sugar and bring to a boil
  3. Cook for 5 minutes, stirring regularly
  4. Remove from heat and add marshmallow fluff and peanut butter, stirring until combined
  5. Stir in vanilla and peanuts until nougat is smooth
  6. Use a small spoon to carefully frost the shortbread cookies with warm nougat, spreading with the bottom of the spoon.  You will probably need less than you think, or else it may drip over the sides
  7. Let the nougat layer cool and set (you may have a lot of leftover nougat, which I'm thinking may taste good on vanilla or chocolate ice cream....just a thought!)
For the caramel:

  • 15 oz. caramel (e.g. Kraft packaged caramels)
  • 2 Tablespoons evaporated milk
  • 1 cup salted peanuts, halved

  1. Melt the caramel with the evaporated milk according to the directions on the package (I did it in the microwave)
  2. Use a small spoon to spread the caramel on the cooled nougat layer
  3. Immediately sprinkle some of the peanut halves on the caramel
  4. Allow the caramel layer to cool completely
For the chocolate:

  • 2 cups (1 bag) milk chocolate chips
  • 2 teaspoons shortening

  1. In a microwave safe bowl, slowly melt the chocolate and shortening in increments of 30 seconds or less
  2. Use a small spoon to spread the chocolate over the caramel and peanut layer
  3. Let the chocolate set completely (consider refrigerating) before serving

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