Yes, I know, Lent season has officially started. Most of my friends have given up sweets, soda, and swearing. Call me crazy, but I could NEVER give up sugar. EVER. I tried to give up chocolate last year, but failed miserably. This year, I think my addiction for chocolate (and well, all things sweet) has gotten the best of me.
Now, when I’m standing in the checkout lane at the grocery store, the 99¢ candy bars start calling out to me. Someway, somehow, they end up printed on my receipt and smeared on my face before I even make it home. Shameful, I know.
These cookies are the result of one of those ‘shameful’ moments. As we already know, soft, buttery, homemade chocolate chip cookies are phenomenal on their own; but when you stuff them ‘n’ top them with thick slices of chewy, caramely, nutty Snickers bars, they are transformed into a rich, gooey, flavor-packed treat.
Recipe by: Baker’s Royale
2 cups all-purpose flour
1/2 teaspoon baking soda
16 tablespoons unsalted butter
3/4 cup brown sugar
1/2 cup granulated sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups Snickers, sliced (approximately 4 king size candy bars or one bag of mini size Snickers)
1 cup chocolate chips
Yields 24-30 cookies
(1) Preheat oven to 350° F and cut Snickers bars into 1/4 inch slices.
(2) Place flour and baking soda together in a bowl and whisk to combine; set aside.
(4) Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.
(9) Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies...and enjoy before they disappear! :)