Ever had a Crumbl cookie and thought, “I wish I could make this at home”? Well, you can. These Snickers peanut butter cookies are thick, soft, and loaded with everything you love about candy bars. Peanut butter dough. Chunks of Snickers. A drizzle of caramel on top. It’s basically a candy bar transformed into cookie form, and honestly? It’s pretty incredible.
Why You’ll Love This Recipe
The texture is what gets people. These cookies have thick, soft centers with edges that are just crispy enough to give you that perfect bite. You’re getting peanut butter, chocolate, caramel, and nougat all at once. And the best part? They’re surprisingly easy to make with stuff you probably already have in your kitchen.
This recipe makes about 12 large cookies. Perfect for treating yourself or impressing people at a party. Plus, you can customize the toppings however you want—powdered sugar, caramel sauce, or go wild and do both.
What You Need to Know Before You Start
Prep Time: 15 minutes (plus 30 minutes chill time)
Cook Time: 12-14 minutes
Total Time: About 1 hour
Servings: 12 large cookies
Difficulty: Super easy. Even if you’re new to baking, you’ve got this.
Required Kitchen Tools
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (hand or stand mixer works)
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop (3 tablespoons size)
- Two baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- Sharp knife for chopping Snickers
Ingredients
Here’s everything you’ll need. Nothing fancy. Just pantry staples plus Snickers bars.
- Unsalted Butter (3/4 cup or 170g): Let it sit out until it’s soft and squishy. Room temperature is key.
- Light Brown Sugar (3/4 cup or 150g): This adds moisture and a tiny hint of molasses flavor.
- Granulated Sugar (1/2 cup or 100g): Balances things out and helps with texture.
- Peanut Butter (1 cup or 250g): Grab the creamy kind. Skippy, Jif, whatever you like. Just not the fancy natural stuff (more on that later).
- Vanilla Extract (2 teaspoons): Makes everything taste better.
- Egg (1 large): Brings everything together.
- All-Purpose Flour (2 and 1/4 cups or 281g): Spoon it into your cup and level it off. Don’t scoop straight from the bag.
- Baking Soda (1 teaspoon): Helps the cookies rise.
- Salt (1/2 teaspoon): Balances the sweetness.
- Snickers Bars (6 full-size bars): Chop these into chunks. This is the star ingredient.
- Powdered Sugar (for dusting): Optional but seriously, do it. Looks professional.
- Caramel Sauce (for drizzling): Adds that extra touch of sweetness.
Mix It Up: Fun Variations
Want to try something different? Here are some easy swaps:
- Different candy bars: Reese’s cups, Milky Way, or Butterfinger work great instead of Snickers.
- Chocolate chips: Add semi-sweet or milk chocolate chips alongside the Snickers.
- Smaller cookies: Use a smaller scoop and make 24 regular-sized cookies instead of 12 big ones.
- Crunchy texture: Use crunchy peanut butter instead of creamy for more bite.
- Salty-sweet combo: Sprinkle flaky sea salt on top before baking. Trust me on this one.
How to Make Crumbl Snickers Peanut Butter Cookies
Step 1: Get Your Ingredients Ready
Pull out your butter, egg, and peanut butter about 30 minutes before you start. Room temperature ingredients mix way better. While you’re at it, chop up those Snickers bars into bite-sized chunks. About half-inch pieces work great.
Step 2: Mix Your Dry Stuff
Grab a medium bowl and whisk together your flour, baking soda, and salt. Set it aside. You’ll use this in a minute.
Step 3: Beat Butter and Sugar
In a large bowl, use your electric mixer to beat softened butter with brown sugar and granulated sugar. Turn it to medium speed and mix for about 2-3 minutes. You want it to look light and fluffy. This is important because it creates air pockets in your cookies, making them thicker and softer.
Step 4: Add Peanut Butter and Eggs
Now beat in your peanut butter until it’s smooth. Add the egg and vanilla extract. Make sure everything is fully combined by scraping down the sides of the bowl as you go.
Step 5: Bring It All Together
Switch your mixer to low speed. Slowly add that flour mixture to the wet ingredients. Mix just until you don’t see any flour streaks. Seriously, stop here. Overmixing makes cookies tough, and nobody wants tough cookies.
Step 6: Fold in Your Snickers
Use a rubber spatula to gently fold those chopped Snickers pieces into the dough. Make sure they’re spread throughout. You want every cookie to have plenty of candy in it.
Step 7: Chill the Dough
Cover your bowl with plastic wrap and stick it in the fridge for at least 30 minutes. This is the secret sauce. Cold dough doesn’t spread as much, so your cookies stay thick. Plus, the flavors get better.
Step 8: Heat Up Your Oven
While your dough chills, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats. This prevents sticking and cleanup is so much easier.
Step 9: Scoop and Space
Use your 3-tablespoon cookie scoop to portion the dough into balls. Place them on your prepared baking sheets, spacing them about 3 inches apart. These cookies spread, so give them room to grow.
Step 10: Bake
Pop them in the oven for 12-14 minutes. Here’s the thing about baking cookies: they look a little underdone when they come out. The edges should be set and lightly golden, but the centers might look a bit soft. Don’t panic. They’ll firm up as they cool.
Step 11: Cool Them Down
Let the cookies sit on the baking sheet for 5 minutes. This gives them time to firm up without breaking apart. Then transfer them to a wire rack to cool all the way down.
Step 12: Add the Finishing Touches
Once they’re completely cool, dust them with powdered sugar using a fine mesh sieve. Then drizzle caramel sauce over the top in a zigzag pattern. Boom. Bakery-worthy cookies.
How to Serve These Cookies
These cookies work for pretty much any occasion:
- Dessert platter: Mix them with brownies and other cookies for variety.
- Ice cream sandwiches: Scoop vanilla ice cream between two cookies and freeze for 30 minutes. Game over.
- Gifts: Package them in a cute box or tin. People love homemade cookies.
- Party dessert: Bring them to birthday parties, potlucks, or any gathering. They disappear fast.
- Afternoon snack: Grab one with coffee or milk. Perfect afternoon pick-me-up.
How to Store Your Cookies
On the counter: Keep them in an airtight container for up to 5 days. Put parchment paper between layers so they don’t stick together.
In the fridge: Sealed container for up to a week. Let them come back to room temperature before eating so they’re soft and chewy again.
In the freezer: Baked cookies can hang out in a freezer-safe container for up to 3 months. Thaw them at room temperature for about 30 minutes.
Raw dough: Freeze dough balls on a baking sheet until they’re solid, then toss them in a freezer bag. Bake straight from frozen and add 2-3 extra minutes to the baking time.
Pro Tips for Perfect Cookies
Measure flour the right way: Spoon it into your measuring cup and level it off with a knife. Don’t scoop straight from the bag because that packs in too much flour and makes cookies dry.
Don’t skip the chill time: Cold dough spreads less, which means thicker cookies with better texture. This step matters.
Room temperature ingredients: Butter, eggs, and peanut butter should all be soft and warm when you start mixing. They blend together way better this way.
Watch your baking time: Cookies look a little underdone when you pull them out, and that’s okay. They keep cooking as they cool. Overbaking = dry cookies.
Use regular creamy peanut butter: Skippy, Jif, whatever brand you like. Natural peanut butter with all that separated oil on top changes the texture and spreads differently.
Use a cookie scoop: This ensures all your cookies are the same size so they bake evenly.
Wait before decorating: Add powdered sugar and caramel only after the cookies are completely cool. Warm cookies will melt the toppings and they’ll slide right off.
Nutrition Info
| Nutrient | Amount Per Cookie |
|---|---|
| Calories | 380 |
| Total Fat | 20g |
| Saturated Fat | 8g |
| Cholesterol | 35mg |
| Sodium | 240mg |
| Total Carbohydrates | 45g |
| Dietary Fiber | 2g |
| Sugars | 28g |
| Protein | 7g |
Based on 12 large cookies
Crumbl Snickers Peanut Butter Cookies
Course: Dessert Recipes12
cookies15
minutes12
minutes380
kcal30
miniutesIngredients
3/4 cup (170g) unsalted butter, softened
3/4 cup (150g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1 cup (250g) creamy peanut butter
2 teaspoons vanilla extract
1 large egg, at room temperature
2 and 1/4 cups (281g) all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon salt
6 full-size Snickers bars, chopped into chunks
Powdered sugar, for dusting
Caramel sauce, for drizzling
Directions
- Whisk flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat softened butter with brown sugar and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
- Beat in peanut butter until smooth and combined.
- Add egg and vanilla extract, mixing until fully incorporated.
- On low speed, gradually add dry ingredients to wet mixture. Mix just until combined. Don’t overmix.
- Use a spatula to fold chopped Snickers pieces into the dough.
- Cover bowl and refrigerate dough for at least 30 minutes.
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Use a 3-tablespoon cookie scoop to portion dough into balls. Place on prepared sheets, spacing 3 inches apart.
- Bake for 12-14 minutes until edges are set and lightly golden. Centers may look slightly soft.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar and drizzle with caramel sauce before serving.
Questions People Ask
Can I use natural peanut butter?
You can, but the texture might be different. The oils in natural peanut butter make cookies spread more, which means they won’t be as thick.
Why is chilling so important?
Cold dough doesn’t spread as much during baking, so you get thicker cookies. It also gives flavors time to develop. Win-win.
Can I make these smaller?
Totally. Use a smaller scoop for regular-sized cookies. Just reduce baking time by 2-3 minutes and check them earlier.
How do I know they’re done?
Edges should look set and golden. The centers might look a bit soft, but that’s perfect. They’ll firm up as they cool.
Can I freeze the raw dough?
Yes. Scoop into balls, freeze on a baking sheet until solid, then store in a freezer bag for up to 3 months. Bake straight from frozen and add a few extra minutes.
What if I don’t have caramel sauce?
Skip it or make a simple glaze with powdered sugar and a splash of milk. Honestly, these cookies are great with just powdered sugar.
The Bottom Line
These cookies hit different. You’re getting peanut butter, chocolate, caramel, and nougat all in one bite. They’re thick, they’re soft, and they taste like you spent hours in a professional kitchen. But really? They take about an hour from start to finish, and most of that is chill time.
Make a batch this weekend. Your kitchen will smell amazing, your friends and family will be blown away, and you’ll wonder why you ever bought cookies from a bakery in the first place.
