Calling all Snickers lovers! Snickers stuffed peanut butter cookies are full of caramel crunch, blended with incredible peanut butter flavor.

These cookies are thick, chewy and irresistible! They are perfect for Christmas cookie trays, and an incredible indulgence any time of the year.

Three stuffed peanut butter cookies on a marble table.
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These aren’t your ordinary Peanut Butter Cookies. Snickers stuffed cookies have a sweet and salty surprise inside!

Sweet, chewy caramel, crunchy peanuts, nestled in creamy milk chocolate – stuffed into the most amazing peanut butter cookie!

A stack of stuffed peanut butter cookies on a white surface.

Snickers Stuffed Peanut Butter Cookies

Stuffed cookies are thick, chewy and hold their shape! I love stuffing cookies with Rolos, caramels, chocolate and of course, Snickers candy bars!

Serve these cookies warm, a la mode or at room temperature. For the sake of research, I highly recommend you try all of the above!

We love them for the decadence, of course… but they’ve got such a great combination of salty and sweet, soft and crunchy. They are everything you want a cookie to be, and I think you’re going to love them as much as we do!

A stuffed peanut butter cookie with a bite taken out of it.

Ingredients and Substitutions

  • Butter – Since peanut butter is salty, unsalted butter is preferred. However, you can use salted butter and decrease or eliminate the additional salt. Bring butter to room temperature for the best texture and shape. Learn how to soften butter quickly here.
  • Peanut Butter – I prefer to use creamy peanut butter for a luxuriously smooth texture, but you can substitute crunchy peanut butter. Natural peanut butter is not ideal for baking.
  • White Sugar – Sweetens the cookies to perfection.
  • Brown Sugar – Light brown sugar give cookies beautiful golden color and a hint of molasses flavor.
  • Vanilla Extract – Pure vanilla extract adds fragrance and flavor.
  • Eggs – Eggs bind ingredients together, giving cookies their shape.
  • Flour – All-purpose flour, no need to sift.
  • Baking Powder – Baking powder gives them added rise and balances the acidity of baking soda.
  • Baking Soda – Baking soda contributes to the rise and beautiful golden color when baked.
  • Salt – A hint of salt brings out all of the other flavors. If you use salted butter, omit the added salt in this recipe.
  • Snickers Candy Bars – I like to use fun sized Snickers to stuff the cookies, you can use full sized chopped into several smaller pieces.
A stack of peanut butter stuffed cookies with a bite taken out of them.
Two stuffed peanut butter cookies with a bite taken out of them.

Tools to Use

A stuffed peanut butter cookie on a white surface.

How To Make

  1. Make Dough – Cream together the butter, peanut butter, sugars and vanilla and add the eggs. Add the dry ingredients and mix. Stuffed peanut butter cookie dough in a glass bowl.
  2. Stuff – Cut fun size Snickers candy bars into fourths (or just use the mini size). Using a cookie scoop, scoop dough to create a dough ball. Press Snickers square into dough ball. Cover the candy bar with dough and release onto a parchment lined cookie sheet that fits in your refrigerator and top with thick flakes of sea salt. A metal spoon with a scoop of peanut butter on it, perfect for making stuffed peanut butter cookies. A person holding a spoon with a stuffed peanut butter cookie in it. A stuffed peanut butter cookie on a spoon. A person stuffing a peanut butter cookie with creamy peanut butter.
  3. Chill – Cover and chill dough balls 1 hour. A box of orange doughnuts, stuffed with peanut butter, in a white box. A box of stuffed peanut butter cookies sitting on top of a marble counter.
  4. Bake – Add dough balls to your baking sheet, ensuring you’re leaving space for them to spread. Bake the cookies in a preheated oven until just set. A baking sheet with a bunch of doughnuts on it, including stuffed peanut butter cookies. A peanut butter cookie stuffed with an egg on a yellow plate.
Stuffed peanut butter cookies with a bite taken out of them.

Tips

  • Bring butter to room temperature. When softened butter and sugars are creamed together, it adds air into the dough, contributing to its rise. Melted butter will cause the cookies to spread, which won’t hold the delicious candy bar.
  • Don’t over-bake. Watch cookies carefully. When they are just set and slightly golden brown on the edges, remove and allow them to cool two minutes before transferring to a wire cooling rack away from your oven. Cookies continue to cook on a hot baking sheet.
  • For best results, bake cookies on a light colored cookie sheet in the center of a preheated oven.
A stuffed peanut butter cookie with a bite taken out of it.

Frequently Asked Questions

Can You Use Natural Peanut Butter in Cookies?

Regular peanut butter is made with oil and sugar to maintain freshness and yields a different consistency. Natural or homemade peanut butter can yield slightly different results and is generally unsalted.

How do you make cookies an equal size?

Use a cookie scoop for uniform cookies, just like your favorite bakery!

Stuffed peanut butter cookies on a marble table.

How To Store

  • Room Temperature – Allow to cool. The cookies will keep for 3-4 days stored in an airtight container.
  • Refrigerate – Though it’s not necessary, refrigerating the cookies will lengthen your safe storage time. Allow to cool. Store in a sealed container and they will be good for up to a week. Bring to room temperature to enjoy.
  • Freeze – Allow to cool. Freeze the cookies on a sheet pan and then transfer to a freezer bag or safe container. They will keep for up to 2 months and can be thawed at room temperature.
Three stuffed peanut butter cookies on a marble surface.

More Peanut Butter Desserts

More Peanut Butter Recipes
A stack of stuffed peanut butter cookies with a bite taken out of them.
5 from 2 votes

Snickers Stuffed Peanut Butter Cookies

Thick, chewy Snickers stuffed peanut butter cookies have a delightful little crunch in every bite! These are everything you love about Snickers bars, wrapped into a delicious peanut butter cookie for the ultimate indulgence.
Prep: 10 minutes
Cook: 12 minutes
Chill: 30 minutes
Total: 24 minutes
Servings: 24 cookies
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Ingredients  

  • 1 cup unsalted butter softened (2 sticks)
  • 1 cup creamy peanut butter (8 ounces)
  • 1 cup white granulated sugar
  • 1 cup light brown sugar packed
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • cups all purpose flour
  • 1 teaspoon baking powder
  • teaspoons baking soda
  • ½ teaspoon salt
  • 6 fun size Snickers candy bars (cut into quarters) Or, just use 24 of the mini size Snickers bars.

Garnish

  • ¼ thick flakes of sea salt

Instructions 

  • In a large mixing bowl or stand mixer fitted with the beater attachment on medium speed, cream together butter, peanut butter, sugar, brown sugar, and vanilla extract. On low, beat in eggs until just incorporated.
  • In a separate large mixing bowl, whisk together flour, baking powder, baking soda and salt. Using the paddle attachment, gradually add dry mixture to wet on low, scraping down sides as needed, until just combined.
  • Prepare your Snickers bars. Using a large cookie scoop (or your hands and spoon) scoop dough to create a dough ball. Press Snickers into ball and cover with dough.
  • Release to a parchment lined cookie sheet that fits in your refrigerator. Sprinkle dough balls with thick flakes of sea salt, cover and refrigerate to chill for 30 minutes, up to one hour.
  • Preheat oven to 350℉. Space dough balls evenly on parchment lined baking sheets allowing room to spread. We placed 4" apart, allowing for 6 cookies on a full sized sheet.
  • Bake 12-14 minutes in the center of a preheated oven, until edges are slightly golden brown and cookies have just set. Remove and allow to cool 2 minutes. Transfer using a cookie spatula to a wire rack to cool.

Tips

Substitutions

  • Butter – Unsalted butter is preferred. If you use salted butter, eliminate additional salt. 
  • Peanut Butter – I prefer to use creamy peanut butter rather than crunchy for a smooth texture. Do not use natural peanut butter.
  • Snickers – I like to use fun sized Snickers to stuff the cookies, you can use full sized chopped into several smaller pieces.

Tips to Stuff Cookies

Fun size Snickers are the perfect size to stuff cookies when cut into fourths. Using a large cookie scoop or small ice cream scoop I scoop the dough and then press the Snickers square into it, cover it with dough and then release to the cookie sheet.

How To Store

Be sure to let the cookies cool completely before storing them.
  • Room Temperature – The cookies will keep for 3 to 4 days stored in an airtight container.
  • Refrigerate – Refrigerating the cookies will lengthen their shelf life. Store in a sealed container and they will be good for up to a week.
  • Freeze – Freeze the cookies on a sheet pan and then transfer to a freezer bag or safe container. They will keep for up to 2 months and can be thawed at room temperature.
Calories: 251kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 252mg | Potassium: 124mg | Sugar: 18g | Vitamin A: 255IU | Calcium: 28mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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4 Comments

  1. Oh my gosh. I love love love snickerdoodles. I work at BJs Brewhouse and it is snickerdoodle pizookie season and oh my yummm. If you have no idea what I am trying- if there is a BJs near you, check this dessert out. I am in love. I have to try this recipe. YUMMM!
    xo, Meghan