What's better than a cookie? How about a cookie filled with candy bars! Inspired by the flavors in my favorite candy bars, these yummy cookies are a cute and tasty fall treat. A delicious peanut butter cookie base is stuffed with chopped chocolate candy bars, baked until golden, then drizzled with melted milk chocolate for an extra boost of flavor. They make a great after-school snack, are perfect for sharing, and can even help you use up all the leftover Halloween candy you're going to have soon!
- about 30 mini Snickers or little peanut butter cups (or a mix)
- 1 1/4 c. flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c. peanut butter
- 1 stick butter, softened
- 1/3 c. brown sugar
- 1/3 c. granulated sugar, plus more for rolling
- 1 egg
- 1 tsp. vanilla
- 1/2 c. milk chocolate chips
Preheat the oven to 350°F. Unwrap and quarter the candy bars; set aside.
Combine the dry ingredients in a medium bowl (flour, baking soda, baking powder, and salt). Set aside.
In a large bowl or in the bowl of a stand mixer, beat peanut butter and butter until smooth. Add the brown sugar and granulated sugar and beat until fluffy. Add egg and vanilla, and beat until smooth. Add the dry ingredients and mix until combined.
Scoop the dough into balls about the size of a big gumball. Roll each dough ball in granulated sugar, then place on a baking sheet lined with either parchment paper or a silicon baking mat.
Use your thumb or the end of a wooden spoon to make a large well in the middle of each cookie dough ball. Stuff 3 candy bar chunks into each well. A quick tip: put the candy chunks cut side up; they'll look prettier when they melt than if you put them chocolate side up. Bake the cookies for 10-15 minutes, until the cookies are set and just beginning to turn golden on the edges. Remove from the oven and allow to cool.
While the cookies are cooling, make the milk chocolate drizzle. Pour the chocolate chips into a microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat until the chocolate is completely melted and smooth. Spoon the chocolate into a small zipper-top bag and snip off one of the bottom corners. When the cookies are completely cool, drizzle melted chocolate on top of each one.
Let the milk chocolate drizzle set up before serving.