Rating: 4 stars
16 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

I grew up thinking that a snickerdoodle involved an actual Snickers, and a white cookie with cinnamon sugar was called something else. I have been educated, but the name still sticks. These are large peanut butter cookies with your favorite fun size candy bar stuffed in the middle.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside.

  • Beat together the butter, peanut butter, 2 cups white sugar, and brown sugar in a large bowl, stirring until well mixed and creamy. Mix in the vanilla extract and eggs.

  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mix the flour mixture, one cup at a time, into the butter mixture, and stir until you have a smooth dough.

  • Scoop up 1/4 cup of dough per cookie, and form it into a ball around a fun size candy bar. Set the balls onto a baking sheet at least 6 inches apart, and flatten each ball with a fork in a cross-hatch pattern, making sure the cookie dough is still fully covering the candy bar. Sprinkle each cookie with about 1/2 teaspoon white sugar.

  • Bake the cookies in the preheated oven until the cookies are slightly browned around the edges, 12 to 14 minutes.

Cook's Note

If you are using more than one type of candy, it's helpful if you impale the candy with a popsicle stick and write the kind of candy on the side that sticks out. If you don't want to go to all of the effort, these make great normal-sized cookies. Form in 1 inch balls, flatten, and bake 7 to 8 minutes at 375 degrees F/190 degrees C.

Nutrition Facts

633 calories; protein 11.3g; carbohydrates 79g; fat 32g; cholesterol 74.2mg; sodium 515.8mg. Full Nutrition