I'm a freak for cookies stuffed with candy bars. Fresh from the oven, the candy bar is melty and wonderful inside the cookie. After it cools, the caramel becomes firm and chewy and adds a little bite to your cookie. These cookies are surprising easy to churn out in larger batches for Christmas cookies, you should give them a try. I always use parchment paper when making Christmas cookies, it makes it a lot faster to transfer the melty warm cookies and makes for less clean-up afterward and between batches.
2 sticks of butter, softened
1 cup sugar
1 cup brown sugar
1 cup creamy peanut butter
1 tsp vanilla
2 cups of flour
1 tsp baking soda
pinch of salt
36 mini Snickers bars, unwrapped
Cream together the butter, sugars and peanut butter. Add in the eggs and vanilla, beat until smooth. In a separate bowl, mix together the flour, baking soda and salt and then gradually add that to the wet mixture until blended. Move your dough to the refrigerator for a half an hour so it can cool and be easier to handle.
Preheat the oven to 350 degrees and line your baking sheets with parchment paper. Take a 2 Tbsp sized ball of dough and push a candy bar into the center, closing the space behind it so it is completely covered in dough. Place on the parchment paper a couple of inches apart and bake for 13 minutes until done.
What cookies do you bake for Christmas?