Snickers Cookies on Sticks or NOT

When I first spied this cookie recipe, the first impression was a fun recipe for baking with leftover Halloween candy. Instead, Snickers Cookies are dreamy good, the best cookies I’ve made all year. Think “peanut butter cookie with a Snickers bar inside” or a "mini Snickers candy bar wrapped inside a chewy peanut butter cookie" but then take a bite, oh so chewy and what’s that? Oh my, it’s chocolate and caramel and nougat right inside. The cookies-on-sticks are optional, the cookies themselves essential.

Creative Idea to Use Leftover Halloween Candy. Homemade Peanut Butter Cookies, Made from Scratch. Extra-Fun for Kids and Resident Cookie Monsters of All Ages. Great for Food Gifts. Easy DIY. Rave Reviews.

~ Skip Straight to the Recipe ~

COMPLIMENTS!

• "[My husband] says they're the best cookies I've ever made ..." ~ LeAnne
• "These are fantastic!! ... Definitely a keeper." ~ K
• "We absolutely loved these cookies!" ~ Jack and Daynalee

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What Kind of Moms Might We Be?

Peel the petals from a daisy to answer, “Does he love me? Does he not?” Visit a clairvoyant to learn “Is it a boy or a girl?” Consult a fortune cookie to foretell the future.

Could a recipe for Snickers Cookies on Sticks reveal what kind of moms we might be? A mom who bakes a plateful of homemade cookies for after-school treats? Or a mom who organizes fun Halloween cooking projects for kids?

So buzzed my brain as I fussed to put mini Snickers bars onto sticks.

Why had the idea of cookie-wrapped candy bars shoved me to the fridge to get out the butter? What was it about wrapping Snickers bars in peanut butter cookie dough that wedged itself in my mind?

• The Case Against: Cookies are not sticky or melty, they don’t need a stick!
• The Case For: Turns out, putting cookies on a stick is plain easy and eating cookies on sticks is plain fun.

But in the end, it wasn’t the sticks at all, it was the cookies.

With or without sticks, Snickers Cookies are roll-your-eyes good, much more than a novelty cookie, way more than a fun idea for baking with leftover Halloween candy.

Snickers Cookies may be lumpy and unremarkable in appearance but I tell you, one chewy, peanut-y, chocolate-y, caramel-y and nougat-y bite and I was smittttt-ten.

So what kind of mom would I have been if I’d been lucky enough to have children? No daisy, no clairvoyant, no fortune cookie needed to know this truth.

I would bake cookies. Lots of cookies.

And I would bake Snickers Cookies, put half on sticks, then give up the fuss and just toss the rest in the oven.

It’s the cookies – the Snickers bar cookies – not the sticks.

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What's In Snickers Cookies? Almost All Pantry Ingredients!

In all my recipes and most well-written recipes, every ingredient serves a purpose. Each one matters. Usually I'm a big fan of substitutes, in this case, I recommend sticking with the recipe, it just works.

• Mini-size Snickers Bars I see this tiny size only in the weeks before Halloween, if you love these cookies, stock up and freeze a bag or two!
• All the Usual Wet Ingredients in a Cookie Dough butter + sugar + brown sugar + half an egg + vanilla
• All the Usual Dry Ingredients in a Cookie Dough flour + baking powder + baking soda + table salt
• Peanut Butter! Yes, what makes this cookie so magical is that it's a peanut butter cookie wrapped around a Snickers bar, the combination is such a classic!

For Best Results

For my weekly column in the St. Louis Post-Dispatch, I interviewed chefs and translated their restaurant recipes for home kitchens. The most iluminating question? "How can a home cook ensure the same results?" So now I ask that question of myself, too, for my own recipes. Have another question? Ask away, I'll do my best to answer!

Find something sharp to help start the hole where the stick will be inserted into the mini Snickers bar, once the hole is started, pushing the stick into the center without veering off to the side goes much easier. Here, I used the tip of one of those little plastic holders for corn on the cob but a paring knife would work well too.

Once the sticks are inserted, freeze the Snickers bars while mixing the peanut butter cookie dough. This is a really important step, it prevents the Snickers from just completely melting once they're in the oven.

Look, Ma. No sticks! The sticks are definitely optional, in case you're wondering.

Some times, a little of the Snickers bar will ooze out. In case you're wondering, that is NOT a bad thing.

What Do You Do With Leftover Halloween Candy?

Leave an idea in the comments. Me, I used to throw away all that sugar. Now I'm going to sort through the bag on a hunt for Snickers bars and one guess what I'll make then ...

Bookmark! PIN! Share!

How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this recipe fun cookie recipe hits the mark, go ahead, save and share! I'd be honored ...

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SNICKERS COOKIES on STICKS (or NOT)

Hands-on time: 45 minutes
Time to table: 90 minutes
Makes about 18

SNICKERS
• Mini-size Snickers bars
• Sticks, optional (see TIPS)

COOKIE DOUGH
• 4 tablespoons (half a stick or 57g) butter, warmed to room temperature
• 1/4 cup (50g) sugar
• 1/4 cup (50g) brown sugar
• 1/4 cup (65g) creamy peanut butter
• 1/2 a large egg (what? see ALANNA's TIPS below)
• 1 teaspoon vanilla

• 3/4 cup flour, fluffed to aerate before measuring or 94g
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt

SNICKERS Unwrap the Snickers bars. Optional: Carefully insert a stick into the small end of each bar, pushing it almost all the way to the top but without piercing the top, see TIPS. Freeze the Snickers until the cookie dough is ready.

PREP Heat the oven to 350F/180C. Line a baking sheet with parchment.

COOKIE DOUGH In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy. Add the peanut butter and combine well. Add the egg and vanilla, mix until well combined. Add the remaining ingredients and combine well.

WRAP Break the dough into about 18 pieces (see TIPS). Work quickly from here on, so the Snickers don’t thaw. Flatten a piece of dough between your hands and wrap it evenly around the Snickers bar, sealing the dough around the stick. Arrange the cookies around the outside edge of the baking sheet, the sticks crossing each other in the center. (Allow at least an inch between the cookies, they do spread.)

BAKE for about 12 minutes. Let cool completely. Repeat as needed.

ALANNA’s TIPS This recipe is especially written for the "mini" Snickers. These are slightly harder to find in the Halloween section and of course, bigger ones will work, you'll just end up with fewer and bigger cookies. The paper sticks come from Wilton. Look for them at a Michaels craft store in the cake-decorating section or while pricier, you can find a whole selection in the Wilton store on Amazon (affiliate link), search for sticks or lollipop sticks or cakepop sticks for lots of options. I like the looks of this lollipop or cake pop set (affiliate link) that includes the sticks plus individual bags and twist ties. The sharp tip of a corn-holder helped start a shallow hole for inserting the stick into the Snickers bars. The tip of a knife would work too. Half an egg? Yes, that’s because I halved the inspiring recipe. So either double the recipe to use a whole egg or do like I did: whisk a whole egg, then use half for the cookie dough. Chances are, using the whole egg wouldn’t be a problem either. I used about 20 grams of dough for each cookie, leaving the mixing bowl on my favorite kitchen scale (affiliate link), breaking off 20 grams at a time.

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2010/10/snickers-cookies-on-sticks-or-not.html .

NUTRITION INFORMATION Sorry, due to technical issues during a laptop conversion, nutrition info will be added later.

Adapted from Pastries Like a Pro by Helen S. Fletcher, long-time St. Louis professional baker and St. Louis food blogger. Her recipe for Cookie Pops has great method photos, especially for the larger Snickers “fun size” bars.

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More Candy Cookies

more
~ cookie recipes ~
(scroll down for more candy cookies)

• THE RECIPE Perfect M&M Cookies First grabbed, first to disappear.
• ANOTHER TAKE Snickers Cookies on Sticks (or NOT) Peanut butter cookie dough wrapped around mini Snickers bars.

• THE RECIPE Gum Drop Cookies An old-fashioned cookie with jewel-colored bites of gum drops candies.
• ANOTHER TAKE Banana Oatmeal Cookies Oatmeal cookies with a banana twist.

• THE RECIPE Homemade Microwave Caramel Corn No mess, no fuss in a paper bag.
• ANOTHER TAKE How to Cook Popcorn in a Microwave in a Paper Bag How to make airpop popcorn in the microwave, just popcorn kernels, a paper sack and NO oil.

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~ All Recipes, By Ingredient ~
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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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