Description
These Snickers Cookies are a delightful twist on the classic candy bar, combining creamy peanut butter cookie bases with a rich marshmallow and peanut butter filling, topped with luscious melted chocolate, caramel sauce, and crunchy chopped peanuts. Perfect for those who love indulgent treats with a homemade touch, these cookies offer a heavenly combination of flavors and textures that melt in your mouth.
Ingredients
Cookie Dough
- 1 cup natural creamy peanut butter (you can also substitute with cashew butter or another nut butter or seed butter of your choice)
- 1 large egg (room temperature)
- 1 cup granulated maple sugar
- 3 tbsp superfine blanched almond flour
Toppings and Filling
- 1 cup melted dairy-free (or regular chopped chocolate or chocolate chips)
- 1 cup vegan caramel sauce (or regular caramel sauce)
- 1/2 cup finely chopped roasted salted peanuts (you can also substitute with cashews or other chopped nuts of your choice)
Marshmallow Filling
- 1 cup vegan marshmallows (regular marshmallows will work too)
- 1/4 cup sweetened coconut milk condensed milk (regular condensed milk works too)
- 1 teaspoon natural creamy peanut butter (you can also substitute with cashew butter or another nut butter or seed butter of your choice)
Healthier Filling Option
- 1/4 cup tahini
- 2 tbsp maple syrup (you can also substitute with another sticky liquid sweetener of choice)
- 2 tsp natural creamy peanut butter (you can also substitute with cashew butter or another nut butter or seed butter of your choice)
Instructions
- Prepare Cookie Dough: In a large bowl, mix together the peanut butter, egg, granulated maple sugar, and superfine blanched almond flour until fully combined, forming a smooth dough.
- Shape and Bake Cookies: Form the dough into 1 tablespoon-sized balls and place them on a cookie sheet, spacing them about 2 inches apart. Press your thumb into the center of each ball to create an indent. Bake the cookies in a preheated oven at 350°F (175°C) for 7-8 minutes.
- Cool Cookies: Upon removal from the oven, press the indent again if needed. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely before filling.
- Prepare Marshmallow Filling: In a medium saucepan over medium heat or in a microwave-safe bowl, heat the vegan marshmallows until completely melted. Stir in the sweetened coconut milk condensed milk until smooth and combined. Mix in the teaspoon of peanut butter and allow the mixture to cool slightly and thicken.
- Make Healthier Filling Option (optional): Alternatively, combine the tahini, maple syrup, and peanut butter in a bowl until smooth for a healthier filling.
- Assemble Cookies: Spoon about 1 teaspoon of the chosen filling and spread it over the center of each cooled cookie. Drizzle melted chocolate and caramel sauce over the top, then sprinkle with chopped peanuts. Allow the cookies to dry and the toppings to set before serving.
Notes
- You can substitute almond flour with another finely ground nut or seed flour if desired.
- Use regular marshmallows and condensed milk if you prefer a non-vegan version.
- For a different nut flavor, replace peanuts with cashews or other chopped nuts of choice.
- The healthier filling option with tahini and maple syrup provides a less sweet alternative.
- Allow the toppings to set fully to prevent messiness when eating.
- Store cookies in an airtight container to maintain freshness for up to 3 days.
