Snickers Bar Stuffed Chocolate Chip Cookies

I broke in my new Silpat!

I think it was only fitting that the first type of cookies I made on it were chocolate chip.

But these aren’t just any old chocolate chip cookies.

They’re stuffed.

With even more sugar and chocolate

With Snickers bar pieces.

Remember the old “Snickers Really Satisfies“ Campaign from the 80s & 90s?

The campaign that wanted us to believe that Snickers bars were nutritious and filling since they contained peanuts.

Guess the caramel, the “peanut butter nougat” and an outer coating of chocolate are nutritious too, right?

Sure, we’ll go with that.

Because when you bite into a chewy chocolate chip cookie

and into a Snickers bar that’s been baked into the cookie, life just got good. 

Real good.

And it’s all nutritious from the Snickers bar addition, no doubt.

 

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Snickers Bar Stuffed Chocolate Chip Cookies

Adapted from the Original Nestle Toll House Chocolate Chip Cookie Recipe

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt (I omitted)

1 cup (2 sticks) butter, softened

3/4 cup granulated white sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (one 12-ounce package) chocolate chips (sorry Nestle, I use Trader Joe’s chips)

1 large Snickers Bar, diced

Directions

Preheat oven to 350° F

Combine flour, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.  Stir in chocolate chips.

Refrigerate dough for 10-20 minutes if possible.

While dough is refrigerating, dice the Snickers bar into 1-centimeter sized pieces.  Approximations are fine.

Remove dough from refrigerator and make rounded tablespoon sized “patties” or balls of dough (I’d say about 1.5 tbsp sized patties).

Place a Snickers piece or two into the middle of each pattie.   Cover with another pattie, making a “lid”.  Run your fingers around it to seal in the edges

Bake on parchment paper, a Silpat, or sprayed cookie sheets for 9 to 11 minutes or until golden brown, taking care not to overbake.  I took mine out at 9.5 minutes and they still looked quite underdone but the continued to bake, brown, and set up during the cooling process.

Cool on baking sheets for 2 minutes and if possible remove to wire racks to cool completely (I just let mine sit on the Silpat that I carefully lifted off the cookie sheet and placed onto the countertop about 5 minutes after they came out of the oven)

Tip: If you do not want to bother with making your own cookie dough, then don’t!  Buy refrigerated/pre-made cookie dough.  It will be nearly just as good and will take this recipe into two minutes of prep time and 10 minutes of baking and make it goof-proof.  Just saying.

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A Visual Guide:

Make the cookie dough

Chop the Snickers

Lay a chunk…

…or two chunks of Snickers bar pieces on a cookie dough pattie.

Almost make a little cradle almost.

Top with another cookie dough pattie as the lid.

Smooth and seal it with your fingers.

Don’t want any of that precious Snickers bar escaping through a poorly made seal.

Bake

Wait patiently. 

(And if you’re baking these in the wee hours of the morning with horrible indoor lighting, you get brownie points.  Or second helpings of cookies!)

Your house now smells ridiculously good.

Enjoy!

These cookies are chewy and almost fall-apart moist.  Exactly the way I like my cookies.

The closer to underbaked they are, i.e. half raw, the happier I am.

Raw Vegan Chocolate Chip Cookie Dough Balls anyone?

But when you get a bite of Snickers bar plus cookie dough plus chocolate chips all at once, suddenly everything is right with the world.

I have made stuffed cookies in the past, but in muffin liners and tins so they’re more like a cookie bar:

Peanut Butter Cup Chocolate Chip Cookies

and Dark Chocolate & Caramel Chocolate Chip Cookies

And stuffed brownies with the same concept

Peanut Butter Cup Brownie Cupcakes with White Chocolate Icing

But these are my first true stuffed cookie

And I am happy to report, I ate more than one.  Ahem.

And I loved every hot chewy, gooey, chocolaty…

…rich, sweet, stuffed minute.

And from my earlier post, lots of you are into thrift and vintage shopping.  It was fun to hear if you’re into it, or into Craigslist or Ebay, and what you’ve purchased.

And lots of you said you’re browsers rather than buyers.  Your wallet thanks you. 

Questions:

1. Favorite kind of cookie?

2. Have you ever made any stuffed cookies?  What did you stuff them with?

The sky’s the limit.  Rolo, Reese’s PB Cups, Milky Way, 3 Muskateers, Mounds Bars

I think gooey and softer bars like that would work better than say a Skor or a Heath Bar.

I wonder how Skittles would work?  Or red licorice?  Pink or Red Starburst anyone? <–Not that I’d really want those things inside my cookies but just wondering how that would be.  Hmmm.  Maybe in snickerdoodle or sugar cookies that could work.  Do you see how my mind works?

What would you like to stuff your cookies with?  Cookie base + stuffing ingredient.   The sky is the limit!

P.S. Thanks for your entries on the Say NO to Auto Giveaway and I’ve really enjoyed reading what it is with your camera, photography, or with shooting manually that you enjoy and also what has you stumped.  Keep your giveaway entries and thoughts coming.