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Snickers Cookies a surprise treat

Thursday, September 05, 2002

Snickers Bar Cookies are so good they're almost sinful. They are peanut butter cookies stuffed with miniature Snickers Bars.


The dough calls for peanut butter and butter, plus the usual sugar and flour. Assembling the cookie is simple -- just wrap a tablespoon of the dough around a miniature Snickers Bar -- without the wrapper, of course -- and bake.

After the cookies cooled for a few minutes -- we couldn't wait any longer -- we had to taste these treats. The pairing of chocolate and peanut butter cookies is nothing new, and we're not sure how long this cookie has been around, but we're happy someone thought of it. And as we were taste-testing the cookies for the third time, we wondered what other miniature candy bars we could use -- but we'll save that for another day.

Here are a few peanut butter facts from the "The Food Lover's Tiptionary" by Sharon Tyler Herbst and "The Great Food Almanac," by Irena Chalmers:

It takes approximately 548 peanuts in the shell to produce a 12-ounce jar of peanut butter.

Peanut butter was promoted as a health food at the 1904 St. Louis World's Fair.

Peanut butter can be stored unopened in a cool, dry place for at least one year. Once opened, regular peanut butter will stay fresh for about 3 months. After that it should be refrigerated to keep the oil from turning rancid.

Natural peanut butter made without salt or additional fats must be refrigerated and will keep for six months.

You can make your own peanut butter by chopping peanuts in a food processor until finely ground. Add vegetable or peanut oil a little at a time to get the desired consistency.

Donna Mazur of Bellevue requested a recipe for Snickers Bar Cookies. The request was answered by Alberta Balog of Tarentum. A similar recipe was sent in by Jane McDonald of State College.

Snickers Bar Cookies

  • 1 cup butter, softened (2 sticks)
  • 1 cup creamy peanut butter
  • 1 cup light brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 13-ounce package Snickers Miniatures (about 60 candies)

Preheat oven to 350 degrees.

Combine the butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda. Cover and chill dough for 2 to 3 hours.

Unwrap all Snickers. Remove dough from refrigerator. Shape about 1 tablespoon of dough around each candy. Place on a greased cookie sheet and bake for 10 to 12 minutes. Let cookies cool on baking rack. Makes about 4 dozen cookies.

Note: You will use 1 bag and approximately half the other bag.


Nancy Bright of Steubenville, Ohio, would like a recipe for smoked tuna dip.

Leona Puz of Ellwood City writes: "My son, an amateur chef, had pumpkin bread pudding at a restaurant in San Diego. He raved about it so much that I've tried to track down this recipe with no results. I'd be extremely grateful if someone could find the recipe so I can surprise my son."

Here's a request from Cathy Kelley of Shadyside: "I've been looking for an old recipe for pizza that I originally found on the back of a flour bag about 20 years ago. The recipe was called No-Knead Pizza. It used a yeast-based dough. It was a simple recipe and took about 30 minutes from start to finish, including prep time.

"I have called all the flour companies and checked the Internet with no luck. Can anyone help?"

If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222, or e-mail toaburnett@post-gazette.com . Please include a name, neighborhood/city/borough/township and state and a daytime phone number on all correspondence.

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