los angeles guest suites

 

pom couscous

pom steak

Snickers Cookies

by Susan Russo
Print Email

snickers.jpgI was a weird kid. I never ate peanut butter and jelly sandwiches. My mother never had to tell me to straighten my room. And I liked Halloween more for the decorations than the candy.

Except for Snickers. I loved Snickers.

Something about the mix of sweet chocolate, sticky caramel, dense peanut butter nougat, and crunchy peanuts made me swoon. I still remember the house at 101 Pinewood Drive in our neighborhood that gave out the king size Snickers bars to every kid who came by on Halloween.

Bam! That big bar would hit the bottom of your plastic pumpkin. Then you'd have to center it, otherwise your pumpkin would lilt for the rest of the night. After you hit that house, it didn't matter how many Dum Dums or Tootsie Rolls you got.

You had scored. I'm not alone in my Snickers love. According to Wikipedia, "Snickers is the best selling candy bar of all time and has annual global sales of US $2 billion."

snickercookiebitten.jpgWell, they haven't made any money off of me in the last 15 years or so, which is the last time I had a Snickers bar. That is, until this past Saturday when I made Michelle's Snickers Cookies.

I needed a kid-loving cookie and figured Michelle (a mom of four) would know best. She does. When I took the first bite of a warm Snickers cookie, I audibly sighed.

They're sweet and rich and studded with chewy melted Snickers chunks. It brought me right back to my Wonder Woman costume and to 101 Pinewood Dr.


 

Snickers Cookies
Makes about 35 cookies.

½ cup sugar
½ cup brown sugar
½ cup butter
½ cup peanut butter
2 eggs
1 teaspoon pure vanilla extract
1 ½ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 1/2 king size Snickers bars or 9-10 fun size bars, chopped into small pieces

Preheat oven to 375°F. Line two baking sheets with parchment paper.

Combine the first six ingredients, and mix well with a hand mixer.Add the dry ingredients through the salt, and mix until well blended. Stir in Snickers pieces.

Roll small balls of cookie dough in your hands. If the dough sticks to the palms of your hands, run them hands under a little warm water and continue. Place cookies about 2 inches apart since they spread while baking. Makes approximately 35 cookies.

Bake for 11-13 minutes, or until golden brown and slightly puffy. If baking two trays of cookies at the same time, rotate the pans midway through so they bake evenly.

 

Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window. She is also the author of  Recipes Every Man Should Know and The Encyclopedia of Sandwiches.

 

Add comment


Security code
Refresh

Restaurant News

Bloodroot Restaurant
New England
by Michael Tucker

bloodrootladiesRestaurants aren’t supposed to be real. Real you can get at home. Restaurants are for fantasy of one kind or another. A shot-and-beer bar with sawdust on the floor can fulfill a fantasy or bolster...

Read more...
Bagels and Larry King
Los Angeles
by Anna Harari

larryking2.jpgLarry King is my spirit animal. When my brother and I were at El Rodeo Middle School and Beverly Hills High School, respectively, we would often ditch our morning classes and go instead for lox...

Read more...
Boston: Tofu-teas at Blue Dragon
Boston
by Kitty Kaufman

Blue dragon 7When Ming Tsai opens a new place it's news and Blue Dragon is news. Esquire lists Blue Dragon in its annual survey of best new restaurants. Yes, he's in the right place with the ongoing Boston...

Read more...
Row 34
Boston
by Kitty Kaufman

Row 34 7Row 34 is party central for non-stop oysters. It's the place for shrimp, lobster rolls, ceviche, Cape littlenecks, pâtés of trout and bluefish, and mussels with fried green tomatoes. Drink? 25...

Read more...