👩🍳 Directions
1️⃣ Make the dough:
Beat together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla, mixing until smooth.
2️⃣ Add the dry ingredients:
In another bowl, whisk flour, baking soda, and salt. Slowly mix into the wet ingredients until combined. Cover and chill dough for 2–3 hours.
3️⃣ Shape the cookies:
Scoop about 1 tablespoon of dough, flatten into a disc, place a Snickers mini in the center, and wrap the dough around it to seal. Roll into a ball. Place on a greased or parchment-lined baking sheet, leaving 2 inches of space between cookies.
4️⃣ Bake:
Bake at 325°F (160°C) for 13–15 minutes, until edges are lightly golden. Let cool on the baking sheet.
5️⃣ Add toppings:
Melt the caramels with the cream in the microwave (30-second intervals), stirring until smooth. Drizzle over cooled cookies. Melt the chocolate chips in 15-second intervals, then drizzle on top as well.
6️⃣ Enjoy!
Let set before serving – or dive in while they’re slightly warm for the ultimate gooey treat.
💡 Tips
Try with Milky Way or Reese’s minis for a fun twist.
A sprinkle of sea salt on top balances the sweetness beautifully.
Store in an airtight container for up to 5 days (if they last that long!).
