Peanut Butter Snickers Cookies with Salted Caramel Buttercream
Soft peanut butter cookies loaded with Snickers and topped with salted caramel buttercream. Perfect for fall, Thanksgiving, or leftover Halloween candy!
Ingredients
Chocolate Chip Peanut Butter Cookie
- 1 Cup Unsalted Butter (cold & cut into cubes)
- 1 Cup Light Brown Sugar (packed & heaping)
- 3/4 Cup Cane Sugar
- 1 Cup Creamy Peanut Butter
- 1 Tablespoon Vanilla Extract
- 2 Large Eggs
- 2 1/2 Cup All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1 Teaspoon Sea Salt
- 2 Cups Semi-Sweet Chocolate Chips or 1 cup chocolate chips / 1 cup chopped snickers
Homemade Salted Carmel
- 1/2 Cup Sugar
- 3 Tablespoons Unsalted Butter
- 1/4 Cup Heavy Cream
- 3/4 Teaspoon Sea Salt
Salted Caramel Buttercream
- 4-5 Cups Powdered Sugar (start with 4)
- 1/4 Cup Semi-Melted Butter
- 3-5 Tablespoons Tablespoons Cold Milk (or heavy cream)
- 2 Teaspoons Vanilla Extract
- 1/2 Cup Salted Caramel
Instructions
Chocolate Chip Peanut Butter Cookie
- Add the cubed butter and both sugars to an electric mixer. Blend until smooth and creamy.
- Add the peanut butter, eggs, and vanilla extract. Mix until combined.
- On a low speed, fold in the sifted flour, baking soda, baking powder, and sea salt until just combined.
- Mix in the chocolate chips and chopped Snickers (if using)
- Weigh each dough ball to about 75–80 grams, then roll them into perfectly round balls. Place them on a parchment-lined baking sheet about 2 inches apart.
- Bake at 350 F for about 12-14 minutes. *Remember to take them out when they’re slightly underbaked so they can finish cooking on the pan. The edges should be just starting to turn golden and that’s when you know they’re perfect!Let them cool completely on baking sheet.
Homemade Salted Caramel
- Add the sugar to a small saucepan over medium-high heat. Stir with a spatula every 20 seconds or so. The sugar will start to break down into small crystallized pieces before melting into a dark amber liquid (this takes about 3 minutes).
- Once the sugar reaches a rich amber color, turn off the heat and carefully mix in the butter. It will bubble up quite a bit but that’s a good sign!
- When the butter is fully melted, stir in the heavy cream and sea salt until smooth and combined. Remove from heat and let the caramel cool to room temperature before using.
Salted Caramel Buttercream
- Add the melted butter, powdered sugar, and milk to an electric mixer. Start with four cups of powdered sugar, and if the frosting isn’t thick enough, add more from the extra cup until thick enough. Mix in the vanilla extract.
- Gently fold in the room-temperature salted caramel with a spatula. Make sure the caramel isn’t warm, or it will melt the frosting. *Don’t fully mix in the caramel this way you’ll see those beautiful caramel swirls throughout the frosting!
- Fill a piping bag (or plastic baggie) with the buttercream. Pipe the frosting in swirls onto the cooled cookie. Chop up the Snickers for garnish, and sprinkle them on top of each cookie. Add a few peanuts and a drizzle of extra caramel if you have some left for an extra-decadent touch.
- These are BEST when chilled, so store in refrigerator if you can!
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