Snickers Cookies
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 15 minutes
Makes around 16 cookies
- 180g/6ozs. butter, softened
- 1/2 cup caster or superfine sugar
- 1/4 cup brown sugar
- 1 egg, room temperature
- 1 1/4 cup flour
- 1/4 cup cocoa powder
- 1 teaspoon bicarb of soda
- 200g/7ozs. milk and dark chocolate chips
- 1/2 cup roasted peanuts
- 1 teaspoon vanilla
-
1 Snickers bar, sliced up To decorate
-
3 Snickers bars
- 1/2 cup rice malt syrup
- 1/3 cup coconut oil, liquid
- 3 tablespoons smooth peanut butter
- 150g/5ozs. chocolate
- 1/4 cup roasted peanuts
- Other chocolate bars or chocolate pearls
Step 1 - Preheat oven to 190C/384F and line 3 cookie sheets with parchment. Beat the butter and two sugars in a bowl for 5 minutes. Add the egg and beat until combined. In a bowl or jug whisk the flour, cocoa and bicarb and then add to the bowl along with the chocolate chips, peanuts and vanilla and beat on the lowest speed until just combined.
Step 2 - Make walnut sized balls and flatten leaving an inch between cookies. Top with a slice of Snickers bar. Bake for 12 minutes and then cool.
Step 3 - Make the peanut butter caramel. Place the malt syrup, coconut oil and peanut butter in a blender and whizz until smooth. Melt the chocolate. Dollop some caramel on top and then some chocolate and add the peanuts, Snickers slices and chocolate bar/pearls. I loved these from the fridge but they are also delicious when warm from the oven.