Peanut Butter Snickers Cookies

When you have absolutely no desire to do schoolwork in the middle of the week, the only logical solution is to bake. These cookies are so packed with snickers that they’ll barely stay together, but I’m not complaining. These aren’t healthy by any stretch of the imagination, but you can blame the Hungry Dino for that. (The photos are also his.)

Peanut Butter Snickers Cookies (taken from Brown Eyed Baker)

Makes about 2 dozen cookies

  • 1¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1½ cups chopped Snickers candy bars (about 4 regular size bars)
  • ¾ cup milk chocolate chips

Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large bowl, beat together the butter and peanut butter until light and fluffy. Add sugar and mix until smooth. Add egg and mix until combined. Add milk and vanilla extract and mix until smooth.

Add flour mixture and stir until combined. Add chocolate chips and Snickers pieces.

Drop by heaping tablespoons onto prepared baking sheets and flatten gently. Bake for 10-12 minutes until edges are slightly golden brown.

Remove from oven and allow to cool on cookie sheets for 5 minutes before moving to a wire rack to finish cooling completely.

Flourless Peanut Butter Cookies

If you like your cookies to have a strong peanut butter flavor, you’ll be a big fan of these. They’re flourless, so they aren’t cakey (but are gluten-free!) and are just crumbly enough. Add in some chocolate chips and it’s like eating a peanut butter cup in cookie form. Plus they’re incredibly quick; they use only five ingredients and one bowl.

(Apologies for the awful cell phone photo, I forgot to bring my camera along)

Flourless Peanut Butter Cookies (taken from Chocolate and Carrots and altered slightly)

(makes about 32 cookies)

  • 1 cup natural creamy peanut butter
  • 1/2 cup white granulated sugar
  • 2 large egg whites
  • 1/2 teaspoon baking soda
  • 2/3 cup semi-sweet chocolate chips

Preheat the oven to 325 F. Lightly grease a baking sheet and set aside.

Stir together the first four ingredients. Add the chocolate chips. Drop the dough by tablespoons approximately 2 inches apart.

Bake for 12-13 minutes and remove from oven. Cookies will harden a bit as they cool.

Triple Chip Cookies

When you can’t make up your mind about which flavor of morsels to add to your cookies, why not just add them all? These triple chip cookies are packed chocolate, white chocolate, and cinnamon chips so each bite is a surprise. I made miniature cookie bites, but you could make them larger if you prefer, or switch up which flavors you want to include.

Triple Chip Cookies (inspired by Eat Yourself Skinny and changed)

Makes 48 bite sized cookies

  • 2 tbsp Country Crock Light buttery spread
  • 1 tbsp applesauce
  • 6 tbsp brown sugar
  • 2 tbsp granulated sugar/sweetener
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 egg white
  • 3/4 cup all-purpose flour
  • 1/4 tsp baking soda
  • 2 tbsp chocolate chips
  • 2 tbsp cinnamon chips
  • 2 tbsp white chocolate chips

Preheat oven to 375 F. Line 2 cookie sheets with parchment paper and set aside.

In a medium bowl, cream together butter, sugars, and applesauce. Add vanilla, salt, and egg white and mix thoroughly to combine.

In a small bowl, mix flour and baking soda and stir dry mixture into wet mixture. Add chips to batter and stir evenly to distribute throughout, but don’t overmix the dough.

Drop 48 half-teaspoons of dough onto cookie sheet, with a small amount of space between them. Bake until cookies are slightly golden around the edges, about 4-6 minutes. Remove from oven and cool completely.

Chocolate Chip Cookies (Recipe 2)

These cookies are low in fat and I can personally attest to their deliciousness… especially if you eat them while they’re still warm from the oven… one after another… until half of them are gone and you realize you should probably stop. But really, these are really good and light enough that it’s really okay to just keep eating straight from the pan.

Chocolate Chip Cookies (taken from Chocolate Covered Katie)

Makes about a dozen cookies (I ended up with 13)

  • 1/3 cup plus 1/4 cup all-purpose flour
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • 2 1/2 tbsp chocolate chips (or more, depending on your preference, be sure to use vegan morsels if you’re vegan)
  • 2 tbsp brown sugar
  • 2 tbsp white sugar or Sucralose based sweetener
  • 1/2 tsp vanilla extract
  • 1 tbsp melted Country Crock Light buttery spread, or oil for a vegan version
  • 1 tbsp milk/soymilk
  • 1-2 tbsp water as needed

Preheat oven to 350 F. Line a cooking sheet with parchment paper and set aside.

Mix dry ingredients together, then add wet. Drop dough in level tablespoons onto cookie sheet.

Bake for 6-7 minutes. Take out when still somewhat underdone (they continue to cook/harden a bit while cooling).