SNICKERS-doodle Cookies are a sweet combination of a classic candy bar favorite, with caramel, chocolate, peanuts, and a creamy nougat center.
Prep Time 45 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 32cookies
Calories 421kcal
Author Sandra
Ingredients
Nougat Filling
1/2cupsoftened butter
1/4cupshortening
16ouncesmarshmallow cream
3/4cupmalted milk mix
1tablespoonvanilla
3-4cupspowdered sugar
5-6tablespoonsheavy cream or milk
Snickerdoodle Cookie
1/2cupbuttersoftened
1/2cupshortening
1 1/2cupswhite sugar
2eggs
2teaspoonsvanilla extract
2 3/4cupsall-purpose flour
2teaspoonscream of tartar
1teaspoonbaking soda
1/4teaspoonsalt
Caramel Layer
35piecescaramel
6tablespoonswhipping cream
2cupsraw unsalted peanuts
Chocolate Coat
1poundmilk chocolate dipping melts
Instructions
Nougat Filling
Cream butter, shortening, and marshmallow cream together. Add vanilla and cream or milk and continue to mix until well incorporated. Stir in malted milk and then add powdered sugar until filling is at desired sweetness and consistency.
Cookies
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs, and the vanilla. Blend in the flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets and let them cool.
Spread a generous amount of filling on each cooled cookie, a little more than a tablespoon is what I use. After each cookie is frosted, warm caramel.
Caramel Layer
Do this in 2 batches, otherwise, the caramel will harden while dipping the cookies.
In a small glass bowl or measuring cup, melt half of the caramel pieces with 3 tablespoons of whipping cream by sticking them in the microwave and heating for 1 minute. Remove from microwave and stir, then reheat for 30 seconds and stir again. Repeat the process until the caramel is smooth.
Dip the top half of each cookie in the caramel and immediately top with peanuts - I like to put at least 8-10 - the more the better!
Repeat with the other half of the caramels and cookies. Melt chocolate according to directions. Dip the top half of the cookie into the chocolate, then transfer onto wax paper or a cooling rack to cool and harden.