SNICKERS-doodle Cookies are a sweet combination of a classic candy bar favorite, with caramel, chocolate, peanuts, and a creamy nougat center.
Servings: 32 cookies
- 1/2 cup softened butter
- 1/4 cup shortening
- 16 ounces marshmallow cream
- 3/4 cup malted milk mix
- 1 tablespoon vanilla
- 3-4 cups powdered sugar
- 5-6 tablespoons heavy cream or milk
- 1/2 cup butter softened
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 35 pieces caramel
- 6 tablespoons whipping cream
- 2 cups raw unsalted peanuts
- 1 pound milk chocolate dipping melts
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.
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.
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.
Once chocolate is set, serve and enjoy!
Calories: 421kcal | Carbohydrates: 55g | Protein: 4g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 120mg | Potassium: 171mg | Fiber: 1g | Sugar: 39g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1.2mg