These brown butter Snickers cookies have a thick and chewy brown butter cookie, homemade caramel, roasted peanuts and chocolate. How does it get any better than that?
Brown butter snickers cookies
If you like a Snickers candy bar, then you are going to LOVE these cookies. They have all the components of a Snickers bar: caramel, peanuts and chocolate, but instead of a nougat base, it's a brown butter cookie. I mean... doesn't it sounds like heaven?
They are so delicious and decadent with every bite. I promise you guys are going to LOVE them.
If you need to run to the grocery store, here is your shopping list:
- Ingredients for my Homemade Caramel
- All purpose flour
- Baking soda
- Unsalted butter
- Brown sugar
- Granulated sugar
- Egg + egg yolk
- Vanilla extract
- Chocolate chips
- Make the homemade caramel and set aside to cool and thicken.
- Brown your butter and set aside to cool slightly. Mix together the brown butter, brown sugar and granulated sugar.
- Add the egg, egg yolk and vanilla extract and mix to combine. Add the flour, baking soda and salt and fold to combine. Cover the dough and let chill for one hour.
- Bake the cookies at 350 degrees Fahrenheit for 10-11 minutes if making large cookies, and 8-10 minutes for regular sized cookies. Once the cookies are cool, spread on the homemade caramel, top with the peanuts and chocolate, and enjoy!
How to brown butter
Browning butter is so easy and adds the most incredible flavor to cookies. To brown butter:
- Add the butter to a sauce pan over medium heat and let it melt. It will start to crack and sizzle - let it do this while stirring occasionally.
- After five minutes or so, the butter will bubble up and calm down. When it does this, it is finished. You should be able to see some of the brown bits swirling around in the butter.
- Transfer it to a small bowl to cool.
Other recipes you may like
Brown Butter Snickers Cookies
- Homemade Caramel you will likely have extra - but store it in a jar/air tight container in the fridge and use it as your heart desires.
- 2 cups (250 grams) all purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (170 grams) unsalted butter melted and browned
- ¾ cup (150 grams) brown sugar
- ½ cup (100 grams) granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- ½ cup (70 grams) peanuts chopped, I like to use roasted peanuts!
- ½ cup (90 grams) mini chocolate chips
- Prepare the caramel through step 6 of the linked caramel recipe.
- In a medium-sized bowl, whisk together the flour, baking soda and salt. Set aside.
- Brown your butter. In a sauce pan over medium heat, melt the butter. It will start to crack and sizzle - let it do this while stirring occasionally. After five minutes or so, the butter will bubble up and calm down. When it does this, it is finished. You should be able to see some of the brown bits swirling around in the butter. Transfer it to a small bowl to let cool.
- In a separate medium-sized bowl, whisk together the melted and browned butter, brown sugar and granulated sugar. Add the egg, egg yolk and vanilla extract and whisk until combined.
- Add the flour mixture and fold together until a dough forms. Cover the dough and chill in the refrigerator for 1 hour.
- When the dough has 5 minutes left to chill, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a baking sheet with parchment paper. For large, bakery-style cookies, use a large cookie scoop (about 3 heaping tablespoons). For smaller cookies, use a small cookie scoop (about 1 ½ tablespoons). Place them on the baking sheet and space them about 3-4 inches apart as they will spread on the pan.
- For large cookies, bake for 11-12 minutes until the edges are set and lightly golden. For smaller cookies, bake for 8-10 minutes. Let cool on the pan for 5 minutes then transfer to a baking sheet to cool completely.
- Once the cookies are cool, spread the caramel on top of the cookies. Top with the chopped peanuts and mini chocolate chips. Enjoy!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!