Another endeavor as I attempt to use up leftover Halloween candy. These are snickers stuffed peanut butter cookies. I recommend freezing the fun size snickers for an hour or so. It keeps them from melting too much when baking.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Preheat oven to 375 degrees for 20 minutes before baking so it cycles to the right temperature.
- 1 cup crisco
- 1 1/2 cups peanut butter
- 2/3 cup sugar
- 2/3 cup brown sugar
- 2 eggs
- 4 tbs milk
- 1 tsp vanilla
- 3 cups flour
- 2 tsp baking powder
- Fun size snickers, frozen (or other candy)
Directions – preheat oven to 375 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners or parchment paper. In a bowl, cream peanut butter, crisco, sugar, and brown sugar. Add eggs, milk, and vanilla. Blend in dry ingredients. Scoop out 1 1/2 tbs dough. Flatten slightly.
Place a frozen snickers on top.
Scoop out another 1 1/2 tbs dough and flatten slightly
Seal edges and place on prepared sheets. Bake 9 to 11 minutes. You will see gold patches around the bottom edges. Cool completely. Store in covered container.
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