Not snickerdoodles, Snickers cookies.
Baking season for my family means me throwing pretty much anything into cookies and hoping that it works out. My cookie base is usually the exact same and then I go from there.
Flour (2 1/2 cups)
Granulated sugar (1/2 cup)
Brown sugar (1 cup)
Baking soda (1 tsp.)
Salt (1 tsp.)
Vanilla (1 tbsp.)
Butter (1 cup)
Eggs (2 large)
Chocolate chips (1/3 cup)
Peanuts (1/3 cup)
The order of operations with baking is pretty important, my food service teacher used to always tell me that “baking is a science.” With cooking you can alter things as you go along but with baking, once you mix your ingredients and put it in the oven there’s nothing more you can do.
- First allow your eggs and butter to reach room temperature, now is a good time to preheat your oven to 325 degrees as well.
- Cream butter, granulated sugar, brown sugar and vanilla together. Once thoroughly combined add eggs one at a time and mix until consistent.
- Add in dry ingredients and mix well, do not over mix.
- Chop Snickers into approximately the size of chocolate chips, add the candy and peanuts to the cookie dough.
- Scoop into 1/2 inch dough balls and bake for 11 minutes (or until golden).
- When cookies have cooled down, melt chocolate chips, spoon into piping bag and drizzle over the top.
I’m never certain that a cookie recipe is going to work out until it’s done and I can get a good taste of it. These particular cookies were completely gone in two days and I was already prompted to make more of them, so I’d like to think they were a home run.
Baking might be a science, but you can always try new things. If it doesn’t work out then remember that you didn’t fail, you only learned one more way that you can’t make a cookie.