Snickers Stuffed Chocolate Cookies
Yields: 16 cookies
1 cup (125 grams or 4.4 ounces) all-purpose flour
1/2 cup (42 grams or 1.5 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) butter, softened
1/2 cup (100 grams or 3.5 ounces) brown sugar
1/2 cup (100 grams or 3.5 ounces) granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup (130 grams or 4.5 ounces) chocolate chips
16-18 pieces of Snickers or Snickers bites
coarse sea salt, to sprinkle (optional but recommended)
In a large bowl sift together the flour, cocoa, baking soda and salt. In a stand mixer fitted with the paddle attachment, beat butter and sugars for at least 3 minutes until fluffy. Beat in the egg and vanilla extract and mix until combined. Add the dry ingredients and beat on medium-low speed just until combined, or mix by hand with a wooden spoon. Don’t overmix – mix just until combined. Fold in Chocolate Chips. The batter will be thick and sticky.
Chill the dough in the refrigerator for at least 1-2 hours or overnight. This will help your cookies stay thick and spread less while baking.
Preheat oven to 350F/180C degrees. Line pans with parchment paper.
Using a tablespoon (size) ice-cream scoop (or a heaping tablespoon instead), take one scoop of cookie dough and press the Snickers on top of it. Take another scoop of dough and place on top of the snickers (see post for demonstration). Press the edges of both sides until sealed together and cover the snickers. Place cookies on prepared baking sheet. Sprinkle with sea salt if you like. Bake cookies for about 8-10 minutes, just until the edges start to set. Leave to cool for 10 minutes in the pan and then carefully transfer to a wire rack to cool completely.
– Store cookies in an airtight container for up to 4 days.
– Cookies can be frozen for up to a month.