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This week’s Tuesdays With Dorie is one of my favorite cookies ever – peanut butter! They were chosen by Jasmine of Jasmine Cuisine.

I lamely forgot to check the TWD site before I went grocery shopping last week so I could add any missing ingredients to my list, but I was happy to find that I had pretty much everything I needed for these. The one thing I was missing was the salted peanuts, and though those were obviously what set these cookies apart from regular peanut butter cookies, I went on without them and actually ended up substituting Heath bits instead. They turned out perfectly!

The recipe makes a lot of cookies, but my family are peanut butter cookie fans too, so they’re not going to go to waste!

I came up with the cookies below last year after Halloween. We had a ton of leftover candy that I really wanted to get rid of, but when I heard that you could use the mini candybars for cookies I had to give it a try.

I experiment with mini Snickers and mini Milky Ways, and the Snickers came out best. The Milky Way cookies weren’t bad, but once cooked and then cooled the nougat became tough. I did find them a bit tastier than the Snickers, though!

This does make quite a bit of peanut butter cookie dough, so if you find you don’t have a lot of candy bars left over for all of it, it makes regular peanut butter cookies just fine.

Candybar Peanut Butter Cookies

1 c. sugar
1 c. brown sugar
1 c. softened butter
1 c. peanut butter
2 tsp. vanilla
2 eggs, beaten
1 tsp. baking powder
1 tsp. baking soda
3 c. flour
1 (16 oz.) pkg. Mini Snickers bars, cut in half

Cream together sugar, brown sugar, butter and peanut butter. Add vanilla and beaten eggs and mix.

Add baking powder, baking soda and flour; mix well.

Wrap dough around each Snickers bar half, forming a ball.

Place on ungreased (or parchment-lined) cookie sheet. Cookies will flatten as they bake so don’t press them. Bake at 350 degrees for 11-13 minutes or until light golden brown.

Makes about 50 cookies!

 Print this recipe!