Snickers were my childhood favorite candy. Caramel, peanut and chocolate are a combo made in heaven. So I thought I might put these ingredients into a really simple cookie recipe to jazz things up. I have another chocolate chip cookie recipe on my website and that one is SO good, but I though I’d but one up that uses Earth Balance Buttery Sticks as its fat for those of you out there who are allergic to coconut.
In this recipe I use a caramel from the company Cocomels. They are a coconut milk caramel candy company with lots of different flavors and variations of caramel candies. Here I’m using the sea salt caramel. So tasty!
In this recipe, and likely most recipes going forward, I use a combination of regular granulated sugar + molasses. This is what makes brown sugar and i always have both of these ingredients on hand so I think it makes sense to cut out the middle man here. My other problem with brown sugar is how hard and crusty it gets before I’m able it use it all. This new method of granulated sugar + molasses removes the problem without sacrificing any flavor.
When portioning out the cookie dough balls, you can use a full caramel, but I don’t reccommend it. I think they come out much nicer when you just use half.
The added chocolate drizzle on top of these is totally optional. I didn’t add it into the recipe, but if you are going for the wow factor, simply slowly melt about 1/2 cup of chocolate chips in the microwave and use a spoon to drizzle the melted chocolate over the cookies.
This recipe can easily be doubled and the cookies will store well in an air tight container at room temp for about 5 days. And if you want to have them around that long you should definitely double the recipe.
- 1/2 Cup Earth Balance Buttery Spread 1 stick
- 3/4 Cup Granulated Sugar
- 1 Tbsp Molasses
- 1 Tbsp Ground Flax
- 2 Tbsp Water
- 1 tsp vanilla
- 1 1/4 Cup All Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup Chocolate Chunks
- 1/2 Cup Chopped Peanuts
- 8-10 JJs Cocomels cut in half
- Preaheat oven to 350* F.
- Combine flax, water and vanilla in a small bowl, set aside.
- Cream buttery spread, sugar and molasses together in a bowl using a wooden spoon or in a stand mixer with the paddle attachment, scraping the bowl down a couple of times during the creaming process.
- Add the flax mixture and stir until everything is well incorporated.
- Next add flour, salt and baking soda and stir until everything is just combined.
- Finally, mix in chocolate chunks and peanuts and mix once more to evenly distribute.
- Portion dough out into about 2 tablespoon mounds, leaving 2 inches of space between each cookie so they have room to spread. Put 1/2 of a caramel on top of each cookie. Bake in a 350* oven for 12-17 minutes.
- Let cool on the baking sheet for a few minutes to set up before moving the cookies to a cooling rack to finish cooling. And then drizzle with a little melted chocolate if you wish!
Let me know how this recipe worked for you. I have been loving hearing from you!