'Tis the season, the cookie season.
Holiday break: I can almost taste it now. The time when we can recycle those endless pages of notes we took, and leave the semester behind us for good. As a senior, it's a little nerve-wracking, since coming back from this break in particular will mean the start of my last semester at Michigan. "Beginning of the end" aside, nothing is nerve-wracking enough to stop me from impatiently counting the days until it's time to go.
For me, making this week's recipe was a little "sneak peak" of the holidays, a momentary interruption from the business and stress of finals season. On a cold November day, my small college kitchen transformed into my kitchen far away at home: the world faded away, and my only worry was the cookie timer.
Well, that, and then not eating too many too quickly.
While there are a lot of different types of cookies I like, Holiday Snicker Cookies are not only one of my favorites, but by far one of the most crowd-pleasing. I found this recipe while flipping through an old Red Hat Society cookbook years ago and have made them for both occasions and gift exchanges since. Really, who wouldn't love to unwrap a Snickers in the middle of a peanut butter cookie?
No matter what holiday you celebrate this winter season, you can be sure to celebrate the delicious taste of these cookies.
Holiday Snicker Cookies
- 1 C Granulated sugar
- 1 C Packed brown sugar
- 1 C (2 Sticks) Butter, softened
- 1 C Peanut butter
- 2 Tsp Vanilla extract
- 2 Eggs
- 3 C Flour
- 1 Tsp Baking powder
- 1 Tsp Baking soda
- 1 (16-ounce) Bag of Snickers
- Preheat oven to 350°.
- Cut Snickers bars in half (if bite-sized) or in thirds (if small).
- Combine sugars and butter and beat until fluffy.
- Beat in peanut butter, eggs, and vanilla.
- In a seperate bowl, combine flour, baking powder and soda. Add to batter and mix well.
- Wrap the dough around each piece of Snickers.
- Arrange on greased baking sheet and bake for 15 minutes.