Cherie’s Snickers Peanut Butter Cookies

I honestly don’t know how people go to work 40 hours a week. We work to live, live to work. It’s a strenuous lifestyle that can also be just as rewarding. For me, I feel like I have to go on a mini vacation every month just to keep from overloading.. and I don’t even consider my job “real” work (since it’s just a part time job)! What am I going to do once I join the work force?! Oh dear. Hopefully I’m lucky enough to do something that I love so it doesn’t feel like work.

I’ll be taking my second mini vacation this week with another trip to Vegas, but this time it’s a girls’ trip with my mom, my aunt (mom’s sister) and her daughter (aka my cousin). We’ll be celebrating my aunt’s and my birthday! I’m counting down the hours… so excited!

I feel like I made these cookies oh-so-long ago. But don’t these cookies just look drool-worthy? After baking these, I confirmed that I don’t like peanut butter cookies. Am I crazy? I love having peanut butter chips and candy in cookies, but I don’t like peanut butter cookies itself. Either way, my DB loved these. The cookies are very moist, almost to the post where they’re crumbly, and have a different kick depending on what type of candy bar you use. I got a grab bag that had the three musketeers, milky way, snickers, and midnight milky way. The recipe is slightly adapted from Amanda’s Cookin’.

Oh, I’ve actually been updating my style blog, A Pile of Style, frequently! Feel free to drop by over there and say hello! 🙂

• 1 cup unsalted butter, softened
• 1 cup white sugar
• 1 cup brown sugar, packed
• 1 cup creamy peanut butter
• 2 eggs
• 2 ½ cups flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 bag mini size candy bars, whatever you prefer

1. Preheat oven to 325 F.
2. Cream butter, sugars and peanut butter. Add eggs. Stir or whisk together flour, soda and salt. Add to creamed butter mixture and mix well.
3. Roll into balls or use a cookie scoop.
4. Cut the candy bars in half and place them cut side down on top of the rounded cookie and press down gently.
5. Bake at 350 for 10-12 minutes.
6. Remove from oven and leave cookies on cookie sheet for 2 minutes to rest. Cool on a cooling rack for ten minutes.
7. Allow to cool completely before eating (if you can wait!).