I have seen this idea bantered about in the food blog world for a while. It’s such an appealing, sugar coma inducing idea that I felt compelled to try it out. It didn’t disappoint. It combines the fabulousness of a chocolate bar and a cookie in one heavenly marriage.
I used a peanut butter Snickers as the cookies’ gooey innards. This probably goes without saying, but I used a snack size candy bar. You could probably use a full size candy bar to a make a ginormous cookie, but I’m all about making healthy choices.
I creamed together the sugars and butter. The butter had softened until it was room temperature. This is an important step for those of us who mix by hand.
A New York Times article on cookie dough also recommends letting the dough rest. They suggest letting it rest 34 hours as opposed to just 24. This resting period allows the dry ingredients to soak up all the liquids for firmer dough. Magically this makes for a more evenly baked cookie with a richer flavor. Weird, but they interviewed many impressive cookie bakers who all agreed on the importance of resting the dough.
Adding a creamy, caramel candy center only heightens the delight. If this picture doesn’t make you want to eat this cookie, nothing will.