Snickers Stuffed Peanut Butter Cookies {Amish Recipe}

Amish recipe Snickers Stuffed Peanut Butter Cookies #cookies

I’m going to set the record straight for a moment because I get this question a lot. I am not Amish and I have no designs to become Amiish. I like my complicated plumbing and the internet and I’m a food photographer. None of those things would be, er, kosher (totally mixing my religious metaphors) if I were Amish.

It’s true, I live in a formerly Amish farm (the family moved to be more remote. MORE REMOTE! Says the girl who can’t see her neighbors.) It’s also true that I speak of the Amish often. That’s because I live in an area where quite a few Amish families have settled and I have some dear Amish friends named Henry, Ada, and Anna. What do we talk about? We talk about what all people talk about; weather, family, gardens, health, and food. Okay, we mostly talk food. It’s inevitable really. I buy fifty pound bags of flour from them. It’s a natural conversation starter. Them: “You ran out again? What are you waiting to make with this?” Me: “Oh! This new bread I’ve been thinking about. It has…” You see how it goes.

When they stop by to visit or use our phone (because they can’t have one of their own), I shove bites of food into their hands. When I stop by their place to pick up dry goods or see if they’ve heard where I can get some piglets or good deals on something or other, they shove food into my hands. We have a mutually broadening relationship. And by broadening, I mean all of our backsides.

Ada and Anna know what I do for a living and keep their eyes open for new recipes for me. The Amish have enormous community meals after church with all members bringing their best food to share. When they taste something especially delicious, they ask the bringer to share the recipe with them and pass it along to me. Such is the case with the recipe (OH THIS RECIPE) that I’m sharing with you today. Anna started writing out a copy of the recipe for me as soon as she saw the look on my face while Ada told me about it. Perfect peanut butter cookies with a miniature Snickers bar* baked inside. “Did the Snickers dissolve in the cookie?” I asked? “No!” they assured me, “It melted a little but you could still see it was a Snickers.” “Could you tell from the outside there were Snickers in there?” I asked again? “No. It’s like a fun surprise when you bite into it or break it open.” they said.

You KNOW I was all in.

*Another point of clarification: Yes. The Amish eat candy bars. They also drink soda and eat pizza and burgers and tacos and fries. Once, when I posted another of their recipes, someone wrote back to me convinced I was trying to pull a fast one because they had a romantic notion of Amish eating a completely idyllic and organic diet. When I told Ada and Anna this, they looked at me like I’d grown a second head and turned neon orange, laughed and said, “Why wouldn’t we eat candy bars? They’re good!”

How to make Snickers Stuffed Peanut Butter Cookies #cookies

I went straight home and made a double batch. A word to the wise. Don’t double Amish recipes. They cook for families as big or bigger than mine on a daily basis. I looked at the three and a half cups of flour called for and thought “Now come on. If I’m going to stuff cookies with Snickers, I want enough of these to last a few days.” What I failed to factor in was the full pound of butter, two cups of peanut butter, and four cups of sugar that was going to mean. As a result of this little, er, miscalculation on my part, I am, however, quite capable of telling you that these cookies last BEAUTIFULLY at room temperature for a full week after being baked. If you were going to store them longer than that, I’d highly recommend freezing them when they’re just a day or less old.

Gooey, Snickers Stuffed Peanut Butter Cookies #cookies

But the cookies. In a word, they’re perfect. Peanut butter cookies stuffed with peanut, caramel, and nougat stuffed chocolate bars. It’s like the turducken of the cookie world, but better! If you eat one while it’s still warm, the caramel and nougat are melted and gooey. But if you eat one while they’re cold, just the caramel is gooey while the nougat is chewy and soft and the peanuts are crunchy. The great debate of our household right now is which one is superior. We have some pretty passionate people on both sides of the argument. Which way do you think you’ll like them best?

Cook’s Notes:

  • The temperature at which these cookies are baked is no typo. They ARE indeed baked at 300°F. This was new to me, as almost every cookie I’ve ever made has been cooked at 350°F or 375°F, but I followed Anna and Ada’s instructions to a ‘T’, and found that the recipe yielded beautiful and utterly perfect peanut butter cookies with no burned bottoms or over-cooked edges. I’m going to be playing with my other cookie recipes and seeing how they do at this temperature, too.
  • As a result of this lower cooking temperature, the cookies need to be in the oven for a correspondingly longer amount of time. Don’t rush them.
  • Also as a result of this lower cooking temperature, they won’t brown as much as you may be accustomed to seeing. Use your fingers to touch the edges of the cookies. Are they set up? they’re done.
  • I ended up using a combination of creamy and crunchy peanut butters because I ran out of creamy in the process of doubling (Yeesh) the recipe. The finished cookies were, as I’ve said, perfection. If you have to use a combination, I think you’ll be a-okay. I think using all crunchy might make them harder to wrap around the Snickers bars, though.

Snickers Stuffed Peanut Butter Cookies. An Amish recipe from

Snickers Stuffed Peanut Butter Cookies {Amish Recipe}
  • 2 sticks (1 cup) butter, softened
  • 1 cup creamy peanut butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3½ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 13-16 ounces miniature Snickers bars (NOT fun size!), unwrapped
  1. In a stand mixer fitted with a batter blade (or in a large mixing bowl with a hand mixer or sturdy spoon), cream together the butter and sugars until smooth. Add the eggs in, one at a time, until well combined, then beat in the peanut butter and vanilla until smooth and creamy and lighter in texture. In a separate bowl, whisk together the flour, baking soda, and salt until well combined. Add the flour mixture into the butter mixture and beat on medium speed until evenly mixed. Cover the dough and chill for 2 to 3 hours.
  2. Preheat the oven to 300°F. Portion the dough into generous 1 tablespoon balls. Flatten each ball, put a Snickers miniature into the center of the flattened dough, and wrap the sides up around the bar. Squish the dough so it is sealed all around the Snickers bar, making sure the bottom has no cracks. Place the ball on a parchment or silpat lined (or generously greased) baking sheet. Repeat with the remaining dough and Snickers, making sure to leave 2-inches between the dough balls.
  3. Bake for 12-18 minutes, rotating the pan halfway through the baking time, or until the edges are set and the cookie looks puffy. Let the cookies cool on the pan for 3 to 5 minutes (they will deflate and crack a bit as they cool. This is good!) before using a spatula to transfer them to a cooling rack. Let them cool completely before transferring to a cookie jar or other air tight, room temperature storage.

I just got some news that made my day. Foodie with Family is a finalist in the “Favorite Family-Friendly Cooking Blog” category of The Homies sponsored by TheKitchn!

I’m ridiculously excited to be a finalist. I feel a little Sally Fields-esque here since I was nominated by enough people to get even this far! The prize is roughly a metric ton of traffic and eyeballs directed at the winning blog. I could SO handle that. I feel dorky to ask, but if you appreciate what I’m doing here at Foodie with Family, would you mind throwing a vote my way?

Homies Vote Badge


  1. MaryAnne W. says

    I am practically drooling on the keyboard. Guess what I will be baking this week? Please thank Ada and Anna on my behalf!

    • says

      Psst. Erin… if you happen to have fun sized, you can make monstrously huge cookies, but you’ll need to adjust the cookie dough portion upward as well as the baking time. I maybe did this myself with a couple just to play around. 😀

    • Hellyweg says

      Why don’t you cut each one in half to make them mini-sized? I don’t think it will be particularly noticeable if one side is missing chocolate.

      • says

        I did that on a few and found they melted into the cookie more than just melting into a flatter Snickers. The chocolate on that side seems to act almost like a little wall to keep it from completely disintegrating. 😀

        • Hellyweg says

          Well that’s good to know. I suppose if you were really dedicated you could melt a little chocolate and dip each exposed side… but that kind of depends where you draw the line for fiddleishness.

  2. says

    I’m chuckling at myself because I initially questioned, “the Amish eat Snickers!?!” Love their answer! The trick to bake at 300 is a great one – my husband is always urging me to bake cookies at a lower temperature because he loves the perfectly soft cookie. I need to do that more often.

    • says

      Ah ha! See, the thing is, before I moved to Amish country, I probably would’ve thought the same thing! I know it surprised me to see an Amish lady with a slice of pizza in one hand and a Pepsi in the other at the farmers’ market when I moved down here!

  3. CarrollWC says

    I’m definitely making these soon! One question, though, as a newer subscriber (you may have addressed this and I don’t know how to find it) – do you weigh your flour? How many ounces do you assign for a cup? I usually use King Arthur’s 4.25 ounces per cup, but always look to see what other authors are using – some use up to 5 oz. depending on how they measure.

  4. Judi Hughes says

    What a great recipe! I had to go take a bolus dose of insulin after reading this, but we (and by we I mean the 14 yr boy) will make these for the Spring Market at our Church. But we will have to make a test batch first!

  5. says

    I don’t know if this is okay to say but I’m fascinated by the Amish (how can anyone not be?! And the language?! Aaah. So, so neat.) I squealed and called my husband in the room when I saw that this was an Amish recipe. :)

    Anyway, the cookies look great and thanks for sharing this recipe with us! And good tip on never doubling an Amish recipe. 😉

    • says

      That’s fine to say that! I have a couple more Amish recipes on here, for your Amish loving pleasure. Almond Joy/Mounds Rice Pudding and Maple Sandwich Cookies (basically maple whoopie pies!)

  6. says

    Hi! This recipe looks divine and I ereally enjoyed the backstory behind the recipe. I’ve always been fascinated with all things Amish (damn TLC for ruining it for me). 😉 Even though I just baked 28 banana chocolate chip muffins for the family this afternoon, I’d love to give these a try. Just a FYI, the save recipe button links to your blueberry muffin recipe.. Oh, snap. Now it doesn’t. Thanks for the recipe!

    • says

      Ha! TLC is selling people a bill of goods, I’m telling you! So, the recipe save button is messed up? Or is it okay now? I’m so confused. I’d better eat a cookie.

  7. says

    Hi Rebecca, just pinned this can’t wait to make, I am a big cookie fiend and peanut butter cookies and anything resembling them are my favorites. Thanks to Anna and Ada for sharing.

  8. Tonia says

    My mom used to make these with small Milky Way bars — I think they’re called fun size now, this was before there were the mini size — so you can imagine how LARGE the cookies were! YES!!!!! 😀

  9. Erin says

    I baked these cookies these weekend, and they are AMAZING! You are right that the recipe makes a ton, but after sharing with friends, they are almost gone and I miss them. Next time a double batch for freezing is in order!

    BTW, I was super impatient, so I only put the dough in the fridge for an hour. It was fairly soft and therefore really easy to wrap around the candy bars. It probably resulted in flatter cookies (or some such flaw), but the cookies were delicious nonetheless.

  10. Denise says

    Apparently I’m the only goofball who doesn’t understand the candy bar part. (I don’t think I’ve ever bought minis or fun size or anything.) Is it 13 mini candy bars, or 13oz-16oz of candy bars weighed out? Does it only make 13 cookies? Help!!

  11. Carrie says

    I made a terrible mistake in that I made these and took them to the office. Since then, I’ve been blackmailed more than once. No one wants to lend me a hand unless I stuff one of these cookies in it first. They are SPECTACULAR, Rebecca. I love them and I’m not a sweets fan in the least. When something is this good, such silly rules do not apply. Thank you!
    P.S. I get back at management, though. I weekly spend inappropriate amounts of time on FWF when I should be paper-shuffling or number-crunching. Take THAT, cookie junkies.


  1. […] SNICKERS-STUFFED PEANUT BUTTER COOKIES:  Heavens, have I gone to Heaven?  WOW, talk about a marriage of two of my favorite foods: Snickers AND peanut butter cookies.  Add to that that this recipe comes to the blogger from the Amish and I truly am in heaven!   The blogger correctly points out that the Amish (I am being very general here) DO eat candy bars like Snickers (and guzzle plenty of Mountain Dew).  But this really depends on what area you are in.  In some settlements you do see more of an “organic Amish” movement emerging and things like candy bars and pop are rare.  I actually find – surprisingly – that the more conservative settlements are the ones that tend to gravitate towards the “junk food” more.  Again, I am generalizing, but that is what I have found.  Anyway, without further ado, how about this recipe! Click here for the recipe and amazing photos of SNICKERS STUFFED PEANUT BUTTER COOKIES!:) […]

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