I'm starting to see a pattern...

Almost every dessert recipe I have posted thus far has included chocolate and peanut butter.  Might I have a problem?  It's entirely possible.

I've never been a huge cookie fan.  They're good, but I would choose almost any other dessert over a cookie given the chance.  

Cheesecake or cookie?  Cheesecake.

Brownie or cookie?  Brownie.

Cupcake or cookie?  Cupcake.

Flan or cookie?  Ok, cookie on that one.

Anyway, my dad asked for chocolate chip cookies the other day, and my first thought was, "BORING."  I went on the hunt for a more exciting cookie and found these delicious Peanut Butter Snickers Cookies on Brown Eyed Baker's blog.  If you choose to make them, invest in some parchment paper.  When the snickers melt, they tend to stick!

Peanut Butter Snickers Cookies

Ingredients:

1-1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup creamy peanut butter

3/4 cup granulated sugar

1/2 cup light brown sugar

1 egg

1 tablespoon milk

1 teaspoon vanilla extract

1-1/2 cups chopped Snickers candy bars (about 4 regular size bars)

3/4 cup milk chocolate chips

Directions:

1.  Preheat oven to 350 degrees.  Line two baking sheets with parchment paper or silicone baking mats.  Set aside.

2.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.  Set aside.

3.  In the bowl of a stand mixer, beat the butter and the peanut butter together until fluffy.  Add the sugars and beat until smooth.  Add the egg and mix until combined.  Add the milk and vanilla extract and mix again.

4.  Add the flour mixture and beat until flour disappears.  Stir in the chopped snickers and chocolate chips.

5.  Drop by heaping tablespoons onto the prepared baking sheets.  Gently flatten each cookie ball with the palm of your hand.  Bake for 10-11 minutes or until cookies are slightly brown on edges.

6.  Cool the cookies on the baking sheets for about 5 to 10 minutes, then remove to a rack to cool completely.  Store in an airtight container at room temperature.

Source:  Brown Eyed Baker, www.browneyedbaker.com