Name: Snickers Pecan Butter Cookies
Prep time: 15 min
Cook time: 10 min
Total time: PT-488818H5M42S
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; ½ cup creamy peanut butter; ½ cup light brown sugar; ¼ cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1¼ cups all-purpose flour; ½ tsp baking soda; ¼ tsp salt; ¾ cup chopped Snickers bars; ½ cup chopped toasted pecans; ⅓ cup caramel bits or chopped soft caramels; Flaky sea salt, for topping

Why You’ll Love This Recipe

I love that these cookies combine everything I crave in one bite—peanut butter cookie base, gooey caramel, nutty crunch, and melty Snickers chunks. The flaky sea salt makes them irresistible by balancing out the sweetness. I also like how versatile they are—I can bake them soft and chewy or let them go a minute longer for a slightly crisp edge. These are always a hit when I want a bakery-style cookie without too much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped Snickers bars
1/2 cup chopped toasted pecans
1/3 cup caramel bits or chopped soft caramels
flaky sea salt, for topping

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
In a large bowl, I cream together the butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy.
I beat in the egg and vanilla.
In another bowl, I whisk the flour, baking soda, and salt, then gradually mix it into the wet ingredients.
I fold in the chopped Snickers, pecans, and caramel bits. (If I want thicker cookies, I chill the dough for 20 minutes before baking.)
I scoop the dough into 1.5-tablespoon balls, spacing them apart on the baking sheet.
I bake for 9–11 minutes, until the edges are golden but the centers are still soft.
Right out of the oven, I sprinkle lightly with flaky sea salt. I let the cookies cool on the pan for 5 minutes before transferring to a rack.

Servings and timing

This recipe makes about 18–20 cookies. It takes 15 minutes to prepare, 20 minutes to chill (optional), and 10 minutes to bake, for a total of 35–40 minutes.

Variations

Sometimes I swap Snickers for Milky Way or Twix for a fun twist. I’ve also tried using crunchy peanut butter instead of creamy for more texture. For a richer flavor, I drizzle melted chocolate over the cooled cookies. If I want them extra gooey, I press an extra chunk of Snickers or caramel on top before baking.

Storage/Reheating

I keep the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze baked cookies for up to 2 months or freeze the dough balls and bake them straight from the freezer, adding 1–2 minutes to the bake time. If I want them warm again, I pop a cookie in the microwave for about 10 seconds.

FAQs

Do I have to chill the dough?

No, I don’t. Chilling just helps make thicker cookies with less spreading. If I want chewier cookies, I skip it.

Can I make these without peanut butter?

Yes, I can replace the peanut butter with almond butter or sunflower seed butter, though the flavor will be slightly different.

Can I use homemade caramel instead of caramel bits?

Yes, I can chop soft homemade caramels into small pieces. I just avoid very runny caramel, as it can leak too much during baking.

Can I make these gluten-free?

Yes, I can swap in a 1:1 gluten-free flour blend. The cookies may be slightly softer but still delicious.

How do I get bakery-style cookies with chunks on top?

I press a few extra Snickers pieces onto the tops of the cookie dough balls before baking. It makes them look extra tempting.

Conclusion

I love how these Snickers Pecan Butter Cookies bring together everything I want in a cookie—chewy texture, gooey caramel, nutty crunch, and salty-sweet balance. They’re easy to make, fun to share, and always a crowd favorite. Whether I serve them warm with milk, crumble them over ice cream, or package them as gifts, they never last long.