These Snickers Cookies and Halloween Punch recipes were created as part of a sponsored campaign for Collective Bias and their client.
Seasonal baking isn’t really my thing. I love looking through the fun and adorable recipes, but I don’t have the patience to bring most of them to life. I can’t even figure out how to frost a cupcake and make it pretty, so I like to stick with cookies. If you’ve been to the store lately, you’ve more than likely noticed that Halloween baking and candy aisles. With chocolate and candy all around, I decided to create these Snickers Cookies by adapting my absolute favorite chocolate chip cookie recipe. The are perfect for anytime- parties, Halloween desserts, or to use up all that leftover candy on November 1st!
These Snickers cookies could easily be adapted to use other candy bars. For this recipe, I picked up a Mars variety pack with 230 Mixed Miniatures candy bars and used 20 mini Snickers. I think I’m going to try using Twix next time.
Snickers Cookies Steps
Chilling the dough is key in this recipe and guarantees a fluffy, chewy cookie. Do not skip this step unless you want a flat, tough cookie and if that’s the case, you and I just can’t be friends. These Snickers cookies are delicious right out of the oven and because they are moist and chewy, they taste wonderful the next few days too.
- 2⅛ cups all-purpose flour
- ½ teaspoon table salt
- ½ teaspoon baking soda
- 12 tablespoons (1½ sticks) butter, melted and cooled
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla
- 1 cup crushed Snickers bars
- Combine the flour, salt, and baking soda in a medium bowl.
- Cream the butter and both sugars together then add the egg, egg yolk, and vanilla. Mix about 2 minutes, until lightened in color.
- Add the dry ingredients and mix well. Fold in the crushed Snickers.
- Chill the dough for at least 1 hour.
- Preheat oven to 350 degrees.
- After the dough is thoroughly chilled, form into tablespoonful-sized balls and place on a greased cookie sheet.
- Bake cookies for 10-12 minutes until brown around the edges. Do not overbake!
- Serve warm or store in an airtight container.
Now that you have a delicious cookie recipe, you need a fun drink recipe! No party should be without my absolute favorite party punch which can be made with shaped and flavored ice cubes for a fun seasonal theme. This has been my favorite punch for years and years. I try not to make it too often, because I could drink it all myself! To create this Halloween Punch, I froze Hawaiian Punch in fun Halloween shapes (bats, cats, ghosts, pumpkins) to add a chill and a bit of spooky. Freezing trays are one of my must haves for seasonal cooking and sweets. They are inexpensive, easy to store since they don’t take up much room, and can be used in a variety of ways.
Party Punch Ingredients
- 1 2L 7 Up
- 1 GAL Hawaiian Punch Fruit Juicy Red, frozen as ice cubes
- 1 46 oz can pineapple juice
- 1 1.5QT rainbow sherbet
- Freeze Hawaiian Punch in ice cube trays. Use themed trays for a fun touch.
- Sit the rainbow sherbet out to thaw slightly.
- Combine all ingredients in a large punch bowl and serve.
Before heading to the store, be sure to check out the printable coupons for Mars candy and find fun Halloween recipes. You can also click through the embedded Pinterest board below for more Halloween Celebrations ideas.