Snickers Thumbprint Cookies are the perfect homemade treat to add to any holiday cookie tray. Soft & chewy peanut butter cookies topped with marshmallow nougat filling drizzled with melted chocolate and caramel. Plus a short step-by-step video.
Out of all the cookies I make during the holidays, these thumbprint cookies are my favorite. Those buttery shortbread cookies always get snatched up first in our house.
Since today is National Cookie Day, I thought I’d share another fun version like these homemade Snickers Thumbprints. They have all the flavors of the popular candy bars but can easily be made at home with a few pantry ingredients instead.
They start off with these easy gluten free Flourless 3 ingredient Peanut Butter Cookies – made in just ONE bowl with:
- creamy peanut butter
- sugar (use coconut sugar for a refined sugar free version)
- one egg
For the marshmallow nougat filling, you can make it two different ways depending on your preference and what you have on hand.
The first version you combine and heat:
- sweetened condensed milk, and
- peanut butter
The other version uses slightly healthier ingredients with:
- tahini (sesame seed paste)
- peanut butter
- maple syrup
Now don’t get me wrong, neither version makes this is a healthy cookie by any means but I thought I would leave an option for those that aren’t big marshmallow fans.
Next comes the melted chocolate, caramel drizzle and a sprinkle of chopped roasted salted peanuts. For a healthier version, use paleo-friendly chocolate and date paste+maple syrup+coconut milk for the caramel.
These Snickers Thumbprint Cookies taste totally indulgent and are just perfect for any Snickers fans in your life without the candy bar jitters.
A little sweet, a little savory and a fun way to kick up your holiday cookie platter.
- 1 cup natural creamy peanut butter stirred
- 1 cup granulated sugar* can substitute with coconut sugar (see notes)
- 1 large egg room temperature
- 1 cup melted chocolate** use paleo friendly if necessary (see notes)
- 1 cup caramel sauce can substitute with a healthier version (see notes)
- 1/2 cup finely chopped roasted salted peanuts
- 1 cup marshmallows
- 1/4 cup sweetened condensed milk
- 1 teaspoon natural creamy peanut butter
- 1/4 cup tahini
- 2 Tablespoons maple syrup
- 2 teaspoons natural creamy peanut butter
- Preheat oven to 350 F degrees. Line a cookie sheet with parchment paper or a silicon mat.
- In a large bowl, combine the egg, peanut butter, and sugar together until smooth and incorporated.
- Form dough into 1 tablespoon size balls onto a cookie sheet, leaving about 2 inches between cookies. Press thumb into the center to create an indent. Bake in preheated oven for 7-8 minutes.
- Remove from oven and press indent again if necessary. Allow the cookies to rest for 5 minutes on baking sheet then transfer to cooling rack to cool completely before filling.
- In a medium saucepan over medium heat or in a microwave safe bowl, heat marshmallows until completely melted then stir in sweetened condensed milk until smooth and combined. Stir in peanut butter then allow to cool slightly and thicken.
- For the slightly healthier filling, just combine the tahini, maple syrup, and peanut butter until smooth.
- Assemble cookies Spoon 1 teaspoon of filling and spread over the center of each cooled cookie. Drizzle with melted chocolate, caramel sauce and add a sprinkle of chopped peanuts. Allow to dry and set.
For a healthier version:
* use coconut sugar instead
** melt paleo friendly chocolate
*** combine date paste+almond milk to create caramel
Don’t forget to check out the rest of the yummy cookies from my fellow Food Holiday Bloggers: