Snickers Cookies (And a New Favorite Base)

These cookies are a new favorite.  The dough that serves as a base is fantastic! I love the snicker recipe, but this dough would be fabulous even as just a chocolate chip cookie.  The secret is the browned butter.  It's an easy step that only adds a few minutes but greatly enhances the flavor.

Recipe:  (Printable Recipe Front and Back)

16 Tbsp unsalted butter
3/4 C brown sugar
1/2 C sugar
2 tsp vanilla
2 eggs
2 C flour
1/2 tsp baking soda
about 6 mini snickers (or 1-2 king size snickers)
chocolate chips
kosher salt

To brown the butter:
In a medium sized skillet, melt 10 Tbsp butter on med-high heat.  Continue heating the butter, while gently turning the handle enough to make the butter swirl around the pan.  Heat until the butter becomes golden-brown and gives off a slightly nutty aroma.  This should only take 1-3 minutes.

Pour the melted butter into a mixing bowl and combine with the other 6 Tbsp butter, allowing all of the butter to melt and mix together.

Add sugars and vanilla and mix well.  Add eggs and whisk until there are no sugar lumps.  Allow the mixture to rest for 2 minutes and cream one more time.  The mixture should look smooth and glossy.

Add the flour and baking soda and mix well until a dough forms.  Stir in the chocolate chips.

Take your snickers and slice them into slices about 1/2 inch thick.

Place your cookie dough in drops (about 2 Tbsp each) onto a greased cooking sheet.  (Cookies will spread, so allow adequate room between them).  Place one snicker piece in the middle of each cookie.  Press down until it is inside the middle of the cookie and fold the sides of the dough up around it, completely encasing the snickers.

Optional: top cookies with small pieces of remaining snickers.  (Make sure to press down into cookie gently, because snickers which end up on the baking sheet make a sticky mess).  A great option as back-up is to use parchment paper underneath the cookies.

Sprinkle each cookie with a dash of kosher salt.

Bake at 375 for 8-11 minutes, until edges are just barely golden brown, and insides are still soft.  Allow to cool for about 10 minutes, then remove to wire cooking rack.

Makes about 2-3 dozen cookies.