Soft and Chewy Snickers Cookies

Second week of June. Three months and some weeks until the wedding. The dress has been found, which is a separate story that involves DeAnna and Debbie and a shop in Montgomery and a Saturday that I will remember for a long time, not because of the dress specifically but because of who was in the room when I found it. DeAnna said yes immediately. Debbie said: baby, that is it. I looked in the mirror and I agreed with both of them.

I have been making the wedding cake practice runs more seriously now: three full test cakes in the past month, adjusting the lemon curd each time, getting the ratios right. The lavender version has won out. Tyler has tasted every iteration without complaint and given honest feedback each time, which is useful. His notes have been: less sweet, more lemon, the lavender should be subtle not obvious. All correct notes. He is becoming a better taster than he was a year ago. I am responsible for some of that. I am glad.

Sunday at Gloria's she watched me describe the wedding cake flavor and then she said: write down the recipe. I said: I have it in my head. She said: write it down. She said it firmly. I said yes ma'am. I wrote it down that evening, on an index card, in my best handwriting. Wedding cake: lemon lavender, summer 2024. I put it in my wooden box. It belongs there.

Tyler has been a very patient taster through three rounds of lemon lavender layer cake, and his notes have been good ones — but even the best taster deserves a break from curd adjustments. Between the serious test bakes, I made these Snickers cookies on a Wednesday just because the kitchen felt happy and I wanted something uncomplicated and sweet. Gloria would approve: something written down, something made with intention, something that fills a house with a smell that makes people walk toward it.

Prep Time: 15 min | Cook Time: 11 min | Total Time: 26 min | Servings: 24 cookies

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups chopped Snickers bars (about 6 fun-size bars)
1/2 cup semi-sweet chocolate chips

Instructions

Preheat. Preheat your oven to 375°F. Line two baking sheets with parchment paper and set aside.
Whisk dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream butter and sugars. In a large bowl, beat the softened butter with the granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes.
Add eggs and vanilla. Beat in the eggs one at a time, then mix in the vanilla extract until fully combined.
Combine. Gradually add the flour mixture to the wet ingredients, stirring until just incorporated — do not overmix.
Fold in mix-ins. Gently fold in the chopped Snickers pieces and the chocolate chips with a rubber spatula.
Scoop. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake. Bake for 10–12 minutes, until the edges are just set and the centers look slightly underdone. They will firm up as they cool.
Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Nutrition (per serving)

Soft and Chewy Snickers Cookies — Something Sweet While the Wedding Cake Waits