Freshly brewed coffee is served with Snickers Cookies that are loaded with salted peanuts, milk chocolate chips and topped with caramel.
Yay my friends, I want to scream at the top of my lungs: I HAVE A NEW COFFEE MAKER! Should I add: a very smart one, that I can program at night and it will wake up in the morning to brew coffee for me all by itself. What a perfect partner! Meet my new love: BUNN HB Coffeemaker.
Isn’t it beautiful? It’s tall, it’s sleek and it waits for me every morning with freshly brewed coffee, ready to be gobbled down. Now if I can only train my oven to bake fresh cookies for me before I wake up hmmmm…..
BUNN’s unique brewing process has qualified it to meet the Specialty Coffee Association of America’s (SCAA) professional standards. Only 10 coffeemakers have received this distinction, this is quiet and achievement, right?
I also love the design, and the stainless steel accents that combine with my kitchen. It is also very easy to use and comes with very clear and easy to follow instructions and some coffee filters. All you have to do is put in a new filter, coffee grounds and water press the brew button and enjoy your fresh coffee.
The BUNN HD Coffeemaker is exclusively sold at Williams Sonoma, online or through their catalog. Check it out, if you are looking for the perfect coffee maker. Hint, hint this would make such a nice gift to friends and family who also love coffee!
These Snickers Cookies are the best, I really can’t take it when people take regular sugar cookies, stuff them with Snickers candy and call those Snickers Cookies! Well, in my shugary opinion those are not the real Snickers Cookies, those are just stuffed with Snickers Candy and thats what they should be called!
- 3⅓ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 28 tablespoons unsalted butter
- 1 cup granulated sugar
- 1½ cups dark brown sugar, packed
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 cup chocolate chips
- 1 cup salted, roasted peanuts
- 8 tablespoons milk
- 24 oz caramels
- 1 cup salted - roasted peanuts, chopped
- Adjust oven rack to the middle of the oven.
- Preheat oven to 375°F.
- Line 2 large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together dry ingredients: flour, salt, cocoa powder and baking soda; set aside.
- In a small saucepan, heat 20 tablespoons of butter over medium heat until melted, about 2 minutes. Remove saucepan from heat and stir in remaining 8 tablespoons of butter until completely melted. Transfer to the mixing bowl of a stand mixer.
- Add vanilla extract and both sugars to the butter and whisk until fully incorporated.
- Add egg and yolk, one at a time and whisk on medium-high speed until mixture is smooth with no sugar lumps, about 30 seconds. Let mixture stand 3 minutes and whisk for 30 seconds and let stand another 3 minutes. Repeat process of whisking and resting 2 more times until mixture is thick, smooth and shiny.
- Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined.
- Fold in chocolate chips and peanuts.
- Refrigerate the dough for 15 to 30 minutes, or until it's easy to scoop and not very sticky, but still easy to shape.
- Divide dough into 16 portions, each about 3 tablespoons and roll into a ball.
- Scoop two tablespoons of dough and roll into a cookie, slightly press on to level it down and place on the prepared baking sheet. React with the rest of the dough.
- Chill the cookie dough trays for 30 minutes to an hour. Allow cookies to come to room temperature for about 10 minutes before baking.
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, edges have begun to set, but centers are still soft, 10 to 12 minutes, rotating baking sheet halfway through baking.
- Let cookies cool for 3 minutes on the baking sheet, then transfer cookies to a wire rack.
- Cool cookies completely before serving topping with caramel.
- Fill the bottom of a double boiler with 2 to 3 inches of water.
- Set the top of the double boiler in the bottom pot. The water in the bottom pot shouldn’t touch the top pot or bowl.
- Heat the pot over medium-high heat until the water begins to boil. Lower the heat to medium to maintain a steady simmer.
- Place the unwrapped caramels in the top pot or bowl and add the milk.
- Stir the caramels constantly as they begin to melt, continuing to cook until the caramels are fully melted.
- Remove the pot from heat and continue to stir the caramel sauce until it cools, about 2 minutes.
- Top the cookies with the caramel sauce immediately, 1½ tablespoons per cookie, and sprinkle with chopped peanuts immediately, before the caramel sauce hardens.
- Let the caramel sauce settle for 30-60 minutes.
- Serve and enjoy!