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Contributed by Catsrecipes Y-Group
- ½ cup sugar
- ½ cup firmly packed brown sugar
- ½ cup margarine or butter, softened
- ½ cup almond butter (I use the type that is just almond, nothing else)
- 1 egg
- 1 teaspoon vanilla
- 1½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 (2.07) ounce Snickers® candy bar, cut into 12 pieces
Chocolate glaze Edit
- Heat oven to 375°F.
- In a large bowl combine sugar, brown sugar, margarine, almond butter, egg, and vanilla; beat well.
- Lightly spoon flour into measuring cup; level off.
- Add flour, baking powder, baking soda and salt to sugar mixture; mix well.
- Shape a portion of dough smoothly around each piece of candy bar, making sure bar is completely covered.
- You want to use just enough dough to entirely cover the candy piece, not a huge amount.
- Place 4-inches apart on heavy cookie sheets that have been lightly sprayed with non-stick cooking spray.
- Add a handful of old-fashioned oats to remaining batter and drop batter by tablespoonfuls onto heavy cookie sheets that have been lightly sprayed with non-stick cooking spray.
- Bake both kinds of cookies for about 12 minutes, or until tops are lightly browned and appear done.
- Cool 10 minutes.
- Remove from cookie sheets.
- Cool completely.
- Drizzle with the following chocolate glaze.
- After glaze hardens, store cookies in an airtight container.
Chocolate glaze Edit
- Mix powdered sugar, unsweetened cocoa and milk.
- Add additional milk as needed to thin mixture enough to drizzle from spoon.
I placed a piece of wax paper under the rack the cookies cooled on. Using a spoon drizzle the glaze over the cooled cookies. To achieve a delicate web of glaze on each cookie, I let the initial drizzle for each cookie drop beside the cookie and through the rack, moving the spoon over the cookie mid-stream. This resulted in less blobs of glaze on the cookies.