Recipe(tried): Snickers Candy Cookies with Chocolate Glaze

We have a good friend who is addicted to Snickers candy bars. I came up with this twist on some recipes I found online. I wanted to use up a full-size 2.07 ounce bar instead of buying Fun-Sized ones. One bar cut into 12 pieces used up only part of the dough so I added old-fashioned oats to the rest and made drop cookies for my DH who can't eat chocolate. When I went to the pantry for the peanut butter called for in the recipe I found that DH had finished it off so I used almond butter instead. With Snickers or with oats, this is a yummy recipe.

SNICKERS CANDY COOKIE

1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup margarine or butter, softened
1/2 cup almond butter (I use the type that is just almond, nothing else)
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (2.07) ounce Snicker candy bar, cut into 12 pieces

Heat oven to 375 degrees 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:
1/2 cup powdered sugar
2 Tablespoons unsweetened cocoa
1 Tablespoon milk

Mix powdered sugar, unsweetened cocoa and milk. Add additional milk as needed to thin mixture enough to drizzle from spoon.

Note: 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 thru the rack, moving the spoon over the cookie mid-stream. This resulted in less blobs of glaze on the cookies.