Design Eat Repeat

0 Preheat oven to 350°F.
1 Chop Snicker bars into small chunks. Set aside.
2 In a medium sized microwave-safe bowl, melt unsalted butter [adjustable](½ cup, i.e. 1 stick)[/adjustable] in the microwave for 30-60 seconds until all is melted (no chunks left). I highly suggest covering the bowl with a paper towel to prevent splattering, as you want the butter hot. If you hear it "pop" then it's most likely done.
3 Add in light brown sugar [adjustable](½ cup) and granulated sugar (¼ cup) [/adjustable]and use a spatula to stir until combined (*to avoid puffy cookies, do not use a mixer for this recipe). The sugars should cool off the butter but if it's still piping hot, let cool for a minute or two. 
8 Stir in egg [adjustable](1 large), creamy peanut butter (2 tablespoons) and vanilla extract (2 teaspoons)[/adjustable]. Next, mix in baking soda [adjustable](½ teaspoon) and salt (¼ teaspoon)[/adjustable]. 
10 Add all-purpose flour [adjustable](1½ cups)[/adjustable] and mix until all the flour disappears into the dough. The dough will be wet and sticky, this is normal and it will firm up as it sits.
4 Mix the chopped Snickers bars [adjustable](1 cup)[/adjustable] into the dough; you can leave a handful of pieces out to press on top.
5 Line a baking sheet with parchment paper. Scoop dough into ¼ cup sized scoops (i.e. 4 tablespoons) then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball. See image in post above for reference. Without flattening, your cookies will be thicker and more cakey.If desired, press extra Snickers pieces into the top.
6 Bake at 350°F for 11-13 minutes. You want them to be slightly brown on the edges & top and look slightly underbaked in the center (my oven was perfect at 12 minutes). Tip: If your cookies are wonky-shaped, immediately after taking out of the oven, use a bowl that is slightly larger than the cookie to “wiggle” it back into a circle shape.
7 Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
9 Enjoy slightly warm for gooey caramel or allow to fully cool...both ways are amazing!
11 Store in an airtight container for 3-4 days.