As fires and floods become a reality for many Americans with Fannie Mae and Freddie Mac mortgages, homes in areas subject to natural disasters are seeing a drastic loss in value, the New York Times reports.

Ousted Senate GOP leader Mitch McConnell, R-Ky. - who leaves behind a fractured Senate that is struggling to replicate the Democrats' unification on unilateral approval of President Joe Biden's Cabinet picks - is now lecturing on how to lead.

An inflation report in the coming week will test the strength of the record-setting U.S. stocks rally and provide a crucial piece of data that could factor into the Federal Reserve's plans for rate cuts.The S&P 500 on Friday was on pace for its third-straight weekly gain,...

Loaded with chopped Snickers bars, peanuts, and chocolate chips, these soft Snickers Cookies are the perfect match of flavor and texture! THE ULTIMATE COOKIE RECIPE Anybody who enjoys the classic Snickers candy bars is going to love these Snickers Cookies. These soft and chewy cookies are stuffed full of peanuts, smooth chocolate chips, and small chunks of Snickers. I love the touch of saltiness and sweetness that you get with every bite. It’s the perfect chocolate and peanut butter combo too. It doesn’t matter what you’re making these cookies for, they taste just like the candy bar but in cookie form. FREQUENTLY ASKED QUESTIONS:  What’s the best way to measure flour? In my opinion, for the best textured cookies, you want to use the scoop and level method (this can also be called the dip and level method) when measuring flour. It is a simple and effective way to measure flour accurately without packing it down too much. First, use a spoon to scoop flour (or dip out the flour using a spoon) from the flour container into your measuring cup. This helps prevent the flour from getting packed down, which can happen if you scoop directly in the flour container with the measuring cup. Continue spooning the flour until the measuring cup is slightly overfilled, with a small mound of flour on top. Then, take a flat-edge, like the back of a knife and gently scrape across the top of the measuring cup to level off the flour. This removes the excess and gives you an even, accurate measurement.By using the scoop and level method, you avoid packing too much flour into the cup, which can happen when flour is pushed down by scooping directly from the bag or tapping the cup. My cookies didn’t come out in perfect circles, how can I fix this? Use a large round cookie or biscuit cutter, or even a glass, to round out the edges and push them into a rounder shape. This must be done right after the cookies come out of the oven, while still malleable, otherwise the cookies may rip or look too scrunched up. This is part of the reason I recommend using the cookie scoop (affiliate link) so much, to help prevent this. How small do I need to chop the Snickers candy bars? The Snickers should be sliced into slivers, no more than a quarter inch thick and ⅓-½ the width of a Snickers. If you cut it 2 times the long way and then slice the snickers bars, that would be the easiest way to cut them. You should need about 3 full size Snicker Bars for the add-ins for these cookies and the pieces added on top before baking. Those are the sizes that worked for me. How many cookies can I bake at a time? Only bake 6 cookies at a time on a large baking sheet, these cookies do spread out quite a bit. Too many on a cookie sheet will end up in a giant meshed up looking cookie. How do you store Homemade Snickers Cookies? Store Snickers Cookies at room temperature for up to 1 week.Additionally, you can freeze the unbaked cookie dough in a freezer safe bag for up to 4 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) unsalted butter– since I use salted peanuts and am adding a tad bit of salt later, I use unsalted butter. If you only have salted butter, I’d adjust the salt in the cookie dough. granulated sugar packed light brown sugar large egg vanilla extract all purpose flour salt baking soda semi sweet chocolate chips chopped peanuts– I like salted but you can use unsalted peanuts. chopped Snickers– make sure you chop the Snickers small enough, check out the FAQ section for more tips and suggestions on sizing. HOW TO MAKE SNICKERS COOKIES Preheat the oven to 350℉ and place the oven rack into the middle of the oven. Line a large baking sheet with parchment paper (or spray with nonstick cooking spray). Cream together the butter, granulated sugar and light brown sugar in a stand mixer (or in a bowl with an electric mixer) until combined well. Then stir in the egg and vanilla. Add the flour, salt, and baking soda, then stir just until combined. Add in the chocolate chips, peanuts, and chopped Snickers. Gently stir until combined into the batter. Scoop cookie batter onto prepared baking sheet. I use a 1 ½ Tablespoon spring loaded cookie scoop. Note: you may need to bake these in a couple batches until all cookies are baked. Place 2-4 more small pieces of chopped Snickers on top. Place the baking sheet on the middle rack of the oven and bake for about 12 minutes. Cook only one baking sheet at a time for best results. Let cool and then enjoy! CRAVING MORE RECIPES?  Snickers Bars Snickers Poke Cake Snickers Salad Chocolate Chunk Cookies Grinch Cookies 3-Ingredient Peanut Butter Cookies Peanut Butter Chocolate Chip Cookies Print Snickers Cookies Chewy, chocolately, peanut buttery cookies with Snickers and chocolate chips. Course DessertCuisine American Prep Time 20 minutes minutesCook Time 12 minutes minutesTotal Time 32 minutes minutes Servings 20 Calories 208kcal Author Brandie @ The Country Cook Ingredients½ cup (1 stick) unsalted butter⅔ cup granulated sugar⅓ cup packed light brown sugar1 large egg1 teaspoon vanilla extract1 ¾ cups all purpose flour½ teaspoon salt1 teaspoon baking soda½ cup semi sweet chocolate chips½ cup chopped peanuts (I like salted but can use unsalted)1 cup chopped Snickers (plus more to top) InstructionsPreheat the oven to 350℉ and place the oven rack into the middle of the oven. Line a large baking sheet with parchment paper (or spray with nonstick cooking spray).Cream together ½ cup (1 stick) unsalted butter, ⅔ cup granulated sugar and ⅓ cup packed light brown sugar in a stand mixer (or in a bowl with an electric mixer) until combine well. Then stir in 1 large egg and 1 teaspoon vanilla extract. Add 1 ¾ cups all purpose flour, ½ teaspoon salt and 1 teaspoon baking soda, then stir just until combined. Add in ½ cup semi sweet chocolate chips, ½ cup chopped peanuts and 1 cup chopped Snickers. Gently stir until combined into the batter. Scoop cookie batter onto prepared baking sheet. I use a 1 ½ Tablespoon spring loaded cookie scoop. Note: you may need to bake these in a couple batches until all cookies are baked. Place 2-4 more small pieces of chopped Snickers on top. Place the baking sheet on the middle rack of the oven and bake for about 12 minutes. Cook only one baking sheet at a time for best results. Let cool and then enjoy! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 208kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Sodium: 137mg | Fiber: 1g | Sugar: 16g

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