Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.

In a large mixing bowl, cream the softened unsalted butter, brown sugar, and granulated sugar for about 2–3 minutes.

Add peanut butter and vanilla extract, blending until fully combined.

Crack a large egg into the mixture and mix on low speed until incorporated.

Fold in flour, baking soda, and salt gently until no streaks of flour remain.

Fold in chopped Snickers pieces to evenly distribute.

Scoop out about 16 cookies onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10–12 minutes until tops are crackled and edges are golden.

Let cookies cool on the baking sheets for 10 minutes before transferring to a wire rack.

For frosting, beat unsalted butter until smooth, then gradually add powdered sugar.

Blend in caramel sauce and vanilla extract, adjusting consistency with milk or cream if needed.

Frost the cooled cookies generously with the caramel buttercream.

Sprinkle remaining chopped Snickers pieces over each frosted cookie.

Place frosted cookies in the refrigerator briefly to set the frosting.