If you love Snickers candy bars, you’ll want to try these Snickers Cookies. Soft centers, gooey chocolate, and slightly chewy edges make these cookies irresistible.
This recipe builds on classic chocolate chip cookie dough by folding in chopped Snickers bars. The result is tender, soft cookies loaded with peanut, caramel and chocolate flavor. They’re easy to make and great for using up extra candy bars.
Table of contents
- Why we make this recipe
- Ingredients
- Variations
- How to Make Snickers Cookies
- Recipe Tips
- FAQs
- More Easy Cookie Recipes
Why we make this recipe
These Snickers Cookies are a quick, crowd-pleasing dessert that’s perfect for parties, school snacks, or a cozy night in. They’re a great way to upgrade a familiar cookie recipe by adding chopped candy bars for extra texture and flavor.
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 2 teaspoons vanilla extract
- 1 large egg (room temperature)
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup Snickers bars, chopped into chunks
The full, printable ingredient list with measurements is included in the recipe card below.
Variations
- Snickers size: Use fun-size, mini, or full-size Snickers—any will work.
- Different chips: Swap semi-sweet chips for dark, milk, or peanut butter chips for a different flavor profile.
- Other candy bars: Substitute your favorite candy bars to create new flavor combinations.
How to Make Snickers Cookies
- Step 1 – Preheat: Preheat the oven to 350°F (175°C).
Step 2 – Dry ingredients: Whisk together the flour, baking soda, cornstarch and salt; set aside.
Step 3 – Cream butter and sugars: Beat the softened butter until fluffy, add brown and granulated sugars and beat until creamy. Add the egg and vanilla and mix until combined.
Step 4 – Combine: With the mixer on low, gradually add the flour mixture to the butter mixture until just combined. Avoid over-mixing.
Step 5 – Fold in mix-ins: Gently fold in the chocolate chips and chopped Snickers pieces.
Step 6 – Scoop and bake: Use a cookie scoop to place dough balls on lined baking sheets about 2 inches apart. Bake 8–10 minutes, until edges are lightly golden.
Step 7 – Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Cookie scoop size: The scoop used here is roughly 1 tablespoon. If you make larger cookies, increase baking time.
- Room temperature ingredients: Using room-temperature butter and eggs helps the dough come together smoothly.
- Prepare baking sheets: Line sheets with parchment paper to prevent excessive spreading and make cleanup easier.
- Let cookies set: Allowing the cookies to rest briefly on the baking sheet helps them finish baking and prevents crumbling when moved.
FAQs
Yes. This recipe works well with a variety of chopped candy bars, so it’s a handy way to use up leftover holiday candy.
Store cooled cookies in an airtight container for up to 5 days. Placing a slice of bread in the container helps keep them soft and moist.
Yes. Flash-freeze formed dough balls on a baking sheet for 1–2 hours, then transfer to freezer bags for up to 3 months. You can also freeze baked cookies with parchment between layers.
More Easy Cookie Recipes
- Nutella Stuffed Cookies
- Cherry Chocolate Chip Cookies
- Crumbl Chocolate Chip Cookie Recipe
- Easy Chocolate Peanut Butter Cookies
- Oatmeal Scotchies
- Chocolate Chip Pretzel Cookies
Make these cookies with Snickers today and come back to share how they turned out.
Snickers Cookies
Ingredients
- 3/4 cup Unsalted Butter, softened
- 3/4 cup Brown Sugar, packed
- 1/4 cup Granulated Sugar
- 2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cornstarch
- 2 teaspoons Vanilla Extract
- 1 Large Egg, room temperature
- 1/2 teaspoon Salt
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup Snickers Bars, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together flour, baking soda, cornstarch and salt. Set aside.
- Beat butter until fluffy, add brown and granulated sugars and beat until creamy. Add the egg and vanilla and mix until combined.
- With mixer on low, gradually add the flour mixture until just combined. Do not overmix.
- Fold in chocolate chips and chopped Snickers bars.
- Drop dough by tablespoonfuls onto parchment-lined baking sheets about 2 inches apart. Bake 8–10 minutes until edges are lightly golden.
- Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Notes
Store cooled cookies in an airtight container up to 5 days. Placing a piece of bread in the container helps preserve softness. You can use full-size or mini Snickers bars. If using a larger scoop, increase baking time as needed.
Nutrition Facts
Calories: 201 kcal; Carbohydrates: 25 g; Protein: 2 g; Fat: 10 g; Saturated Fat: 6 g; Sugar: 15 g.