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Stack of Snickers cookies, with top cookie broken in half
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Snickers Cookies

These Snickers chocolate chip cookies are soft, chewy and loaded with Snickers candy bars and chocolate chips. The Snickers pieces add bites of caramel, peanuts, nougat and chocolate for a delicious cookie that's impossible to resist. The recipe is super simple and made without a mixer, but be sure to give yourself enough time when making these cookies - as chilling the dough is essential!
Prep Time15 minutes
Cook Time10 minutes
Chilling2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Snickers Chocolate Chip Cookies, Snickers Cookies
Servings: 24 cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 2 cups plus 2 tablespoons all-purpose flour (266 grams) for thinner cookies, use 2 cups (250 grams)
  • 2 teaspoons cornstarch AKA cornflour in the UK and Australia
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter (168 grams) melted and cooled slightly
  • 3/4 cup brown sugar (158 grams) light or dark
  • 1/3 cup granulated sugar (66 grams)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup chopped snickers (about 180 grams) about 4-5 bars or 12 snack sized bars, divided
  • 1 cup chocolate chips (180 grams) divided

Instructions

  • Whisk together the flour, cornstarch, baking soda and salt. Set aside.
  • In a separate large bowl, whisk together the melted butter (make sure it has cooled for about 5 minutes first), brown sugar and granulated sugar.
  • Whisk the egg and vanilla extract into the butter mixture.
  • Whisk/stir the flour mixture into the butter mixture. I typically do this about 1/2 at a time. You can also use an electric mixer if you prefer.
  • Stir in 3/4 cup chopped Snickers and 3/4 cup chocolate chips.
  • Cover the bowl and refrigerate for at least 2 hours or up to 48 hours.
  • When ready to bake, preheat the oven to 350F (180C) and line your cookie sheets with parchment paper or baking mats. If the dough was in the fridge overnight, take the bowl out of the fridge and let it sit on the counter for 10 minutes so that the dough is easier to work with.
  • Scoop the dough into balls with about 2 tablespoons of dough each and place the cookies 2 inches apart on your lined cookie sheets.
  • Bake 1 cookie sheet at a time in the middle of the preheated oven for about 8-10 minutes or until the tops look just set. If you find your cookies don't spread enough, press them down slightly before baking.
  • Cool the cookies on the cookie sheets for at least 10 minutes. As the cookies are cooling on the cookie sheets, press a few extra Snickers pieces and chocolate chips (from the remaining 1/4 cup each) on top of each cookie.

Notes

  1. Flour: Be sure to measure properly. Whisk first, then spoon into a dry measuring cup and level off the top. For the most accurate results, use a scale. 
  2. Snickers Bars: Be sure to chop your Snickers bars into small pieces - I aimed for each piece to be slightly larger than a chocolate chip. If the Snickers pieces are too big, then the cookies will lose their shape.
  3. Storage: Baked and cooled cookies can be stored in an airtight container at room temperature for up to 5 days. Fresh cookies are always best. 
  4. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 24 uniform cookies. 

Nutrition

Calories: 199kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 96mg | Potassium: 46mg | Fiber: 1g | Sugar: 17g | Vitamin A: 215IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg