If you don’t like coconut, you can click off the page now.
But if you do, these cookies are for you.
I’ve always liked Mounds Bars (or Bounty Bars) and have recipes for Mounds Bar Chocolate Coconut Cookies and Mounds Bar Brownies. You can never have too many Mounds recipes.
The cookies are pillowy soft in the interior, slightly chewy at the edges, and are loaded with chocolate chunks and hunks of Mounds Bars.
I adapted my favorite recipe for chocolate chip cookies. I replaced half the chocolate chips with chocolate chunks, added Mounds pieces, and instead of using vanilla extract, I used coconut extract.
The recipe uses butter but if you’d like to use coconut oil to really amplify the coconut flavor profile, adapt this recipe and use 3/4 cup melted coconut oil rather than 3/4 cup butter.
Coconut extract is inexpensive and sold near the other baking extracts. It lends so much bold coconut flavor without having to add shredded coconut, which can be almost too much texture at times.
The cookies are melt-in-your-mouth soft thanks to instant vanilla pudding mix. I swear by it for Softbatch-style results. I’ve jumped on the pudding cookie train and have no plans of getting off.
If you can find coconut pudding mix, it would be amazing here. If you don’t have pudding mix, using 2 teaspoons of cornstarch is a close approximation to pudding mix, but not the exact same.
The loads of dark chocolate chunks really complement the coconut flavor and the chewy, texture-filled pieces of Mounds are welcome little surprises when you bite into one.
These big, thick, bakery-style cookies lasted precisely one day here.
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Mounds Bar Chocolate Chunk Cookies
Ingredients
- ¾ cup unsalted butter, softened (1 1/2 sticks)
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons coconut extract, vanilla extract can be substituted but flavor will not be the same
- 2 cups all-purpose flour
- one 3.5-ounce packet instant vanilla pudding mix, not sugar-free and not ‘cook & serve’
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 12 fun-size Mounds Bars, .6-ounce size, dice each bar into sixths
- 1 cup semi-sweet chocolate chunks, I use Trader Joe’s
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, coconut extract, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the Mounds Bars, chocolate chunks, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few Mounds Bars and chocolate chunks right on top of each mound of dough by taking pieces from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 to 12 minutes (bake less if you made smaller-sized cookies than recipe indicates), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from The Best Soft and Chewy Chocolate Chip Cookies
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Whatever you did in the last 10 minutes with Pinterest, it worked! I Pin’d with no problem just now.
So glad!! Whew!
Thanks for pinning and hope you enjoy the cookies!
I tried to Pin your page and Pinterest wouldn’t let me – it’s blocked. :(
I’ve made many of your cookies & have incorporated many of your tips in my family recipes. I can’t wait to make these in celebration of moving into my 2nd trimester in a few weeks! I actually found coconut cream pudding at my local store, I’m definitely going to try it with that mix & coconut oil. I REALLY like coconut.
Thanks!
Oh sounds like your cookies are going to be heavenly and coconut oil is great during pregnancy! It has so many fatty acids and trace little items that are so good for mom and baby! So I say the cookies are good for your health :)
I love it when my cookies are FAT, FAT, FAT just like this hunks of awesomeness. And I happen to LOVE Mounds (and it’s nuttier cousin) and think these cookies were pretty much designed with me in mind. YUM.
Confession: I don’t think I’ve ever had a Mounds candy bar. I was always too distracted by the 3 Musketeers and Reese’s PB cups! Thank goodness the families in our neighborhoods always seemed to favor those types on Halloween… ;) But your gorgeous cookies make me really want to try one! You take the best cookie pictures of anybody I’ve seen. Those inside shots are my favorite — the gooey insides, the melty chocolate, the extra thick size… SO perfect!
You’ve done it again! I made these yesterday and brought them to work, where they were promptly scarfed up & declared wonderful. I used 1/2 coconut extract and 1/2 vanilla extract. I also added a few Almond Joy “pieces, ” which are like coconut flavored M&Ms. I like a little crunch in my cookies, and these were perfect. Probably regulare M&M s would have worked just as well, too.
I know the Almond Joy Pieces, omg I bet so good in here! And I am so happy they were a hit with people at your work! That’s awesome that you bake for your coworkers!
WOW, these look marvellous! I just want to eat them right now, right here! Will definitely try making these… one day! Thanks for the post and recipe! :)
themdnblog.blogspot.com.au
I was browsing the web with some friends around and when I suddenly opened on these cookies they were all dazzled and wanted me to do some right away x)
They are right, your cookies look plain awesome and I definitely must try this recipe!
Have a nice week :)
Thanks for the compliments, Ines!
Oh yummy, these cookies look amazing!!!
Oh my goodness! I need to make these, they look SO delicious!
oh my gawd, Averie. You are the cookie making Queen. love love love these!!! you seriously bake and photograph the most fabulous looking cookies!!!
Thanks for the awesome compliments! :)
I’m all for adding Mounds Candy Bars to, well, just about anything! Can’t wait to try them!
Thanks for the creative recipe Averie! I love anything coconut ! Making these cookies before I leave for my tropical vacation!
Have fun on your tropical vaca!!!!
I like coconut! I like coconut! I love the extra coconut flavor you added with extract – I’m sure it tastes amazing! And a big ole YES to the pudding mix :) Pinned!
Thanks for pinning, Trish, and glad you’re a coconut fan too :)
Oooo! I can’t wait to make these! I heart coconut! Pinned!
Thanks, Anna!
Your cookie pics are the best around. Have I mentioned that? They make me want to raid a bakery, stat.
This is another great flavor! Love the coconut extract.
You’re so sweet and thank you! I really am not that pleased with these photos but I took them on an overcast day and in a rush so they had to do, so I appreciate the compliments :)