Soft and Chewy Snickers Chocolate Chip Cookies

Soft and Chewy Snickers Cookies — 🍪🤎 Soft, moist, and tender in the interior with perfectly chewy edges! Calling all Snickers candy bar fans, these are for you! Save this recipe when you have extra candy on hand from Halloween or the holidays! 

Easiest Snickers Cookie Recipe

I had a big bag of Snickers Fun Size candy bars that were begging to be eaten.Or baked into soft, chewy, gooey chocolate chip cookies.

Let me start off by saying these are my favorite chocolate chip cookies I’ve ever made. Snickers just sweeten the deal. Literally.

Snickers were a favorite childhood candy bar, and I could wolf down a Snickers bar after school in just minutes. Like their old slogan goes, “Packed with peanuts, Snickers really satisfies”, and they do.

The density, the peanuts, caramel, nougat, chewiness, and the layers of texture make them an easy favorite. Unlike some candy bars that just make you want to eat another candy bar, at least after a Snickers I’m satisfied.

The Snickers cookies use the same dough base I used in my M&M’s Cookies, adapted just slightly from Chocolate Chip and Chunk Cookies. I love this dough base because it produces consistently soft and chewy cookies, isn’t fussy, and people write with glowing reports when they try it.

I actually like this version better than the Chocolate Chip and Chunk version, which uses a combo of bread and all-purpose flour. I’ve determined that with this doing, using 100% all-purpose flour is my preference.

Cornstarch is the unique ingredient that keeps the cookies so soft and light, like Keebler Softbatch cookies, but they’re not cakey or dry in the least.

For anyone who’s jumped on the Pudding Cookie or Cake Mix Cookie crazes, those cookies turn out so soft because the first ingredient in pudding or cake mix tends to be ‘modified food starch’. Adding a couple teaspoons of corn starch to cookie dough lends similar results.

They are so, so soft, light, moist, and tender. The dough is buttery and the centers are ooey and gooey, while the edges are a bit firmer with chewiness.

The big hunks of Snickers and melted chocolate chips in every bite make these a perfect choice for those who want extra chocolate and texture in your traditional chocolate chip cookies, without heading into the category of the monster cookies I see on Pinterest, where half the kitchen pantry of add-ins are dumped in.

You can really appreciate the Snickers in these.

I started baking 4 cookies at a time with my leftover dough. Because if there were more on the tray, I would happily eat them until they were gone. I loved them that much.

Melty, oozing chocolate and candy bars are pretty hard to resist. Snickers really satisfies.

What’s in the Snickers Cookies? 

To make this easy Snickers cookie recipe, you’ll need: 

• Unsalted butter
• Light brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• All-purpose flour
• Cornstarch
• Baking soda
• Salt
• Snickers
• Semi-sweet chocolate chips 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Snickers Cookies

They’re very straightforward and easy to make. Cream the butter, egg, sugars, and vanilla very well, about 5 minutes.

Add the dry ingredients and mix until just combined before folding in diced Snickers and chocolate chips. If you have another candy bar you prefer, by all means, use it.

Chill the dough for at least 2 horus prior to baking the cookies. 

Once the dough has had time to chill, bake them for 8 or 9 minutes, not more than 10. They may look grossly underdone and very glossy at 8 to 9 minutes, but I assure you they firm up dramatically as they cool.

Don’t wait to pull them from the oven until you think they’re done. That’s way too late, and you’ll end up with Hard and Crispy, not Soft and Chewy.

I sometimes even make the mistake myself of thinking they’re not done at 8 minutes and leave them in closer to 10, but always prefer the 8 minute cookies.

Can the Cookie Dough Be Made in Advance?

Yes! The dough can be stored in the fridge for up to 5 days before baking. I like to bake a half dozen or so at a time, just when I know we’re going to want to eat fresh and warm in the next hour or two.

They stay soft for a week, but I doubt you’ll have a problem with them lingering.

Can I Use Another Candy Bar?

Yes! I’ve also used this dough base to use Twix Cookies, but feel free to use most any chocolate candy bar you’d like. 

Tips for Making Snickers Bar Cookies

I try to strategically place the chunks of Snickers on the top and sides of the cookies rather than the bottoms, both for cosmetic purposes and so exposed caramel and nougat isn’t baking directly on the baking sheet.

If you notice an exposed hunk towards the base, relocate it to the top or side. It’s not imperative, but just a little trick.

The dough must be chilled for at least 2 hours before baking or they cookies will be prone to spreading and will bake thin.

If you want nice, thick, soft, puffy centers, with chewy edges, chill your dough. If you want thin, wimpy, flat-as-pancake cookies, then don’t. Your choice.

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4.42 from 117 votes

Soft and Chewy Snickers Cookies

By Averie Sunshine

Soft, moist, and tender in the interior with perfectly chewy edges! Calling all Snickers candy bar fans, these are for you! Save this recipe when you have extra candy on hand from Halloween or the holidays! 

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 18 minutes minutes

Servings: 26

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Ingredients  

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• ▢ ¾ cup unsalted butter, softened
• ▢ ¾ cup light brown sugar, packed
• ▢ ¼ cup granulated sugar
• ▢ 1 large egg
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoons cornstarch
• ▢ 1 teaspoon baking soda
• ▢ pinch salt, optional and to taste
• ▢ 1 heaping cup Snickers, diced small and loosely piled in measuring cup (or another variety of candy including M&Ms, Milky Way, Peanut Butter Cups, Rolo, etc.)
• ▢ 1 cup semi-sweet chocolate chips

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Instructions 

• To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
• Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
• Add the Snickers, chocolate chips, and beat momentarily to incorporate, or fold in by hand.
• Using a medium 2-inch cookie scoop, form heaping mounds (I made 26). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
• Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
• Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers).
• Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Notes

Storage: Store cookies airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition

Serving: 1, Calories: 145kcal, Carbohydrates: 24g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 9mg, Sodium: 82mg, Fiber: 1g, Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Snickers Dip — The dip is made with tangy cream cheese, chopped Snickers, peanuts, and there’s melted milk chocolate and salted caramel swirled throughout.

Chocolate Candy Bar Cake — An easy frozen dessert with graham crackers, chocolate pudding, whipped topping, chocolate chips, PEANUT BUTTER CUPS and SNICKERS!! Perfect for when you don’t want to turn on your oven!!

Loaded Candy Bar Brownies — These dense, fudgy brownies are loaded with candy bar pieces, making them supremely decadent. They’re as fast and easy as a boxed mix, and everything is whisked together in one bowl.

Chocolate Peanut Butter Candy Bars— These peanut butter candy bars are no-bake, easy, loaded with bold peanut butter flavor, and plenty of chocolate. They’re super soft, very dense, and chewy!

Originally posted May 6, 2013 and republished with updated text October 8, 2021.