Soft and Chewy Snickers Chocolate Chip Cookies

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.

Soft and Chewy Snickers 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.

Soft and Chewy Snickers Chocolate Chip Cookies

Although people now seem to shun a ‘candy bar’ in favor of a protein bar, bite for bite, I don’t think there’s much difference in the caloric values. If I’m going to eat 200 calories in chocolate bar form, I’d rather eat a real candy bar than a protein bar made to taste like a candy bar, which usually comes up short and tastes fake anyway.

Sally recently linked to an article which states that Snickers is the most popular candy bar in the US, followed by M&Ms, then Reese’s. I have recipes for cookies and bars using America’s favorite candies (Soft and Chewy M&Ms Cookies and Peanut Butter Cup Cookie Dough Crumble Bars) and both have been very popular with readers.

Soft and Chewy Snickers Chocolate Chip Cookies

The Snickers cookies use the same dough base I used in the M&Ms 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.

Soft and Chewy Snickers Chocolate Chip Cookies

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’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.

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.

Soft and Chewy Snickers Chocolate Chip Cookies

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.

Soft and Chewy Snickers Chocolate Chip Cookies

You can see the Snickers Cookies I made two years ago using the Nestle Tollhouse recipe as the dough base, and the dough wasn’t well-chilled.

It’s amazing how two recipes for chocolate chip cookies can produce such vastly different looking cookies. Both the recipe itself and the chilling play a role, but I think chilled dough is more integral than the nuances of the recipe used.

Soft and Chewy Snickers Chocolate Chip Cookies

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 what 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.

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.

Soft and Chewy Snickers Chocolate Chip Cookies

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.

Soft and Chewy Snickers Chocolate Chip Cookies

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.

Soft and Chewy Snickers Chocolate Chip Cookies

Soft and Chewy Snickers Chocolate Chip Cookies - The classic candy bar just got better because it's baked into soft, chewy cookies packed with chocolate chips! Easy recipe at

Print Print Recipe

Soft and Chewy Snickers Chocolate Chip Cookies

Chocolate chip cookies are even better with chunks of Snickers baked in. This cookie dough is my favorite chocolate chip cookie dough base, producing cookies that are so ssoft, moist, and tender in the interior with perfectly chewy edges. The dough is buttery, with hints of vanilla. Cornstarch is the unique ingredient that keeps them extra soft. There's an abundance of Snickers and chocolate chips in every bite to tame your chocolate cravings. The dough can be made in advance, refrigerated, and baked off as desired, up to 5 days later. A great option to have for fresh, warm cookies without having to mix up dough. I highly recommend these cookies!

Yield: about 26 medium-small cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes


3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 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


  1. 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).
  2. 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.
  3. Add the Snickers, chocolate chips, and beat momentarily to incorporate, or fold in by hand.
  4. 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.
  5. 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.
  6. 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.

Related Recipes:

Snickers Bar Stuffed Chocolate Chip Cookies – What a difference the dough base makes, and chilling the dough. It’s fun to see a side-by-side comparison

Chocolate Chip and Chunk Cookies – My favorite recipe for pure, unadulterated, perfect chocolate chip cookies. They’re soft, chewy, tender, moist, stay soft for days, are a snap to make, and have two kinds of chocolate. A solid, fuss-free, and straightforward recipe for chocolate chip cookies that yields fabulous results

Deep Dish Chocolate Chip Cookies with Peanut Butter Cups and Peanut Butter M&M’s – Made in a whoopie pie pan, so the cookies turn out like little deep dish pizzas. Thick, soft, chewy, and stuffed to the max with candy. A fun way to use up extra candy

New York Times Chocolate Chip Cookies (from Jacques Torres) – I stuffed more chocolate than I thought was possible into these cookies. Fresh from the oven, they’re wonderful, and although I don’t consider them my ‘perfect’ cookie many people adore these jumbo bakery-style cookies

Caramel Corn Chocolate Chip Cookies – There’s more add-ins than dough in these extremely well-stuffed cookies. If you like eating caramel corn by the handful, baking it into cookies is even better

Chocolate Chip Peanut Butter Oatmeal Cookies – Chocolate Chip Cookies that have a bit of peanut butter and oatmeal added. Soft, moist, with plenty of chewy texture. The recipes uses melted butter so no mixer is required, and they stay soft for a week. If you like a variety of textures and flavors in your cookies, these are perfect

Browned Butter Chocolate Chip Cookie Cups – If you’ve ever had a problem with cookies spreading while baking, it’s impossible with these because they’re baked in a muffin pan. Between the nuttiness and richness from the browned butter, and brown sugar used in the dough, there’s great flavor depth. Dense and rich, with the perfect balance of chewy edges, squishy in the middle, and loaded with chocolate

Soft and Chewy M&Ms Cookies – The exact same cookies as today’s recipe, except they use M&Ms rather than Snickers. They’re a big hit on Pinterest and with readers, and if it ain’t broke, don’t fix it. Just add Snickers, or another favorite candy

Snickers fan? Do you make cookies with candy or any unique add-ins? Favorite chocolate chip cookie recipe?

Thanks for the All-Natural Snack Foods Sampler Pack Giveaway entries


  1. Ahhh! I need one. Such a fun and tasty idea! I haven’t had a snickers bar in SO long.

  2. Now all I can think about is wanting to make these with the snickers with peanut butter…

    which makes me think of the weird/hilarious/kinda scary sharks from the commercials who said that the human they ate that tasted best had eaten a snickers with peanut butter.

  3. Oh man Averie! I just got the worse Snickers craving looking at these cookies! A couple of these and a big glass of milk and I would be in H-E-A-V-E-N!

  4. Nothing in the world is better than a fresh chocolate chip cookie hot out of the oven. Nothing. But adding snickers that sounds fabulous. I grow through phases with snickers sometimes they are my favorite then I can’t stand them for months at a time. Maybe it’s because I stuff myself with them. Oops.

    And I would totally bake them in batches of 4 because I seriously feel so embarrassed when I bake a batch of 12 and my sister walks in to see only 4 left on the tray. Sorry I just ate 8 cookies in like 5 minutes. #noselfcontrol

  5. Snickers were my favorite growing up too! Then I hadn’t had one in years and randomly decided to try one about a year ago. I was slightly disappointed that it was way too sweet. Apparently my taste buds have adjusted. Maybe it wouldn’t be so bad in small portions in a cookie like this!!

  6. I could just TELL these were yours… did I miss this one (following you via RSS)???

    I have made your soft chocolate chip cookies, half of your recipe – it’s just me and the hubs – he wants a full batch next time ;o)
    Saw this on Nikki’s link-up!

    • I just posted them today…hopefully your feed is coming thru! If there’s a snag, LMK!

      And I literally just posted them to Nikki’s site 30 secs ago! That was fast :) Love it! And that you could also tell they were mine..very cool!

      Make a full batch, it’s 2 dozen SMALL cookies..keep the extra dough in the fridge and bake 8 a day for a few days. You’re going to be in heaven!

  7. Snickers are a huge weakness for me! I fear I would eat an entire batch in one sitting!

  8. Oh Averie! These look spectacular! I love chocolate chip cookies, they are my absolute favorite. I didn’t know that about the cornstarch, I’ll try that next time I don’t have pudding mix on hand!

  9. Averie,
    if someone was going to put a snickers into a cookie, I’m glad it was YOU! Brilliant!! love this. Snickers and Reeses peanut butter cups were my favorites growing up and my faves now too. . I really should not be reading your blog this late at night. . now I want cookies!!!! can’t wait for your peanut butter cookbook!!

  10. OMG…Avery,,,,you never cease to completely blow me away with your expert tutorials and the photography, plating and lighting is simply perfection in this particular offering. This is THE most beautiful rendering of a cookie I have EVER witnessed…really.

    Particularly appreciating that you mention to FORM the cookies whilst chilling in the fridge…rather than simply scooping out chilled dough…I am certain this contributes to why your cookies come out so stunningly perfect (height/color/texture). My son ADORES Snickers…and plan to make these specifically for his return from university…but Butterfinger and Heath Bar FREAK that I am…I will probably be trying out a “riff” on this exact recipe with those add-ins as well!

    I just wanted you to know that your detailed specifics are soooo very appreciated, although I realize this must be very time-consuming for you. I simply love your blog, and look forward to each and every exquisite post. It is my very favorite baking blog…hands down.

    • What an amazing, glowing, wonderful comment, Donna! Thank you! Yes, it does take time to type out the EXACT specific details but I would rather do that, than have tons of people write to me saying the recipe didn’t work, they hit a snag, what should they do if this happens; etc. I don’t have time for that! Nor do I want anyone to have a baking failure b/c that is so defeating and they’d likely never make a thing of mine again. So, all around, I’d rather be overly detailed than not detailed enough.

      FORM the cookies whilst chilling in the fridge…rather than simply scooping out chilled dough <– It’s easier to scoop the dough into mounds right after you fold in the flour, chips, etc. and THEN chill it; if you chill it first and then try to scoop out mounds, it’s like hacking into an iceberg. I am so glad to know that my blog is your very favorite. That makes me feel special :) These would be so good with BFingers or Heath. Those are two other faves of mine!!

  11. Whoops…meant to mention that I agree 100% with the comments regarding so-called “healthy” protein bars vs. “real deal” choices for energy snack fare. Recent studies in France have shown that people who opt for the “healthier” fare…in their minds…actually are getting the same amount of calories, but with much less satisfaction with regards to taste or texture. Result? ..There is a feeling of deprivation engendered and …ultimately…they either unwittingly seek out the “real” satisfaction of a less politically correct sweet treat…or have two or more of the protein bars to quelch their desire for satisfaction! Interesting how the brain works!

  12. I just bought a bag of Peanut Butter Snickers and you have inspired me to bake with them! These cookies look delightful!

  13. OMG, yes. If I want a candy bar, I’m going to eat a freaking candy bar. I like healthy food and I like junk food, but I hate all those junk-trying-to-pretend-to-be-health-food type snacks. They taste so gross. Those bars have the worst texture too. As always, you are a cookie genius. :)

  14. Amazing way to use up those fun size candies :) these cookies are wonderful!

  15. Snickers in chocolate chip cookies = amazing. I need these!

  16. Oh mah gah Averie! What are you doing to me?!
    Snickers are totally my favorite. Sign me up with the rest of America. Also M & M’s.
    If I put Snickers AND M & M’s into one cookie do you think it would be overkill?
    Nevermind. I’m doing it anyway.
    Love the old vs. new comparison! That Nestle’s recipe is tricky. I always wonder why it’s on the back of all the bags because I always feel like I need to stand on one foot and hold my mouth just right to get it to turn out perfectly.

    • I only used that recipe two years ago because I was in a hurry and just used it…but yeah, that was actually the LAST TIME I ever used it, b/c you can see by those pics, the cookies are thin. I don’t like hope-and-a-prayer cookies. I like ones I know will turn out :)

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  18. Highly recommend these also. A+++++ all around. Made them for Boy Scouts camping trip and the kids and I are taste testing them right now. :) These really are the best ever. We had mini m&m’s on hand so used those with mini chocolate chips. Perfect cookies. Follow the directions exactly as Averie wrote them.

    • I love your comment to just follow the directions exactly as I wrote them :) You’d be amazed how many people don’t…haha! Seriously though, so happy you’re happy with them and feel they’re the best ever! And that they’re Boy Scout approved, too!

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  20. Snickers is my husbands favorite candy bar. I know he’d love these cookies.

    • You know I make tons of cookies and desserts – but these cookies, compared to all the other recipes that I use this dough base for (M&Ms, Twix, etc.) – the Snickers version is my fave!

  21. Brian already calls my chocolate chippers “crack cookies”…I can only image what he would think if I threw snickers into the mix!!!

  22. Love your recipes but ingredients like Graham Crackers are not readily available in our supermarkets, can you suggest an alternative that would work as well?

    • Any sort of slightly sweetened, crunchy and dry, tea biscuit or sweeter cracker I’m sure would work. You may have to experiment based on what’s available to you and make some slight tweaks if necessary but just find some sweet crackers, chop them up, and go for it.

  23. This looks soooooo good! I also love kitkat and timeout, do you think I can use them? x

  24. I stopped by here the last time when I tried your oatmeal scotchies. Had a bit of an issue with the doneness that time, but finally invested in an oven thermometer and figured out my oven temp was off.

    So I tried this yesterday and IT’S.SO.GOOD. I wanted to stop by here to thank you for the recipe and the detailed instructions. Followed it to the letter and I’m delighted with how it turned out. And though I’m a rabid chocolate monster, the thing that makes a cookie for me is the dough–this one is perfection, just the way I like it, softchewybutteryvanillatodieforness.

    • I agree this dough is: softchewybutteryvanillatodieforness.

      I’ve made these cookies with Twix Bars, M&Ms, and Snickers. My fave is with Snickers. So glad you loved them and that you figured out it was your oven temp and that’s all better now!

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  26. I’m making these for a Halloween potluck this week! One question – does the caramel in the Snickers harden after the cookies cool? I’ve had that issue when baking with caramel before.

    • When you say harden, you mean rock hard, like chip a tooth hard? No, that does not happen. It firms up so that the candy bars aren’t a hot mess, running and leaking everywhere, but they don’t set up overly hard.

  27. The Deep Dish Chocolate Chip Cookies with Peanut Butter Cups and Peanut Butter M&M’s look amazing. Gonna try baking a batch this weekend.

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  33. Wow these look incredible, thanks for posting this up..


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