Mounds Bar Chocolate Chunk Cookies

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If you don’t like coconut, you can click off the page now.

But if you do, these cookies are for you.

Mounds Bar Chocolate Chunk Cookies - Soft, chewy and stuffed to the max with dark chocolate and Mounds! Crazy good!!

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.

Mounds Bar Chocolate Chunk Cookies - Soft, chewy and stuffed to the max with dark chocolate and Mounds! Crazy good!!

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.

Mounds Bar Chocolate Chunk Cookies - Soft, chewy and stuffed to the max with dark chocolate and Mounds! Crazy good!!

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.

Mounds Bar Chocolate Chunk Cookies - Soft, chewy and stuffed to the max with dark chocolate and Mounds! Crazy good!!

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.

Mounds Bar Chocolate Chunk Cookies - Soft, chewy and stuffed to the max with dark chocolate and Mounds! Crazy good!!

Mounds Bar Chocolate Chunk Cookies - Soft, chewy and stuffed to the max with dark chocolate and Mounds! Crazy good!!

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Yield: 13 large, bakery-style cookies

Mounds Bar Chocolate Chunk Cookies

Mounds Bar Chocolate Chunk Cookies

These big, thick, bakery-style 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 and replaced half the chocolate chips with chocolate chunks, added Mounds pieces, and instead of using vanilla extract, I used coconut extract. It’s sold in the baking aisle near other extracts and adds so much bold coconut flavor. The cookies are melt-in-your-mouth soft thanks to instant vanilla pudding mix. There’s loads of dark chocolate and it complements the overall coconut flavor and the chewy, texture-filled pieces of Mounds Bars are welcome surprises when you bite into one.

Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes

Ingredients

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 Information:

Yield:

13

Serving Size:

1

Amount Per Serving: Calories: 547Total Fat: 27gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 327mgCarbohydrates: 73gFiber: 3gSugar: 52gProtein: 5g

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. These look great! I’m sure hubby will love them :)
    I’d like to use a heart shaped cookie cutter so they can be heart shaped. Anything I should know? Would they come out ok? Thanks!

    1. I have only made them as regular cookies and can’t speak to how they’ll turn out with your cutter.

  2. 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!

    1. 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 :)

  3. 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.

  4. 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!

  5. 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.

    1. 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!

  6. 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

  7. 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 :)

  8. oh my gawd, Averie. You are the cookie making Queen. love love love these!!! you seriously bake and photograph the most fabulous looking cookies!!!

  9. Thanks for the creative recipe Averie! I love anything coconut ! Making these cookies before I leave for my tropical vacation!

  10. 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!

  11. 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.

    1. 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 :)

  12. Yum! Talk about a cookie that is perfect for summer! I can definitely see making these all year around so even once summer has ended I can still pretend :)
    Also, the tip about coconut extract in everything? That sounds amazing!

    1. Thanks, Amanda, and for pinning too! And loved reading your last post! AWESOME one! Thank you!

  13. OMG these look amazing! I was sitting here enjoying my A/C, but that picture encouraged me to go walk to the store in the heat for Mounds bars! Off I go.

    1. They ARE amazing! I made them smaller and thinner, because that’s how we like out cookies – hubby thought there was too much chocolate (there is no such thing as too much chocolate!), but I thought they were perfect. Thanks for the recipe – this one’s a keeper!

      1. I’ve never experienced too much chocolate in my life :) Glad you loved them and it’s a keeper for you!

  14. OMG I love Mounds bars and coconut. I will def be making the coconut oil replacement… these look awesome!

  15. Oh my goodness! These look phenomenal. Coconut and chocolate are always a good idea… and so are cookies.

  16. I read the title and was like, NOPE. Then I read the first sentence and giggled out loud. Coconut – BLECH.

    But I’m sure your cookies are delicious. If you like coconut, that is.

    1. I actually think you wouldn’t really mind these b/c there’s no actual flakes used because I know you don’t mind coconut oil, but yeah they are meant for people who like coconutty things!

  17. I love coconut and I’m a big fan of using candy bars in baked goods too. These looks so thick and perfect!

  18. Oh my gosh coconut extract. I could drink it! Not really, but you know what I mean. And Mounds in cookies. I’m drooling!

  19. I agree that you can never have too many Mounds recipes. My favorite candy bar of all time. I didn’t know coconut extract was a thing. I will definitely be looking for it!

    1. It’s amazing in smoothies! Or really any place you’d use vanilla, if you’re a coconut fan that is :)

  20. These look so melty and thick and delicious! Mounds are a favourite in my house, so these are a must!

  21. Chococolate and coconut are pretty close to chocolate and PB for me and I love your use of coconut extract in these. Funny thing about coconut–people seem to love it or hate it. These look incredible as always–thick and loaded with goodies!!

    1. Yes coconut is so love-hate. I’ve learned that with blogging and really didn’t know beforehand just how passionate people were about it, on either side. Bananas and raisins will also bring out some love/haters!

  22. These look insanely good…luv coconut and chocolate..only problem is I’m not sure I can keep myself from eating the mounds bars long enough to get them into the cookie batter…I bet these would make a good bar cookie too.

    1. Oh they’d made a great bar-cookie, too! You could do a test batch of each and tell me which you like better :)

  23. These cookies sound pretty incredible! I love, love, love Mounds, have never tried the pudding cookie thing before, I think this cookie recipe might be happening very soon in my kitchen!