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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These look so good, love all that Mounds goodness!
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!
Glad you like that tip :)
OMG, your cookies always kill me! These are perfection. Pinning :)
Thanks for the compliments & pin!
Mounds bars are my fave! I gotta make these!
Thanks, Amanda, and for pinning too! And loved reading your last post! AWESOME one! Thank you!
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.
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!
I’ve never experienced too much chocolate in my life :) Glad you loved them and it’s a keeper for you!
OMG I love Mounds bars and coconut. I will def be making the coconut oil replacement… these look awesome!
Oh my goodness! These look phenomenal. Coconut and chocolate are always a good idea… and so are cookies.
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.
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!
I love coconut and I’m a big fan of using candy bars in baked goods too. These looks so thick and perfect!
Thanks, Bianca!
Oh my gosh coconut extract. I could drink it! Not really, but you know what I mean. And Mounds in cookies. I’m drooling!
I DO drink it! When I make smoothies, I put in like…a tablespoon :)
Oh I love coconut. These look spectacular Averie, PINNED :)
Thanks for pinning Aimee and I know you’re a coconut fan just like me!
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!
It’s amazing in smoothies! Or really any place you’d use vanilla, if you’re a coconut fan that is :)
These look so melty and thick and delicious! Mounds are a favourite in my house, so these are a must!
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!!
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!
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.
Oh they’d made a great bar-cookie, too! You could do a test batch of each and tell me which you like better :)
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!
Thanks, Crystal, hope you get a chance to try them!