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

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!

5 / 5 ()
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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

184 comments on “Soft and Chewy Snickers Chocolate Chip Cookies”

  1. I was wondering… Do you scoop the dough into cookies and then refrigerate, or chill the large ball of dough??

  2. Everyone loved them! The first cookie that was chewy enough for my family. Thank you!

    Rating: 5
  3. Hi Averie, I made your recipe for Soft and Chewy Snickers Chocolate Chip cookies last week, and they were incredibly good! My family LOVED them. To me they are the perfect cookie. I wouldn’t change a single thing! Simply amazing! Thank you for this recipe. :o)

    Rating: 5
  4. Can you use margarine instead of butter?

  5. Made these cookies yesterday morning for my coworkers! Amazing!

    Rating: 5
  6. These are amazing!! They come out perfect and chewy!!! I can’t wait to try it with other candies.

    Rating: 5
  7. Hi…
    I dnt have corn do I substitute corn starch?

    • You really cannot sub for it. You can omit it and your cookies won’t be as soft but there is really nothing to use in its place – I recommend picking it up for best results. It’s very inexpensive.

  8. I just made these cookies for the very first time over the weekend. I have an abundance of Snickers small bite candies and I’m trying to incorporate them into different desserts. So I brought the the cookies to a garden party to try them out and get some feedback and, wow, they were a HUGE hit!! Completely delicious. I only chilled the dough for 45 minutes (that’s all the time I had) and didn’t bring it back to room temp before popping them in the oven, but otherwise followed the instructions religiously. These are going to be a staple in my kitchen from now on. Thank you so much, Averie!!!

  9. I made these cookies the other day and they were a HUGE hit! So delicious. I loved the amount of chocolate and Snickers. I wonder if I added a little more sugar if they’d be sweeter? I thought maybe I’d like them to be a tiny bit sweeter.. Thoughts? I am happy to have found this recipe and your site so I can read your blog! Beautiful pictures of the cookies by the way! :)

    • Thanks for trying the recipe and I’m glad it turned out great for you!

      Adding sugar will make the dough sweeter but it can also thin the dough out while baking (sugar melts under heat). I wouldn’t tinker with the sugar but milk chocolate chips are sweeter than semi-sweet and/or you can try adding a few more Snickers pieces for an extra sugar rush.

  10. These look amazing. I love snickers it’s my favorite. Could I use snickers baking bits though instead of candy bars? I can’t wait to eat them!! I agree to that there can never be too much chocolate!!

    • I’ve actually never tried the Snickers baking bits! I haven’t worked with them so not sure their texture but use your best judgment since you know more about this product than I do!

  11. I made these today and they were awesome! One weird thing happened though; I made all the dough and chilled it all the same amount of time. One sheet came out of the oven picture perfect, just like your photos. I had about 5 extra cookies to make separately and they puffed up like pillows. Very cakey inside unlike the first round. I did everything the same…any idea what could have happened to the final 5?

    • I’ve had this happen more times than I could tell you. I attribute it to the oven being hotter after already running and making one batch, and then the second batch comes out puffier/cakier. Something about a hotter oven I’m thinking but that is just my guess. I’ve also baked cookies where the second round of 8 comes out better than the first round of 8. One of those baking mysteries that I cannot explain!

  12. My daughter and I made these today with a bunch of mini Snickers that my kids got for Halloween. Delicious! I did have to cook them for closer to 11 minutes to even get them to firm up enough to eat like a cookie (although the first super-gooey blob that I ate when I realized the cookies weren’t firming up while cooling was yummy too!), but after the extra minutes they were perfect! Thank you!

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  14. I have been tempting my workmates with photos of your snickers chocolate chip cookies for weeks and will be making them in a couple of days! Love all the tips, I’m sure they do make a huge difference! Thanks for the great blog… (p.s. you’re right about vegetarian but some Indian vegetarians don’t eat egg because it represents a potential life, I guess)(even though not fertilized so I don’t fully get it!).

  15. I chose this cookie beacause it had a nice look to it, also I’m a ig fan of chocolate and new things to try.when I made this cookie it tasted amazing and the appearance was wonderful, but there was one thing that got me was the chocolate. Surprisingly the chocolate was way to much for me. So I rather other users to use less chocolate chips and smaller peices of snickers.e

  16. Hi Averis,

    Just wondering if I could omit the egg in this recipe? Would the dough turn out drastically different?

    I have been looking for a vegetarian version of a sneaker cookie, and would really appreciate your insights to this.

    Thanks Averie. Lovely and mouth-watering pictures you have here.



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