Soft and Chewy Snickers Chocolate Chip Cookies

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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! 

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! 

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.

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! 

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.

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! 

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.

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! 

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.

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! 

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.

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! 

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. 

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! 

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.

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! 

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.

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! 

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. 

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! 

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.

 

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! 

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! 

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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
Cook Time: 8 minutes
Chill Time: 2 hours
Total Time: 2 hours 18 minutes
Servings: 26
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Ingredients  

  • 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

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.

More Snickers Desserts: 

Chocolate Chip Snickers Cookie Bars — Soft, chewy, EASY no-mixer bars made in one bowl with chunks of Snickers and chocolate in every bite!! A guaranteed family FAVORITE!!

No-Bake Deep Dish Peanut Butter Snickers Pie — This rich, decadent Snickers pie has so many textures and flavors going on, there’s bound to be something for everyone!

No-Bake Deep-Dish Peanut Butter Snickers Pie with Salted Caramel

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.

4.42 from 117 votes (96 ratings without comment)

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Comments

  1. 5 stars
    These are absolutely delicious and so easy to make! I’m terrible when it comes to baking things (so sad about that) and I did fantastic with this recepie. Even my elderly mother who has lost her appetite was loving these!

    1. Thanks for the 5 star review, and I am glad that you have had great success with these cookies, and that even your elderly mom is enjoying them with you!

  2. Key for good cookies is quality ingredients. If if calls for real butter use real butter as the recipe instructs. A high quality butter is best. If you use margarine it has lots of water and your cookies will be doughy

  3. 5 stars
    Yummy! I like that the recipe calls for less sugar. The cookies are chewy with just the right amount of a light crispy edge

    1. I am glad you liked the cookies, Lori, and that they have just the right amount of sugar, chewy, and crispy for you!

  4. 5 stars
    Made them several times, sometimes with Snickers, sometimes without. I convert everything into gramms and freeze them overnight. Everybody loves them. 100/10

  5. 5 stars
    Made them several times, sometimes with Snickers, sometimes without. I convert everything into gramms and freeze them overnight. Everybody loves them. 100/10

  6. 3 stars
    The cookies were delicious however they looked raw when they came out of the oven so I let them cool as the recipe stated and they were still raw so I had to put mine in for an extra 3 minutes I have no idea what may have happened. I used dark brown sugar instead of light because I ran out but I doubt this would have been a major issue. After the extra time best cookies I have ever made highly recommend.

  7. I made these exact to the recipe but the dough seems quite dry and when I tried to scoop them to flatten, it just fell apart so I had to pick them all up and mold them, I haven’t baked any yet. Why is my dough so dry and crumbly?

    1. You probably overmeasured the flour. That is the very likely culprit. You need to use a light hand when measuring flour.

  8. 1 star
    What a waste of time and good ingredients! ย I followed the recipe to a โ€˜tโ€™ and baked each tray for 9 minutes. ย As described, they looked โ€œgrossly underdone and very glossy.โ€ ย I was very skeptical, but removed them from the oven anyway. ย After 30 minutes of cooling, they were still a gooey mess. ย I ended up throwing the entire batch in the trash. ย Iโ€™m an experienced baker, but this recipe was a complete fail and one I wonโ€™t be saving.

  9. 1 star
    I followed this recipe exactly including the refrigeration time and baking instructions. Disappointing results. My husband described the result as ‘greasy’ (didn’t stop eating them) and I agree. I baked first batch 8 minutes, let rest of 5, and then had trouble lifting them off the parchment covered cookie sheet. They were so soft and stuck to the spatula. Second batch baked for 9.5 minutes and were less soft but still sticky and greasy. I had lots of Snicker bars left over from Halloween and wanted to use up. Should have just stuck with my standard chocolate cookie recipe.

  10. I wish you would make a “jump to recipe bar” for those of us who just like to read recipes to see if we want to make them. Thank you. I would appreciate it.