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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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!
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
- 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.
- 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.
- 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.
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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?
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