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Loaded with chopped Snickers, chocolate, peanut butter, and caramel, these Snickers Cookies are soft, chewy, and absolutely irresistible. Quick and easy to prepare, they’re a great way to use up leftover candy or simply enjoy Snickers!
- All the elements of a Snickers bar. I used chopped Snickers bars, chocolate chips, peanut butter chips and chopped caramels – all the main components of a Snickers bar! There’s so much flavor in every bite.
- Soft & chewy. These cookies are soft, chewy and delicious. They edges are crisp while the centers are just slightly underbaked when you pull them from the oven, resulting in the ultra soft & chewy texture in the middle.
- Great way to use Halloween candy. I don’t know about you but somehow my kids always amass a large amount of Snickers every Halloween. These cookies are such a fun way to incorporate them into baked goods.
If you love all things Snickers, be sure to check out my Snickers Cupcakes, Snickers cheesecake, and Snickers peanut butter brownie ice cream cake recipes too.
Recipe Ingredients
These chocolate Snickers cookies are made with typical cookie ingredients plus a handful of add-ins. Scroll down to the recipe card below for the exact measurements.
- All-purpose flour – Be sure to measure it correctly to avoid dry, dense cookies. I always recommend a food scale.
- Natural unsweetened cocoa powder – I used natural unsweetened cocoa powder. I didn’t try Dutch-processed cocoa powder, but it should work well too.
- Baking soda – For a little rise and a tender texture.
- Salt – Without a little salt, your cookies would be bland.
- Unsalted butter – Use it at room temperature. If you have salted butter, that will work too, just leave out the added salt.
- Sugar – You’ll need equal parts light brown sugar and granulated sugar to sweeten these cookies.
- Egg – Be sure to use large eggs, not medium or extra large.
- Vanilla extract
- Chopped Snickers – They melt a little and spread a bit as they melt from the caramel, so chop them small.
- Chocolate chips – You can use any kind you want. I used semi-sweet chocolate chips.
- Peanut butter chips
- Caramel bits – You can use caramel bits or caramels and chop them up. I tried Nestle caramel “chips”, but they taste really similar to the butterscotch chips, which are pretty strong, and overpower the other flavors in the cookies. Stick with real caramel.
This Snickers cookies recipe comes together in a few easy steps. There’s no chilling required either! You can find the printable version of the instructions in the recipe card below.
- Prep. Preheat the oven to 350°F. Line the baking sheet with a silicone baking mat (or parchment paper).
- Make the dough. Combine the dry ingredients in a bowl. In another bowl, cream the butter and sugars until light and fluffy. Mix in the egg and vanilla until well combined. Add the dry ingredients and mix until just combined. Stir in the Snickers, chocolate chips, peanut butter chips, and caramel bits.
- Bake. Roll the dough into balls about 2 tablespoons in size. Bake for 8-10 minutes.
- Cool. Let the cookies cool for 5-7 minutes on the baking sheet then transfer to a cooling rack. Enjoy.
Tips for Success
- Don’t skimp on cream time. When mixing the butter and sugars, be sure to do so until they’re fully creamed. You should be able to see the change in color and texture.
- Don’t overmix. When combining the wet and dry ingredients, mix just until the ingredients are all incorporated. Overmixing can lead to dense cookies.
- Avoid overbaking. Pull your Snickers cookies from the oven when the edges are done, even if the centers appear a little undercooked. If you wait until the centers appear done, they’ll be overbaked.
- Cool on the baking sheet. Do not try to move these cookies straight to the cooling rack. Let them cool on the baking sheet for 5-7 minutes to allow the center to finish cooking and firm up. If you move them immediately, they’ll crumble.
Proper Storage
- Room temperature. Snickers cookies can be stored in an airtight container on the counter. They are best when eaten within 3-4 days.
- Freezer. You can also freeze the cookies once they’ve cooled completely. Freeze them in an air-tight container or a Ziplock bag. Thaw in the fridge and enjoy within 3 months.
- Brownie Cookies
- Andes Mint Cookies
- White Chocolate Macadamia Nut Cookies
- Fruity Pebbles Cookies
- Peanut Butter Chocolate Chip Cookies
- No Bake Salted Caramel Coconut Macaroons
Recipe
- Prep Time: 45 minutes
- Cook Time: 8 minutes
- Total Time: 53 minutes
- Yield: 25-27 Cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Loaded with chopped Snickers, chocolate, peanut butter, and caramel, these Snickers Cookies are soft, chewy, and absolutely irresistible. Quick and easy to prepare, they’re a great way to use up leftover candy!
Ingredients
- 1 1/4 cups (163g) all-purpose flour (measured accurately)
- 1/2 cup (57g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/2 cup (104g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chopped Snickers*
- 1/3 cup (56g) chocolate chips
- 1/3 cup (56g) peanut butter chips
- 1/3 cup caramel bits or chopped caramels
Instructions
- Preheat oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper.
- Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
- Cream butter and sugars together until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract and mix until well combined.
- Add the dry ingredients and mix until well combined. Don’t over mix.
- Stir in the Snickers, chocolate chips, peanut butter chips and caramel bits.
- Roll into balls of cookie dough about 2 tablespoons in size.
- Place the cookie dough balls on the lined cookie sheet. Bake for 8-10 minutes. The center might look a little undercooked, but the edges should be done. The centers will cook a little more and firm up as the cookies cool.
- Remove cookies from oven and allow to cool for 5-7 minutes, the remove to cooling rack to cool completely.
- Serve. Store leftover cookies in an air-tight container. Best if eaten within 3-4 days.
Notes
- Snickers – You’ll need about 9 mini bars or 1-2 full sized bars. Chop them small.
- Caramel – You can use caramel bits or soft and chewy caramels and chop them up. I tried Nestle caramel “chips”, but they taste really similar to the butterscotch chips, which are pretty strong, and overpower the other flavors in the cookies. Stick with real caramel.
Nutrition
- Serving Size: 1 Cookie
- Calories: 151
- Sugar: 12.3 g
- Sodium: 91.1 mg
- Fat: 8.1 g
- Carbohydrates: 19 g
- Protein: 2.2 g
- Cholesterol: 22.9 mg
Wow had to make these . Crispy edge and chewy middle. So easy and great if you are a chocolate or snickers fan!! Only problem was me eating the ingredients 😳😳
LOL! So glad to hear you enjoyed them!
I love the idea of this recipe, i’m not the biggest fan of peanut butter though, is there any substitutes for the peanut butter ingredient? i feel like this would be AMAZING s’mores style.
I would suggest checking out some of the other cookies on my site. I do have a s’mores cookie, although it’s not chocolate-based. But here’s my chocolate sugar cookie recipe. You could certainly mix in some things to this one. https://www.lifeloveandsugar.com/chocolate-sugar-cookies/
Hi Lindsay,
Thank you. I will check your book out. I also wanted to let you know your Snicker chocolate cookies are a richer darker color than mine were? Do you know why that would be? I use very High quality Products. I also use dark brown sugar.
Thank you and have a Blessed Easter.
Peace