These Snickers Cookies are really easy to make and packed with candy bars and mini chocolate chips. They’re made with simple ingredients and no special equipment—and they turn out deliciously soft and sweet every time you make them.
If you know one thing about me, it’s that I’m candy-obsessed. So you know I had to bake some candy into a cookie. Enter Snickers cookies!!!
They’re soft, buttery, bursting with chocolate, and totally impossible to avoid eating by the dozen. (Unless you’re possessed with more willpower than I am.)
Why you’ll love these Snickers cookies:
- They’re made with melted butter so you don’t have to wait for your butter to come to room temperature
- Using melted butter also helps the cookies turn out really soft and just a little bit chewy
- The dough doesn’t need to chill before baking so they can be in the oven as quickly as you can mix them up
- Because the recipes calls for both candy bars and mini chocolate chips, every bite is packed with chocolate
How to make your cookies
- Beat melted butter, brown sugar, and granulated sugar until creamy
- Mix in an egg yolk, an egg, and a little vanilla
- Gradually beat in dry ingredients until just combined
- Fold in mini chocolate chips and chopped Snickers
- Shape into balls of about 2 tablespoons of dough and arrange on greased baking sheets
- Bake about 10 minutes, until light golden at the edges
And you’re done! Just let them cool, then devour them.
Recipes notes and tips
- You’ll need about 5 to 6 ounces of candy for this recipe. I used fun-sized Snickers but you can use any size you want.
- Chop the candy bars into fairly small pieces so the cookies hold together. You can reserve a few bigger pieces to press into the dough balls just before they go in the oven.
- I don’t recommend using regular-size chocolate chips. The dough has a lot of mix-ins and if you use the regular ones the dough doesn’t hold together very well.
- When you chop your candy bars, I recommend that you spray the knife with a little cooking spray to help prevent the caramel from sticking. (This goes for anything you chop that’s sticky—cooking spray is so helpful!)
- Be sure to grease your baking sheets well so the caramel from the Snickers bars doesn’t stick.
- See below for how to store your cookies and freeze your cookie dough.
How to store your cookies
Uneaten cookies can be stored, layered with wax paper, in airtight containers at room temperature for 2 or 3 days.
They can also be frozen in the same manner, layered with wax paper, for about 2 months.
Can I freeze this cookie dough?
You sure can! These cookies are basically just a chocolate chip cookie with Snickers mixed in and chocolate chip dough freezes really well.
To freeze the dough, shape it into balls and arrange the balls on parchment-lined baking sheets.
Freeze for about 30 minutes, or until dough balls are firm to the tough. Transfer to freezer bags and freeze for up to 3 months. Bake the cookies directly from the oven; you might need to add a minute or two to the baking time.
I like to label bags of cookie dough with the date I put them in the freezer so I know exactly how long I have before I need to bake up my cookies.
More recipes you might enjoy
Raspberry Cheesecake Cookies
Melting Moments Cookies
S’mores Cookies
Easy Peanut Butter Fudge
Did you make these easy Snickers cookies? Hooray! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
These chocolate chip Snickers cookies are quick and easy to make and they turn out perfectly soft and packed with chocolate every time.
- 12 tablespoons unsalted butter melted and cooled slightly
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoons salt
- 1 cup mini chocolate chips
- 1 cup chopped Snickers candy bars*
Preheat the oven to 325 degrees. Spray 2 large baking sheets with cooking spray and set aside.
Combine the butter and sugars in a large mixing bowl and beat with an electric mixer on medium for 3 or 4 minutes, until very light and creamy.
- Beat in the egg, egg yolk, and vanilla to combine.
In a small bowl, whisk together the flour, baking soda, and salt. Turn mixer to low and gradually beat the flour mixture into the butter-sugar mixture until just combined.
- Use a rubber spatula to mix in the mini chocolate chips and chopped Snickers.
Shape dough into balls of about 2 tablespoons of dough. (You should have about 34 dough balls.) Arrange on prepared baking sheets about 3 inches apart.
Bake 10 to 15 minutes, until light golden around the bottom edges. Cool on baking sheets for 2 minutes, then use a thin metal spatula to transfer cookies to wire racks to cool completely. Serve.
- Uneaten cookies can be stored, layered with wax paper, in airtight containers at room temperature for 2 or 3 days. They can also be frozen in the same manner for about 2 months.
- *You’ll need about 5 to 6 ounces of candy.
- I don’t recommend using regular-size chocolate chips. The dough has a lot of mix-ins and if you use the regular ones the dough doesn’t hold together very well.
- When you chop your candy bars, you can spray the knife with a little cooking spray to help prevent the caramel from sticking.
- Be sure to grease your baking sheets well so the caramel from the Snickers bars doesn’t stick.
- To freeze the dough, shape it into balls and arrange on parchment-lined baking sheets. Freeze for about 30 minutes, or until dough is firm. Transfer to freezer bags and freeze for up to 3 months. Bake the cookies directly from the oven; you might need to add a minute or two to the baking time.
sherry says
yummo! this sounds wonderful kelsie. choc chip and snickers bars? Yep fabulous.