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+ servings
stack of Snickers cookies on a wire rack with a plate of cookies in the background

Snickers Cookies

These chocolate chip Snickers cookies are quick and easy to make and they turn out perfectly soft and packed with chocolate every time.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 34
Author Kelsie


  • 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*


  1. Preheat the oven to 325 degrees. Spray 2 large baking sheets with cooking spray and set aside.

  2. 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.

  3. Beat in the egg, egg yolk, and vanilla to combine.
  4. 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.

  5. Use a rubber spatula to mix in the mini chocolate chips and chopped Snickers.
  6. 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.

  7. 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.

Recipe Notes

  • 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.