Snickers cookies are soft, chewy and packed with pieces of Snickers candy bar in every bite. Perfect for Halloween, Christmas or to satisfy your daily cookie cravings!
(Love using your favorite chocolate in recipes? Try these super chocolatey double chocolate chunk cookies made with Trader Joe’s Pound Plus
chocolate bars. Or this creamy, dreamy Toblerone cheesecake.)
Halloween is going to look a little different this year but one thing’s not going to change: Halloween candy!
We simply cannot resist buying those special boxes of Halloween chocolate and candy bars. Who says Halloween treats are just for kids?
We regret it as soon as we get home, of course. Because now we have 200 pieces of chocolate to eat all by ourselves lol.
I do love baking with candy bars though. And these Snicker surprise cookies are in my top 3 (together with these SKOR cookies).
Soft and chewy, easy to make, always a hit. They’re perfect for your Christmas cookie tray too.
Ingredients
To make this Snickers cookie recipe, you’ll need Snickers Minis (regular-sized Snickers bars or Snickers bites will work too).
In addition, you’ll need pantry staples:
- All purpose flour
- Cornstarch
- Baking soda
- Salt
- Unsalted butter
- Brown sugar
- Egg
- Vanilla extract
I didn’t add chocolate chips to this recipe because I wanted it to be purely Snickers goodness — nougat, peanuts, caramel and chocolate.
Baking tools
I like using my stand mixer
to cream the butter and sugar but a handheld electric mixer
works too.
When baking cookies, I find a cookie scoop
very useful so I always get evenly sized cookies. I also almost always line my cookie sheet with parchment paper
(or a Silpat mat
) for easy cleanup.
How to make
These Snickers cookies are so easy to make!
Preheat your oven to 350F and line a cookie sheet with parchment paper.
In a medium bowl, stir your dry ingredients until combined: all purpose flour, cornstarch, baking soda and salt.
Set aside.
In a large bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream your butter and brown sugar until light and fluffy (about 2-3 minutes on medium speed).
Add the egg and vanilla extract and continue to beat until incorporated.
Add your flour mixture into your butter mixture and stir on low speed until combined…
…and no more streaks of flour remain.
Add your chopped Snickers chocolate.
Stir using a spatula or wooden spoon until evenly distributed.
Drop or scoop your cookie dough (a heaping tablespoonful) into your prepared pan and bake for 10 minutes or until they start to brown on the edges.
Transfer the cookies to a wire rack to cool completely.
To store, keep the Snicker cookies in an airtight container or a cookie jar on the counter. They should keep for about a week.
These cookies are perfect with milk, as a snack, as a treat after a long day at work. They’re easy to whip up and so good! Enjoy!
Already thinking of cookie recipes for the holidays? These are perfect.
Chewy M&M cookies are the best kind of chocolate chip cookies — soft and chewy, so chocolatey and a breeze to make.
Baking these chewy ginger molasses cookies will make your home smell like Christmas. So bake a batch and get into the holiday spirit.
Meringue cornflake cookies are delightfully chewy, filled with crunchy cornflakes and bursting with bits of chocolate chips. It’s the kind of cookie you’d love to eat on a cold winter day, sitting by the fire, sipping hot chocolate or warm milk.
White chocolate pistachio cookies — delightfully sweet and salty in one delicious bite.
Happy baking!
Did you make Snickers cookies? I’d love to hear from you in the comments section below.
If you’re looking for other leftover snickers recipes or other candy bar cookie recipes, check out this collection of recipes using leftover Halloween candies and chocolates.
Snickers Cookies
Ingredients
- 1¼ cup all purpose flour
- 2 tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter room temperature
- ¾ cup brown sugar packed
- 1 pc large egg room temperature
- 1 tsp vanilla extract
- 12 pcs Snickers Minis each mini cut into 6 pieces
Instructions
- Preheat your oven to 350F and line a cookie sheet with parchment paper.
- In a medium bowl, stir your dry ingredients until combined: 1¼ cups all purpose flour, 2 tbsp cornstarch, ½ tsp baking soda and ½ tsp salt. Set aside.
- In a large bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream ½ cup butter and ¾ cup brown sugar until light and fluffy (about 2-3 minutes on medium speed). Add the egg and 1 tsp vanilla extract and continue to beat until incorporated.
- Add your flour mixture into your butter mixture and stir on low speed until combined and no more streaks of flour remain.
- Add your chopped Snickers chocolate and stir using a spatula or wooden spoon until evenly distributed.
- Drop or scoop your cookie dough (a heaping tablespoonful) into your prepared pan and bake for 10 minutes or until they start to brown on the edges. Transfer the cookies to a wire rack to cool completely.
Video
Notes
- The yield/number of cookies depends on how big or small you scoop your cookie dough. I use a medium cookie scoop and make 15 cookies.
- You can use regular sized Snickers chocolate bars. The minis look like they’re about half the size of the regular bar so you’ll need 5-6 of those.
- See post for complete step-by-step photos.
Nutrition
Nutritional information are estimates only.
AlohaFleurlei
I found chilling the dough for an hour was helpful (Especially if you roll it into a ball, then flatten, covering the mini bar chocolate as per the original recipe)
Baking cookies is my least fav thing to do, so I’m going to add the candy bits to the cookie batter and see what happens. I also added the instant pudding, ad omitted the corn starch.
Jolina
Thanks for the tips!
Joan
Fabulous! I always use a butter flavored margarine in most of my recipes. I added a 1/2 cup more flour, as baking spreads or margarines are not quite the same consistency as butter nowadays. I also added one extra mini snickers bar as US mini chocolate bars are slightly bigger than Canadian ones.
Tip…if your cookies spread too much add more flour. Cookie batter should not be coating and sticking to your mixing spoon.
Jolina
Glad you liked them Joan! And thanks for the baking tip!