These soft & chewy Snickers cookies can be made in one bowl and are loaded with gooey candy bars pieces! A subtle peanut butter dough paired with the deliciousness of Snickers makes these a sweet & salty family favorite!
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Why You'll Love This Snickers Cookie Recipe:
- Soft & chewy: between the chewy nature of the dough & the added caramel from the Snickers, these are a soft cookie with chewy touches!
- Sweet & salty: the touch of peanut butter in the dough combined with the natural sweet & salty nature of Snicker bars these pack a perfect balance of flavors.
- One bowl, no mixer required: You can whip these up with a bowl & a spatula!
Ingredient Notes
- Peanut Butter: You want to use a creamy peanut butter like JIF or Skippy. I originally made these cookies without peanut butter (using my kitchen sink dough) and I felt like they were a little to sweet. So adding the peanut butter helps tone that down and adds a delicious flavor to pair with the peanuts in the Snicker bars.
- Snickers Candy Bars: One regular-sized Snicker bar when chopped is about ⅓ cup. For this recipe, you can use 4 regular-sized or 10 fun-size.
- Unsalted Butter: Use real butter here, not margarine (as the dough will be too liquidy and greasy). While I use unsalted butter, if you use salted, just omit the added salt. To get that signature flat vs. puffy cookie, we're melting the butter until it's pretty hot & then slightly flattening the top of the scooped cookies.
Tip: For quicker melting & to prevent splattering, cut the butter into chunks and cover with a paper towel while microwaving.
How to Make Snickers Cookies
Step 1: Chop Snickers Bars
Chop Snickers bars into small chunks. You want 1 cup total which is equivalent to 4 regular or 10 fun-size (you'll have a little more than 1 cup which you'll use to press extra on top). Set aside.
Step 2: Make Dough
- In a medium sized microwave-safe bowl, melt unsalted butter (½ cup, i.e. 1 stick) in the microwave for 30-60 seconds until all is melted (no chunks left). I highly suggest covering the bowl with a paper towel to prevent splattering, as you want the butter hot. If you hear it "pop" then it's most likely done.
- Add in light brown sugar (½ cup) and granulated sugar (¼ cup) and use a spatula to stir until combined (*to avoid puffy cookies, do not use a mixer for this recipe). The sugars should cool off the butter but if it's still piping hot, let cool for a minute or two.
- Stir in egg (1 large), creamy peanut butter (2 tablespoons) and vanilla extract (2 teaspoons). Next, mix in baking soda (½ teaspoon) and salt (¼ teaspoon).
- Add all-purpose flour (1½ cups) and mix until all the flour disappears into the dough. The dough will be wet and sticky, this is normal and it will firm up as it sits.
- Mix the chopped Snickers bars(1 cup) into the dough; you can leave a handful of pieces out to press on top.
Step 3: Scoop & Flatten
- Line a baking sheet with parchment paper.
- Scoop dough into ¼ cup sized scoops (i.e. 4 tablespoons) then gently roll into your hands to create a ball.
- Flatten the tops so that they're a thick disc vs. a round ball. See image below for reference. Without flattening, your cookies will be thicker and more cakey.
- If desired, press extra Snickers pieces into the top.
Step 4: Bake
Bake at 350°F for 11-13 minutes. You want them to be slightly brown on the edges & top and look slightly underbaked in the center (my oven was perfect at 12 minutes).
Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
Tips & Variations
- Add other mix-ins: This dough recipe is very similar to my kitchen sink cookies recipe, so if you want an extra crunch, toss in some pretzel pieces! You can even toss in ½ cup chocolate chips to make them extra chocolately.
- Make them smaller: these are pretty big cookies. If you want to make smaller ones, scoop in 2-tablespoon sized scoops and bake for 9-11 minutes.
- Make them into bars! Use my kitchen sink bar recipe but add in 3 tablespoons of peanut butter and replace the mix-ins for 1½ cups of chopped Snickers!
Storage & Freezing
- Storing: For best texture, these are best enjoyed within 2 days but will last in an airtight container for 3-5 days.
- Freezing: Freeze baked cookies in an airtight container for up to 1 month, then allow to thaw before eating (as the caramel will be too hard to eat when frozen).
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you
Chewy Snickers Cookies
Makes: 8 large cookies
These soft & chewy Snickers cookies can be made in one bowl and are loaded with gooey candy bars pieces! A subtle peanut butter dough paired with the deliciousness of Snickers makes these a family favorite!
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F.
- Chop Snicker bars into small chunks. Set aside.
- In a medium sized microwave-safe bowl, melt ½ cup unsalted butter (i.e. 1 stick) in the microwave for 30-60 seconds until all is melted (no chunks left). I highly suggest covering the bowl with a paper towel to prevent splattering, as you want the butter hot. If you hear it "pop" then it's most likely done.
- Add in ½ cup light brown sugar, packed and ¼ cup granulated sugar and use a spatula to stir until combined (*to avoid puffy cookies, do not use a mixer for this recipe). The sugars should cool off the butter but if it's still piping hot, let cool for a minute or two.
- Stir in 1 large egg, 2 tablespoons creamy peanut butter and 2 teaspoons vanilla extract. Next, mix in ½ teaspoon baking soda and ¼ teaspoon salt.
- Add 1 ½ cups all-purpose flour and mix until all the flour disappears into the dough. The dough will be wet and sticky, this is normal and it will firm up as it sits.
- Mix the 1 cup Snickers bars, chopped into the dough; you can leave a handful of pieces out to press on top.
- Line a baking sheet with parchment paper. Scoop dough into ¼ cup sized scoops (i.e. 4 tablespoons) then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball. See image in post above for reference. Without flattening, your cookies will be thicker and more cakey.If desired, press extra Snickers pieces into the top.
- Bake at 350°F for 11-13 minutes. You want them to be slightly brown on the edges & top and look slightly underbaked in the center (my oven was perfect at 12 minutes). Tip: If your cookies are wonky-shaped, immediately after taking out of the oven, use a bowl that is slightly larger than the cookie to "wiggle" it back into a circle shape.
- Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
- Enjoy slightly warm for gooey caramel or allow to fully cool...both ways are amazing!
- Store in an airtight container for 3-4 days.
This recipe is amazing. So easy to follow the instructions and I love how it puts the amounts of each ingredient in the directions so I don’t have to go look back at the ingredients at the top. Also, it is such a yummy cookie.
Thank you so much for taking the time to leave a review, Emily! I'm so glad to hear you enjoyed the recipe!
I wanted to love these cookies. I tried them recently at a bakery and thought I'd try to make them myself. I found this recipe when I googled searched it.
I found them very bland. They never really flattened out. I followed directions to a t.
I consider myself an experienced baker and have no clue what went wrong. I mixed with a flat rubber spatula, added the snickers inside and a few pieces on top. Baked for 11 minutes, then added another minute.
I only thing I can think of is that the butter cooled off too much when first mixing the sugars.
When finished the batter, the dough was fine, like normal cookie dough.
I'll try them again because they look delicious.
Thanks for this recipe.
Hello! I have not yet actually made these cookies, but wondering if you recommend chilling this dough or not :) Thanks!
I don’t chill it but you can if you like a thicker cookie!
Very easy to make. I added the pretzel pieces and they were amazing!
I'm so glad you enjoyed the Chewy Snickers Cookies (with pretzels for the win!) recipe, Mary Ann! Thank you for taking time to leave a review!
OMG!! These cookies had them fighting over them!! Very good!! My boyfriend loves them!! Thanks for sharing the recipe. This is now a staple item.
I'm so glad you all loved these cookies, Sandy! Thanks so much for taking time to leave a review!
Very easy recipe to follow. Great layout to follow especially with the measurements in the directions. Amazing cookies.
Thank you so much for leaving a review, Jennifer!
This recipe was delicious! Great use of the extra snickers from my kids halloween buckets! lol
so easy and so much fun! I snuck in a few pretzel pieces too;)
So glad you enjoyed the recipe! Thank you so much for leaving a review, Melinda!
Oh my, these look soooo good! I love a good cookie AND a good chocolate bar, so mixing them both together is just perfection in my eyes 😋🙌
Great recipe!! I Love snickers so i had to try these cookies. May be one of my favorites along with the cosmic cookies.
So glad to hear you loved the recipe, Steve! Thank you so much for leaving a review!
This recipe was very easy to follow, quick to make and very tasty indeed. I added a little corn flour to the recipe on one occasion for a little extra crunch. But overall well received in our household. Thanks for sharing 🍪
Thank you so much for leaving a review!