Snickers Cookies Recipe

If you’re the kind of person who sneaks fun-sized Snickers from the Halloween stash or grabs a bar at checkout “just because,” you’re in the right place. These Snickers Cookies are everything you love about the iconic candy bar—rich chocolate, gooey caramel, and crunchy peanuts—all baked into a soft, buttery cookie that practically melts in your mouth.

Now, I’ve baked a lot of cookies over the years. And I mean a lot. But there’s something extra special about these ones. Maybe it’s the nostalgic candy bar chunks nestled into every bite. Maybe it’s that perfect balance of chewy edges and soft centers. Or maybe, just maybe, it’s the excuse to chop up a bunch of Snickers bars and call it “baking prep.” Whatever it is, these cookies are a crowd favorite every single time I make them.

Whether you’re planning ahead for a holiday cookie platter, whipping up a batch for a party, or just treating yourself on a random Tuesday (because why not?), this recipe is here to deliver pure joy. And bonus: they freeze beautifully, so you can stash a few for those emergency sweet tooth moments. Trust me, your future self will thank you.

Let’s get baking!

Ingredients You’ll Need:

• 1 cup unsalted butter, softened

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 ½ cups chopped Snickers bars

• ½ cup semi-sweet chocolate chips (optional but highly recommended if you want a little extra chocolatey goodness)

STEP-BY-STEP INSTRUCTIONS

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper—this helps prevent sticking and makes for an easier cleanup. Set it aside for now.

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Step 2: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with a hand mixer or stand mixer on medium speed. Don’t skimp on this step—it’s the foundation for that soft, chewy texture.

Step 3: Add the Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. Then add in the vanilla extract and give it another good mix. Your dough should start to look creamy and well-blended at this point.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix here—you want your cookies soft, not tough.

Step 5: Fold in the Good Stuff

Here’s the fun part. Gently fold in the chopped Snickers bars and, if you’re using them, the chocolate chips. Try to distribute everything evenly so every cookie gets a little caramel, peanut, and chocolate in each bite.

We’re back for Part 2, and now that you’ve got your Snickers-studded dough ready to go, it’s time to scoop, bake, and fill your kitchen with the most irresistible smell imaginable. If you’ve ever wanted a cookie that stops people mid-sentence with “Wait… what’s in this?!”, this is that cookie.

Let’s dive into the next steps to turn that heavenly dough into soft, chewy cookies with gooey bits of caramel and crunchy peanuts in every bite.

Step 6: Scoop the Dough

Grab a cookie scoop or use a heaping tablespoon of dough and drop mounds onto your prepared baking sheet, leaving about 2 inches between each. These cookies will spread a bit, so don’t overcrowd the pan.

If you’re feeling a little extra, you can gently press a few more Snickers chunks or chocolate chips onto the tops of the dough balls before baking. This gives them that picture-perfect bakery-style look once they’re done.

Step 7: Bake to Perfection

Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set. You don’t want to overbake these—pull them out when the centers still look a little soft. They’ll finish setting up as they cool, giving you that perfect chewy texture.

Step 8: Cool (if You Can Wait)

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This short rest on the pan allows the cookies to firm up just enough to move without breaking apart.

Helpful Baking Tips & Tricks

• Chill Your Snickers First: Trying to chop room-temp candy bars is a sticky mess. Stick them in the fridge for 10–15 minutes before chopping. It’ll make things cleaner and quicker, and the caramel won’t gum up your knife.

• Don’t Skip the Parchment Paper: It’s not just for easy cleanup—it helps the cookies bake evenly and prevents too much spreading. A silicone baking mat works too if you have one.

• Want Bigger Cookies? Use a large cookie scoop (about 3 tablespoons of dough per cookie) and add 1–2 minutes to your bake time. Keep an eye on them—they’ll turn golden fast.

• Refrigerate the Dough (Optional): If you have time, chilling the dough for 30 minutes to 24 hours deepens the flavor and helps control spread. But if you’re short on time, don’t worry—they still bake up beautifully straight from the mixing bowl.

• Freeze for Later: Roll the dough into balls and freeze on a tray. Once solid, transfer them to a zip-top bag and keep them in the freezer for up to 3 months. Just bake straight from frozen—add an extra minute or two to the bake time.

Make-Ahead and Storage Tips

These cookies are super convenient when it comes to planning ahead or saving extras (if you manage to have any leftovers). Here’s how to make the most of your batch:

• Store at Room Temp: Keep baked cookies in an airtight container at room temperature for up to 5 days. Pop them in the microwave for 5–10 seconds to get that warm, gooey center back.

• Freeze for Longer Storage: Baked cookies freeze like a dream. Just layer them between parchment in a freezer-safe container or bag. When the cravings hit, let them thaw at room temp or give them a quick warm-up in the microwave or toaster oven.

• Gift-Worthy Tip: Wrap a few of these in cellophane bags with a ribbon and a tag—they make adorable (and delicious) homemade gifts for holidays, birthdays, or teacher appreciation