These Snickers Cookies are soft, chewy, and loaded with chunks of Snickers bars plus gooey caramel bits for pockets of chocolate, peanut, and caramel in every bite. They bake up golden, slightly crisp at the edges, and tender in the middle… everything you want in a candy-stuffed cookie! Perfect for bake sales, parties, or using up leftover Halloween candy, they’re a must-try from my collection of Cookie Recipes!
Ingredients & Substitutions
- Butter: I like using unsalted butter in this cookie recipe to control the amount of salt. But if you only have salted butter, no worries, but you may want to lessen the amount of salt in the recipe.
- Sugar: Using both light brown sugar and granulated sugar gives the cookies the best of both worlds! The brown sugar adds moisture and a bit of chewiness, while the granulated sugar helps them spread and crisp up just right.
- Snickers Bars: I cut up about 15 fun-sized candy bars for 2 cups of chopped Snickers bars. Or, use pieces from my homemade Snickers, saving the rest for yourself to enjoy!
- Caramel: The caramel baking bits add little pockets of gooey, sweet caramel in every bite. There is no messy chopping needed, and they hold up nicely while baking.
Why Chill the Dough for Snickers Cookies?
Chilling the dough for at least 1 hour helps the cookies keep their shape, prevents spreading, and gives the caramel time to set. If you skip this step, they’ll still taste good, but may spread thinner and lose their soft, chewy centers.
Variations
Candy Swap: Use Milky Way, Twix, or peanut butter cups instead of Snickers for a different flavor.
Extra Chocolate: Add chocolate chips along with the candy for double-chocolate Snickers cookies.
Nut Lovers: Mix in chopped peanuts for extra crunch.
Tips for Working with Caramel and Candy Bars in Cookies
- Chop candy into small, even pieces for consistent baking.
- Tuck larger chunks inside the dough so caramel doesn’t burn.
- Line baking sheets with parchment as melted caramel can stick.
- If caramel leaks, let cookies cool 10-15 minutes before moving.
FAQs
How should I store Snickers Cookies?
Keep cookies in an airtight container at room temperature for 4-5 days. For extra softness, add a slice of bread or piece of tortilla to the container.
Can I freeze Snickers Cookies?
Yes. Cool completely, then store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.
Can I freeze Snickers cookie dough?
Definitely! Scoop dough balls and freeze until solid, then store in a freezer bag for up to 2 months. Bake straight from frozen, adding 1-2 minutes to the bake time.
Snickers Cookies
Ingredients
- 2 ¼ cups (281 g) all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups chopped Snickers bars, about 15 fun-size bars
- ½ cup caramel baking bits
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
- In the bowl of a stand mixer with a paddle attachment (or using a handheld mixer), cream together the softened butter, light brown sugar, and granulated sugar on medium-high speed for 3–4 minutes, or until light and fluffy.
- Add the eggs, one at a time, mixing well on medium speed after each addition.
- Stir in the vanilla extract.
- With the mixer on low speed, gradually add the dry ingredients and mix until just combined, scraping down the bowl as needed.
- Use a spatula to gently fold in most of the chopped Snickers bars and caramel baking bits until evenly distributed. Reserve a small handful of each mix-in for topping.
- Using a 2-tablespoon cookie scoop (or spoon), drop rounded portions of dough onto the lined baking sheet. (Important: Tuck any large exposed caramel or candy pieces back into the dough to avoid burning.) Reshape into smooth balls as needed.
- Press a few of the reserved Snickers pieces and caramel bits into the tops of each dough ball.
- Cover with plastic wrap and chill the cookie dough for at least 1 hour, or up to overnight.
- When ready, preheat oven to 350°F (175°C). Line a separate baking sheet with parchment paper.
- Place the chilled dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9–11 minutes, or until the edges are lightly golden and the centers still look soft. Do not overbake; they will continue setting as they cool.
- Let the cookies cool on the baking sheet for 10–15 minutes before transferring them to a wire rack to cool completely.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
If you love a Snickers bar, you will love these cookies! I like how soft and chewy they are.
Elizabeth
These are like a Snickers bar, but better! Watch out, they are dangerously addictive (in the best way)!
Stephanie
These are the perfect candy bar cookies. They will definitely satisfy your sweet tooth!
Bella
Oh, wow. I had to make myself stay away from these. I love the gooey caramel bits in there.
