A Cookie Lover’s Dream – The Story Behind Snickers Chocolate Chunk Cookies
If you’re someone who loves a soft, chewy cookie with melty chocolate and a little crunch, these Snickers Chocolate Chunk Cookies might just become your new obsession. I started making them after craving something that tasted like a bakery-style cookie but with the fun surprise of a candy bar inside. The moment these go into the oven, the whole kitchen fills with the warm smell of caramel, chocolate, and toasted dough—it’s the kind of aroma that makes everyone wander in asking, “Are they done yet?” They’re rich, sweet, and full of texture, but still incredibly easy to make.
Ingredients You’ll Need for These Gooey Cookies
This recipe uses simple pantry staples and a few chopped Snickers bars to give each cookie pockets of caramel and nougat. Here’s everything you’ll need:
- 120 g unsalted butter, softened
- 100 g brown sugar
- 70 g white sugar
- 1 large egg
- 1 tsp vanilla extract
- 180 g all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 120 g chocolate chips or chunks
- 2–3 Snickers bars, chopped into pieces
That combination of butter, sugars, and candy pieces gives you cookies that are soft in the center with perfectly crisp edges.
Preparing the Base – Creaming the Butter and Sugars
Start by creaming together the softened butter, brown sugar, and white sugar. Don’t rush this step—take a minute or two to really whip in some air. The mixture should turn pale and fluffy, which is the secret to cookies that stay soft instead of dense. You’ll smell that sweet caramel note from the brown sugar as the mixture comes together.
Add the egg and vanilla extract next, mixing just until smooth. At this stage, the dough should look glossy and light, almost like cake batter.
Mixing the Dry Ingredients – Building the Structure
In a separate bowl, whisk the flour, baking soda, and salt. Keeping the dry ingredients separate for a moment helps the cookies bake evenly later on. Gently fold the dry mixture into the wet ingredients. I like to stop mixing as soon as there are no streaks of flour left—overmixing can make the cookies tough.
Stirring in the Chocolate and Snickers Pieces
Now for the fun part: adding the chocolate and the chopped Snickers bars. Fold in the chocolate chips or chunks, along with most of the Snickers pieces. Save a small handful of Snickers chunks for topping the cookies before baking—they melt into little caramel puddles that look amazing.
Chilling the Dough – The Secret to Thick Cookies
Chill the dough for about 20–30 minutes. This quick rest helps the butter firm up so the cookies don’t spread too thin in the oven. It also deepens the flavor, making the final cookie taste richer and almost butterscotch-like.
Scooping and Shaping the Cookies
Line a baking tray with parchment paper and scoop mounds of chilled dough onto it. Leave space between each one—they will spread a bit in the oven. Press a few of those extra Snickers pieces gently into the tops of each dough ball. When they bake, the caramel melts and the edges bubble in the best possible way.
Baking Until Perfectly Soft and Gooey
Bake the cookies at 175°C for about 10–12 minutes. You’re looking for edges that are set and lightly golden while the centers still look soft and slightly underbaked. They continue cooking on the tray as they cool, which keeps them chewy and gooey in the middle.
Let them cool right on the baking sheet. This helps them stay thick and soft instead of falling apart when you move them too soon. When they’re warm, the caramel is stretchy, the chocolate is melty, and the whole cookie is unbelievably delicious.
Serving and Storing Your Snickers Chocolate Chunk Cookies
These cookies are fantastic fresh from the oven, but they store well too. Keep them in an airtight container at room temperature for up to four days. If you want that just-baked texture again, warm them for 10 seconds in the microwave—just enough to soften the caramel and chocolate.
Fun Ways to Customize Your Cookies
You can switch up the chocolate by mixing milk chocolate, dark chocolate, or even white chocolate chunks. If you like a salty-sweet combo, sprinkle a pinch of flaky sea salt on top of each cookie before baking. It cuts through the sweetness perfectly and makes the flavors pop.
You can also swap Snickers for other candy bars—Twix, Mars, or even peanut butter cups all work beautifully.
Your Cookie Questions Answered
Do I have to chill the dough?
If you want thick, bakery-style cookies, yes. Chilling helps control the spread.
Can I freeze the dough?
Absolutely. Scoop the dough into balls, freeze on a tray, then store in a freezer bag. Bake from frozen, adding a minute or two to the bake time.
Why do my cookies spread too much?
Your butter may have been too soft, or the dough wasn’t chilled long enough. A quick chill fixes both.
Can I make them smaller?
Sure—just shorten the baking time by a minute or two.
These Snickers Chocolate Chunk Cookies always disappear fast in my house. They’re chewy, chocolatey, and full of gooey caramel pockets—everything a perfect cookie should be. Enjoy every bite!
