Snickers Cookies

Chewy Snickers Cookies ready to eat in just 30 minutes. These thin and crispy cookies are filled with chopped Snickers bars and chocolate chips. Quick, easy and very moreish.

I’m calling it. These Snickers Cookies are THE crispiest, chewiest cookies out there ❤️

Thin and buttery, these crispy cookies are stuffed with chopped Snickers bars AND chocolate chips.

The best part? There’s no chilling the dough, so they’re ready to eat in just 30 minutes.

Why you will love this recipe

• They’re delightfully thin and crispy
• Packed with Snickers bars and chocolate chips
• No chilling the cookie dough
• Ready to eat in 30 minutes

Recipe testing

When testing these Snickers Cookie recipe, I knew I didn’t want a fat New York-style cookie, but rather a thin and crispy cookie with Snickers bits poking out all over the place. Like a Subway cookie.

And that’s what we have. Just like my favourite White Chocolate Chip Cookie and my Single Serving Chocolate Chip Cookies, these cookies use a mix of both caster sugar and brown sugar. Caster sugar ensures these cookies have crispy edges, while brown sugar offers a soft caramel-like flavour.

A little less flour makes these cookies spread just a bit more for those crunchy edges. But of course, you can add a little more flour for a slightly more plump cookie.

The Snickers candy bars offer pockets of chewy caramel and nougat, and the chocolate chips make them even more indulgent.

ingredients

As long as you have a bag of Snickers bars, you don’t need anything fancy to make these easy Snickers Cookies. Here’s a quick rundown of the ingredients you will need:

• Unsalted butter
• Caster sugar: Or granulated sugar.
• Brown sugar
• Vanilla extract
• Egg
• Plain flour: Or all purpose flour.
• Baking soda
• Snickers bars: You can use mini or full sized Snickers bars. Just roughly chop them before adding them to your cookie dough.
• Chocolate chips

how to make Snickers cookies

These Snickers Cookies are quick and easy to make. You will need an electric mixer but the dough will come together in minutes. Then it’s simply time to roll and bake.

Here’s a quick overview of how to make them, but the full instructions are included in the recipe card below:

1. In a large mixing bowl, beat together butter and sugars using an electric mixer on medium speed until smooth and creamy.
2. Add vanilla and egg. Mix briefly until combined.
3. Add flour, baking soda and salt. Mix until a soft cookie dough forms.
4. Stir through chopped Snickers bars and chocolate chips.
5. Roll cookie dough into balls using your hands. Bake until golden.

recipe tips

Here are my expert tips to ensure your Snickers Cookies are perfect every time:

1. Use a baking scale: To ensure accuracy, I recommend using a baking scale to measure your ingredients – particularly your butter and flour. Too much flour will mean your cookie won’t spread correctly in the oven. Too little flour and your cookies will be flat.
2. Watch the temperature of your butter: This recipe calls for softened butter, but that doesn’t mean melted butter. Your butter should be soft enough to easily make an indent with your thumb, but it shouldn’t be wet or melty. If it is, your cookies will spread too much when baked.
3. Leave your cookies to cool: Stuffing these thin and crispy Snickers Cookies with Snickers means they’ll be extra fragile straight out of the oven. I recommend letting them cool for at least 15 minutes before attempting to move them from the baking pan (or trying to eat one).

There’s no need to flatten these cookies before baking them. They will naturally spread out in the oven as they bake.

storage tips

Once your Snickers Cookies are completely cooled, store them in an airtight container at room temperature for up to 5 days.

To keep them for longer, see make-ahead instructions below.

make-ahead instructions

While this Snickers Cookie recipe has been designed to be baked straight away, you can definitely make this cookie dough ahead of time.

Simply cover your cookie dough with plastic wrap and keep in the fridge until you are ready to bake. Then let the cookie dough sit at room temperature for 15-30 minutes before rolling and baking.

To freeze, make and roll cookie dough into balls. Store cookie dough in an airtight container in the freezer. Then simply thaw when you are ready to bake them.

frequently asked questions

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Let’s Bake

Snickers Cookie recipe

Yield Makes 15–16 cookies 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Prep: 18 minutesCook: 12 minutesTotal: 30 minutes

Thin and crispy Snickers Cookies ready to eat in just 30 minutes. 

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Ingredients

• 115 grams (1/2 cup or 1 stick) unsalted butter, softened
• 90 grams (1/2 cup) brown sugar
• 50 grams (1/4 cup) caster sugar or granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 175 grams (1 and 1/4 cup) plain flour or all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 140 grams (1 cup) Snickers bars, chopped into 1/2 inch squares
• 80 grams (1/2 cup) chocolate chips, plus extra for decorating

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Instructions

1. Line two baking trays with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
2. In a large mixing bowl, beat the butter and sugars using an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat until combined.
3. Add flour, baking soda and salt and mix on low speed until just combined. Add chopped Snickers and chocolate chips and stir through.
4. Scoop out cookie dough, approximately 1.5 tablespoons of dough per cookie, and roll into smooth balls using your hands. Place cookie dough on prepared trays, leaving room for them to spread out as they bake.
5. Bake cookies for approximately 11-12 minutes or until golden brown on the edges. Pop a few extra chocolate chips on top of each cookie while they’re still warm.
6. Leave the cookies to cool for at least 15 minutes before attempting to transfer them to a wire rack to cool completely.

Notes

Snickers bars: You can mini or full-size Snickers bars, just chop them into 1/2 inch squares before adding to your cookie dough. You can also mix it up and try adding another chocolate bar like Mars Bars or Twix bars. 

Cooling: These cookies will be quite fragile when baked. Be sure to let them cool for at least 15 minutes before attempting to move them from the baking tray to a cooling rack. 

Storage: Keep any leftover cookies in an airtight container at room temperature for up to 5 days.

Make-ahead instructions: Cover your cookie dough with plastic wrap and keep in the fridge until you are ready to bake. Then let the cookie dough sit at room temperature for 15-30 minutes before rolling and baking.

To freeze, make and roll cookie dough into balls. Store cookie dough in an airtight container in the freezer. Then simply thaw when you are ready to bake them.

Thicker cookie: If you prefer a thicker cookie, consider adding an extra 35 grams (1/4 cup) plain flour to your cookie dough. 

Cookie spreading: If your cookies spread too much when baked, consider either adding extra flour (see above) or chilling the cookie dough for 30 minutes and trying again. 

Nutrition Information

Serving Size: 1 cookie Calories: 196 Sugar: 15.7 g Sodium: 103.7 mg Fat: 9.7 g Carbohydrates: 25.4 g Protein: 2.6 g Cholesterol: 28.2 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CookiesCuisine: American

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