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:
- In a large mixing bowl, beat together butter and sugars using an electric mixer on medium speed until smooth and creamy.
- Add vanilla and egg. Mix briefly until combined.
- Add flour, baking soda and salt. Mix until a soft cookie dough forms.
- Stir through chopped Snickers bars and chocolate chips.
- 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:
- 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.
- 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.
- 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
Butter causes cookies to spread out in the oven. If your butter was too soft to start with or you over-mixed your cookie dough, making the butter too warm, your cookies may spread too much when baked. If that’s the case, you can chill the cookie dough in the fridge to prevent over-spreading.
I’m so glad you asked! I also love a thick cookie. In this case, simply add 210 grams of flour (an extra 35 grams / 1/4 cup) to achieve a more plump cookie.
Of course. Instead of Snickers, you can try this recipe with Mars bars, Twix bars or another popular chocolate bar.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Snickers Cookie recipe
Thin and crispy Snickers Cookies ready to eat in just 30 minutes.
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
- 75 grams (1/2 cup) chocolate chips, plus extra for decorating
Instructions
- Line two baking trays with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- 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.
- Add flour, baking soda and salt and mix on low speed until just combined. Add chopped Snickers and chocolate chips and stir through.
- 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.
- 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.
- 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.
Jane C says
I just made these snickers cookies for my daughter and son who are coming for Mother’s Day. These are absolutely FANTASTIC!!! Once again, you have created an easy yet delicious recipe!! The only change I made was adding chopped heath bars instead of the chocolate chips. The texture is tender yet slightly chewy and the snickers and heath bars give it a rich flavor!! Thank you for all your hard work (especially with TWO little ones!)to create another gem 🙌🏼🙌🏼
★★★★★
Jessica Holmes says
Aw how kind of you to say Jane! I’m so pleased you enjoyed them. A big happy Mother’s Day to you and your family!
Angela Phillips says
If you love Snickers then you gotta make these cookies. Recipe easy to follow resulting in the perfect cookie. Love them and so did my family. Thankyou
★★★★★
Jessica Holmes says
Aw love hearing that!
Angela Phillips says
Hi. I’m in the uk and this may be a silly question but I just want to make sure, but is baking soda the same as bicarbonate of soda? Thankyou. Cant wait to make these!! Xx
Jessica Holmes says
Yes it is! Hope you enjoy them Angela!
Catherine says
I never leave reviews but had to for this. Favourite cookie recipe!
★★★★★
Jessica Holmes says
Aww so glad to hear that Catherine!
Sandra tan says
Hi there jess!may i ask do we bake two trays at 1 go?thanks!
★★★★★
Jessica Holmes says
It really depends on your oven! I have a very small oven so I only bake one tray at a time. Just make sure you leave room for the cookies to spread as they bake.
Sandra tan says
Hi there jess!may i ask when do we add the snickers?after or before baking ?
Jessica Holmes says
Hi Sandra, you add the Snickers when you add the chocolate chips – before baking. Hope that helps!
Sandra tan says
Thank you so much for the quick reply!wasn’t expecting that i’m so lucky ☺️ !will follow you !sorry for the double question !
Jessica Holmes says
No worries, I hope you enjoy them!
Josh says
Yum!
★★★★★
Mel says
These are amazing! Huge hit with my family. Perfect combination of crunch & chewy!
Jessica Holmes says
Thank you so much for the lovely feedback Mel! I’m so glad your family loved them! 🙂