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Snickers Cookie recipe

Yield Makes 15-16 cookies 1x
Prep: 18 minutesCook: 12 minutesTotal: 30 minutes

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

  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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