These Snickers chocolate chip cookies are soft, chewy, and packed with chopped Snickers bars and chocolate chips. The Snickers pieces give every bite caramel, peanuts, nougat, and chocolate for a truly irresistible cookie. This simple recipe requires no mixer, but be sure to allow time to chill the dough—it’s essential for the right texture. 
If you think another chocolate chip cookie recipe isn’t necessary, these Snickers cookies will change your mind. They bake up thick, pudgy, and super chewy so they can hold plenty of chopped candy and chips. You can swap in other chocolate bars if you like, but the combination of caramel, peanuts, and nougat in Snickers adds a touch of salty-sweet complexity that makes these cookies addictive.
The chewy texture comes from a few key choices: melted butter, cornstarch, and a precise flour amount. Because the butter is melted, chilling the dough is mandatory—don’t skip it.
Making Snickers Cookies
Here are the main steps and helpful tips (the full recipe follows):
- Whisk the dry ingredients—flour, cornstarch, baking soda, and salt—together. Note the flour measurement: 2 cups plus 2 tablespoons works best. Two cups felt too little and 2 1/4 cups made the cookies dry, so the extra two tablespoons is the sweet spot.
- In a separate bowl, whisk together melted butter (cooled slightly), brown sugar, and granulated sugar so the sugars combine properly.
- Add the egg and vanilla to the butter-sugar mixture and whisk to combine.
- Stir the flour mixture into the wet mixture, about half at a time, until just combined. A whisk or spatula works fine; the batter may look dry at first but it will come together.
- Fold in chopped Snickers pieces and chocolate chips. I stir in about 3/4 cup of each and reserve the rest to press on top of the cookies after baking.
- Cover the dough and refrigerate for at least 2 hours, up to 48 hours. Chilling firms the dough and deepens the flavor.
- When ready, preheat the oven and line baking sheets with parchment. If the dough was chilled overnight, let it sit at room temperature 10 minutes to make scooping easier.
- Scoop about 2 tablespoons of dough per cookie and place balls 2 inches apart on prepared sheets.
- Bake one sheet at a time in the center of the oven for 8–10 minutes. Remove when the tops are just set for soft, chewy, slightly gooey cookies. Press a few extra Snickers pieces and chocolate chips onto the tops while cooling.
Pro Tip: Measure flour carefully. Whisk first, then spoon into a dry measuring cup and level off, or use a kitchen scale for best accuracy. I use 2 cups plus 2 tablespoons for thick cookies; use 2 cups for slightly thinner cookies. 
Freezing the Cookie Dough Balls
Dough balls freeze well. After forming, place them in a freezer bag and freeze up to 2 months. Bake from frozen—add 1–2 minutes to the bake time.
These cookies are thick, chewy, and packed with bites of chocolate, caramel, peanuts, and nougat. They’re a must-try for fans of candy-studded baked goods.
Snickers Cookies
Equipment
- Cookie sheets
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour (266 g) — for thinner cookies, use 2 cups (250 g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (168 g), melted and cooled slightly
- 3/4 cup brown sugar (158 g), light or dark
- 1/3 cup granulated sugar (66 g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup chopped Snickers (about 180 g), divided
- 1 cup chocolate chips (180 g), divided
Instructions
- Whisk together flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, whisk the melted butter (cooled about 5 minutes), brown sugar, and granulated sugar until combined.
- Whisk in the egg and vanilla extract.
- Stir the flour mixture into the wet ingredients in two additions until just combined. You can use a whisk, spatula, or hand mixer.
- Fold in 3/4 cup chopped Snickers and 3/4 cup chocolate chips.
- Cover and refrigerate for at least 2 hours or up to 48 hours.
- Preheat oven to 350°F (180°C). Line cookie sheets with parchment or silicone mats. If dough was chilled overnight, let sit 10 minutes at room temperature.
- Scoop 2-tablespoon dough balls and place 2 inches apart on prepared sheets.
- Bake one sheet at a time in the middle of the oven for 8–10 minutes, until tops are just set. If cookies don’t spread enough, press gently before baking.
- Cool on the sheet for at least 10 minutes. While cooling, press extra Snickers pieces and chocolate chips from the reserved portion onto each cookie.
Notes
- Flour: Measure carefully—whisk, spoon into the cup, and level off, or use a scale for accuracy.
- Snickers: Chop into pieces slightly larger than a chocolate chip so the cookies keep their shape.
- Storage: Store cooled cookies in an airtight container at room temperature up to 5 days.
- Nutrition: Values are estimates per cookie assuming 24 cookies.