Why You’ll Love Snickers Cookies Recipe

I love this recipe because it doesn’t require a mixer, which makes cleanup simple. I also appreciate how the dough comes together quickly, and after chilling, it bakes into thick, bakery-style cookies. The combination of gooey Snickers pieces and melty chocolate chips gives me the perfect balance of sweet and salty flavors.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups plus 2 tablespoons all-purpose flour (266 grams) , for thinner cookies, use 2 cups (250 grams)
2 teaspoons cornstarch, AKA cornflour in the UK and Australia
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter (168 grams) , melted and cooled slightly
3/4 cup brown sugar (158 grams) , light or dark
1/3 cup granulated sugar (66 grams)
1 large egg
2 teaspoons vanilla extract
1 cup chopped snickers (about 180 grams) , about 4-5 bars or 12 snack sized bars, divided
1 cup chocolate chips (180 grams) , divided

Directions

I begin by whisking together the flour, cornstarch, baking soda, and salt in a bowl, then I set it aside.

In a separate large bowl, I whisk together the melted butter, brown sugar, and granulated sugar until smooth. I make sure the butter has cooled for about 5 minutes before mixing.

Next, I whisk in the egg and vanilla extract until fully combined.

I gradually stir the dry ingredients into the butter mixture, usually adding about half at a time, mixing just until incorporated.

I fold in 3/4 cup of the chopped Snickers and 3/4 cup of the chocolate chips, making sure they’re evenly distributed throughout the dough.

I cover the bowl and refrigerate the dough for at least 2 hours or up to 48 hours, since chilling is essential for thick, chewy cookies.

When ready to bake, I preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or baking mats. If the dough has been chilled overnight, I let it sit at room temperature for about 10 minutes to soften slightly.

I scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the prepared sheets.

I bake one sheet at a time in the center of the oven for 8–10 minutes, just until the tops look set. If the cookies don’t spread enough, I gently press them down before baking.

After baking, I let the cookies cool on the sheet for at least 10 minutes. While they’re still warm, I press the remaining Snickers pieces and chocolate chips on top for a bakery-style finish.

Servings and Timing

This recipe makes about 24 cookies. Prep time takes around 15 minutes, baking takes about 10 minutes per batch, and the dough needs at least 2 hours of chilling time. The total time is approximately 2 hours and 30 minutes.

Variations

I sometimes swap half of the chocolate chips for dark chocolate chunks for deeper flavor. When I want extra saltiness, I sprinkle a little flaky sea salt on top before baking. I also enjoy experimenting with mini Snickers for smaller candy bursts throughout the dough.

Storage/Reheating

I store baked and cooled cookies in an airtight container at room temperature for up to 5 days. When I want that fresh-from-the-oven taste, I warm a cookie in the microwave for a few seconds to soften the chocolate and caramel.

FAQs

Why do I need to chill the dough?

I chill the dough because it prevents excessive spreading and creates thicker, chewier cookies.

Can I skip the cornstarch?

I find cornstarch helps keep the cookies soft and tender, so I prefer not to skip it.

How small should I chop the Snickers?

I chop them into pieces slightly larger than chocolate chips so the cookies hold their shape.

Can I use a mixer?

I can use a mixer if I prefer, but I usually make these by hand.

What if my cookies don’t spread?

I gently press the dough balls down slightly before baking.

Can I freeze the dough?

I freeze scooped dough balls and bake them straight from frozen, adding a minute or two to the baking time.

How do I measure flour correctly?

I whisk the flour first, then spoon it into the measuring cup and level it off.

Can I use salted butter?

I can, but I reduce or omit the added salt in the recipe.

Why are my cookies too flat?

I make sure the butter isn’t too hot and that the dough chills long enough.

Can I make smaller cookies?

I scoop smaller portions and reduce the baking time slightly.

Conclusion

These Snickers cookies are one of my favorite treats to bake when I want something indulgent and crowd-pleasing. I love how the chewy cookie base and chunks of candy bar come together to create a dessert that feels both nostalgic and irresistible.