Snicker Cookies are a yummy treat, full of Snickers, peanuts and chocolate chips. Make this easy candy-loaded chocolate chip cookie recipe for a rich and delicious snack or dessert!
When you think of classic candy bars, Snickers likely comes to mind. It's a rich, chewy chocolate coated candy bar with crunchy peanuts. These Snickers Cookies are everything you love about the candy bar, taken to the next level!
Each cookie is loaded with pieces of Snickers, chocolate chips, chocolate chunks, and chopped peanuts in a sweet and buttery cookie dough. They are an irresistible treat, with a flavor profile similar to my 4-ingredient peanut butter chocolate chip cookies.
Bake these for your family or bring them to your next gathering and I promise everyone will love them!
Why You'll Love This Recipe
- Easy to make. This recipe is so easy for anyone to make when they want a tasty treat. Plus you only need pantry staples!
- Packed with chocolate. These cookies are loaded with chocolate chips, chunks, and Snickers, making them perfect for chocolate lovers!
- Perfect soft and chewy consistency. Leaving the cookies to cool on the cookie sheet after baking allows for the edges to crisp up, while the centers remain slightly soft.
Ingredients
See ingredient substitutions in the next section. ⬇️
To make this easy cookie recipe, you'll need:
- all-purpose flour: I prefer unbleached flour because it's less processed.
- baking soda: This is what makes the cookies rise in the oven. If your leavener is too old, it won't produce the gas bubbles needed, so it's a good idea to test it for freshness before you use it.
- unsalted butter: If you can afford it, I recommend using European butter rather than American-made. The extra butterfat content gives the cookies a richer flavor.
- sugars: This recipe uses a combination of white granulated sugar and light brown sugar. They're both sweeteners, but brown sugar has molasses in it, so it also adds moisture to the dough.
- large egg
- vanilla extract
- dry roasted peanuts: Including chopped peanuts gives the Snickers cookies a nice crunch.
- Snickers candy bars: You'll be chopping them, so any size will work.
- chocolate: I use a combo of semi-sweet chocolate chips and chocolate chunks
Substitutions and Recipe Variations
- all-purpose flour: For chewier cookies, you can swap one-half cup of all-purpose flour for one-half cup bread flour. Don't use more bread flour than that or your cookies will lose their softness. For gluten-free cookies, substitute the AP flour with a cup-for-cup variety of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
- sugar: Because this recipe uses both white and light brown sugar, they can be substituted for one another as needed. To reduce the calories, you can substitute the sugars with any cup-for-cup variety of granulated sugar substitute. Monk fruit sugar is a good option.
- unsalted butter: If you need or want to use salted butter, just omit the additional salt this recipe calls for.
I haven't tested the recipe with butter substitutes, but they should work fine. - eggs: Egg yolks are important for creating moisture and structure. If you need a substitute, check out my egg substitutes for baking guide.
- vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence. You could swap the vanilla for almond extract if you want, or just leave out the extract.
- peanuts: Feel free to omit the nuts, or swap them for a different nut, like cashews or walnuts.
- chocolate: You can use different types of chocolate. Experiment with milk chocolate, dark chocolate, or white chocolate to customize the flavor of the cookies. Also, if you want to use all chips or all chunks, go for it!
📖 Time-Saving Tip - Testing Baking Soda or Baking Powder for Freshness
This simple little test can save you time and money, because if your leavener is expired, whatever you're baking wont rise in the oven! This test works for baking soda and baking powder:
- Add about ½ teaspoon of baking soda or powder to a small bowl. Stir in an equal amount of an acidic ingredient, like vinegar or citrus juice.
- If the solution doesn't start to bubble immediately, it's time to replace your leavener.
How to Make Snickers Cookies
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Cream the butter and sugars, then incorporate the other wet ingredients.
- Add the dry ingredients, Snickers, and chocolate.
- Arrange cookie dough on sheet pan.
- Bake until edges are set and centers are slightly underbaked.
Liz's Tips for the Best Cookies
- Line the baking sheet with parchment paper to prevent sticking.
- Test the baking soda for freshness before you start making the recipe.
- Avoid over mixing the dough. Stop mixing when there are still some streaks of flour present.
- Stir the chopped Snickers and chocolate in by hand. This helps prevent the flour from being worked too much. Otherwise, the cookies can be dry and crumbly.
- Use a cookie scoop for consistent sizes and baking time.
- Leave a couple of inches between each scoop of cookie dough. This will prevent them from spreading into one another in the oven.
- Remove the cookies from the oven slightly underbaked. You want the edges to be set, but the centers should still be soft. They'll finish baking as they cool.
- Cool the Snickers cookies on the baking sheet for 5 minutes. After that, transfer them to a wire rack to finish cooling.
Storing and Freezing
Store the cookies in an airtight container at room temperature. They should stay fresh for about 5 days.
To freeze baked Snickers cookies, let them cool completely first. Then transfer them to a freezer-safe storage bag or container.
To freeze unbaked cookie dough: Scoop the dough into balls on a baking sheet lined with parchment paper. Freeze for at least an hour, then transfer cookie dough balls to freezer bags and store for up to 3 months.
Snickers Cookie Recipe FAQs
Snickers is named after the Mars family's favorite horse, which was named "Snickers." The candy bar was introduced by Mars, Inc. in 1930, and its name was chosen as a tribute to this beloved horse.
A chewy cookie is typically made with a higher fat and sugar content, chilled dough, and a higher ratio of moist ingredients as compared to crunchy cookies.
Absolutely! Snickers cookies are a fantastic peanut butter chocolate chip cookie. Using Peanut Butter Snickers bars will give your cookies a stronger peanut butter flavor.
Other Chocolate Peanut Butter Desserts
- Peanut Butter Blossoms (Hershey Kiss Cookies)
- Chocolate Peanut Butter Brownies
- Reese's Peanut Butter Cup Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
Snickers Cookies
Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup unsalted butter softened
- ⅓ cup granulated white sugar
- ⅓ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped Snickers bars about 2 regular-sized bars
- ½ cup chopped roasted peanuts
- ¼ cup chocolate chips
- ¼ cup chopped chocolate
Instructions
- To a medium bowl, add flour, baking soda, and salt. Whisk to combine; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and electric hand mixer), add softened butter and both sugars. Mix on High speed until fluffy and creamy, about 2 minutes.
- Use a spatula to scrape down the insides of the bowl. Add the egg and vanilla extract, and mix on Medium speed until smooth.
- With the mixer set to Low speed, gradually incorporate the flour mixture, beating until just barely combined. Be careful not to over mix.
- Using a mixing spoon, stir in the Snickers, peanuts, chocolate chips, and chocolate chunks by hand, distributing them evenly throughout the dough.
- Cover the bowl with plastic wrap and place in refrigerator for 30 minutes.
- When dough is cold, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a 1-inch cookie scoop, drop portions of dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
- Bake cookies in preheated oven for 12-15 minutes, or until the edges are golden brown and the centers still appear slightly underdone.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then, use a spatula to transfer them to a wire rack to cool completely.
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