When Halloween candy season leaves you with a pile of leftovers, this Snickers Cookie Recipe is the solution! These chewy Snickers cookies are loaded with the gooey caramel, milk chocolate, and crunchy peanuts you love.
Of course you don’t need to wait for Halloween to make these. These cookies are delicious as part of a holiday cookie assortment too. Pair with Chocolate Madeleines, Matcha White Chocolate Cookies, or Lemon Shortbread Cookies for more easy recipes that taste great.
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Why Make This Recipe
I have a base sugar cookie recipe that never fails. I use it in this Lemon White Chocolate Cookies recipe as well. In this recipe, I’ve taken that base recipe but changed the mix-ins and increased the cookie size. There is just something about a giant Snickers cookie that is irresistible. Here’s what I love:
- Perfect combo of chewy and crispy cookies with soft centers but crispy edges
- Great use for leftover Halloween candy—in fact, you can combine chopped Snickers with other chopped candy bars like Nestlé Crunch or Reese’s Peanut Butter Cups
- Easy to mix by hand with no mixer required
🥗 Ingredients
- Sugar: The combination of granulated sugar and brown sugar is best for texture and flavor.
- Butter: Using unsalted butter lets you control the salt content, but you can use salted butter if that’s what you have. In that case, decrease the amount of added salt.
- Snickers Candy Bars: Chop into small, equal pieces for even distribution. Start with any size Snickers you like, from full-size candy bars to fun-size to Snickers bites.
- Vanilla Extract: This adds a bit more richness and vanilla flavor. Try adding in a little almond extract if you want to play up the nuttiness of these cookies.
🥣 Step-by-Step Instructions
Preheat oven to 350° Fahrenheit. Line a large cookie sheet with parchment paper.
Put 12 tablespoons butter in a microwave-safe large bowl. Microwave butter until soft (about 60 seconds on power level 7). Whisk in ½ cup granulated sugar and ¾ cup brown sugar.
Let cool slightly, so as not to run the risk of cooking the eggs.
Whisk in 2 eggs and 1 ½ teaspoons vanilla extract.
In a separate mixing bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
Stir dry ingredients into the wet mixture with a sturdy wooden spoon.
Fold in 1 ½ cups chopped Snickers candy bars. (This is about 13 fun size candy bars.)
Use a large scoop (like an ice cream scoop) to scoop out cookie dough, then roll into balls with your hands. For large cookies, they should be about golf-ball sized. These cookies will spread, so bake only 6 on the cookie sheet at a time.
Bake for 13-15 minutes, until the edges are golden brown.
Remove baking sheet from oven, and bang it on the counter 2-3 times.
Let cookies sit on the baking sheet for 2 minutes, then transfer to a rack to cool.
Storage Tips
Keep them in an airtight container at room temperature for up to 4 days. To freeze, wrap them tightly in plastic wrap or put in a ziplock freezer bag and store for up to 2 months. Reheating in the microwave for a few seconds is a great technique if the cookies are not totally fresh.
🧐 Recipe FAQs for Snickers Cookies
Sure. You can definitely make these easy cookies just mixing by hand, but if you would like to use a stand mixer, go for it. Using a stand mixer with the paddle attachment on medium speed makes it easy to cream butter and sugars. Then slow down the mixer to add in the dry ingredients. The Snickers pieces are best folded in by hand.
Try using a flourless peanut butter cookie base like these Almond Flour Peanut Butter Cookies, then fold in chopped Snickers bars.
Yes, just spray an 8x8 baking dish with cooking spray, then pat the batter into the pan and bake. Start checking at around 15 minutes to see if they are done—use a cake tester to make sure the middle of the bars is not still gooey with batter.
👩🍳 Expert Tips
These cookies do not require chill time before baking. However, you can make the batter in advance and keep in the refrigerator until you need it. (Depending on how cold it gets, you might need to let it sit out until the batter is easily scoopable.)
Rolling the cookie dough into balls with your hands gives you the most evenly-sized cookies. You can also flatten down the top of each cookie dough ball if you’d like.
Banging the baking pan on the counter helps create rippled edges and great texture—it turns a puffy cookie into a chewy cookie!
Want to experiment with more mix-ins? Add peanut butter chips, caramel bits, milk chocolate chips, or dark chocolate chips. Chopped toasted nuts are a great mix-in as well. And, you can use other candy. Choose your favorite childhood candy bar or the leftover candy you have around the house, and add it in there!
Got more leftover candy? Try these Reese's brownies next!
Other Delicious Cookie Recipes
These peanut butter snickers cookies are a crowd favorite with their melted chocolate and gooey caramel bites. But I have other favorites as well! Check out some of these cookies I think you’ll love just as much:
If you try this Snickers Cookies recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I’d love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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Snickers Cookies
Ingredients
- ½ cup granulated sugar (111g)
- ¾ cup light brown sugar packed (150g)
- 12 tablespoons unsalted butter (1 ½ sticks)
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour (330g)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups chopped Snickers candy bars (223g - about 13 fun size Snickers bars)
Instructions
- Preheat oven to 350° Fahrenheit.
- Line a large cookie sheet with parchment paper.
- Put butter in a microwave-safe large bowl. Microwave butter until soft (about 60 seconds on power level 7).
- Whisk in granulated and brown sugars. Let cool slightly, so as not to run the risk of cooking the eggs.
- Whisk in eggs and vanilla extract.
- In a separate mixing bowl, whisk together flour, baking soda, and salt.
- Stir dry ingredients into the wet mixture with a sturdy wooden spoon.
- Fold in chopped Snickers bars.
- Use a large scoop to scoop out cookie dough, then roll into balls with your hands. For large cookies, they should be about golf-ball sized. These cookies will spread, so bake only 6 on the cookie sheet at a time.
- Bake for 13-15 minutes, until the edges are golden brown.
- Remove baking sheet from oven, and bang it on the counter 2-3 times.
- Let cookies sit on the baking sheet for 2 minutes, then transfer to a rack to cool.
Notes
Keep them in an airtight container at room temperature for up to 4 days. To freeze, wrap them tightly in plastic wrap and store for up to 2 months. Reheating in the microwave for a few seconds is a great technique if the cookies are not totally fresh. Expert Tips:
These cookies do not require chill time before baking. However, you can make the batter in advance and keep in the refrigerator until you need it. (Depending on how cold it gets, you might need to let it sit out until the batter is easily scoopable.) Rolling the cookie dough into balls with your hands gives you the most evenly-sized cookies. You can also flatten down the top of each cookie dough ball if you’d like. Banging the baking pan on the counter helps create rippled edges and great texture—it turns a puffy cookie into a chewy cookie!
Nutrition
Instagram Users: Now that you've made this Snickers Cookie recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Molly Pisula says
Giant chewy cookies! I loved developing this recipe, and especially loved pulling a batch out of the freezer this weekend when I needed a sweet treat.