THICK CHOCOLATE CHIP SNICKERS COOKIES
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Thick Chocolate Chip Snickers Cookies are stuffed with snickers and studded with chocolate chunks. This recipe is irresistibly delicious with its crispy edges and soft center.
Just wow!!!
Pin this recipe to your cookie or dessert board!
I recently shared a cookie and candy tray and included these cookies along with 5 Minute Fudge, Browned Butter Brown Sugar Cookies, and a Skillet cookie. (I baked the skillet cookie in these throw-away pans.) This combination of desserts complimented each other perfectly.
THICK CHOCOLATE CHIP SNICKERS COOKIES
I’m just so happy to be sharing a dessert recipe with you again. I’ve been focusing on wholesome recipes recently. But, truly, I love to bake. I’m more comfortable baking than cooking which is the opposite of most people. I’ve just baked so much, I know the rules and I know when I can break or alter the rules. 😍
Ok, enough chatter, I know, everyone has their favorite chocolate chip cookie recipe. However, let me encourage you to try my Chocolate Chip Snickers Cookies!
They. Are. Extra.
I added extra chocolate chips. Extra vanilla. Then I stuffed them with Snickers candy bars. And, I made them extra thick just like the best bakery chocolate chip cookies. Actually, not to toot my own horn, I think these are better than bakery! (Oh… I totally should have named them that!!)
HERE’S WHAT YOU’LL NEED FOR YOUR COOKIES
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. You’ll see the ‘save to your recipe box’ in the recipe card below.
- Butter. Real
butter only in a stick or disc, not whipped and not margarine. - Granulated sugar.
- Brown sugar.
- Eggs. Large eggs at room temperature.
- Vanilla. I recommend pure vanilla for the best flavor, not imitation.
- All-purpose flour. Sifted then measured.
- Baking soda.
- Baking powder.
- Salt.
- Chocolate chips. I like to mix bittersweet or dark chocolate and semi-sweet chocolate. You can use semi-sweet chocolate chunks and dark chocolate chips.
- Chocolate chunks.
- Snickers candy bars. I always stock up on candy after the holidays. Therefore, I got a bag of fun-size Snickers and cut them in half. You can get bite-size and not have to cut them. As well, you can get regular or king and cut them into about one-inch pieces. You want a size that will fit inside the cookie.
TIPS AND SUBS
- First, I use melted
butter . This helps the cookies be chewy and not cakey. You’ll need to melt it and then allow it to cool. - I sift and then measure the flour.
- You’ll need all the cold ingredients to be at room temperature.
- These cookies are large. It’s a little hard to tell since I didn’t put a reference item in the photos. However, I used an ice cream scoop that holds exactly 1/4 cup of batter. I put the Snickers on top of 1 dough ball then took another cookie dough ball (same size, 1/4 cup of batter) and smushed them together into a large ball.
- Then, I placed the cookie dough in a flat-bottomed container with a lid and placed them in the refrigerator for 20 minutes. You can chill the dough for up to 2 days.
- When I was ready to bake the cookies, I preheated the oven to 350 degrees F. I place the balls of cookie dough on a Silpat mat on a light-colored sheet pan and baked them for 14 minutes. For me, this was the perfect doneness – the cookies were crisp around the edges with soft centers. Now, obviously, the size of your cookies determines baking time. I recommend you Calibrate your Oven at least once a year because that can also affect baking time. As well, the color of your sheet pan affects baking time. Dark pans cook faster than light pans.
- I use a silicone mat, Silpat brand. It prevents cookies from sticking to the pan, but it also helps them rise without spreading too much.
MORE READER-FAVORITE RECIPES
- Chocolate Chip Muffins
- Individual Snickers Chocolate Layer Cake
- Chocolate Chip Cookie Pie
- Snickers Brownie Bars
- Chocolate Glazed Strawberry Chocolate Chip Donuts
- Copycat Snickers Bars
- Chocolate Chip Cheesecake Bars with Chocolate Crust
- Fried Snicker Candy Bars
- Chocolate Chip Cookie Dough Truffles
- Original Quaker Oatmeal Raisin Cookie Recipe
- Snickers Bars Cinnamon Rolls
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
Thick Chocolate Chip Snickers Cookies
Ingredients
- 1 cup butter real butter, melted (not margarine)
- ½ cup white granulated sugar
- 1 and ½ cups brown sugar packed
- 2 large eggs room temperature
- 1 Tablespoon pure vanilla extract
- 2 and ¼ cups all-purpose flour sifted then measured
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 cup semi-sweet chocolate chips I used dark chocolate. Use your favorite.
- 1 cup chocolate chunks I used semi-sweet.
- 2 cups Snickers candy bars chopped, then measured
Instructions
- Cream butter and sugars until smooth. Add eggs and vanilla, beating until smooth.
- Combine flour, baking soda, baking powder and salt. Slowly add to mixer and mix until combined. Don’t over-mix.
- By hand, stir in the chocolate chips and chocolate chunks. Don't over-mix.
- Using a ¼ cup spring release scoop, scoop dough onto a flat-bottom container that is lined with parchment paper or waxed paper. Place in refrigerator for 20 minutes or up to 2 days.
- I used an ice cream scoop that holds exactly ¼ cup of batter. I put the Snickers on top of 1 dough ball then took another cookie dough ball (same size, 1/4 cup of batter) and smushed them together into a large ball. Then, I placed the cookie dough in a flat-bottomed container with a lid and placed them in the refrigerator for 20 minutes. You can chill the dough for up to 2 days.
- When I was ready to bake the cookies, I preheated the oven to 350 degrees F. I place the balls of cookie dough on a Silpat mat on a light-colored sheet pan and baked them for 14 minutes. For me, this was the perfect doneness – the cookies were crisp around the edges with soft centers. Now, obviously, the size of your cookies determines baking time. I recommend you Calibrate your Oven at least once a year because that can also affect baking time. As well, the color of your sheet pan affects baking time. Dark pans cook faster than light pans.
- Allow cookies to sit on the cookie sheet untouched for 3 to 4 minutes after removing them from the oven. After 3 to 4 minutes, using a thin spatula, transfer the cookies from the cookie sheet to a wire rack to cool.
- I prefer these cookies slightly warm but set. If you try to serve them when they're too warm they fall apart because they is so much chocolate in them.
- Store in an airtight container for up to 4 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.