Soft and Chewy Snickers Cookies
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
8 mins
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Chill Time
2 hrs
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Total Time
2 hrs 18 mins
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Servings
26
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Calories
145 kcal
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Course
Baked Goods
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Cuisine
American
Soft and Chewy Snickers Cookies
Description
Soft and Chewy Snickers Cookies start by creaming unsalted butter with brown and granulated sugars, then incorporating egg and vanilla for a fluffy base. The dry mix of all-purpose flour, cornstarch, baking soda, and optional salt creates structure. The addition of diced Snickers bars and semi-sweet chocolate chips introduces chewy and gooey textures with varied chocolate notes.
After mixing, the dough is portioned and chilled for at least two hours to firm up, preventing excessive spreading during baking and resulting in thick, soft-centered cookies with lightly crisp edges. Baking at 350°F on a lined sheet produces consistent cookies with caramel-filled Snickers pieces melted alongside a tender crumb.
These cookies handle well for storing at room temperature or freezing. Slicing candy bars into small pieces is crucial for even distribution and avoiding overly large pockets of filling.
The recipe notes that refrigerated dough should not be baked warm to keep the proper shape and texture. It also provides storage guidance for maintaining freshness and flexibility in preparation.
Ingredients
- ¾ cup butter unsalted, softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt optional and to taste
- 1 heaping cup Snickers diced small and loosely piled in measuring cup (or another variety of candy including M&Ms, Milky Way, Peanut Butter Cups, Rolo, etc.)
- 1 cup chocolate chips semi-sweet
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add the Snickers, chocolate chips, and beat momentarily to incorporate, or fold in by hand.
- Using a medium 2-inch cookie scoop, form heaping mounds (I made 26). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers).
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Notes
- Store baked cookies in an airtight container at room temperature for up to one week or freeze for up to three months for longer storage.
- The cookie dough can be refrigerated, covered, for up to five days before baking, allowing you to bake only as many cookies as needed when desired.
- Chilling the dough before baking helps prevent cookies from spreading too thin and maintains a soft, chewy center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 145kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 9mg | 3% |
| Sodium | 82mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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