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Soft and Chewy Snickers Cookies
4.4 from 351 votes

Soft and Chewy Snickers Cookies

These Soft and Chewy Snickers Cookies combine creamed butter and sugars with diced Snickers pieces and semi-sweet chocolate chips for indulgent bite-sized treats. Chilling the dough before baking is key to maintaining a thick, soft center and preventing cookies from spreading too thin. They balance caramel and chocolate in each tender cookie.

Prep Time
10 mins
Cook Time
8 mins
Chill Time
2 hrs
Total Time
2 hrs 18 mins
Servings: 26
Calories: 145 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. 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.
  3. Add the Snickers, chocolate chips, and beat momentarily to incorporate, or fold in by hand.
  4. 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.
  5. 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).
  6. 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).
  7. 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

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%)

Nutrition Facts

Serving: 26 Serving

Amount Per Serving

Calories 145

% 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.