These Snickers Chocolate Chip Cookies are irresistibly delicious with their crispy edges and soft gooey centres. They are bursting with morsels of Snickers, dark and milk chocolate chunks.Â
I absolutely love snickers chocolate. It’s my go to when I am looking for a chocolate fix. The moreish layers of milk chocolate, soft nougat, caramel and roasted peanuts make these chocolate bars so worth it. So it made sense for me to add them to my favourite cookie dough batter.Â
Let's get into the making of these Snickers Chocolate Chip Cookies
This recipe requires these ingredients:
Unsalted Butter
Brown Sugar
Granulated Sugar
Egg
All purpose or Plain flour
Baking soda
Salt
Corn flour
Chocolate chunks, chopped
Snickers Bars
Why you'll love these Snickers Chocolate Chip Cookies
These cookies have:
- Soft crispy edges and soft gooey centres.Â
- Delicious bits of snickers with a mixture of milk and dark chocolate chunks.Â
- A deep caramel flavour.Â
Making the cookies
The Snickers cookies start off by creaming together room temperature butter, brown and granulated sugar. To the creamed butter add in a large egg. Mix in sifted flour, baking soda and salt. Finally fold in chopped snickers bars and dark chocolate, then fold them into the cookie dough batter.Â
Chill the cookie dough overnight before baking. I recommend doing this as it gives the flour time to hydrate and further enhances the flavour of the cookie. If you cannot wait 24 hours, then chill the batter for 2 hours.Â
Once the dough is chilled, take it out of the fridge and allow it to slightly soften at room temperature for 10 minutes. Pre-heat the oven to 160°C. Scoop your cookies and then bake for 10 minutes.
Tips for making these Snickers Cookies
- Chill the dough for at least 2 hours to prevent spreading. The cookies taste even better when chilled after 24 hours as the flavour has enhanced.
- To get the same size cookies, use an ice cream or cookie scoop to scoop the dough. You can also weigh the cookie dough balls. Mine weighed 45 grams each.
- Add some additional chunks of Snickers and to the top of the cookies before baking. They spread out nicely and ensure you have a good amount of snickers in each cookie.Â
- Don’t overbake the cookies. They will continue to bake on the tray.Â
Storing the cookies
The cookies are best stored at room temperature in an airtight container or ziplock bag for up to 4 days.
The cookie dough can be made in advance. Form the dough balls into a round shape. Line a baking tray with parchment paper and place the dough balls in a single layer on the baking tray. Place the baking tray in the freezer and freeze the dough for 3 hours. Transfer the cookie dough balls to an airtight container or zip lock bag. Cookie dough can be frozen for up to 3 months. If baking from frozen, bake for 2-5 minutes longer.
For more cookie recipes, check these out
Ingredients
- 125 grams (½ cup) unsalted butter room temperature
- 150 grams light brown sugar
- 50 grams granulated sugar
- 1 large egg room temperature
- 1½ teaspoons vanilla extract
- 200 grams (1½ cups plus 4 teaspoons) all purpose or plain flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 120 grams (4.2 oz) snicker bars, chopped
- 100 grams (3.5 oz) 70% dark chocolate, chopped
Instructions
- In the bowl of a stand mixer, beat together butter, brown sugar and granulated sugar . Add the egg and vanilla extract on low speed and beat until well blended.
- Sift flour, baking soda and salt into the creamed butter.
- Fold in the snickers bar chunks and chocolate chunks.
- Cover the cookie dough and chill in the fridge for at least 2 hours or overnight. ( The cookie dough will be quite sticky at this stage to roll)
- Take the dough out of the fridge and leave to soften to room temperature for 10 minutes.
- Pre-heat oven to 160°C Fan/180°C/350°F. Line 2 baking tray with parchment paper.
- Scoop two tablespoons each of the cookie batter and roll into balls. Place cookie balls on the baking tray at least 2 inches apart. If desired, press a few snickers chunks on top of the cookie dough balls.
- Bake for 10 minutes. Remove from oven and place on cooling rack. The centre of cookies may look slightly under baked. Leave to cool for at least 10 minutes before serving.
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