You know those days when you just need a little extra joy in your life? That’s when I make my Snickers Chocolate Chip Cookies. I swear, these things are like happiness in cookie form—chewy, gooey, and packed with chunks of Snickers that melt into caramel-y pockets of pure bliss. The first time I made them, my husband ate half the batch before they even cooled, and honestly? I don’t blame him. They’re that good. And the best part? They’re ridiculously easy to throw together. No fancy techniques, no weird ingredients—just butter, sugar, and a whole lot of love (plus, you know, Snickers). Perfect for when you need a quick dessert win or just want to bribe your kids into doing their homework. Trust me, these cookies are about to become your new secret weapon.
Why You’ll Love Snickers Chocolate Chip Cookies
Okay, let me count the ways these cookies will steal your heart. First off, they’re the perfect mashup of chewy cookie and melty candy bar—imagine biting into a soft, buttery chocolate chip cookie and hitting pockets of warm Snickers that ooze caramel and nougat. It’s like a party in your mouth, and everyone’s invited. I once brought these to a potluck, and let’s just say I left with an empty tray and a dozen new friends begging for the recipe.
- No-fuss fabulousness: You probably have most of the ingredients in your pantry right now. No fancy equipment, no complicated steps—just mix, drop, and bake.
- Kid (and adult) magnet: My niece calls these "unicorn cookies" because they’re magical. Even picky eaters can’t resist them.
- Texture heaven: The cornstarch keeps them soft for days, while the Snickers bits add this irresistible gooeyness.
- Customizable: Out of Snickers? Toss in Milky Ways or peanut butter cups instead. I’ve even used leftover Halloween candy!
- Crowd-pleaser: Bake sale? Game night? Bad day? These cookies fix everything. My neighbor still jokes I bribed her into dog-sitting with a batch.
Seriously, these cookies are my go-to when I need to spread joy fast. Last Christmas, I mailed some to my brother—he texted me a photo of the empty box two days later with just one word: "More." Need I say more?
Ingredients You’ll Need for Snickers Chocolate Chip Cookies
Alright, let’s gather the goodies! These are the building blocks of cookie magic. I’ll walk you through everything, because trust me, the little details make all the difference—like how "softened butter" should be cool to the touch but leave a slight dent when you press it (not melted, not rock-hard). And when I say "packed brown sugar," I mean really pack it into that measuring cup like you’re filling a sandcastle mold. Oh, and don’t stress about perfectly uniform Snickers pieces—rustic chunks are part of the charm!
Essential Ingredients
- Wet Ingredients:
- ¾ cup unsalted butter, softened (that’s 1.5 sticks)
- ¾ cup light brown sugar, packed (press it down firmly!)
- ¼ cup granulated sugar
- 1 large egg (cold from the fridge is fine)
- 2 teaspoons vanilla extract (the real stuff, if you’ve got it)
- Dry Ingredients:
- 2 cups all-purpose flour (spoon it into the measuring cup, don’t scoop!)
- 2 teaspoons cornstarch (secret weapon for chewiness)
- 1 teaspoon baking soda
- 1 pinch salt (optional, but it balances the sweetness)
Optional Add-Ins
- 1 cup Snickers, diced small (about 4 full-size bars—just chop ’em roughly!)
- 1 cup semi-sweet chocolate chips (or milk chocolate if you’re feeling extra sweet)
- Swaps: Out of Snickers? Try Milky Ways, Rolos, or even peanut butter cups. And hey, a handful of chopped pecans wouldn’t hurt either.
Pro tip: Freeze your Snickers for 10 minutes before dicing—it keeps them from sticking to your knife like caramel glue. Learned that the hard way!
Step-by-Step Instructions for Snickers Chocolate Chip Cookies
Alright, let’s get baking! Don’t let the Snickers chunks distract you—this dough comes together in a snap. Just follow these steps, and you’ll be dunking warm cookies in milk before you know it. (And yes, I *highly* recommend the milk-dunking part.)
Preparing the Dough
- Preheat that oven! Crank it to 350°F (175°C). No one likes waiting for an oven to heat up when cookie dough is ready to go. Trust me, I’ve done the sad "oven stare" too many times.
- Cream the butter and sugars like they owe you money. In a big mixing bowl, beat the softened butter, brown sugar, and granulated sugar for 1-2 minutes until it’s fluffy and light. You want it to look like pale, creamy clouds. If your butter was too firm? No panic—just beat it a little longer. Too soft and melty? Toss the bowl in the fridge for 5 minutes to firm up.
- Add the egg and vanilla and mix until just combined. Don’t overdo it—we’re not making scrambled eggs here! A few streaks are fine; they’ll vanish when you add the dry stuff.
- Whisk the dry team together in another bowl—flour, cornstarch, baking soda, and salt. Cornstarch is the MVP here; it’s what keeps these cookies soft for days. Give it a good whisk to banish any lumps.
- Gradually add the dry ingredients to the wet, mixing on low speed until *just* combined. The second you don’t see flour, STOP. Overmixing = tough cookies, and we’re not about that life.
- Fold in the goodies! Gently stir in the diced Snickers and chocolate chips with a spatula. The dough will be thick and studded with caramel-y treasures. Try not to eat it all raw—I won’t judge, but your oven will feel lonely.
Baking the Cookies
- Scoop tablespoon-sized balls of dough onto a baking sheet (no need to grease it—the butter in the dough has our back). Leave about 2 inches between them; these babies spread a bit. Pro tip: Use a cookie scoop if you have one—it’s a game-changer for even baking.
- Bake for 10 minutes—no peeking! They’ll look slightly underdone when you pull them out (edges golden, centers soft), but that’s perfect. They firm up as they cool. If you like crispier cookies, give ’em an extra minute—but don’t blame me if the Snickers turns into lava!
- Let them cool on the baking sheet for 5 minutes. I know, the temptation is real, but moving them too soon = cookie crumbles. After that, transfer to a wire rack to cool completely... or grab one immediately and burn your tongue like I always do. Worth it.
See? Easy as pie (but way better, because cookies). Now, go forth and bake! And maybe hide a few for yourself before the cookie monsters descend.
Variations for Snickers Chocolate Chip Cookies
Okay, let’s talk fun twists! The beauty of these cookies is how easily you can switch things up. Ran out of Snickers? No problem—here’s how to keep the magic alive:
- Candy swap: Milky Ways bring extra caramel, peanut butter cups add a salty-sweet kick, and Rolos? Hello, melty centers! Even chopped-up Twix works. My friend once used leftover Halloween candy, and it was glorious chaos.
- Nutty buddies: Toss in ½ cup chopped toasted pecans or peanuts. The crunch with the gooey Snickers? *Chef’s kiss.*
- Salty-sweet vibe: Sprinkle the dough balls with flaky sea salt before baking. It cuts the sweetness just right.
- Double chocolate: Swap ¼ cup flour for cocoa powder and use dark chocolate chips. Now it’s a Snickers brownie cookie. Mind. Blown.
- Mini version: Use mini Snickers (or chop regular ones smaller) and mini chocolate chips—perfect for lunchboxes or "I’ll just have one" lies.
See? One recipe, endless possibilities. Just don’t tell my husband I messed with his "perfect" Snickers version. Some secrets are best kept in the cookie jar.
Serving and Storage Tips for Snickers Chocolate Chip Cookies
Here’s the thing about these cookies—they rarely last long enough to need storage tips (I’ve seen my dog give me puppy eyes over them). But just in case you have superhuman willpower, here’s how to keep them at their best:
- Serving magic: Warm them up for 10 seconds in the microwave before serving—the Snickers bits turn into melty pockets of joy. Serve with ice cream for an epic cookie sundae, or pack them in lunchboxes (if they survive the night).
- Room temp love: Store cooled cookies in an airtight container at room temperature for up to 5 days. Tuck a slice of bread in there—it keeps them soft by absorbing excess moisture. Science! (And no, the bread doesn’t get eaten. Usually.)
- Freezer hack: Freeze baked cookies for up to 3 months in a ziplock bag. Thaw at room temp or zap them in the microwave for 15 seconds. Or freeze dough balls! Just bake straight from frozen, adding 1-2 extra minutes.
Pro tip: Hide a few in the veggie drawer. No one looks there for cookies. You’re welcome.
Helpful Notes for Snickers Chocolate Chip Cookies
Okay, let’s talk cookie wisdom—because even the best recipes can have little quirks. First, if your dough feels too sticky, pop it in the fridge for 15 minutes. Cold dough = less spread, which means thicker, chewier cookies. (And yes, I’ve definitely eaten spoonfuls of dough while waiting. No regrets.)
- Butter drama: Too soft? Your cookies might spread flat. Too cold? They’ll stay thick. Aim for "cool to the touch but leaves a slight dent" perfection.
- No cornstarch? Swap it for 1 extra tablespoon of flour, but expect a slightly less chewy texture.
- Gluten-free? Use a 1:1 GF flour blend, but add ¼ teaspoon xanthan gum if it’s not included.
- Dairy-free hack: Vegan butter works great, and dairy-free chocolate chips are easy to find. Snickers are a no-go, but dairy-free caramel candies exist!
- Puffy cookie rescue: If yours bake up too thick, gently press the tops with a spatula right out of the oven—they’ll settle into perfect chewiness.
Remember, even "ugly" cookies taste amazing. Mine once looked like amoebas, but my friends still inhaled them. Priorities!
Frequently Asked Questions About Snickers Chocolate Chip Cookies
I get it—baking can bring up a million questions, especially when candy bars are involved. Here are the answers to the stuff people ask me most, so you can bake with confidence (and maybe impress your friends with random cookie trivia).
- Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls, freeze them on a baking sheet, then toss ’em in a ziplock bag. Bake straight from frozen, adding 1-2 extra minutes. Future you will high-five past you. - What if I don’t have Snickers?
Raid your candy stash! Milky Ways, Twix, or even peanut butter cups work. Or go wild with chopped-up Reese’s Pieces. No judgment here—just deliciousness. - Why are my cookies spreading too much?
Probably overly soft butter or a warm baking sheet. Chill the dough for 15 minutes before baking, and always use cool pans (no back-to-back batches on the same hot sheet). - Can I reduce the sugar?
You can cut the granulated sugar to 2 tablespoons, but the brown sugar’s moisture is key for chewiness. Or use dark chocolate chips to balance the sweetness. - How do I keep the Snickers from melting into nothing?
Freeze the chopped bits for 10 minutes before folding them in. They’ll stay chunkier instead of dissolving into caramel puddles (though, honestly, caramel puddles aren’t the worst problem to have).
Still stumped? Shoot me a message—I’ve made every mistake so you don’t have to. Now go forth and bake without fear!
Final Thoughts on Snickers Chocolate Chip Cookies
Look, I’m not saying these cookies will solve all your problems, but they’ve definitely gotten me through a rough day (or three). There’s something about that first bite—the way the chewy cookie gives way to melty Snickers and chocolate—that just feels like a hug in dessert form. And the best part? They’re foolproof. Even if your baking skills start and end with boxed brownies, you can nail these. So next time you need a little joy, skip the store-bought stuff and make a batch. Your future self (and anyone lucky enough to snag one) will thank you. Now, if you’ll excuse me, I have a date with a cookie and a glass of milk. Priorities, people.
Snickers Chocolate Chip Cookies
Equipment
- Mixing bowl
- Baking sheet
Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 pinch salt optional and to taste
- 1 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 semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced Snickers and chocolate chips.
- Drop tablespoon-sized portions of dough onto a baking sheet, spacing them 2 inches apart.
- Bake for 10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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