Salted Snickers Cookies at Home

Snickers candy bars + Cookie Dough = heaven.

If you’ve never chopped up snickers candy bars and put them in cookies, this is your sign to do so. Soft chewy cookies with crisp buttery edges studded with chunks of gooey caramel, peanuts and chocolate – these cookies are phenomenal. And the flakey salt adds savory textural crunch and compliments the sweet caramel and chocolate perfectly.

If you love snickers, you’re going to completely love these cookies!

To Make These Salted Snickers Cookies Gather:

• unbleached all-purpose flour – Adds structure and is the base of the cookie dough.
• baking soda – Creates a gas while baking which helps the cookies rise.
• fine salt – Use either sea salt or pink himalayan.
• unsalted butter (softened/room temperature) – Lends richness, tenderness and structure to cookies.
• light brown sugar – Adds sweetness and gives the cookies a chewy texture.
• granulated sugar (white) – Also lends sweetness but will give the cookies a crispy edge.
• pure vanilla extract – Adds warmth and enhances all of the other flavors in this dish.
• eggs – Add structure, leavening and flavor.
• snickers candy bars – Set out 6 full-size bars or 16 “fun-size” bars.
• flaky salt – I like to use Maldon (not sponsored) and linked to it in the recipe printable.

PREHEAT YOUR OVEN TO 350℉ (OR 180℃).

Line 2 rimmed baking sheets with silicone baking mats or parchment paper

In a mixing bowl, measure and add 2-1/4 cups unbleached all-purpose flour, 1 teaspoon baking soda and 1 teaspoon fine salt. Use a whisk to stir and combine. Set this off to the side.

In the bowl of your stand mixer, fitted with the paddle attachment, add 1 cup (room temperature) unsalted butter, 1 cup light brown sugar and 1/2 cup granulated (white) sugar.

Mix on low to medium-low speed for 3 to 4 minutes until light and fluffy. Next, measure and add in 1 teaspoon of pure vanilla extract and add I egg at a time, mixing after each one.

Use a rubber spatula to scrape down the sides of the bowl. Gradually add in the dry ingredients. Again, stop to scrape down the sides and bottom of the bowl after each addition.

Stop mixing once the flour is incorporated.

Chop 6 full-size snickers (or 12 – 16 “fun-size”) as big or as small as you would like.

Add in all of the chopped snickers bars.

With the mixer on low, mix until only combined.

Working in batches, use a 2-tablespoon scoop to measure out the cookie dough. Place them a few inches apart onto your prepared pan.

I bake 8 cookies per pan at time to avoid them touching while they bake and spread in the oven.

Bake for 10 minutes or until the edges are golden. Remove and immediately sprinkle with flakey salt.

Allow the cookies to cool on the pan for at least 5 minutes before using a spatula to transfer to a wire cooling rack.

HOW TO GET PERFECTLY SHAPED COOKIES?

If reliable circular cookies is what you’re after, this is a trick, or should I say hack, that I only recently leaned. Once you’ve removed the pan of cookies from the oven, working quickly, use a wide mouth drinking glass and place it over a misshapen cookie and swirl the glass (keeping it flush with the pan). The edge of the cookie will smooth out and in turn, you’ll have a perfectly circular cookie. Repeat with the rest of the cookies. If you need a visual, click here and scroll down a bit.

I meannn, would you simply look at this?😍

How To Store Salted Snickers Cookies:

Once the cookies have completely cooled, store them in an air-tight container for up to a week.

How To Freeze Salted Snickers Cookies:

Portion out the dough and freeze the raw dough as is, placing them closed together on a lined baking sheet. Place into your freezer and freeze until frozen solid. Transfer to a freezer safe container or baggie and store up to 2 months. Bake desired amount of cookies following the recipe instructions. There’s no need to thaw before baking.

Enjoy! And if you give this Salted Snickers Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!