Irresistible Chewy Snickers Cookies You Must Try Now

Oh my gosh, you have to try these chewy Snickers cookies – they’re like biting into your favorite candy bar but in soft, warm cookie form. I still remember the first time my niece and I made them together, standing in my tiny kitchen with melted chocolate all over our fingers. The way the caramel oozes slightly when they’re fresh from the oven? Absolute magic. These cookies combine everything wonderful about Snickers – that perfect mix of peanuts, caramel and chocolate – in a chewy base that stays soft for days (if they last that long!). They’ve become my go-to for bake sales, potlucks, and those “I need something sweet right now” moments. Trust me, one batch and you’ll be hooked.

Ingredients for Chewy Snickers Cookies

Gathering the right ingredients makes all the difference with these cookies – trust me, I’ve learned the hard way after a few too many batches that spread like pancakes! Here’s exactly what you’ll need:

• 1 cup unsalted butter, softened (leave it out for about 30 minutes – you should be able to press your finger into it easily)
• 1 cup granulated sugar (plain white sugar works perfectly here)
• 1 cup brown sugar, packed (when I say packed, I mean really press it into your measuring cup – it should hold its shape when you dump it out)
• 2 large eggs (room temperature blends better – I just pop them in warm water for 5 minutes if I forgot to take them out)
• 1 tsp vanilla extract (the real stuff makes a huge difference)
• 3 cups all-purpose flour (fluff it up in the bag before measuring)
• 1 tsp baking soda (check it’s not expired – mine sits way too long sometimes)
• 1/2 tsp salt (I use kosher, but table salt works too)
• 1 cup chopped Snickers bars (mini bars are easiest – chop them into pea-sized pieces so they don’t melt away completely)
• 1/2 cup caramel bits (those little round ones near the chocolate chips – or unwrapped soft caramels chopped small)
• 1/2 cup chopped peanuts (I use salted for that sweet-salty magic)
• 1 cup semi-sweet chocolate chips (or chunks if you’re feeling fancy)

See? Nothing too crazy – just pantry staples plus that irresistible Snickers candy bar goodness. Now let’s get mixing!

How to Make Chewy Snickers Cookies

Okay, let me walk you through my foolproof method for making these dreamy cookies. I’ve made this recipe so many times I could probably do it in my sleep, but I’ll share all my little tricks so yours turn out perfect on the first try!

1. Preheat and prep

First thing – crank that oven to 350°F (175°C). Don’t skip preheating! I learned this the hard way when I got impatient once and ended up with sad, flat cookies. While it heats up, line your baking sheets with parchment paper – it’s way better than greasing them and makes cleanup a breeze.

2. Cream it real good

Grab your softened butter (see, I told you that was important!) and both sugars. Beat them together for a good 2-3 minutes until they’re light and fluffy. You’ll know it’s ready when the color turns pale yellow and the mixture looks like creamy clouds. This step builds structure, so don’t rush it!

3. Eggs and vanilla time

Add your eggs one at a time, mixing well after each. Then splash in that vanilla – I always add an extra little glug because I’m extra like that. The batter should look glossy and smooth now.

4. Dry ingredients dance

In another bowl, whisk together your flour, baking soda and salt. Gradually add this to your wet ingredients – I do it in 3 batches, mixing just until combined each time. Pro tip: Stop mixing when you still see a bit of flour; it’ll disappear when you add the good stuff.

5. Fold in the fun

Here comes the best part! Gently fold in your chopped Snickers (those little caramel-filled nuggets of joy), caramel bits, peanuts, and chocolate chips. The dough will be thick and chunky – exactly what we want!

6. Scoop and bake

Use a tablespoon or cookie scoop to drop dough onto your prepared sheets, leaving about 2 inches between them. These babies spread! Bake for 10-12 minutes until the edges turn golden brown but the centers still look slightly underdone. They’ll firm up as they cool, giving you that perfect chewy texture.

7. The hardest part – waiting

Let them cool on the baking sheet for 5 minutes before moving to a rack. I know, it’s torture, but this keeps them from falling apart. The caramel will be molten lava hot at first, so resist the urge to dive in immediately (says the person who always burns her tongue).

Why You’ll Love These Chewy Snickers Cookies

Oh, where do I even start? These cookies have been a game-changer in my baking rotation, and here’s why they’ll become your new favorite too:

• That perfect chewy texture – crisp edges giving way to a soft, slightly gooey center packed with melty chocolate and pockets of caramel
• All the Snickers flavors in one bite – you get the chocolate, the peanuts, and that irresistible caramel without unwrapping a single candy bar
• So simple to make – no fancy techniques, just good old-fashioned cookie baking that even beginners can master
• Total crowd-pleasers – I’ve never brought these to a gathering without getting recipe requests (and a few marriage proposals, seriously)
• Better than bakery cookies – fresh, warm, and loaded with more goodies than any store-bought version could dream of having

Honestly, these chewy Snickers cookies are dangerous – in the best possible way. One batch and you’ll understand why my friends keep “dropping by” when they know I’ve been baking!

Tips for Perfect Chewy Snickers Cookies

After burning through more batches than I’d like to admit (some were hockey pucks, others melted into one giant cookie blob), I’ve nailed down the secrets to chewy Snickers cookie perfection:

• Chill that dough! 30 minutes in the fridge prevents excessive spreading and lets the flavors marry. My impatient niece learned this lesson when her first batch turned into cookie pancakes.
• Slightly underbake – pull them out when edges are golden but centers still look underdone. They’ll set up perfectly as they cool.
• Parchment paper is non-negotiable unless you enjoy chiseling caramel off baking sheets (been there).
• Chop Snickers small – pea-sized pieces distribute evenly without disappearing completely into the dough.
• Room temp ingredients – cold butter or eggs won’t incorporate properly. Trust me on this!

Follow these tips and you’ll get that dreamy chewy texture every single time!

Ingredient Substitutions & Notes

Look, I get it – sometimes you need to make do with what’s in the pantry! Here are my tested swaps for when you’re in a pinch:

• Snickers bars: No mini bars? Regular size works – just freeze them for 15 minutes before chopping to prevent stickiness. Milky Way or Twix could substitute in a bind.
• Peanuts: Almonds or pecans add great crunch too. For nut-free, try toasted sunflower seeds (sounds weird but works!).
• Caramel bits: Those Kraft caramel squares chopped small are my backup. Melted caramel can make a sticky mess though, so be careful!
• Chocolate chips: Milk chocolate makes them sweeter, dark chocolate adds contrast. I adore Ghirardelli chips for their meltiness.

One thing I wouldn’t change? That real butter and brown sugar combo – it’s magic!

Storing and Freezing Chewy Snickers Cookies

Here’s the thing about these cookies – they rarely last long enough to need storing! But when they do (or when you’re smart enough to hide a few), here’s how to keep them fresh:

At room temp, they’ll stay soft and chewy for about 5 days in an airtight container. I like layering them with parchment paper so they don’t stick together. For longer storage, freeze them in freezer bags for up to 3 months – just pop one in the microwave for 10 seconds when that cookie craving hits. The caramel gets all gooey again, just like fresh from the oven!

Serving Suggestions for Chewy Snickers Cookies

Oh, let me tell you about my favorite ways to enjoy these cookies – because honestly, they’re heavenly all on their own, but a few pairings take them to the next level. A tall glass of ice-cold milk is classic perfection (my nephew calls it the “cookie bath”). For dessert, warm one up and plop it on vanilla ice cream – the caramel becomes this dreamy sauce. Coffee lovers, dunk these in your morning brew (don’t judge – breakfast of champions!). And if you’re feeling fancy, crumble them over chocolate pudding for the ultimate parfait. Really though, no matter how you serve them, just be ready for happy sighs all around!

Nutritional Information

Just a heads up – these numbers are estimates per cookie and can vary based on your specific ingredients (like how generous you are with those Snickers chunks!). Each chewy delight contains about 220 calories, 18g sugar, and 3g protein. Remember, homemade treats are about joy, not just numbers – so savor every delicious bite!

FAQs About Chewy Snickers Cookies

I get asked about these cookies ALL the time – here are the questions that pop up most often from friends and readers:

Can I use store-bought caramel sauce instead of bits?

Oh honey, I tried that once and ended up with caramel puddles instead of cookies! The thick caramel bits or chopped squares work best because they hold their shape. If you must use sauce, try freezing dollops on parchment first – but honestly, it’s never quite the same.

Why do my cookies spread too much?

This was my nemesis for months! Three fixes: 1) Chill the dough (30 minutes minimum), 2) Make sure your butter isn’t too soft (should indent slightly when pressed), and 3) Don’t skimp on flour measurements. Spread = sad cookies, but these tips will keep them thick and chewy.

Can I freeze the cookie dough?

Absolutely! Scoop balls onto a baking sheet, freeze solid, then transfer to bags. Bake straight from frozen, adding 1-2 extra minutes. My freezer always has a stash for emergency cookie cravings – just ask my husband!

What if I can’t find mini Snickers?

Regular bars work great – pop them in the freezer for 15 minutes before chopping to prevent sticky chaos. Sometimes I even use the fun-size ones – more unwrapping, but hey, more snack breaks!

Leave a Review

Did these chewy Snickers cookies make you do a happy dance? I’d love to hear how yours turned out! Drop a rating below and tell me about your baking adventure – your tips might help the next cookie lover too!

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