Dark Chocolate Mounds Bar Cookies.

Soft, chewy, and easy cookies for any chocoholic. Stuffed with coconut-y Mounds Bars and generously drizzled with dark chocolate.

Soft-Baked Dark Chocolate Mounds Bar Cookies. No mixer needed! sallysbakingaddiction.com

My pantry is currently a hodgepodge of chocolate chips, candy bars, dried fruits, and nuts.  So many leftovers from not only my blog, but my cookbook recipes as well. I keep all the goodies in large bags and mark them as “off-limits” to someone (ahem, Kevin) who likes to poke through my stash.

When you’re a baker by occupation you’ll find it easy to resist all the snickers bars staring back at you. I do, however, have a h-u-g-e weakness for Mounds Bars (Bounty Bars outside of the US). I feel like I say that about every candy bar, but you have to trust me about this one.  This is the truth! I’m all about the dark chocolate and gooey coconut.  I didn’t even have enough leftover Mounds Bars from all my snacking to even make these cookies…

…emergency trip to the grocery store yet again.

Soft-Baked Dark Chocolate Mounds Bar Cookies. No mixer needed! sallysbakingaddiction.com

Soft-Baked Dark Chocolate Mounds Bar Cookies. No mixer needed! sallysbakingaddiction.com

The idea for these cookies came to mind when I had leftover cookie dough chillin’ out in the refrigerator.  The cookie dough was plain and didn’t have any chocolate chunks in it yet.  I baked a few plain dough balls and topped them with a simple dark chocolate drizzle and shredded coconut. They were dazzling. Dark chocolate and coconut just belong together. And they make a fine addition to a buttery, chewy cookie dough. 

You’ll find today’s cookie dough to be quite familiar.  If you’re anyone who’s anyone, you’ve tried my Chewy Chocolate Chunk Cookies.  They’re so popular for a reason. Undeniably soft, thick, buttery, and sweet. Bonus points: they are EASY.  No mixer required.

I simply loaded the dough with chopped Mounds Bars and topped each cookie with a semi-sweet chocolate drizzle.  I have no doubt that Almond Joy candy bars would be equally as scrumptious.  Or you could even add a few slivered almonds to this cookie if you’re so inclined. Yum.

Dark Chocolate Mounds Bar Cookies-6

Soft-Baked Dark Chocolate Mounds Bar Cookies. No mixer needed! sallysbakingaddiction.com

What makes these cookies so perfect? Let me count the ways…

1) Melted butter (rather than creamed butter) increases their chewy factor.
2) Just enough flour soaks up all the melted butter, but still keeps the cookies soft.
3) Cornstarch also keeps the cookies soft.
4) Extra egg yolk adds moisture, richness, and tenderizes the dough.
5) Chilling the cookie dough prevents spreading and ensures your cookies will be thick.
6) Silpats do the same as #5.
7) Gooey coconut.
8) Dark chocolate.
9) No mixer.
10) I’m a cookie monster.
11) Chocolate drizzle.

Soft-Baked Dark Chocolate Mounds Bar Cookies. No mixer needed! sallysbakingaddiction.com

Let’s discuss the chocolate drizzle. All you need is 1/3 cup of dark chocolate chips and a touch of shortening. The shortening is used to create a thin enough “drizzling” consistency.  Otherwise, you’ll have blobs of chocolate on top of your cookies. Delish, but not cute.  You could also use semi-sweet chocolate chips or pure semi-sweet chocolate, such as Ghirardelli.

Melt down the chocolate and drizzle on top.  I like to use a cleaned out condiment bottle for drizzling chocolate and glazes onto my baked goods.  I bought this plastic bottle for $1 at Walmart.  I’ve also seen them at craft stores and Target.

Use an old condiment bottle to neatly drizzle chocolate and glazes. See more at sallysbakingaddiction.com

And I’ve used this bottle countless times to make neat, gorgeous drizzles. See hereherehere, and OMG here.

Soft-Baked Dark Chocolate Mounds Bar Cookies. No mixer needed! sallysbakingaddiction.com

This is an easy, straightforward cookie recipe made fancy with coconut, dark chocolate, and a heavenly drizzle. The batch only makes about 16-17 large cookies, so if you’re looking to feed a crowd of chocoholics or have a particularly large cookie jar – double the recipe.

Not a fan of coconut? Try Snickers, Butterfinger, Reese’s Cups, Heath bars, Milky Ways, Kit-Kats, Twix. Ok… now I’m hungry.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Dark Chocolate Mounds Bar Cookies

Yield: 16 cookies

Prep Time: 15 minutes

Total Time: About 30 minutes, plus cooling

Print Recipe

Soft, chewy, and easy cookies for any chocoholic. Stuffed with coconut-y Mounds Bars and generously drizzled with dark chocolate.



  • 2 and 1/4 cups (280 grams) all-purpose flour, (careful not to overmeasure)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
  • 3/4 cup (150 grams) light brown sugar, loosely packed
  • 1/2 cup (100 grams) granulated sugar
  • 1 large egg + 1 egg yolk*
  • 2 teaspoons vanilla extract
  • 10 chopped mini Mounds Bars, about 1.5 cups*


  • 1/3 cup (60 grams) dark chocolate chips (or pure chocolate, or semi-sweet chocolate chips)
  • 1/4 teaspoon shortening for thinning


  1. Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
  2. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the Mounds Bars. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
  3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked when you remove from the oven. They will continue to bake on the cookie sheet as they cool. Keep on the baking sheet for at least 10 minutes before transferring to a wire rack.
  6. Melt the dark chocolate chips and shortening in a small bowl in the microwave.  Drizzle on warm or cooled cookies.  Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

Additional Notes:

*Room temperature egg + egg yolk are preferred for even disbursement.  Typically, if a recipe calls for room temperature or melted butter, it's a good idea to use room temperature eggs as well.  To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 10 minutes.  

*What to do with the extra egg white? Make these or these.

*Mounds Bars are similar to Bounty bars sold outside of the US.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Feel free to leave out the chocolate drizzle!

Dark Chocolate Mounds Bar Cookies


Cookies I’ve made using this same exact cookie dough:


Salted Caramel Chocolate Chip Cookies

Salted Caramel Chocolate Chip Cookies


Mocha Mint Chocolate Chunk Cookies

Mocha Mint Chocolate Chunk Cookies


Soft-Baked Reese’s Pieces Butterscotch Cookies

Soft-Baked Reese's Pieces Butterscotch Cookies


Chewy Chocolate Chunk Cookies (where it all began!)

Chewy Chocolate Chunk Cookies


83 Responses to “Dark Chocolate Mounds Bar Cookies.”

  1. #
    Amyposted September 18, 2013 at 3:07 pm

    You had me at dark chocolate — I can never get enough! And your drizzle is so cute, just the perfect touch. When it comes to leftover candy from baking, I actually have to hide it from my guy; otherwise he eats it all before I can use it in another recipe! (Good thing he barely comes in the kitchen so all of my secret stashes are safe!)


    • Sallyreplied on September 18th, 2013 at 5:24 pm

      I have to put huge labels on it “do not eat!!” that seems to keep him away 😉 Best to hide it all together though, I should start doing that!


      • Amyreplied on September 18th, 2013 at 7:05 pm

        We have an inside joke about me labeling things with a question mark, which is essentially saying “Do not eat!” (Aka he needs to ask me [the question mark] if it’s okay to eat what’s inside.) So funny how alike our guys are! 🙂

        • Sallyreplied on September 19th, 2013 at 9:27 am

          Seriously LOVING the whole “?” thing haha!

      • Amyreplied on September 19th, 2013 at 2:02 pm

        Thanks!! It’s why I always keep an extra Sharpie in the kitchen. 😉

  2. #
    Jessieposted September 20, 2013 at 1:53 pm

    I love mounds so much! It’s a candy that my mom and I used to bond over when I was growing up. These cookies look so yummy!



    • Sallyreplied on September 20th, 2013 at 4:47 pm

      Thank you Jessie. They are definitely one of my favorite candy bars. Love the dark chocolate.


  3. #
    Janetposted October 8, 2013 at 9:58 am

    I have made these cookies several times. They are amazing!! All I would add is that you may have to chill the cookie a bit after you drizzle the chocolate to help it set. I even tried it with Almond Joy making sure to cut up the almonds well. Sooooo Goood!!! I love your cookies and I love the photos as well! I have had people who don’t really like mounds candy bars tell me how amazing these cookies are. A definite keeper!! Thanks Sally!!


    • Sallyreplied on October 8th, 2013 at 6:18 pm

      Thanks Janet! I am so glad that you and others love this cookie recipe so much. I love Mounds bars so much, truly cannot get enough of these cookies when I have them around. Thanks for reporting back!


  4. #
    Colleenposted December 22, 2013 at 4:05 pm

    Hi Sally,
    I just made a batch of the cookies and was looking for some advice. I followed the directions and did the scoops of dough taller then wider and looked at the sample you were talking abut but my cookies aren’t flattening they are staing in a ball after baking. They taste great, but would like them to be more of s cookie. I’m making another batch tonight so was wondering if you had any thoughts? I’ve made THE chocolate chip cookies and those turned out great!!



  5. #
    Loreen Iposted August 8, 2014 at 10:44 pm

    Sally, I found this recipe today and made a double batch. Half Mounds and half Heath bars. I must say, these are absolutely wonderful. My only change was using lard instead of shortning for the drizzle. I expext these cookies to disappear before dinner is over tomorrow. Thank you!!


  6. #
    paulaposted August 14, 2014 at 7:06 am

    hi! is the light brown sugar something like caster sugar? I live in europe so I don’t know if we have the light brown sugar you have (and all the translations and different sugar names make me dizzy! haha)


  7. #
    Bethposted June 11, 2015 at 1:39 pm

    These cookies look amazing! I was wondering if I could use coconut flakes and chocolate chips instead of the mounds bar. How much would I add? Will it still turn out soft and chewy?


    • Sallyreplied on June 11th, 2015 at 4:04 pm

      I would add 1 and 1/2 cups total add-ins. Yes, they will still be chewy if you use parchment instead of a baking mat.


      • Bethreplied on June 11th, 2015 at 5:02 pm

        Thanks! I’m using this recipe to make white chocolate coconut and key lime cookies…can’t wait to see how they come out!

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