Snickery-Doodles.

When gooey snickers bars and soft-baked snickerdoodle cookies meet. 

Soft and thick snickerdoodle cookies stuffed with SNICKERS! Easy recipe on sallysbakingaddiction.com

Some how! Some way! A giant bowl of caramel-y, chocolate-y Snickers Bars landed into my snickerdoodle cookie dough.

Sneaky little things.

chopped snickers

My favorite nutty candy bar and my favorite homemade snickerdoodles become one today. They’re thick, soft, and quick! No dough chilling involved. Start to finish? 20-30 minutes. Hallelujah!

I have been going nuts lately in the candy aisle at Target. Everything is on sale for Halloween and a girl can’t say no to 2 for $4 giant bags of chocolate bars, right? This is the best time of year. The moment I paid for my Snickers bars and the 6 other things I did not need from Target (candle? nail polish? another scented hand soap?!), I knew exactly what I wanted to do with them.

Gooey, chewy, nutty, melty Snickers bars are a complete smorgasbord of flavors and textures. I just knew they’d pair wonderfully with my simple cinnamon-spiced cookies. So into my snickerdoodle cookie dough the snickers bars went. And there was no turning back.

Look at all that caramel-y chocolate-y nougat-ness inside!

Soft and thick snickerdoodle cookies stuffed with SNICKERS! Easy recipe on sallysbakingaddiction.com

Making the cookies is a walk in the park. Just a few regular cookie dough ingredients beaten together with Snickers bars. The recipe is just a tad different than my classic snickerdoodle recipe. I added an extra egg yolk to the cookie dough to give the cookies slightly more chew. You all know I love to add an extra egg yolk to cookie dough when I can (read here why). After your cookie dough is made, roll the thick dough into balls and dress each in a cinnamon-sugar outfit.

A note about the Snickers: make sure your chopped Snickers bars pieces are cold. I chop up the candy bars first, place them in a bowl in the freezer, then make the cookie dough. By the time I’m finished with the dough, the Snickers pieces are quite cold and can be added.

The reason for this?  If your Snickers bar pieces are warm or at room temperature, they could melt all over your baking sheet creating a huge mess headache.  Surely you can’t avoid the caramel from oozing out in a few places, but freezing the chopped Snickers beforehand prevents them from oozing out all over the place.

Soft and thick snickerdoodle cookies stuffed with SNICKERS! Easy recipe on sallysbakingaddiction.com

I’ve come across some lifeless, flat, dull snickerdoodle cookie recipes in my life. These are a far cry from it. The baked cookies are one of the thickest cookies I’ve ever made. They’re tender, buttery, chewy, and incredibly soft. Just how a snickerdoodle should be in my opinion! The Snickers sprinkled throughout every corner gives the cookies a bit of excitement, texture, and the added bonus of: melted chocolate, gooey caramel, nuts, and creamy nougat.

Today’s cookies stand the true “soft test” – they remained soft on day 2. In fact, the cinnamon-sugar flavor was pronounced on day 2 after it settled into the cookie. Since the cookies remain so soft, they are the perfect cookie for gift-giving. I know there are many snickerdoodle lovers in your life!

Soft and thick snickerdoodle cookies stuffed with SNICKERS! Easy recipe on sallysbakingaddiction.com

Can we talk about the name of these cookies? Snickery-doodles. I had absolutely NO idea what to name these glorious cinnamon-spiced cookies! The title “Snickers Snickerdoodles” gave me a headache, so I got a little sassy and added a hyphen. 😉

Snickery-Doodles

Yield: 2 dozen cookies

Prep Time: 15 minutes

Total Time: 25 minutes

Print Recipe

Soft-baked, puffy, and thick Snickerdoodle Cookies loaded with chopped Snickers. These cookies are easy and quick to make.

Ingredients:

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 1 and 1/3 cups (267g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 and 1/2 cups chopped Snickers (about 10 fun-size or 3-4 full size bars)

Topping

  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon cinnamon

Directions:

  1. Chop up your Snickers bars first. Place the chopped snickers into the freezer as you prepare the cookie dough.
  2. Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
  3. Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
  4. Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg, egg yolk, and vanilla. Scrape down the sides as needed. Set aside.
  5. In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.  Fold in the cold Snickers Bar pieces.
  6. Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out, if desired. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Additional Notes:

*Like most Snickerdoodle cookie recipes, cream of tartar is required.

© 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.

Soft and thick snickerdoodle cookies stuffed with SNICKERS! Easy recipe on sallysbakingaddiction.com

   

87 Responses to “Snickery-Doodles.”

  1. #
    41
    Jennaposted October 20, 2013 at 4:43 pm

    I made these for my husband’s birthday about a week ago because he is a snicker’s lover. They turned out amazing!! I also mentioned this recipe and your blog and how much I love it on my recently started weekly-dinner-menu blog. Feel free to check it out… http://www.makethefirstbitecount.wordpress.com

    Reply

    • Sallyreplied on October 20th, 2013 at 5:30 pm

      Thanks Jenna! Happy you both enjoyed the cookies.

      Reply

  2. #
    42
    Anne-Marieposted October 23, 2013 at 8:40 am

    Thanks Sally – it makes my day better when I receive your blog in my inbox (and my work colleagues when I bring in your recipes that I’ve made!). I made these Snickery-doodles at the weekend and they love them! I’ve already had requests from my hubby to make them again!

    Reply

    • Sallyreplied on October 23rd, 2013 at 8:45 am

      I’m so happy you made these cookies, Anne-Marie! I love them so much and have to find an excuse to make them again. I’m glad you enjoy my blog, thank you for taking the time to comment this morning!

      Reply

  3. #
    43
    Lauren Carrollposted October 23, 2013 at 1:40 pm

    I love this recipe: so creative! Love your blog also!!!

    Reply

    • Sallyreplied on October 23rd, 2013 at 3:32 pm

      Thank you Lauren!

      Reply

  4. #
    44
    claireposted October 25, 2013 at 7:43 am

    Hi. I’m a relative newcomer to your blog but am already glad I’ve signed up by email as you’ve a really tangible sense of fun permeating your posts; I look forward to seeing what you can come up eith next. Somehow suspect it may involve sugar? 😉
    As someone from the uk, all I’d like to see change/progress would be a move into metric. Your mocha mint cookies include grams and I got all excited but…no. A one-off 🙁
    Maybe think about embracing accuracy?
    Hope so…but still reading regardless 🙂

    Reply

    • Sallyreplied on October 25th, 2013 at 8:02 am

      This recipe has been updated to include gram measurements.

      Reply

  5. #
    45
    claireposted October 25, 2013 at 10:30 am

    Wow -so fast! Thanks ever so much; hoping it continues to be included as I really do like your style 🙂
    Hello, new autumn cookie…

    Reply

  6. #
    46
    Caseyposted November 18, 2013 at 9:30 pm

    I just made these… Holy Cow!! DELISH!! The boyfried just asked me why he isn’t 700 lbs because I make so many of your delicious treats!! Keep ’em coming!! 🙂

    Reply

    • Caseyreplied on November 18th, 2013 at 9:33 pm

      UGH- I should proof-read before I submit. I mean b-o-y-f-r-i-e-N-d…

      Reply

      • Sallyreplied on November 19th, 2013 at 7:32 am

        Haha! I knew what you meant. I’m glad you love these cookies!

  7. #
    47
    Kimberly Woodposted November 22, 2013 at 8:19 am

    Hi, I’d love to make these but I usually make my dough and then freeze until I’m ready to bake (for chocolate chip and sugar cookies). Can I do that with these? Or do you recommend baking first then freezing the cookies? I am no baker so when it comes to the scientific aspects of leavening, etc….I’m clueless!

    Reply

    • Sallyreplied on November 22nd, 2013 at 11:15 am

      You may roll into individual balls, roll in cinnamon sugar and then freeze for up to 2-3 months. Do not thaw and bake for 1 minute longer. Or you may freeze the baked cookies for up to 2-3 months as well.

      Reply

  8. #
    48
    Veronicaposted December 14, 2013 at 8:37 pm

    Do these cookies stay good for a while? I have a lot of baking to do and will like to make some cookies ahead of time. Will they stay good in an airtight container for about a week? Or will they lose their softness and become mushy mess?

    Reply

    • Sallyreplied on December 15th, 2013 at 8:33 am

      Hi Veronica – I always list storing instructions after the recipe instructions.

      Reply

  9. #
    49
    Lisaposted December 17, 2013 at 5:53 pm

    I made these last night but used rolo candies, quartered in place of the snickers. They were delicious!! 🙂

    Reply

    • Sallyreplied on December 17th, 2013 at 6:34 pm

      YUM! Love that, Lisa. I’ll have to try it.

      Reply

  10. #
    50
    Heatherposted January 3, 2014 at 1:21 pm

    Sally..these are the best cookies! I now make them all of the time. So easy to make and I also love that I can usually get close to three dozen out of the recipe. If you can find them I also suggest using snickers with almonds..they are extra yummy! Can’t wait for your cookbook!

    Reply

    • Sallyreplied on January 3rd, 2014 at 6:10 pm

      I’ve only seen Snickers with almonds once before and I’m made I never bought them! Hopefully I can run into them again. I love almonds! I’m so happy to read that you’re excited about my cookbook. Thanks Heather, what a sweet comment!

      Reply

  11. #
    51
    Crystalposted January 26, 2014 at 11:08 pm

    Made these tonight for my son and his college roommates. These cookies got the seal of approval from the college guys! They said they were awesome. I have to admit…I tried one and oh my..so good! Keep the recipes coming!

    Reply

    • Sallyreplied on January 27th, 2014 at 9:11 am

      Haha! Well I’m glad they approved. How can you not? These cookies are a regular in our house!

      Reply

  12. #
    52
    Mateaposted August 16, 2014 at 11:13 am

    Yum! Caramel and chocolate in a snickerdoodle…I may never make a classic snickerdoodle ever again

    Reply

  13. #
    54
    Sara Janeposted November 20, 2015 at 7:43 pm

    Another winning recipe! I swear, the people I work with think I’m a baking goddess because I’ve been making things from your website. These cookies were met with rave reviews and I really only made them because I wanted to get rid of the Halloween candy I had. I made exactly 24 cookies so they were quite large, maybe that increased their wow factor. Like another reviewer said – Keep the recipes coming!

    Reply

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