When gooey Snickers Bars and soft-baked Snickerdoodle Cookies meet. 

If you love Snickerdoodle Cookies and you love Snickers Bars - combine them! A 30 minute recipe from

Somehow. Someway.  A giant bowl of caramel-y, chocolate-y Snickers Bars landed into my snickerdoodle cookie dough.

Sneaky little candy bars. 😀

Soft-baked & chewy Snickerdoodle Cookies stuffed with gooey, melty Snickers Bars. Ready in less than 30 minutes!

My favorite nutty candy bar and my favorite homemade snickerdoodles become one today. This homemade snickerdoodle recipe is probably familiar to you. It’s been one of the most popular recipes of 2013 so far.  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. 😉

Soft-baked & chewy Snickerdoodle Cookies stuffed with gooey, melty Snickers Bars. Ready in less than 30 minutes!

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. Besides sneaking a few on the way home. Patience… what is that?

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-baked & chewy Snickerdoodle Cookies stuffed with gooey, melty Snickers Bars. Ready in less than 30 minutes!

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.



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-baked & chewy Snickerdoodle Cookies stuffed with gooey, melty Snickers Bars. Ready in less than 30 minutes!

Soft-baked & chewy Snickerdoodle Cookies stuffed with gooey, melty Snickers Bars. Ready in less than 30 minutes!

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. Works for me!

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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.



  • 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 (measured correctly)
  • 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)


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


  1. Chop up your Snickers bars first.  Place the chopped snickers into the freezer to get them nice and get as you prepare the cookie dough. Read why I do this above.
  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. Cover tightly and store for up to 1 week. Cookies freeze well - up to 3 months.

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.


Let’s see all of that together…

How to make Snickers-Stuffed Snickerdoodle Cookies by I love how soft, sweet, gooey, and easy these are!


Here are a few recipes that I love using Snickers Bars. 

Snickers Cheesecake Bars

Snickers Cheesecake Bars


Caramel Snickers 7 Layer Bars

Snickers 7 Layer Bars


Snickers Bar Stuffed Chocolate Chip Cookies

Snickers Stuffed Chocolate Chip Cookies


Snickers Chocolate Cupcakes

Snickers Chocolate Cupcakes


 Check out all of my Snickerdoodle recipes. :)





87 Responses to “Snickery-Doodles.”

  1. #
    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 good! Keep the recipes coming!


    • 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!


  2. #
    Mateaposted August 16, 2014 at 11:13 am

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


  3. #
    Linda@TodaySheLovesposted August 7, 2015 at 8:50 am

    Sally! These are perfect for my boyfriend’s birthday today! :) He loves your soft & thick snickerdoodle cookie recipes and also loves snickers (I’m making a snickers ice cream chocolate cake). 

    I know this is an old post, but just wanted to thank ya for this recipe also.



  4. #
    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!


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