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, chewy, and easy cookies for any chocoholic! Loaded with Mounds bars and chocolate drizzle! Recipe on 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 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. 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, chewy, and easy cookies for any chocoholic! Loaded with Mounds bars and chocolate drizzle! Recipe on 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. Hopefully you’ve tried my Chewy Chocolate Chunk Cookies. 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!

Dark Chocolate Mounds Bar Cookies

Soft, chewy, and easy cookies for any chocoholic! Loaded with Mounds bars and chocolate drizzle! Recipe on 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, chewy, and easy cookies for any chocoholic! Loaded with Mounds bars and chocolate drizzle! Recipe on sallysbakingaddiction.com

Dark Chocolate Mounds Bar Cookies

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.

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.

Soft, chewy, and easy cookies for any chocoholic! Loaded with Mounds bars and chocolate drizzle! Recipe on 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. Anything goes!!

Dark Chocolate Mounds Bar Cookies



  • 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170g) unsalted butter, melted and slightly cooled1
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk2
  • 2 teaspoons pure vanilla extract
  • 10 chopped mini Mounds Bars, about 1.5 cups3


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


  1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. The mixture will be thick. Pour the wet ingredients into the dry ingredients and mix together until combined. The dough will be very soft, yet thick. Fold in the chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 2-3 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
  3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) 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 help the balls stay together. 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. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
  6. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
  7. Melt the dark chocolate chips and shortening in a small bowl in the microwave.  Drizzle on warm or cooled cookies.

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.

Recipe Notes:

  1. Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
  2. Room temperature egg + egg yolk are preferred. 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 5 minutes. What to do with the extra egg white? Make these or these.
  3. Mounds Bars are similar to Bounty bars sold outside of the US.

Did you make a recipe?

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© 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.

Here they are with butterscotch and Reese’s Pieces!

Soft Reeses Pieces Butterscotch Cookies_-5



  1. Ashley @ Kitchen Meets Girl on September 15, 2013 at 10:15 pm

    Ooh, I love Mounds! I love looking at your cookies, Sally – they are always so thick and soft and perfect!

    • Sally on September 16, 2013 at 10:20 am

      Ashley you are my #1 cookie supporter. Always so sweet about my cookie photos!

  2. Jess on September 16, 2013 at 1:27 am

    I love Mounds bars, and they look like such a fun addition, all chopped up and flavoring the entire cookie. I always see these candy-based cookies and wish that I was still allowed to go trick-or-treating – I’d have so many good ways to use my haul of goods. 😉 (Poor Kevin – so many good treats in your house that must be saved for blog/cookbook recipes! 😉 )

    • Sally on September 16, 2013 at 10:19 am

      I wish I could go trick-or-treating just to get all the candy to bake with too! Kevin gets all of the FINAL baked products with the goodies, so he shouldn’t complain. 😉

  3. Katherine on September 16, 2013 at 6:59 am

    OMG!!! these look divine and love how versatile the recipe is.

    I will have to get these on my ‘to be baked’ list

    • Sally on September 16, 2013 at 10:17 am

      Let me know how you like them Katherine!

  4. My Linh on September 16, 2013 at 7:54 am

    Ah i just made some coconut cookies with coconut cream last week, but these look so much more yummy! I used to dislike coconut so much, but nowadays it’s almost like an addiction. I totally agree on the dark chocolate + coconut combination.. It’s like peanut butter and jelly: (almost) inseparable ^_~

    • Sally on September 16, 2013 at 10:14 am

      I wasn’t a fan of coconut until recently too. Your cookies with coconut cream sound amazing!

  5. ashley - baker by nature on September 16, 2013 at 9:55 am

    Ah!!!! Love these cookies! We’re mounds bar freaks over here, so these are a MUST!

    • Sally on September 16, 2013 at 10:12 am

      Ashley, you’d LOVE these cookies my dear!!

  6. Meredith on September 16, 2013 at 10:46 am

    Thanks for suggesting other types of candy bars! I hate coconut, but kept reading…. then I saw your suggestions and I’m hooked!

    • Sally on September 16, 2013 at 11:28 am

      I have a feeling these would be VERY good with milky ways or snickers!

  7. Beth @ bethcakes on September 16, 2013 at 11:29 am

    These look so, so soft! For some reason, I’ve never really been into Mounds Bars, but I’m pretty sure I could get over that and eat a whole plate full of these. 🙂

  8. Jess @ On Sugar Mountain on September 16, 2013 at 5:57 pm

    Oh but that drizzle is picture perfect! Holy moley, Sally, can you make cookies or what?! I’ll take 54598734 dozen please. 😀

  9. Jolene (www.everydayfoodie.ca) on September 16, 2013 at 7:24 pm

    Those cookies are picture perfect!! Gorgeous!

    • Sally on September 16, 2013 at 7:30 pm

      Thanks Jolene!

  10. Laura Dembowski on September 17, 2013 at 9:11 pm

    Your cookies always look so yummy! I need a squeeze bottle like that! I do find with all the baking I do, I don’t crave sweets nearly as much as I used to. But if you put some gummy bears or worms in front of me they’ll be gone in no time 🙂

    • Sally on September 17, 2013 at 9:30 pm

      Oh I have a huge weakness for gummy worms!

  11. Amy on 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!)

    • Sally on September 18, 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!

      • Amy on September 18, 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! 🙂

      • Sally on September 19, 2013 at 9:27 am

        Seriously LOVING the whole “?” thing haha!

      • Amy on September 19, 2013 at 2:02 pm

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

  12. Jessie on 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!


    • Sally on September 20, 2013 at 4:47 pm

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

  13. Janet on 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!!

    • Sally on October 8, 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!

  14. Colleen on 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!!


  15. Loreen I on 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!!

  16. paula on 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)

  17. Beth on 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?

    • Sally on June 11, 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.

      • Beth on June 11, 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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