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.
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.
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!
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.
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.
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
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- 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.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- 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.
- 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. 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.
- 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.
- Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
- 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.
- Mounds Bars are similar to Bounty bars sold outside of the US.
Did you make a recipe?
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
Here they are with butterscotch and Reese’s Pieces!