When gooey snickers bars and soft-baked snickerdoodle cookies meet.
Some how! Some way! A giant bowl of caramel-y, chocolate-y Snickers Bars landed into my snickerdoodle cookie dough.
Sneaky little things.
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!
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!
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. 😉
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 (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)
- 1/4 cup (50g) granulated sugar
- 1 teaspoon cinnamon
- Chop up your Snickers bars first. Place the chopped snickers into the freezer as you prepare the cookie dough.
- Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
- Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
- 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.
- 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.
- 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.
*Like most Snickerdoodle cookie recipes, cream of tartar is required.
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