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.

dark chocolate Mounds bar cookies on a white plate

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!

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.

dark chocolate Mounds bar cookies on a white plate

You’ll find today’s cookie dough to be quite familiar. Hopefully you’ve tried my Chocolate Chip 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!

chopped Mounds candy bars on a wood cutting board

stack of dark chocolate Mounds bar cookies

using a squeeze bottle to drizzle chocolate onto 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.

Melt down the chocolate and drizzle on top. I like to use a squeeze bottle for drizzling chocolate and glazes onto baked goods.

dark chocolate Mounds bar cookies

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 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!

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stack of dark chocolate Mounds bar cookies

Dark Chocolate Mounds Bar Cookies

  • Author: Sally
  • Prep Time: 3 hours, 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 4 hours
  • Yield: 16 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Soft, chewy, and easy cookies for any chocoholic. Stuffed with coconut-y Mounds Bars and generously drizzled with dark chocolate.



  • 2 and 1/4 cups (281g) 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 cooled*
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk*
  • 2 teaspoons pure vanilla extract
  • 10 chopped mini Mounds Bars, about 1.5 cups*


  • 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. For drizzling: Melt the dark chocolate chips and shortening in a small bowl in the microwave. Drizzle on warm or cooled cookies.


  1. Make Ahead & Freezing Instructions: 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.
  2. Butter: Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
  3. Egg: 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.
  4. Mounds Bars: Mounds Bars are similar to Bounty bars sold outside of the US.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: mounds bar cookies


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

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

  2. 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!!

  3. 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?

    1. 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.

      1. 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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