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! 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.

dark chocolate Mounds bar cookies on a white plate

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 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

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.

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. 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.

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 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!!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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 (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 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


Comments are closed.

  1. OMG these are so going on my to-do list! Impressive yet again, Sally! Can’t wait to make them!

    1. Enjoy, Rachel!

  2. I would have never thought of putting Mounds Bars… in cookies!! And that chocolate drizzle? yUm!! You come up with the best cookie ‘combos, Sally! Can’t wait to try these 😀

  3. Oh my! These look awesome. I am the same–dark chocolate and coconut is maybe one of the best flavor combinations. Ever. These look awesome! I have a feeling they’d be eaten up in a flash! 🙂

    1. We have a lot of the same tastebuds Erin. We always love the same things!

      1. I’ve noticed the same thing! Great minds think alike? 🙂

  4. Hi Sally, I am going to make the Mounds Cookies and I was wondering – I followed the entire reading and the recipe but I did not see you mention how much chocolate chips to put in? And what kind do you use – dark?

    1. Hi Betty – the dark chocolate chips are used for the drizzle, which is listed.

      1. But you mention in the instructions to “fold in the chocolate chips” – how many do you use as I do not see listed in ingredients. 🙂

      2. I mean Mounds Bars*, not chocolate chips. Thanks for catching that Betty!

  5. Eve @ Ideally Sweet says:

    So soft and yummy!! chocolate and coconut are such a great combo, the chocolate is rich and the coconut is very moreish. Is a mound bar like a bounty bar over here in Scotland, they sound similar. I am sure if I make these cookies, they will not last one day in our kitchen. We all are lovers of coconut

  6. Stephanie @ Back For Seconds says:

    I never get tired of cookies, and like you I LOVE Mounds bars! It was trouble when I learned how to make my own… Must try these 🙂

    1. I need to make my own Stephanie!

  7. They look fabulous! I don’t see in your ingredients list how many chocolate chips to fold in the cookie dough batter

    1. There are no chocolate chips in the cookie dough. The dark chocolate chips are used for the drizzle, which is listed.

  8. Shelby S http://bellabakes.net says:

    I’m so glad these are happening right now. Love the chocolate drizzle idea! 🙂

  9. Anna (Hidden Ponies) says:

    I’ve only recently discovered how much I adore coconut – love these!

  10. Eva @ Eva Bakes says:

    These look so fun, Sally!

  11. These look great, Sally! I’m a bigger fan of milk chocolate than dark, but I still like Mounds a lot. Have you tried the coconut m&ms? They actually make pretty fabulous cookies as well. 🙂 These cookies are so pretty with the drizzle…I’d like to sprinkle some sweetened coconut on top to up the coconut flavor just a tad. Oh my gosh, I LOVE the photograph with the bowl of chocolate in the background…the trickles of chocolate are so pretty on the curvy bowl! Nice addition. And may I say (I’ve noticed many times, but haven’t mentioned it), your table is SO shiny! It could be in a commercial for dust spray or something 😉

    1. I am dying to try the coconut M&Ms Caley! And my table is SO shiny, I know. It’s a new coffee table we bought a couple weeks ago. But it could also be that I wiped it down before this shoot! Thanks for noticing. You have a great eye and I always love reading your thoughts on the photos!

  12. Yum, these look sinfully delicious! I love bounty bars 🙂

  13. gemgemgoesglobal says:

    My dad bought me a salted caramel cookie, fresh from our local bakery today. I have to say, while it wasn’t made by my own hand (i am very particular about the quality of my cookie, and i’ve never had this particular kind before) it was truely delicious!!!!! 😀

    1. salted caramel cookie? Now that sounds amazing gemma!

  14. Averie @ Averie Cooks says:

    Love that you were able to take some dough and re-purpose it. That ‘a girl 🙂 I mean, there is only so much dough (or new dough bases) one can come up with before you need to shop in your own closet – or fridge 🙂 I need to do it more!

    About 3 yrs ago I made some Mounds Bar cookies. They’re dark chocolate with coconut added to the batter with Mounds pieces chopped in and added. It’s funny because every 3-6 mos or so, that post will get very hot on Pinterest and magazines contact me about using the recipe, too. So I think you’re onto something here with your Mounds cookies 🙂

    LOVE the choco drizzle -so perfectly applied!

    1. I think I remember your mounds bar cookies! With a chocolate base, right? Sounds so good! I don’t have any Mounds leftover, but I’m craving them again. Top 3 favorite candy bar for sure!

  15. Emily @ Life on Food says:

    I love when cookies are based on candy. Mounds are some of my favorites. Plus the extra chocolate on top. I think you out did yourself with these babies.

  16. Kayle (The Cooking Actress) says:

    1. omg these cookies are PRETTTYYYY!!
    2. I used to never be able to resist a candy bar but now that I bake I (usually) find them somewhat lacking all by themselves lol
    3. YUM. MOUNDS

    1. I love your numbered points about these cookies. 🙂 Thanks Kayle!

  17. Faith @ Pixie Dust Kitchen says:

    I LOVE baking candy bars into cookies, and adding a chocolate drizzle on top looks amazing!

  18. Anna {Herbivore Triathlete} says:

    Dark Chocolate + Coconut = Winning!

    These look awesome Sally. Your creativity never ceases to amaze me.

    By the way, I picked up some pumpkin today so I can make your Pumpkin Chocolate Chip Cookies (https://sallysbakingaddiction.com/2013/09/04/pumpkin-chocolate-chip-cookies/)

    1. Oh I looooove those cookies Anna! And I have a feeling you will too. Enjoy!

  19. Jocelyn @BruCrew Life says:

    Mounds are one of my absolute favorite candies…I actually just bought a big bag of them today at the store to play in the kitchen with. These cookies…I know I would devour them in no time at all.

  20. You know, I do not think I have ever had a mounds bar! So crazy since I LOVE gooey coconut and dark chocolate. Seriously, it is a crime!! Must go out on buy them as soon as possible and make these cookies! You know I am all about a good chocolate drizzle!

    1. Tieghan you better fix that my friend. Sounds like you’d LOVE mounds!

  21. Pamela @ Brooklyn Farm Girl says:

    Great drizzling tips, going to use this technique on my next batch of cookies!

  22. Zainab @ Blahnik Baker says:

    Oh these look so great! I love coconut very very much and I can see myself falling for these cookies. I’ve never actually had a mound bar…but now that I know it’s got coconut, I will fix that!

    1. If you love coconut, you’d flip for Mounds bars Zainab!

  23. Chung-Ah | Damn Delicious says:

    I love that you mark your goodies as off-limits! And these cookies – man oh man. That drizzle has me totally sold, Sally!

  24. Can you please do some more coconut recipes? I LOVE and am obsessed with peanut butter like you but my boyfriend loves coconut and I’m out of good recipes to try with it!
    I love your blog btw!! It’s kind of embarrassing but I check it everyday and I keep a tab open for it all the time on my phone lol!

    1. Hey Amber! I am so glad you love my blog so much, means a lot to hear that this morning. 🙂 And of course, I’ll try to work in some more coconut treats. In the meantime – check out my coconut category. https://sallysbakingaddiction.com/tag/coconut/

  25. Stephanie @ Eat. Drink. Love. says:

    Gah! I love Mounds bars! The drizzle on top is perfection!

  26. Abbie @ Needs Salt says:

    Ohh my goodness! I love mounds bars. They are really the only candy bar that I can honestly say that I like. It must be the dark chocolate. 🙂
    these cookies look absolutely phenomenal! I love that pink polka dot knife. <3 And that is such a creative way to pipe on a drizzle! I'm totally going to have to remember that.
    Gorgeous photos & recipe!

    1. Thanks so much Abbie! And Mounds Bars are my #1 too. Thanks for pinning!

  27. Stacy | Wicked Good Kitchen says:

    Brilliant idea, Sally! Mounds bars…love them and we always add them (and, Almond Joys) to our HUGE bowl of Halloween candy to give out each year. (No one would ever know I’m paleo, LOL!) Those, Reese’s, Butterfingers and Kit Kats are always the first to go! Agree with you on the melted butter here for the chewy factor. Gorgeous photos, too, girl. Cannot wait to try! Pinning!

    1. Your halloween candy bowl sounds AMAZING Stacy. 🙂 Thanks for pinning!

  28. Yum!!!!! I love almond joy and mounds. Did you know they also make almond joy pieces? they are delicious! They would probably go great in these cookies as well, and they’re so colorful and pretty.

    1. Yes those pieces would be great in these cookies!

  29. Jennifer @ Delicieux says:

    Oh wow, these cookies look absolutely amazing. I love a good chewy cookie.

    1. Thanks Jennifer!

  30. Dorothy @ Crazy for Crust says:

    BEST COOKIES EVER! I am so addicted to mounds and almond joy. LOVE these Sally! Although I can never resist any candy in my pantry, lol.

1 2

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally