Dark Chocolate Mounds Bar Cookies

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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 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!

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

Ingredients:

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

Drizzle

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

Directions:

  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.

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83 Comments

  1. 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! 🙂

  2. 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. 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. 🙂

  3. 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

  4. 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!

  5. 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!!!!! 😀

  6. 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!

  7. 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!

  8. 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!

  9. 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!
    Pinned.

  10. 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!

  11. 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.

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