Snickers Bar Stuffed Chocolate Chip Cookies

Snickers stuffed chocolate chip cookies on a silpat baking mat

Chocolate chip cookies are a classic. They’re a household favorite, an iconic snack time staple, a timeless milk advocate. Incredible when they are served warm, cold, in dough form, in baked form, in ice cream, on ice cream, small, and large – no one can resist the comfort of a chocolate chip cookie.

Snickers stuffed chocolate chip cookies on a silpat baking mat

They’re unbeatable. Until today. While you may think nothing could possibly taste better than a classic chocolate chip cookie, try stuffing them with Snickers bars.

Snickers stuffed chocolate chip cookies on a silpat baking mat broken in half showing the inside

I used my go-to chocolate chip cookie recipe, but feel free to use your own.

Snickers stuffed chocolate chip cookies on a silpat baking mat

bottom of a Snickers stuffed chocolate chip cookie after baking

If you’re looking for an easy way to shake up your chocolate chip cookies, stuffing them with candy bars is a guaranteed way to make something great even better. 😉

Snickers stuffed chocolate chip cookies on a silpat baking mat

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Snickers stuffed chocolate chip cookies on a silpat baking mat

Snickers-Stuffed Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 24-30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Soft & chewy chocolate chip cookies stuffed with Snickers bars!


  • 2 cups + 2 tablespoons all-purpose flour (spoon & leveled)
  • 1/2 teaspoons baking soda
  • 3/4 cup (1.5 sticks or 170g) salted butter, softened to room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cup semi-sweet chocolate chips
  • 8 fun-sized Snickers bars, cut into 4 pieces each


  1. Preheat oven to 325°F (163°C).
  2. Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring).  Fold in chocolate chips. Do not overmix the dough at any point in this process.
  3. Chill dough for at least 30 minutes in the refrigerator.  Take 1 tablespoon of dough, press a snickers piece inside the dough. Cover with more dough, enough to ensure the snickers piece is completely enveloped inside.
  4. Bake for 10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Let cool completely and enjoy!


  1. Tip: Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: snickers stuffed cookies, snickers chocolate chip cookies


Comments are closed.

  1. Mine spread out really thin and burned 🙁 but the ones that were edible were magical lol.

    1. Grrr… that’s frustrating, Michelle! I’m sorry they didn’t turn out too well. Perhaps take them out of the oven a bit earlier. Even though they may not appear “done”, they certainly firm up as they cool.

  2. They look so good. I have caramal Bites I can use with these. Do you think that will work.

    1. Caramel bites would be a great substitute, yes!

  3. Denise Mockabee says:

    I’m sorry but I am missing something here…it says chocolate chip, but I don’t see any chocolate chips anywhere in the recipie. Am I just not seeing it or should I be “assuming” somthing??? Sorry if I am missing it.

    1. Hi Denise! Thanks for pointing that out. When I switched servers in April, a lot of my recipe formatting got messed up and some even got deleted! I updated the recipe for you now. THANK YOU for letting me know, much much much appreciated!

  4. Averie @ Averie Cooks says:

    BTW the new pics are incredible! Just noticed them from the relink in the peppermint cookies. That 3rd pic down, I want to dive in! Also saw these blow up on FG 🙂

  5. Hi,
    I used a few of your recipes to make sweets for Valentine’s day to send to my boyfriend, and these came out excellent! I still have a few left and they stay soft even after a week. Everyone I’ve shared them with loves them! The addition of the snickers is a wonderful idea, but I think when I make them again I’ll go a little lighter on the sugar in the recipe. Other than that, they’re fantastic.

    1. Hi Deana! That’s wonderful to hear, thank you for letting me know. These will always be a favorite cookie of mine. Let me know how they turn out with a lower amount of sugar. Thanks so much!

      1. Hi Sally,
        So I made these per recipe twice, and then another time with less sugar. I meant to go 3/4th on both sugars, but completely forgot to put in white sugar… oops! They stayed stiff and hard in little ball form, so that was a bust! I just made another batch for coworkers per recipe and they came out great! As they’re for others, I don’t mind them being extra sweet 🙂 Next time, I’ll be careful about the sugars again! Thanks for all the great recipes on this site.

      2. Hi Deana! I’m glad you tried them again with the correct sugar amounts. Glad everyone loves them!

  6. I just made these with Milky Ways and they turned out wonderfully! The only problem I had was some stuck to the baking sheet and I’m just glad I sprayed it with nonstick spray before starting.

    1. Oh and I forgot to mention. I used Milky Way unwrapped bites, they were the perfect size for the cookies!

      1. Yum! I’ll have to try them with Milky Way.

  7. Those look AMAZING!!!
    I have all my ingredients ready to make these cookies, unfortunately when I opened my new pack of light brown sugar, I realized that I accidentally purchased the wrong sugar, the brown sugar is in crystal form, and not soft…..If I do use it, would it give me the same result for the cookies, and if not should I just pulse the sugar in the food processor?

    1. Hi Miriam! I would just pulse the sugar a few times in your food processor. That should be fine then!

  8. I’m not a baker, but I secretly aspire to be one, so the other night I surprised my family by making these cookies. I don’t bake a lot, but I love the results, so I was extremely glad to have these come out absolutely incredible! SO incredible, in fact, that my mom asked ME for the recipe.

    Thank you so much for these amazing cookies! I had a lot of fun making them and goodness, they are so delicious. They only lasted about 30 hours the first time, so I had to make another batch tonight.

    1. Hi Amanda! I am so glad that you love these cookies and that they were such a big success!

  9. I visit your website more than I check out my Facebook. It’s sort of a religious pilgrimage here, now. 🙂
    I made these cookies today and they were out of the world! So thank you for that. 🙂
    And hey I just noticed, you’ll be getting married on my birthday next year which is so cool cos you’re such an inspiration.
    My sister who basically hates the kitchen started off with these cookies today and she loves baking now! 😀

    1. Arsha, that is too funny! I feel like I am following blogs all the time too – more than FB for sure. Your birthday is 9/20? So wonderful. We picked that day because it’s around the time we met two years ago and I love the month of September – mostly for its weather and the leaves changing. So happy your sister enjoys baking – especially after making on of my recipes. I LOVE these cookies.

      1. You picked the perfect day then. Hope you guys have a happily ever after. (:

  10. Wow thank you so much Sally!!✌✌These recipes are SO good….I’m gonna try to make your red velvet cheesecake swirl brownies..✌♥Really delish!!Thank you so much,Sally!!✌✌✌

  11. Those look delicious! Have you tried making them just with chopped snickers instead of using chocolate chips? If so how did that turn out?

    1. Hi Libby! I sure have. Chop up a few snickers bars, freeze the chunks, and then add them to the batter. Freezing the chunks will prevent the caramel from melting all over the pan since they won’t be “stuffed” inside the cookies.

  12. Hi Sally
    I asked u a question on here a couple of hours ago. I got an email but it now disappeared. 🙁 did u get it or was it deleted?

    1. Hi Chrissie! I do not see a question on this post lately from you. Would you mind sending again?

  13. Only half a teaspoon of baking soda? Shouldn’t it be 1 teaspoon?

    1. No. It’s 1/2 teaspoon.

  14. Hi sally! I love ur recipe’s they are all amazing, im just wondering how many cookies does this yield?

    1. 24 cookies

  15. Hey Sally,

    Really love this recipe…I have made it so many times for my stepmom and stepsisters and they really loved them!They beg for them like,almost everyday!

    Just one question,is it okay to substitute the choc chips for mint chocolate or white chocolate chips?Just wondering…

    Please tell me soon as I have a very important event coming up soon…


    1. You may use mint or white chocolate chips here, yes. I don’t know who good mint would be with the snickers though! Enjoy.

  16. Snickers is my absolute favorite candy bar, and I have all the ingredients. I’m totally trying these when my red velvet cookie batch is finished! But if I want to use full size Snickers bars instead, I assume you can buy 4 and cut them into 8 pieces each? I’m assuming you cut the mini-Snickers down the middle both ways, right? So this recipe yields exactly 32 cookies? Seems a shame to not make more! 🙂

    1. Hi Cynthia – this makes about 30 cookies, so I always have a piece or two of Snickers leftover. You can use regular size Snickers bars – about 3 or 4 would be enough if you are not doubling the recipe.

  17. I surprised my mom with these…. (I used your peanut butter cookie recipe as a base and used both milk chocolate chips AND peanut butter chips–talk about DELICIOUSNESS!) She was eating her first cookie while i was talking to her. Then she stopped chewing and said, “Wait…there’s something else in here.” I luved the look on her face when she realized a snickers bar was in there!

    The cookies are so good she thought about eating one for breakfast! This recipe is a keeper!

  18. Hi Sally

    For this recipe you say to use 3/4 cup (1.5 sticks) of salted butter. How many grams is a stick of butter in the USA? I’m baking in Australia where our sticks are 250g, so I just want to make sure I’m getting the quantity right.


    1. 170 grams

  19. Hi Sally,
    Can I freeze the dough?

    1. Yes definitely! Here are some tips for freezing cookie dough 🙂

  20. Elisha Swartz says:

    I used margarine to make these and maybe that’s why they turned out really flat? The looked puffed up when I first pulled them out and then they just spread out.

    1. Hi Elisha! I don’t recommend substituting margarine for butter in cookie recipes. I think you’ll love them with butter!

  21. These cookies are amazing! I made them for a party and my friends were fighting over them! I’ll have to make two batches next time. Thanks for the recipe!

    1. Sorry to cause a fight but so happy they were such a hit! 🙂

  22. Hi Sally,
    I had left over Almond Joy candy from Halloween and was searching for a good recipe. I found your recipe and liked the way your cookies look so bakery perfect. My cookies came out big and soft and I loved biting into the coconut and almond smother in chocolate chip goodness.

    The only thing is that I found 325 degrees too low for my first batch and had to bake them longer. I baked gather on a silicon sheet. I up the temperature to 350 and baked them for 12 minutes. They came out perfect. I bake a lot so friends and family are going to love these cookies. Thank you,

    Thank you.

    1. What a fun twist on this recipe! I’m glad you enjoyed it, Bette!

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