When gooey snickers bars and soft-baked snickerdoodle cookies meet. 

snickerdoodle cookies filled with chopped Snickers bars on a white plate

Some how! Some way! A giant bowl of caramel-y, chocolate-y Snickers Bars landed into my snickerdoodle cookie dough.

Sneaky little things.

chopped Snickers bars on a white cutting board

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!

stack of snickerdoodle cookies filled with chopped Snickers bars on a white plate

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.

snickerdoodle cookie dough balls filled with chopped Snickers bars

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!

stack of snickerdoodle cookies filled with chopped Snickers bars on a white plate

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. 😉

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stack of snickerdoodle cookies filled with chopped Snickers bars on a white plate


  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 45 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Soft-baked, puffy, and thick snickerdoodle cookies loaded with chopped Snickers! These cookies are easy and quick to make.


Cookie Dough

  • 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 pure 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 34 full size bars)


  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon


  1. Chop up your Snickers bars first. Place the chopped snickers into the freezer as you prepare the cookie dough.
  2. Preheat oven to 375°F (191°C). Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
  3. Make the topping: Toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
  4. 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.
  5. 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.
  6. 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.


  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. Cream of Tartar: Like most Snickerdoodle cookie recipes, cream of tartar is required.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: snickerdoodles with snickers, snickery doodles

snickerdoodle cookies filled with chopped Snickers bars on a white plate


  1. I just made a batch, and separated the dough into three smaller batches. I made a dozen plain (I know it’s not the same recipe for plain snickerdoodles, but I really wanted to try them!), one dozen with Snickers pieces (I used the new “bites” and quartered them), and one dozen with Kraft caramel baking melts (I cut each one into 8 little cubes). The plain ones were made smaller so I would have enough dough to make a dozen of each of the others.
    The plain ones are wonderful! I love a chewy cookie, and these hit the spot.
    My husband loves the Snickery-Doodles (I haven’t tried one yet, I’m trying to pace myself.), but they look amazing!
    The caramel ones are an absolute hit! The little bits of caramel add another layer of chewiness! They’re a must-try!! 🙂

    Thank you so much for the great recipes! 🙂

  2. Making these right now…unreal!

  3. Ok – I was nervous, but since you recommended these (on your chickpea page c:) – I made them. Soooo gooood! I don’t really like snickerdoodles or snickers all that much but for some reason, this recipe hot out of the oven tasted like magic. Thanks for posting! And yes…I did bring some in to work for Boss’s Day, although it was tempting to keep them!

  4. Don’t ask me how I managed to read “Butterfingers” instead of “Snickers”, but they both are favorite candy bars of mine. I made the recipe, and loved every bite of the Butterfinger laden Snickery-Doodles. Great recipe. Now, to make it the correct way!! Oh, what torture. 🙂

    1. Butterfingers in these cookies sounds like a genius “mistake” if you ask me!

  5. I decided this would be the perfect recipe base for some chopped apples and Caramel Apple Milky Ways 🙂 and it soooo was! Every recipe you have I trust, and this just backs it up even more. Love love your blog

  6. Lauren Carroll says:

    I love this recipe: so creative! Love your blog also!!!

  7. Kimberly Wood says:

    Hi, I’d love to make these but I usually make my dough and then freeze until I’m ready to bake (for chocolate chip and sugar cookies). Can I do that with these? Or do you recommend baking first then freezing the cookies? I am no baker so when it comes to the scientific aspects of leavening, etc….I’m clueless!

    1. You may roll into individual balls, roll in cinnamon sugar and then freeze for up to 2-3 months. Do not thaw and bake for 1 minute longer. Or you may freeze the baked cookies for up to 2-3 months as well.

  8. I made these last night but used rolo candies, quartered in place of the snickers. They were delicious!! 🙂

  9. Sally..these are the best cookies! I now make them all of the time. So easy to make and I also love that I can usually get close to three dozen out of the recipe. If you can find them I also suggest using snickers with almonds..they are extra yummy! Can’t wait for your cookbook!

    1. I’ve only seen Snickers with almonds once before and I’m made I never bought them! Hopefully I can run into them again. I love almonds! I’m so happy to read that you’re excited about my cookbook. Thanks Heather, what a sweet comment!

  10. Made these tonight for my son and his college roommates. These cookies got the seal of approval from the college guys! They said they were awesome. I have to admit…I tried one and oh good! Keep the recipes coming!

    1. Haha! Well I’m glad they approved. How can you not? These cookies are a regular in our house!

  11. Yum! Caramel and chocolate in a snickerdoodle…I may never make a classic snickerdoodle ever again

  12. Another winning recipe! I swear, the people I work with think I’m a baking goddess because I’ve been making things from your website. These cookies were met with rave reviews and I really only made them because I wanted to get rid of the Halloween candy I had. I made exactly 24 cookies so they were quite large, maybe that increased their wow factor. Like another reviewer said – Keep the recipes coming!

  13. I made 4 dozen of these for a work event and they were a big hit! They’re so buttery and perfect.

    Thank you!!

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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