Snickers has almost always been my favorite candy bar! I love how it’s chocolatey, caramely, chewy and nutty! Chocolate chip cookies are my favorite dessert but add Snickers to that you’ve got a simple dessert that is out of this world good! These cookies are so soft and chewy and as good as a chocolate chip cookie can get but with the addition of chopped Snickers you also get all that goodness!
This recipe comes from one of my favorite bloggers, Averie Cooks. If you haven’t checked out her blog yet you are missing out! She’s a cookie master! Any recipe I have made from her site is amazing plus her photography is so beautiful.
My favorite part of making cookies is the end when you add chocolate chips and in this case also the Snickers. SO delicious you’ll want to dig in and eat the cookie dough!
The dough needs to be chilled in the fridge for at least 2 hours but sometimes I just put it in the freezer for about 15 minutes and it turns out just as good. This just helps it not to spread.
You will love these cookies! These are seriously some of the best cookies ever! This is a perfect chocolate chip cookie recipe if you don’t want to use Snickers (just add more chocolate chips) or you can substitute the Snickers for about any candy bar you would like.
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- ¾ cup (1½ sticks) unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ¾ cup + ¼ cup Snickers, diced small
- 1 cup semi-sweet chocolate chips
- Combine the butter, sugars, egg, and vanilla in a bowl of a stand mixer. Beat using the paddle attachment for 5 minutes or until light and fluffy. (If using a hand mixer, mix for at least 7 minutes.) Scrape down the sides of the bowl, and add the cornstarch, baking soda, and salt and mix until combined. Then add the flour and mix until incorporated.
- Add the ¾ cup of Snickers and chocolate chips and beat quickly, only until incorporated or you can fold in by hand.
- Place balls of dough in mounds on a large plate or cookie sheet lined with a Silpat or parchment paper. (It just depends how much room you have in your fridge since you will be chilling the dough.) Add the ¼ cup of Snickers on top of the cookies. Cover loosely with plastic wrap and refrigerate for at least 2 hours or up to a few days. If you are in a hurry you can chill the dough quickly by placing it in the freezer for about 15 minutes.
- Preheat oven to 350F. Line 2 cookies sheets with a Silpat or parchment paper and place cookie dough mounds on baking sheet at least 2 inches apart. Bake for 8-10 minutes, or until edges have set and tops are just beginning to set. Do not bake longer than 10 minutes, the cookies will firm up as they cool. Allow cookies to cool for 5-10 minutes before moving to a cooling rack.
- Store cookies in an airtight container for up to 1 week or in the freezer for up to 3 months.
Slightly adapted from Averie Cooks
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