Salted Snickers Cookies have crisp buttery edges, a soft and chewy middle that’s loaded with chopped snickers candy bar pieces and sprinkled with flaky sea salt. The caramel becomes nice and gooey while the peanuts add delicious nutty flavor and the sea salt gives a nice contrast to the sweetness of the cookies. This recipe will yield 40 cookies.

Salted Snickers Cookies

Snickers candy bars + Cookie Dough = heaven.

If you’ve never chopped up snickers candy bars and put them in cookies, this is your sign to do so. Soft chewy cookies with crisp buttery edges studded with chunks of gooey caramel, peanuts and chocolate – these cookies are phenomenal. And the flakey salt adds delicious textural crunch and compliments the sweet caramel and chocolate perfectly.

Salted Snickers Cookies

If you love snickers, you’re going to absolutely love these cookies!

Salted Snickers Cookies

To Make These Salted Snickers Cookies You Will Need:

  • unbleached all-purpose flourAdds structure and is the base of the cookie dough.
  • baking sodaCreates a gas while baking which helps the cookies rise.
  • fine saltUse either sea salt or pink himalayan.
  • unsalted butter (softened/room temperature) – Lends richness, tenderness and structure to cookies.
  • light brown sugarAdds sweetness and gives the cookies a chewy texture.
  • granulated sugar (white) – Also lends sweetness but will give the cookies a crispy edge.
  • pure vanilla extract –  Adds warmth and enhances all of the other flavors in this recipe.
  • eggsAdd structure, leavening and flavor.
  • snickers candy barsYou will need 6 full-size bars or 16 “fun-size” bars.
  • flaky saltI like to use Maldon (not sponsored) and linked to it in the recipe printable.

combine dry ingredients

PREHEAT YOUR OVEN TO 350℉ (OR 180℃).

Line 2 rimmed baking sheets with silicone baking mats or parchment paper

In a mixing bowl, measure and add 2-1/4 cups unbleached all-purpose flour, 1 teaspoon baking soda and 1 teaspoon fine salt. Use a whisk to stir and combine. Set this off to the side.

add butter and sugars to mixing bowl

In the bowl of your stand mixer, fitted with the paddle attachment, add 1 cup (room temperature) unsalted butter, 1 cup light brown sugar and 1/2 cup granulated (white) sugar.

once creamy add eggs and vanilla

Mix on low to medium-low speed for 3 to 4 minutes until light and fluffy. Next, measure and add in 1 teaspoon of pure vanilla extract and add I egg at a time, mixing after each one.

gradually add in dry ingredients

Use a rubber spatula to scrape down the sides of the bowl. Gradually add in the dry ingredients. Again, stop to scrape down the sides and bottom of the bowl after each addition.

mix until combined

Stop mixing once the flour is incorporated.

chopped snickers

Chop 6 full-size snickers (or 12 – 16 “fun-size”) as big or as small as you would like.

add chopped snickers

Add in all of the chopped snickers bars.

mix until just combined

With the mixer on low, mix until just combined.

baked cookies

Working in batches, use a 2-tablespoon scoop to measure out the cookie dough. Place them a few inches apart onto your prepared pan.

I bake 8 cookies per pan at time to avoid them touching while they bake and spread in the oven.

cool cookies

Bake for 10 minutes or until the edges are golden. Remove and immediately sprinkle with flakey salt.

Allow the cookies to cool on the pan for at least 5 minutes before using a spatula to transfer to a wire cooling rack.

Salted Snickers Cookies

HOW TO GET PERFECTLY SHAPED COOKIES?

If perfect circular cookies is what you’re after, this is a trick, or should I say hack, that I only recently leaned. Once you’ve removed the pan of cookies from the oven, working quickly, use a wide mouth drinking glass and place it over a misshapen cookie and swirl the glass (keeping it flush with the pan). The edge of the cookie will smooth out and in turn, you’ll have a perfectly circular cookie. Repeat with the rest of the cookies. If you need a visual, click here and scroll down a bit.

Salted Snickers Cookies

I meannn, would you just look at this?😍

Salted Snickers Cookies

How To Store Salted Snickers Cookies:

Once the cookies have completely cooled, store them in an air-tight container for up to a week.

How To Freeze Salted Snickers Cookies:

Portion out the dough and freeze the raw dough as is, placing them closed together on a lined baking sheet. Place into your freezer and freeze until frozen solid. Transfer to a freezer safe container or baggie and store up to 2 months. Bake desired amount of cookies following the recipe instructions. There’s no need to thaw before baking.

FOR MORE COOKIE RECIPES CLICK HERE.

Salted Snickers Cookies

Enjoy! And if you give this Salted Snickers Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Salted Snickers Cookies

Salted Snickers Cookies
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Yield: 40 cookies

Salted Snickers Cookies

Salted Snickers Cookies have crisp buttery edges, a soft and chewy middle that's loaded with chopped snickers candy bar pieces and sprinkled with flaky sea salt. The caramel becomes nice and gooey while the peanuts add delicious nutty flavor and the sea salt gives a nice contrast to the sweetness of the cookies.

Ingredients

  • cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 6 full-size snickers candy bars, chopped
  • flakey salt

Instructions 

  • Preheat your oven to 350℉ (or 180℃).
    Line two rimmed, metal baking pans with silicone liners or parchment paper.
  • In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  • In the bowl of your stand mixer, cream the butter with both sugars until light and fluffy. About 3 to 4 minutes. Add in the vanilla and one egg at a time, mixing and scraping down the sides of the bowl after each one.
  • Gradually add in the dry ingredients, scraping down the sides and bottom of the bowl after each addition. Mix until the flour is incorporated. Add in the chopped candy bars and mix a few times until throughout the dough - for large chunks of candy bar in your cookies, be careful not to over mix.
  • Use a 2-tablespoon scoop and place rounded scoops of dough onto prepared pans. I do 8 cookies per pan.
  • Bake on the middle rack of your preheated oven for 10 minutes or until the edges of the cookies are lightly golden brown. Remove from the oven and immediately sprinkle with flaky salt.
  • Allow the cookies to cool on the pan for at least 5 minutes before using a spatula to transfer each cookie to a wire cooling rack. Repeat with remaining dough.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1cookie, Calories: 76kcal, Carbohydrates: 8g, Protein: 0.4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 22mg, Sodium: 92mg, Potassium: 13mg, Fiber: 0.01g, Sugar: 8g, Vitamin A: 156IU, Vitamin C: 0.001mg, Calcium: 8mg, Iron: 0.1mg