Salted Caramel Snickers Cookie Recipe

Salted Snickers Cookies have crisp, buttery edges and a soft, chewy center studded with chopped Snickers pieces and finished with flaky sea salt. As the cookies bake the caramel softens and the peanuts add a pleasant crunch while the salt balances the sweetness. This recipe makes about 40 cookies.

Snickers candy bars + cookie dough = heaven.

If you’ve never added chopped Snickers to cookie dough, make these and you’ll wonder why you waited. They bake up with golden, crisp edges and a tender, chewy middle filled with pockets of gooey caramel, roasted peanuts and milk chocolate. A sprinkle of flaky salt at the end brightens all the flavors and adds a satisfying texture.

If you love Snickers, these cookies are a must-try.

To Make These Salted Snickers Cookies You Will Need:

• Unbleached all-purpose flour – the base that gives structure to the dough.
• Baking soda – leavening that helps the cookies spread and rise.
• Fine salt – use sea salt or Himalayan fine salt in the dough.
• Unsalted butter, softened to room temperature – for richness and tenderness.
• Light brown sugar – adds moisture and chewiness.
• Granulated sugar – contributes sweetness and helps create crisp edges.
• Pure vanilla extract – enhances flavor.
• Eggs – add structure and help bind the dough.
• Snickers candy bars – about 6 full-size bars (or 12–16 fun-size), chopped.
• Flaky salt – to sprinkle on the cookies after baking for contrast and crunch.

Preheat your oven to 350°F (180°C).

Line two rimmed baking sheets with silicone mats or parchment paper.

Whisk together 2 1/4 cups unbleached all-purpose flour, 1 teaspoon baking soda and 1 teaspoon fine salt in a medium bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup (room temperature) unsalted butter with 1 cup light brown sugar and 1/2 cup granulated sugar on low to medium-low for 3–4 minutes, until light and fluffy.

Add 1 teaspoon pure vanilla extract, then add 2 large eggs one at a time, mixing and scraping down the bowl between additions.

Use a rubber spatula to scrape the bowl, then gradually add the dry ingredients and mix until just incorporated. Stop mixing once the flour is fully combined.

Chop the Snickers bars to your preferred chunk size and fold them into the dough. Mix briefly on low so the pieces distribute without overworking the dough.

Using a 2-tablespoon scoop, portion rounded scoops of dough onto the prepared pans, leaving space for spreading. I bake 8 cookies per pan to avoid crowding.

Bake on the middle rack for about 10 minutes, or until the edges are lightly golden. Remove from the oven and immediately sprinkle with flaky salt.

Allow the cookies to cool on the pan for at least 5 minutes before transferring them with a spatula to a wire rack to finish cooling.

How to get perfectly shaped cookies

For round, uniform cookies: right after removing the pan from the oven and while the cookies are still warm, press a wide-mouth drinking glass gently over any misshapen cookie and swirl it slightly, keeping the glass flush with the pan. The cookie edge will smooth out into a neat circle. Repeat while the cookies are warm.

Storage

Once completely cooled, store the cookies in an airtight container at room temperature for up to one week.

Freezing

Portion the raw dough into scoops and place them on a lined baking sheet close together. Freeze until solid, then transfer to a freezer-safe container or bag for up to two months. Bake from frozen—no thawing required—following the recipe instructions, adding a minute or two to the bake time if needed.

Enjoy! If you try this Salted Snickers Cookies recipe, snap a photo and share it with friends and family.