Snickers Cookies with Caramel Sauce

I have always been a huge fan of Snickers chocolate bars; hence, making Snickers cookies was an easy decision. Chewy, rich, and chocolaty, and loaded with crunchy pecans, gooey caramel, sea salt, and peanuts, these are a huge hit at parties.

This is another great addition to my cookie recipes collection! I usually make them for Halloween and Christmas, and I double or triple the recipe to give some to trick-or-treaters or add to cookie boxes I give as gifts along with mint chocolate chip cookies. These are usually in high demand, and you gotta see how kids’ faces light up when they get some.

Snickers cookies are my ode to my favorite candy bar. I like this reinterpretation of a classic recipe because it lets me add my spin. Another variation that I really like is chopping Snickers bars and using the pieces instead of chocolate chips. I usually do that after I have too many candies after Halloween. This way, the flavors are even closer to your favorite sweet treat!

Why you will love this recipe 

• My favorite candy in a cookie: I love Snickers, so making cookies that taste like the treat is a special way to enjoy it. Rich caramel, chocolate chips, and roasted peanuts pair perfectly for a delicious snack.   
• Crunchy and chewy: The texture is fun too, made with smooth chocolate, crunchy nuts, and gooey caramel. You get a little bit of everything in each bite.
• Better than chocolate chip: These are like chocolate chip cookies but better because they have caramel, nuts, and extra chocolate. It’s nice to have something different once in a while. 
• Easy to make: You don’t need any special tools or skills to make these cookies. Like chocolate chip cookies, all you have to do is mix, chill, and bake.

What you will need

For the cookies

• Dry ingredients: All-purpose flour has just the right amount of protein to make a sturdy cookie that supports all the mix-ins while still staying soft with a tender crumb. Baking powder helps these cookies puff up, stay light, and lift without expanding too much. Chocolate chips spread little bursts of chocolate flavor throughout the cookies, complementing the nuts and caramel. I use milk chocolate, so it tastes just like the candy bar. Peanuts give the cookies their signature crunch and flavor. I use salted, roasted peanuts because roasting brings out the natural oils for a deeper, nuttier taste.
• Wet ingredients: Unsalted butter gives these cookies a rich flavor and soft, chewy texture without any added salt. I like to control the level of sweetness myself. The butter also keeps the centers soft while helping the edges crisp up slightly. Pure vanilla extract creates a rich, sweet warmth without any bitter aftertaste. Eggs bind the dough, add structure, and emulsify it while also providing moisture. I also add extra egg yolks for more fat and moisture that gives the cookies a buttery, chewier texture like nougat. 
• Seasonings: Besides salt, I use granulated white sugar for clean, fresh sweetness and crispy edges, with just the right amount of spread. I also add dark brown sugar for a robust molasses flavor and extra moisture and chewiness. Cocoa powder provides a rich chocolate base without any extra liquid.

For the caramel topping

• Wet ingredients: I add milk to the caramels because it thins the solid structure into a pourable sauce.
• Dry ingredients: I use Kraft caramel bits because they are unwrapped and made for this kind of thing, with no wrappers to remove. 

How to prepare 

Preheat the oven: First, I preheat the oven to 375 degrees F, set the rack to the middle, and line 2 large baking sheets with parchment. 

Whisk dry ingredients: Then, I whisk the cocoa powder, flour, salt, and baking soda in a mixing bowl until combined. 

Melt the butter: Now, in a small saucepan, I melt 2 sticks of butter over medium-low heat. I remove the pan and stir in the remaining stick of butter until fully melted, then pour it into the bowl of my stand mixer. 

Whisk the eggs: Next, I add the white sugar, brown sugar, and vanilla extract to the butter, then use the whisk attachment to whisk until fully incorporated. Then I add the eggs and yolks, one at a time, whisking on medium-high after each one until smooth. Then, I let it sit for 3 minutes, then whisk for another 30 seconds. I do this 2 more times until the mixture is thick and shiny. 

Chill the dough: Afterward, I use a spatula to fold in the flour just until it is combined, with no white streaks, before folding in the peanuts and chocolate chips. I cover the dough and chill it for 30 minutes, or until it is no longer sticky. 

Make the cookies: After it chills, I scoop 2 tablespoons of dough onto the pan and press it down slightly. I repeat until the tray is full or the dough is gone. Then, I put the cookie trays into the fridge to chill for 30 to 60 minutes.

Bake the cookies: when they’re just the right temperature, I bake them (one cookie sheet at a time) for about 10 minutes. In other words, take the other tray out of the fridge when you put the first one in the oven. 

Let them cool: Once they come out of the oven, let them cool for 3 minutes before putting them on a cooling rack to finish cooling. 

Make the caramel sauce: Fill the bottom of a double boiler with 2 inches of water and heat over medium-high heat until the water boils. Then lower the heat to medium to maintain a steady simmer. Add the caramels and milk, and stir constantly until fully melted. Remove the pot from the heat and keep stirring until the caramel is smooth, then pour it over the cookies. 

Garnish and serve: Sprinkle extra peanuts on top of the wet caramel before it hardens, then serve. 

Expert tip

Why chill the dough

Many recipes don’t call for chilling the dough, but I feel it is the most important step in this recipe. First, it makes the dough easier to work with because it’s less sticky. Second, it keeps the cookies from spreading so much, making them fluffier and loftier. Nobody really likes a flat cookie. Chilling the dough firms the butter, keeping it solid longer. It also gives the flour and sugar more time to absorb the moisture for thicker, chewier cookies. Finally, it concentrates the taste, making the cookies taste better. 

More tips to consider:

• Also, chill the cookie sheets for 30 minutes after making the cookies so they don’t spread.
• Follow the egg yolk instructions carefully. Whisk them and let them rest for 3 minutes, repeating twice until the mixture is thick and shiny. 
• Be careful not to overmix the batter. After adding the flour, stir only until no streaks remain. 
• Make sure the butter, eggs, and milk are at room temperature for the smoothest results. 
• Let the caramel sauce cool completely before pouring it on the cookies so it doesn’t melt the chocolate.

Recipe variations and add-ins:

• Oatmeal cookies: Add oats to your cookie dough to make oatmeal Snickers cookies. 
• Peanut butter Snickers cookies: Another way to enjoy these is to add peanut butter to the mix. About 1 cup of peanut butter will give these cookies a creamy peanut butter taste. 
• Snickers candy: For even more Snickers flavor, I like to chop up pieces of Snickers candy bar and add them to the dough. 
• Other candy: Don’t stop there! Toss in some other candy like Twix, Reese’s, or Milky Way bars too.
• Make cookie bars: Instead of cookies, just spread the dough in the bottom of the pan and bake for 15 to 20 minutes. Then melt the caramel sauce and drizzle it on top before sprinkling on chopped nuts.

Serving suggestions:

When I make these cookies, I like to dip them in milk or hot chocolate. I have several hot chocolate recipes that you can make from scratch. This red velvet hot chocolate is one of my favorites. Or try it with my homemade eggnog if you like that kind of thing. I make it with and without alcohol so everyone can enjoy it. For something a little fancier, try this snowflake martini made with white chocolate liqueur, Captain Morgan, heavy cream, and coconut flakes. 

If I serve these on a dessert table with other cookies, I often have some of my other favorites, like these shortbread pecan pie cookies. They are perfect for those craving pie but want a treat on the go. I think they taste even better than the real thing. These cinnamon cream cheese cookies are another favorite. The thick, fluffy texture and slightly tangy taste make them unique, and they are coated in sweet cinnamon sugar. These are usually right next to my chewy molasses cookies, which are rich and full of warm spices.

How to store leftovers:

• Refrigerate: Place leftovers in a sealed container in the fridge, and they will last for up to 5 days.  
• Freezing: You can also freeze leftovers. I place mine in freezer bags, where they will stay fresh for up to 3 months.  
• Defrost: I thaw my frozen leftover cookies in the fridge overnight. 

Frequently asked questions:

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