Snickers Cookies

Snickers is one of the best chocolate bars to have ever existed. I know I might have said this about other chocolate bars before. It’s not that I’m lying….I’m just indecisive. 

But snickers is definitely in my list of top 3 greatest chocolate bars of all time. 

So I wanted to make something inspired by a snickers bars. This is what I came up with!

A single snickers cookie on a baking tray

Video Tutorial

Breakdown of the cookies

A snickers bar essentially is made up of 3 layers: a nougat layer, a caramel/peanut layer, and then a layer of milk chocolate. 

For these cookies, we’re going to act like the nougat layer doesn’t exist. The cookie is replacing this layer.  

So to make these, here’s a quick run down of what you’re going to do:

  • Make the cookie dough: you want to make this first because you need to let it chill for at least 30 minutes.
  • Make the caramel/peanut layer: whiles the cookie dough is chilling, you can make this. You’re not making this caramel completely from scratch, so it’s pretty simple to make. 
  • Put everything together: after your cookie dough has chilled, you just need to bake the cookies, add the caramel onto them and then some chocolate. Then that is it!

The caramel layer

Like I mentioned, the caramel for these is not made from scratch.

I wanted to make a recipe that’s a little quicker and easier to make. Making caramel can be a little stressful sometimes, so I wanted to skip the stress for this.

So instead I used soft caramels. I used Werther’s Original, any soft caramels will work though. But I don’t really know other brands that do it, I feel like I only see the Werther’s Original ones.

Side note if you are also going to use the Werther’s Original ones, make sure to get the soft caramels, not the hard ones. I accidentally got the wrong ones first, don’t be like me.

Anyway, for this caramel layer all you are going to be doing is melting these soft caramels with some cream and then you just add peanuts and some salt! 

Baking the cookies

Before baking these cookies, you need to leave them to chill for at least 30 minutes.

You need to give them time for the butter in the cookie dough to set up before baking.

If you wanted to make the cookie dough in advance though, you could. The cookie dough balls can be left in the fridge for up to 3 days, or in the freezer for up to 3 months!

These cookies do spread quite a bit, I wanted a flatter cookie, instead of a thicker one, for this recipe.

So just make sure to leave a large gap between the cookies when you put them in the oven, so that they have room spread.

The cookie dough balls on a tray before being baked
The cookies on a tray after being baked

The chocolate layer

The final layer on these cookies is some milk chocolate. Typically, you would want to use tempered chocolate so that the chocolate can fully set.

I don’t know how to temper. It also seems like too much work.

So instead I used chocolate chips. These don’t typically need to be tempered.

You could also use candy melts. When it comes to the setting of the chocolate, these would set best. However, I feel like they don’t taste as good,

Anyway, any chocolate does work. Chocolate chips and candy melts will set up much better than regular chocolate though!

If you’ve been looking for more cookies recipes, I got you. Here are some of my favourites:

Snickers Cookies

4.5 from 2 votes

Makes: 6

  • For the cookies:
  • 120g unsalted butter

  • 100g brown sugar

  • 100g granulated sugar

  • 2 teaspoons vanilla extract

  • 1 egg

  • 235g plain flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • For the caramel layer:
  • 200g soft caramels

  • 60ml double cream

  • 80g peanuts, chopped

  • Salt, to taste (optional)

  • For the chocolate layer:
  • 120g chocolate chips, melted (I used milk chocolate)


  • Making the cookie dough:
  • Start by melting your butter then pour this into a large bowl.
  • Add both sugars and vanilla into this, mix, then mix in the egg.
  • In a separate bowl, mix together the flour, salt, baking powder and baking soda. Add this into the other bowl and mix just until a dough forms.
  • Get around 100g of this dough, roll it into a ball and place this onto a tray or plate.
  • Repeat this until you've used all of your dough. Then leave the cookie dough balls in the fridge for at least 30 minutes.
  • Making the caramel layer:
  • Meanwhile, add the soft caramels and the cream into a pot. Place this over medium heat.
  • Heat this mixture just until the caramels have melted and you have a smooth mixture.
  • Take this off the heat then mix in the peanuts and the salt. Leave this aside.
  • Baking the cookies:
  • About 10 minutes before you're ready to bake the cookies, pre-heat your oven to 180c/350f.
  • Place your chilled cookie dough balls on a large baking tray that has been lined with baking paper. Make sure to leave gaps between the cookie dough balls, so they have room to spread.
  • Bake them for around 20 minutes. Once baked, leave them on the tray for about 10 minutes before trying to pick them, they need time to set.
  • Putting everything together:
  • At this point, your caramel might have set too much, so just place it on low heat just until it loosens up again. You want it to be spreadable.
  • Using a spoon, add some of the caramel on top of the cookies. Spread this out a little.
  • Add some of the melted chocolate on top of the caramel layer and spread this out too.
  • Now all you have to do is let the chocolate set and then you're done!