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This Snickers Bar Giant Chocolate Chip Cookie makes the perfect homemade gift for someone special, or the perfect cookie to share with a friend.

Giant Chocolate Chip Cookies with Snickers Bars!

Who doesn’t love a Snickers Bar? It’s hands down one of our favorite candy bars to enjoy, so turning it into a giant chocolate chip cookie was the best idea ever! This giant cookie is buttery crisp around the edges and perfectly soft in the center with bites of Snickers Bar throughout. You’re going to love this one.

Try my Giant Peanut Butter M and M Cookie recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

What You’ll Need

salted butter– For most of my recipes I use salted butter. Unsalted works too.
granulated sugar– This fine white sugar adds sweetness to the cookie.
dark brown sugar– Dark brown sugar has more molasses in it, which makes it darker in color.
beaten egg– For consistency, I use large eggs in my cooking and baking.
pure vanilla extract– For best tasting results use pure vanilla.
all-purpose flour– Flour is the main dry ingredient in the cookies.
baking soda– Baking soda helps the cookies rise during baking.
kosher salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
mini chocolate chips– Find mini chocolate chips near the regular chocolate chips in the baking isle.
Snickers Bar– Chop regular or snack size Snickers Bar for the cookies.

How To Make Snickers Bar Giant Chocolate Chip Cookies

Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper
Place butter and sugars into a medium bowl and stir until well combined. Add beaten egg and vanilla stirring until well combined. Add flour, baking soda, salt. Stir until just combined. Stir in chocolate chips. Using a large cookie or ice cream scoop, place dough onto center of baking sheet. Place chopped Snickers Bars on top of dough. Bake for 12-15 minutes, until golden around edges. Let cool for 10 minutes on baking sheet before removing. Serve room temperature or warm.

I love using mini chocolate chips for this giant cookie recipe, give them a try! You can generally find them by the other chocolate chips in the baking section of the grocery store.

I used a regular size Snickers Bar for my giant cookie. Cut it in half lengthwise and chop into 1/4 inch pieces.

Arrange the candy bar pieces on top of the cookie dough before baking it.

Once baked, let the giant chocolate chip cookie cool for 10 minutes before transferring it. Buttery crisp edges and soft gooey center when warm! Perfection!

How To Serve Snickers Cookie

Serve giant cookie whole or cut in half to share. Serve room temperature or warm.

Leftovers

Store any leftover cookie in an airtight container for up to 3 days.

Recipe Tips For Success

Use real butter. Make sure it’s softened before starting cookies.
Use pure vanilla, always. Makes such a difference in taste.
To get 2 tablespoons of egg, crack egg into small bowl, whisk and then pour beaten egg into measuring spoons.
When you take cookie out of the oven, use a plastic knife to shape into perfect round if you want. I do this often, adds a little texture around edges too.

5 from 1 vote