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Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.

In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Divide the cookie dough into 4 equal portions. Take one portion and flatten it into a disk in the palm of your hand. Place 3-4 pieces of chilled Snickers candy bar in the center of the dough disk.

Carefully wrap the cookie dough around the Snickers pieces, sealing them completely inside to form a large ball. Ensure there are no cracks for the candy to escape during baking. Repeat with the remaining dough portions and Snickers pieces.

Place the stuffed cookie dough balls onto the prepared baking sheet, leaving ample space between them as they will spread. Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the optional drizzle: In a microwave-safe bowl, melt the milk chocolate chips in 30-second intervals, stirring until smooth. Warm the caramel sauce slightly if needed. Drizzle both melted chocolate and caramel over the cooled cookies just before serving.


Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.

In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Divide the cookie dough into 4 equal portions. Take one portion and flatten it into a disk in the palm of your hand. Place 3-4 pieces of chilled Snickers candy bar in the center of the dough disk.

Carefully wrap the cookie dough around the Snickers pieces, sealing them completely inside to form a large ball. Ensure there are no cracks for the candy to escape during baking. Repeat with the remaining dough portions and Snickers pieces.

Place the stuffed cookie dough balls onto the prepared baking sheet, leaving ample space between them as they will spread. Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the optional drizzle: In a microwave-safe bowl, melt the milk chocolate chips in 30-second intervals, stirring until smooth. Warm the caramel sauce slightly if needed. Drizzle both melted chocolate and caramel over the cooled cookies just before serving.
