These Snickers cake mix cookies are loaded with chunks of Snickers bars, roasted peanuts, caramel pieces, and chocolate chips. They’re easy to make and perfect for satisfying your sweet tooth.
Easy Snickers Cookies
It’s no secret that I love the ease of cake mix cookies. With just three simple ingredients, you can whip up a batch of cookies in no time. A few weeks ago, I shared my Leftover Candy Cake Mix Cookie recipe, which is similar to these Snickers cookies. Except these cookies are loaded with candy AND the individual ingredients like caramel, chocolate, and peanuts. They are the perfect cookie for Snickers lovers.
These delicious cookies are great to enjoy anytime, but my favorite is when they are warm out of the oven after cooling for 10-15 minutes. The melty chocolate and gooey caramel are the perfect combination! If you’re a fan of Snickers, you have to try these! I know they will become your new favorite cookies.
Simple Ingredients
- Yellow cake mix: Provides a quick and easy base for the soft and chewy cookies.
- Vegetable oil: Adds moisture to the cookies, ensuring they stay tender and delicious.
- Eggs: Helps bind the ingredients together and give the cookies structure.
- Salt: Helps balance the sweetness in the cookie.
- Snickers bars: Adds chunks of the candy bar in every bite.
- Unsalted roasted peanuts: Provide an extra crunch and enhance the nutty flavor.
- Caramel pieces: The caramel melts into gooey pockets throughout the cookies. I prefer to use the caramel squares cut into pieces rather than the caramel bits, as they get meltier.
- Semi-sweet chocolate chips: Add extra chocolatey goodness, making the cookies even more indulgent.
Making the Cookies
- Prepare: Start by preheating your oven to 350 degrees F. Line two baking sheets with parchment paper.
- Mix the cookie dough: In a large bowl, combine cake mix, vegetable oil, eggs, and salt. Mix until the ingredients are fully incorporated and form a dough.
- Add the mix-ins: Gently fold in the chopped Snickers bars, unsalted roasted peanuts, caramel pieces, and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Portion the dough: Scoop the dough using a 2-tablespoon cookie scoop and place them on the prepared cookie sheet. Leave about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will set as the cookies cool.
- Cool and enjoy: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Variations and substitutions
Different cake mix base: To change up the base flavor of the cookies, experiment with a different flavor of cake mix, such as chocolate, butter pecan, or white cake.
Brownie mix: For a fudgier, chocolateier cookie, substitute the yellow cake mix with a brownie mix. Follow the brownie cookie base in my Mini Egg Brownie Cookies recipe, then add the mix-ins included in this recipe.
Dark chocolate: Use dark chocolate chips instead of semi-sweet for a less sweet, more intense chocolate flavor.
Sea salt: Sprinkle a pinch of sea salt on top of each cookie before baking to enhance the sweet and salty contrast.
Cookie sizes: You can adjust the size of the cookies by using a smaller or larger cookie scoop. For smaller cookies, use a 1-tablespoon scoop and reduce the baking time by a couple of minutes. For larger cookies, use a 3-tablespoon scoop and increase the baking time by a few minutes.
Cake mix cookie bars: Instead of traditional cookies, turn this great recipe into cookie bars. Follow the recipe as instructed and bake in a greased 9×13-inch pan for 15-20 minutes. Cool completely in the pan before cutting into bars. My Frankenstein Cookie Bars recipe has more tips on making cookie bars.
Tips for success
- Use dry cake mix: Ignore the instructions on the box of cake mix. You only want to use the dry cake mix in this recipe.
- Use a cookie scoop: Using a cookie scoop ensures evenly sized cookies that bake uniformly.
- Reserve some mix-ins: Reserve a handful of Snickers pieces, peanuts, caramel bits, and chocolate chips. Press them on top of the cookie dough balls before baking for a more visually appealing cookie.
- Don’t overbake: Bake the cookies until the edges are lightly golden and the centers still look slightly soft. They will continue to set as they cool, ensuring a chewy texture.
- Cool on the baking sheet: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. This helps them firm up and prevents them from breaking apart.
- Adjusting for cake mix size: This recipe uses a 15.25-ounce boxed cake mix. If you have a 13.25-ounce box, use 1/3 cup of oil instead.
How to Store the Cookies
Store the cookies in an airtight container at room temperature for 3-4 days.
The cookies can be frozen for up to three months. Allow the cookies to cool completely before transferring them to a freezer-safe container or bag. Place a piece of parchment or wax paper between the cookies to prevent them from sticking. Thaw at room temperature before enjoying them.
Want to be the first to know when the next easy dessert is published? Sign up for our newsletter updates below.
Looking for more easy cookie recipes?
Check out these cake mix recipes.
Did you love this Snickers cake mix cookie recipe? Let me know what you think in the comments below.
Snickers Cake Mix Cookies
Ingredients
- 1 (15.25 ounce) box yellow cake mix
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 1/2 teaspoon salt
- 1 cup Snickers bars cut into small pieces
- 1/3 cup unsalted roasted peanuts
- 1/3 cup caramel pieces cut into small pieces
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and salt. Mix until the ingredients are fully incorporated and form a dough.
- Gently fold in the chopped Snickers bars, unsalted roasted peanuts, caramel pieces, and semi-sweet chocolate chips, reserving a handful of each for topping.
- Using a 2-tablespoon cookie scoop, scoop out portions of the dough and place them on the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
- Press the reserved Snickers pieces, peanuts, caramel bits, and chocolate chips on top of the dough balls.
- Bake for 9-11 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will set as the cookies cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container at room temperature for 3-4 days.
- The cookies can be frozen for up to three months. Allow the cookies to cool completely before transferring them to a freezer safe container or bag.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.