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“Ahhh, me and my cookies! (no complaints from the family, just getting to be somewhat like a following!) Just an idea variation to get more chocolate into each can easily make one batch to showcase an assortment of candy, since all the classics come in minis. *prep time does not include the 1 hour chilling time.*”
30 cookies

Ingredients Nutrition

  • Cookies
  • 23 cup sugar
  • 12 cup butter, softened
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 14 cups flour
  • 14 cup unsweetened cocoa powder
  • 14 teaspoon salt
  • 1 (11 1/2 ounce) bag Snickers miniature candy bars (you'll need 1 for each cookie)
  • Drizzle
  • 4 ounces white chocolate or 4 ounces milk chocolate or 4 ounces dark chocolate, chopped
  • 2 teaspoons shortening


  1. Cream the sugar and butter in a medium bowl using an electric mixer at medium speed; scrape sides of bowl as needed.
  2. Add egg and vanilla; blend well.
  3. Reduce mixer speed to low; gradually blend in the flour, cocoa powder, and salt just until combined.
  4. Wrap dough in plastic wrap; refrigerate until firm, at least 1 hour.
  5. Preheat oven to 375°F.
  6. Shape dough into 1" balls; space 1" apart on ungreased cookie sheets. Make an indentation in the center of each cooke with the back of a spoon or a finger. (the edges may slightly.
  7. Bake 10-12 minutes or until edges are set. Cool cookies on cookie sheets for 1 minute; transfer cookies to wire racks and immediately press a mini Snicker's into each center. Cool completely.
  8. Melt the white chocolate and shortening together over low heat, stirring until smooth. Drizzle over each cooke; let stand until set.

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