Mounds Bar Chocolate Chunk Cookies
If you’re a fan of the classic Mounds Bar, then you’re going to fall head over heels for these Mounds Bar Chocolate Chunk Cookies. Imagine biting into a soft, chewy cookie packed with decadent chocolate chunks and sweet coconut pieces. These cookies are the perfect way to indulge your sweet tooth while enjoying the rich flavors of coconut and chocolate. Whether you’re baking for a special occasion or just for yourself, these cookies are sure to impress!
Why This Recipe is a Keeper
This cookie recipe combines the irresistible flavors of a Mounds Bar with a classic chocolate chip cookie. The result is a delightful treat that’s chewy, chocolatey, and full of coconut goodness. What makes this recipe a keeper is its simplicity and the use of ingredients easily found in your pantry. Plus, who can resist a cookie that tastes like a candy bar?
What We’re Using
- 1 cup unsalted butter, softened (1 ½ sticks)
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons coconut extract (vanilla extract can be substituted, but the flavor will not be the same)
- 2 cups all-purpose flour
- 1 packet (3.5 ounces) instant vanilla pudding mix (not sugar-free and not cook & serve)
- 1 teaspoon baking soda
- Pinch salt, optional and to taste
- 12 fun-size Mounds Bars (0.6-ounce size), diced into sixths
- 1 cup semi-sweet chocolate chunks (I use Trader Joe’s)
Cook’s Kit
- Mixing bowls – for combining your ingredients.
- Electric mixer – for creaming the butter and sugars together.
- Baking sheet – to bake the cookies.
- Parchment paper – to prevent sticking and for easy cleanup.
- Cookie scoop or spoon – for portioning the cookie dough.
Mounds Bar Chocolate Chunk Cookies: How It’s Done
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, beat the mixture on medium speed until it’s light and fluffy.
Step 3: Add the Egg and Coconut Extract
Add the large egg and coconut extract to the creamed mixture. Beat until well combined. The coconut extract adds a delicious aroma and flavor that makes these cookies unique.
Step 4: Mix the Dry Ingredients
In another bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and salt. This combination of dry ingredients will help create the chewy texture we love in cookies.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies.
Step 6: Fold in the Goodies
Gently fold in the diced Mounds Bars and semi-sweet chocolate chunks. The chewy coconut and rich chocolate will make these cookies utterly irresistible.
Step 7: Scoop and Bake
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Mounds Bar Chocolate Chunk Cookies with a glass of milk or your favorite hot beverage!
Ingredient Swaps & Substitutions
- If you don’t have coconut extract, you can use vanilla extract, but the flavor will differ.
- For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend.
- You can use dark chocolate chunks instead of semi-sweet for a richer flavor.
- For an egg-free option, try using a flax egg or a store-bought egg replacer.
Little Things that Matter
Here are a few tips to ensure your Mounds Bar Chocolate Chunk Cookies turn out perfectly:
- Make sure your butter is softened, but not melted. This helps create a nice texture.
- Use room temperature eggs for better incorporation into the batter.
- Don’t skip the chilling step if you have the time; it can enhance the flavors and texture.
- Feel free to experiment with the types of chocolate you use—milk chocolate can add a nice sweetness.
How to Store & Reheat
To keep your Mounds Bar Chocolate Chunk Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just place cooled cookies in a single layer in a freezer-safe bag or container, separating layers with parchment paper. They’ll last up to 3 months in the freezer.
To reheat, simply pop them in the microwave for about 10-15 seconds or warm them in a preheated oven at 350°F for a few minutes. This will bring back their delectable softness!
FAQ
Can I use different types of chocolate in this recipe?
Absolutely! You can use dark chocolate, white chocolate, or even milk chocolate chunks based on your personal preference. Each will give the cookies a unique flavor profile.
What can I do if my dough is too sticky?
If you find that your dough is too sticky to handle, you can chill it in the refrigerator for about 30 minutes. This will firm it up and make it easier to scoop.
Can I make these cookies without Mounds Bars?
Yes! You can substitute the Mounds Bars with other chocolate candies, or even omit them entirely and just make chocolate chunk cookies. Try adding shredded coconut for a similar flavor without the bars.
How do I prevent my cookies from spreading too much while baking?
Make sure your butter is softened but not melted, and avoid overmixing the dough once you add the dry ingredients. Additionally, chilling the dough before baking can help maintain the shape.
Make It Tonight
These Mounds Bar Chocolate Chunk Cookies are calling your name! With their delightful blend of chocolate and coconut, they’re bound to become a favorite in your cookie rotation. Gather your ingredients and get ready to bake a batch that will have everyone asking for seconds. Happy baking!
Mounds Bar Chocolate Chunk Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick.
- In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, beat the mixture on medium speed until it’s light and fluffy.
- Add the large egg and coconut extract to the creamed mixture. Beat until well combined.
- In another bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined.
- Gently fold in the diced Mounds Bars and semi-sweet chocolate chunks.
- Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Bake in the preheated oven for 10-12 minutes.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your butter is softened, not melted, for the best texture.
- Use room temperature eggs for better incorporation into the batter.
- Chill the dough if it's too sticky, about 30 minutes in the refrigerator.
