Mounds Bar Cookies

Mounds Bar Stuffed Cookies

This post was not supposed to be about Mounds Bar cookies. This was supposed to be about Robin’s Egg cookies. You know, those colorful malted-milk ball eggs sold at Easter time? Well, I made said cookies, and I didn’t think they were good enough to share the recipe. The candy coating did weird things in the oven, and the malted milk part got really hard and chewy, but not the good kind of chewy.

Robin's Egg Cookies

OK, fine. No Robin’s Egg cookies. Then how about Whoppers cookies? Still malted milk balls, but only chocolate on the outside instead of unnaturally colored candy. Sounded perfect, but again, I didn’t think the recipe was worthy of sharing. The Whoppers had the same problem as the others: Malted milk balls get really hard and chewy when baked. Not what I was going for.

Whopper's Cookies

We managed to eat all of those “failures,” but I was determined to make a better cookie involving candy. I don’t know where I got this candy cookie motivation in the first place because I don’t even like candy that much. I have big bags of untouched Halloween candy in the pantry right now that I will eventually throw away and feel guilty about being so wasteful. OK, back to the Mounds Bar cookies. After giving up on malted milk balls, I thought of what other candy I like, and I came up with Mounds. You really can’t go wrong with dark chocolate and coconut. (And no, I don’t feel like a nut, but you can sub in Almond Joy if you do.) This time, we have a winner, and I am excited to share this Mounds stuffed cookie with you. I hope you will give the recipe a try and let me know how you like it!

Mounds Bar Cookies

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Mounds Bar Stuffed Cookies

Mounds Bar Cookies

Chewy chocolate cookies are stuffed with a piece of Mounds candy bar and sprinkled with flaked coconut.

  • Total Time: 35 minutes
  • Yield: 20 1x


Units Scale
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1/2 cup sugar I used half raw and half granulated sugar
  • 11/2 cups semi-sweet chocolate chips
  • 2 eggs
  • 1 teaspoon vanilla
  • 11/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 Mounds candy bars sliced into 1/2” pieces
  • unsweetened coconut flakes optional but encouraged


  1. Preheat oven to 325 degrees F.
  2. In a small sauce pan, combine water, butter, and sugar. Heat over medium heat, stirring frequently, until boiling. Remove from heat and stir in chocolate chips until melted.
  3. Add eggs and vanilla, and stir well until smooth. Add flour, baking soda, and salt, and stir until smooth and shiny. Dough will be very sticky, like brownie batter.
  4. Using your medium disher (or a tablespoon if you don’t have one), scoop up a spoonful of dough, and push a piece of Mounds into the center. This will cause the dough to ooze out of the top a little. Use your fingers to push that excess dough over the piece of Mounds, covering it completely.
  5. Drop candy-filled dough balls about two inches apart onto a baking sheet lined with parchment paper or a silicone baking mat. Sprinkle each cookie with coconut, then bake for 18-20 minutes.
  6. Cool on baking sheet for 5-10 minutes, then transfer to cooling rack to cool completely. Enjoy with a cold glass of milk!
  • Author: Andi
  • Prep Time: 15
  • Cook Time: 20
  • Category: Dessert

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 Want more candy goodness? Give these recipes a try!

Andi Gleeson


7 years ago

Just wondering how long to let the butter, sugar, water, and chocolate mixture cool, before adding the egg? I’m scared I’ll start cooking the egg before I can mix it in properly!

11 years ago

My mouth is watering!! Stopping by from Kitchen Korner Recipes!

The Weary Chef
11 years ago

Thanks for stopping by, Kim!

Carrie @ Frugal Foodie Mama
11 years ago

Mounds are one of my favorite candy bars! :) These cookies are right up my alley…

The Weary Chef
11 years ago

I hope you will try the recipe and let me know how it goes! I bet you will like them if you are a fellow Mounds lover. Thanks so much for stopping by!

Julie @ This Gal Cooks
11 years ago

OMG these look fantastic! Pinned to my food board.

The Weary Chef
11 years ago

Thanks so much, Julie!

11 years ago

You’re killing me here! You made three batches of cookies just for the sake of experimentation? I love you and it’s like we share the same (culinary) soul :-) (Two nights ago I was up way past my bedtime making three batches of ice cream custard to churn the next day. Can you say Obsessed?)

Your cookies look faboo–even the “failures.” Lucky little boys you have. The Mounds bar cookies look deadly. Am trying to clean my diet up just a bit (the over-40 female metabolism is not our friend) (not saying you’re over 40), and posts like this make it hard. But don’t stop :-)

The Weary Chef
11 years ago

It was no hardship to eat the first two batches of cookies, but they didn’t turn out like I had hoped. I have another idea for a malted milk ball recipe that is no bake, so maybe that one will work. It was all worth it to come up with these Mounds cookies!

I have a few more years before I have to face the over-40 metabolism, so I’d better enjoy it while I can! ;)

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