Easy Afghan biscuit recipe

For those who love all things cookie; I’m looking at you cookie monster, you may already be familiar with Afghan biscuits or cookies to our American friends. If not, they’re a must try! These Afghan biscuits are creamy, nutty, chocolatey, crunchy and could be the definition of yum. They’re hit with both little kids and big kids alike.

The origin of the Afghan biscuit recipe and the derivation of the name are unknown, but the recipe has appeared in many editions of the influential New Zealand Edmonds Cookery Book. They’re surely one of the country’s greatest exports, second only to Richard Wilkins hair.

This recipe has a high proportion of butter, and relatively low sugar, no rising agent, giving them a soft, dense and rich texture, with crunchiness from the cornflakes, rather than from a high sugar content. The substantial butter used gives the biscuit a soft melt-in-the-mouth texture, and the sweetness of the icing offsets the low sugar content of the biscuit and the cocoa bitterness.

The simple ingredients and easy steps make these biscuits the perfect treat to make on a lazy Sunday to have with a cuppa. With the added bonus of many of the ingredients required being pantry staples why not give this Afghan biscuit recipe a try.

If you love this Afghan biscuit recipe then be sure to check out our recipes for florentine biscuits, oatmeal raisin cookies, melting moments with jam.

Easy Afghan biscuit recipeNew Zealand Afghan biscuit recipeEasy Afghan biscuit recipeEasy Afghan biscuit recipeEasy Afghan biscuit recipe

Easy Afghan biscuit recipe
Prep time
Cook time
Total time
These afghan biscuits are creamy, nutty, chocolatey, crunchy and could be the definition of yum.
Recipe type: Dessert
Cuisine: New Zealand
Serves: 30
  • 250g butter softened
  • ¾ cup brown sugar
  • ¼ cup Cocoa powder
  • 1⅔ cups plain flour
  • 2½ cups cornflakes
  • Walnuts, to decorate
Chocolate icing
  • 1½ cups icing sugar mixture
  • 2 tablespoons cocoa powder
  • 2 tablespoons hot water
  1. Preheat oven to 180C/160C fan-forced.
  2. Grease 2 large baking trays and line with baking paper.
  3. Using an electric mixer, beat butter and sugar together until light and fluffy. Add cocoa and flour. Beat on low speed until combined. Stir in cornflakes. Roll level tablespoons of mixture into balls. Flatten slightly. Place onto prepared trays, 4cm apart, to allow room for spreading during cooking.
  4. Bake for 16 to 18 minutes or until just firm to the touch, swapping trays halfway through cooking. Cool completely on tray
  5. Make Chocolate icing: Sift the icing sugar and cocoa into a bowl. Gradually stir in enough hot water until the mixture is smooth and combined.
  6. Add a teaspoon of chocolate icing onto the tops of the biscuits, spreading slightly (see note). Decorate with walnuts. Set aside for 1 hour to set. Serve.

Choc Chip Snickers Cookies

What’s not to love about a snickers chocolate bar? They are the perfect combination of sweet and salty. They have the satisfying crunch of the salty peanuts and then the sweet gooey nougat. Then when added to a classic choc chip cookie recipe, they make for the most addictive cookie ever! Here comes the test of my will power again! These choc chip snickers cookies are too tough to resist.

The base to this recipe is a classic choc chip cookie recipe that is very straight forward. To start you need to cream the butter, eggs, sugars and vanilla well. This kept Brooke happy as it meant she got to use her kitchen-aid again! After beating the ingredients for about 5 minutes. Add the dry ingredients and mix until just combined before adding the snickers and choc chips.

The beauty of this recipe is you can choose to substitute the snickers with any other chocolate (Mars Bar, M’n’Ms, Milky Way etc) however, our personal favourite is making choc chip snickers cookies. The trick to keep in mind though is, before baking add extra snickers pieces to the top and sides of the cookies for extra lava explosions as I like to think of them.

The other thing I love about this recipe, is chewy texture of the cookies that is always a crowd pleaser. Through adding corn flour to this recipe, it helps keep the cookies soft and light. However, the most important thing to remember is not to over bake the cookies. To ensure you have a soft chewy cookie, bake your cookies for 8 or 9 minutes. Do not bake the cookies for more than 10 minutes, even if they don’t look cooked. I guarantee the cookies will crisp when you take them out of the oven an leave to cool.

As I said before, these cookies are extremely addictive. I recommend for those who have no will power like me, that you make the cookies then distribute to friends and family once you have had your fair share.

If you like biscuits and cookies then try some other tasty treats including our melting moments with jam, oatmeal and raisin cookies, ginger nut biscuits, afghan biscuits or florentine biscuits.

Choc Chip Snickers Cookies DoughChoc Chip Snickers CookiesChoc Chip Snickers Cookies

Choc chip snickers cookies – Recipe Instructions

Choc Chip Snickers Cookies
Prep time
Cook time
Total time
These Choc Chip Snickers Cookies are the perfect combination of sweet and salty. Adding Snickers to a classic choc chip cookie recipe takes indulgence to the next level.
Recipe type: Baked Goods
Cuisine: American
Serves: 20
  • ¾ cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup caster sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons corn flour
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • 1 heaping cup Snickers, diced small and loosely piled in measuring cup (or any alternative chocolate)
  • 1 cup chocolate chips
  1. Preheat oven to a moderate temperature.
  2. Combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
  3. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  4. Add the Snickers, chocolate chips, and beat momentarily to incorporate, or fold in by hand. (Keep extra snickers pieces to add to dough mounds on tops and sides).
  5. Scoop the mixture into heaped tablespoonfuls on a lined baking tray. Flatten mounds slightly.
  6. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool.
  7. Store cookies in a airtight container at room temperature for up to 1 week. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days.
If you have time, refrigerate your dough for 2 hours before baking. If you bake straight away like we did, your cookies will tend to be slightly thinner.