Chunky Chocolate Gobs

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If you’re craving a big, bakery-style cookie that’s unapologetically over the top, these Chunky Chocolate Gobs are it. Packed with chopped Mounds bars, Oreo pieces, and melty chocolate chips, they’re thick, chewy, and outrageously rich — basically, chocolate paradise in cookie form.

Why this recipe is so delicious: every bite has that perfect balance of fudgy chocolate, buttery vanilla sweetness, and irresistible crunch from the cookie and candy mix-ins. They’re a chocoholic’s dream come true — thick, gooey, and just a little bit mischievous.

💗 Pull up a baking sheet, preheat that oven, and let’s make a batch of these ultimate chocolate-loaded gobs!

✨ Before You Begin

✨ Chill the dough: Don’t skip the 30-minute chill — it helps the cookies bake up thick and chewy instead of spreading flat.
✨ Use room temperature butter: It whips together smoothly with the shortening for that soft, bakery-style texture.
✨ Mounds bars matter: Chopping and chilling the Mounds keeps those chocolate-coconut bites intact while baking.
✨ Watch the bake time: These cookies should look slightly underbaked in the center — they’ll set perfectly as they cool.
✨ Big scoops = bakery magic: Use a large cookie scoop or a ¼-cup measure to get those generous, chunky mounds.

Ingredients For Chunky Chocolate Gobs

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

• Butter & butter-flavored shortening – the secret combo for tender, chewy cookies that stay soft for days.

• Brown sugar + white sugar – adds rich caramel undertones and just the right sweetness.

• Cocoa powder – unsweetened for that deep, chocolatey base.

• Oreos, Mounds bars, and chocolate chips – the triple-threat mix-ins that make these cookies truly chunky chocolate gobs!

Pro Tips

⭐ Texture tip: The butter-shortening combo gives these cookies a soft, bakery-style crumb that lasts for days — even longer if you store them in an airtight container.

⭐ Don’t overbake: When the centers still look a bit soft, that’s your cue! Overbaking will make them dry instead of gooey.

⭐ Mix-ins made easy: Coarsely chop the Oreos and Mounds bars. The mix of textures — crunchy, chewy, melty — is what makes these cookies irresistible.

⭐ Perfect portioning: A large cookie scoop gives uniform size and even baking. These are meant to be indulgent — big, chunky, and satisfying!

Frequently Asked Questions

Can I use all butter instead of shortening?

Yes, but the cookies will be thinner and crispier. The shortening helps them stay thick and soft, just like a bakery cookie.

Can I freeze the dough?

Absolutely! Scoop portions of dough onto a baking sheet, freeze until solid, then store in a zip-top freezer bag for up to 2 months. Bake straight from frozen — just add a minute or two to the bake time.

What if I don’t have Mounds bars?

Try chopped Almond Joys, Milky Ways, or even Snickers for a fun twist.

Storing + Freezing + Make-Ahead Tips

Storing

• Store cooled cookies in an airtight container at room temperature for up to 5 days. They stay perfectly soft and chewy thanks to the shortening.

Freezing

• Freeze baked cookies in a single layer, then transfer to a freezer-safe container with parchment between layers. Thaw at room temperature before serving.

Make-Ahead

• You can make the dough up to 2 days ahead. Just keep it covered and chilled until you’re ready to bake.

Food Safety

• If you’d like more info on food safety, check out this link.

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More Sweet Recipes You’ll Love 

• Blondies – rich, buttery, and loaded with brown sugar flavor — a chewy, golden cousin to your favorite brownies!
• Almond Joy Cookies – chewy coconut cookies with a drizzle of chocolate.
• Crisco Chocolate Chip Cookies – classic, soft, and nostalgic — just like Grandma made.
• Chocolate Cherry Dump Cake – an easy dessert that satisfies any chocolate craving.
• Lemon Brownies – soft, chewy, and bursting with bright citrus flavor.
• Cinnamon Sugar Cookies – soft, buttery cookies with a sweet cinnamon sparkle and cozy, nostalgic flavor in every bite.

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Chunky Chocolate Gobs

Looking for an awesome treat, Chunky Chocolate Gobs to the rescue! A blast of chocolatey flavors in a thick chocolate chunk laden gob, just do it!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings: 12 -16 cookies

Ingredients

• ▢ 3/4 cup unsalted butter at room temperature
• ▢ 1/3 cup butter-flavored shortening
• ▢ 1 cup sugar
• ▢ 2/3 cup brown sugar firmly packed
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ 2/3 cups unsweetened cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 2 cups Oreos coarsely chopped
• ▢ 3 (1.75-ounce) bars Mounds Bars chopped and chilled
• ▢ 1 cup semi-sweet chocolate chips

US Customary - Metric

Instructions

• Beat butter (3/4 cup) and shortening (1/3 cup) at medium speed with an electric mixer until creamy; gradually add sugars (1 cup sugar + 2/3 cup), beating until light and fluffy. Add eggs (2) and vanilla (2 teaspoons), beating until blended.
• Combine flour (2 cups) and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cookies (2 cups), candy bars (3 bars), and chocolate chips (1 cup). Chill the dough for 30 minutes.
• Drop dough by 1/4 cupfuls (I used a large cookie scoop) 2 inches apart onto greased baking sheets.
• Bake in a 350ºF (177ºC) preheated oven for 10-12 minutes or until barely set. Cool on baking sheets for 10 minutes. Remove to wire racks to cool completely.

Fans Also Made:

• 
  Brownie Cookies
• 
  Chocolate Crinkle Cookies
• 
  Chocolate Shortbread Cookies
• 
  Double Chocolate Chip Cookies

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Notes

1. Texture tip: The butter-shortening combo gives these cookies a soft, bakery-style crumb that lasts for days — even longer if you store them in an airtight container.
2. Don’t overbake: When the centers still look a bit soft, that’s your cue! Overbaking will make them dry instead of gooey.
3. Mix-ins made easy: Coarsely chop the Oreos and Mounds bars. The mix of textures — crunchy, chewy, melty — is what makes these cookies irresistible.
4. Perfect portioning: A large cookie scoop gives uniform size and even baking. These are meant to be indulgent — big, chunky, and satisfying!

Nutrition

Serving: 1/12 of the recipe | Calories: 631kcal | Carbohydrates: 81g | Protein: 7g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 58mg | Sodium: 294mg | Potassium: 267mg | Fiber: 4g | Sugar: 50g | Vitamin A: 400IU | Calcium: 42mg | Iron: 5.1mg

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