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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.
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Butter & butter-flavored shortening – the secret combo for tender, chewy cookies that stay soft for days.
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Brown sugar + white sugar – adds rich caramel undertones and just the right sweetness.
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Cocoa powder – unsweetened for that deep, chocolatey base.
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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.
Tried This Recipe?
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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.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Chunky Chocolate Gobs
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
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.
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Notes
- 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!









Thanks for a great cookie recipe blog'
Christmas Cookie Recipes
YUM-O!!!! These look amazing.
Oreos AND Mounds? What, no room for a snickers bar too? ha ha
These sound great.
Looks delicious and I love the Mounds bars in this recipe! Much more exciting than regular cookies.
First time here.. really nice blog. The cookies look absolutely irresistible.
Mounds bars?! Yum! These look scrumptious and I love the name too! Chocolate Gobs…how fun! 🙂
Ran to the store today to buy the ingredients. Can't wait to make them. Couldn't find mounds bars, but will sub with another candy bar instead. I'll let you know how they work out!
Hi Kathleen. I'm also convinced! I want to make and eat these right now! I'm all about chunky chocolate! Thanks for sharing with me, my friend. Have a wonderful end to your week!
You convinced me! Just the name alone is irresistible! I'm adding them to my cookie list!
Someone musy be sleepwalking and into the cupboards so the only solution is to make another batch:D
These sound absolutely delicious. Thanks.
I'm loving the name too, not much I love better than a gob of chocolate.
Love all the goodies in this cookie!
I love the name….gobs – that's just awesome! Just wrote the ingredients for these down on my grocery list. Can't wait to make them. Oh dear….I see a 5 pound weight gain in my future.
Oh heavenly heavenly- I could devour these in seconds, so hold me back…I have not baked yet, and need too!
Great post, and great job on these!
oh heavenly! i love how chocolatey they are!
Oh my word! With chopped Mounds bars – no wonder they're heavenly! 🙂
They look so gooood! Will be making these soon! ^^
These look amazing! Can't wait to try them.
I love the name of this cookie! The texture looks delish.