Scooby Doo Snack Cookies
These Scooby Doo Snack Cookies are a playful twist on a classic treat, perfect for fans of everyone’s favorite mystery solving pup. Soft, chewy cookies get topped with a generous swirl of vanilla frosting, making every bite playful and delicious. They’re exactly like the classic Scooby-Doo snacks we grew up loving, but in bakery style cookie form. Perfect for after school treats, birthday parties, or anytime you want to add a little whimsy to your day, these cookies are as fun to decorate as they are to eat, and they’re guaranteed to make both kids and adults smile with every bite!
Decorate Your Way
When it comes to decorating these Scooby Doo Snack Cookies, the fun is totally up to you. Pipe the vanilla frosting on with a piping bag and tip for a classic swirled look, use a plastic bag with a snipped corner for something quick and easy, or just spread it on with a spoon for a more relaxed, playful vibes. Top them with sprinkles, Scooby snacks, crumbled cookie, or anything else you have on hand!
Why I Measure in Grams
…and you might want to, too
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
Use This Buttercream for Anything!
The Best Buttercream Frosting Recipe
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly nostalgic!
Once you have all of the ingredients ready to go, you’re officially set up for Scooby Doo Snack Cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the most delicious cookies possible!
Scooby Doo Snack Cookies
Ingredients
- 1 cup butter browned
- 3/4 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 2 tsp vanilla
- 1 tbsp molasses optional
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 3/4 cup flour
- 1 cup crushed graham crackers
- 1 tbsp cinnamon
- 1 cup butter
- 3 cup powdered sugar
- 3 tbsp heavy cream or milk
- 1/2 tsp vanilla extract
- scooby snacks
Method
- Preheat the oven to 350°F (convection) and line a baking sheet with parchment paper.
- Add the butter to a saucepan over medium-low heat. Do not stir—gently swirl the pan every 30 seconds. After 3–4 minutes, the butter should turn golden and smell nutty.
- Immediately remove from heat and pour into a heat-safe bowl. (If it smells burnt, discard and start over.)
- Allow the browned butter to cool slightly.
- Once the butter has cooled, beat in the granulated sugar and brown sugar for about 2 minutes, until the mixture is fluffy and well combined.
- Mix in the egg until fully incorporated.
- Add the vanilla extract and molasses and mix until smooth.
- Add the flour, baking soda, baking powder, crushed graham crackers, and cinnamon.
- Mix on low speed (or fold by hand with a spatula) just until a thick dough forms.
- Scoop ⅓-cup portions of dough and place one test cookie on the baking sheet.
- This helps check oven temperature and dough spread before baking the full batch.
- Lightly flatten each dough ball—this is important, as these cookies are thick and can underbake in the center if left rounded.
- Once the test cookie looks right, place remaining dough balls on the tray, spacing evenly (about 6 cookies per tray).
- Bake for 11–12 minutes, until the edges are set and lightly golden while the centers remain soft.
- Immediately after baking, use a round bowl or cup to gently swirl around each cookie to create clean, circular edges.
- Let cookies cool on the baking sheet for about 10 minutes, then transfer to the refrigerator to cool completely before frosting.
- Beat the butter and shortening together until light and off-white.
- Gradually add the powdered sugar until fully incorporated.
- Add the heavy cream and extracts, then whip until light and fluffy.
- Optional: Gently fold with a spatula to remove air bubbles before piping.
- Transfer frosting to a piping bag, zip-top bag, or spread with a knife.
- Frost the chilled cookies and top each with a Scooby Snack, if desired.
- Store cookies in the refrigerator for up to 10 days, or at room temperature for up to 8 days.
How long do you cool the butter for?