Desserts
Making Hershey's Cookies and Cream Cookies from scratch brings back that nostalgic childhood joy of biting into a cookie with swirls of melted chocolate and crunchy chips. ✨ The secret lies in the perfect balance of buttery dough, rich chocolate swirls, and just the right amount of chocolate chips to keep every bite satisfying.
I remember sneaking extra cookies when I was a kid, and this recipe brings that same magic to your kitchen today.
This recipe delivers restaurant-quality cookies with a tender yet slightly crispy exterior and gooey chocolate pockets that melt into every bite. The key is using a mix of semi-sweet and milk chocolate for the swirls, creating that classic Hershey's flavor profile.
I've tested this recipe dozens of times, and it never fails to impress—whether you're baking for a crowd or just satisfying your sweet tooth.
By the time these cookies emerge from the oven, they'll be golden brown with those signature chocolate swirls peeking through the dough. The aroma alone will have everyone gathering in the kitchen, and the first bite delivers that perfect combination of buttery cookie and rich chocolate.
These cookies stay soft for days, making them ideal for gifting or meal prep.
Ready to recreate this nostalgic treat? Let's get started with the ingredients and step-by-step instructions that guarantee foolproof results every time. The process is simpler than you might think, and the outcome is pure comfort food at its best.
Ingredients for hershey's cookies and cream cookies
Buttery dough, gooey chocolate swirls, and crunchy chips—this nostalgic recipe delivers every time!
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold and cubed for dough |
| Granulated Sugar 🍚 | 1 ½ cups | White sugar preferred |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark brown |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 2 tsp | Pure extract preferred |
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Baking Soda 🧂 | 1 tsp | Ensures rise |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Semi-Sweet Chocolate Chips 🍫 | 2 cups | Hershey's brand ideal |
| Milk Chocolate Chips 🍫 | 1 cup | Hershey's brand ideal |
| Semi-Sweet Chocolate Bars 🍫 | 8 oz | Hershey's bars, chopped |
| Milk Chocolate Bars 🍫 | 4 oz | Hershey's bars, chopped |
The butter is your secret weapon—use European-style butter if you can find it, but any good-quality unsalted works. Hershey's chocolate bars are non-negotiable for that classic flavor; grab both semi-sweet and milk versions from the grocery store baking aisle. I always buy extra chocolate chips too—Trader Joe's has the best prices on bulk bags. For the sugar, don't pack it too tightly when measuring; just scoop and level. And if you're feeling fancy, add a pinch of espresso powder to deepen the chocolate flavor (trust me!).
No vanilla extract? Vanilla bean paste works too, or even a scraped vanilla bean if you're feeling extra. Short on milk chocolate? Use white chocolate chips for a sweeter twist, but the classic combo is best. The chocolate bars need to be chopped into small, even pieces—a food processor makes this a breeze. Want to make these cookies ahead? Shape the dough into balls, freeze them, then bake straight from frozen (add 2-3 minutes to baking time). And if you're worried about the dough being too soft, chill it for 30 minutes before baking—it'll thank you later.
These cookies stay fresh for 5-7 days in an airtight container at room temperature, but they're even better the next day when the flavors meld. For gifting, wrap them in cellophane bags tied with ribbon—everyone will think you're a baking pro. Freeze any leftovers for up to 3 months; just thaw at room temperature before serving. Pro tip: Sprinkle a little extra chocolate chips on top right after baking while they're still warm—they'll melt just enough to create that perfect crunchy crust.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe because it’s just cream, sugar, butter—no fancy techniques. Cream the butter and sugars until light? Done. Fold in the egg and vanilla, then dump in the Hershey’s chips. That’s it. Even if you’re not a baker, you’ll nail these.
- Melty Magic: The second you bite in, you get that perfect balance—crisp edges from the brown sugar, gooey centers from the melted chocolate, and that vanilla punch tying it all together. Honestly, it’s the kind of cookie that makes you pause mid-bite just to savor it.
- Party in a Jar: These are my go-to for last-minute gatherings. Toss them in a jar, and you’ve got a gift that’s always a hit—birthdays, game nights, or just because. They’re sturdy enough to travel but still taste fresh, even hours later.
- Budget-Friendly Bliss: Butter, sugar, eggs—these are pantry staples that won’t break the bank. Plus, the Hershey’s bars stretch further than you’d think, so you end up with way more cookies than you planned. (Between us, that’s never a bad problem.)
Step-by-step instructions for Hershey's cookies and cream cookies
Get ready for the ultimate chocolate lover's dream—these cookies pack swirls of melted chocolate bars and chunks of crunchy chips!
👨🍳 Step 1: Cream the Butter and Sugars Together
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold and cubed), 1.5 cups granulated sugar, and 0.5 cup packed brown sugar. Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and nearly doubles in volume. You'll know it's ready when it's pale and ribbons pull back slowly from the beaters.
This creaming process is crucial—it incorporates air that creates those signature crackly tops and helps the cookies spread just right. If your butter isn't cold enough, the dough will be too soft and spread too thin. I like to press the butter cubes with my fingers to make sure they're firm before starting.
👨🍳 Step 2: Add Eggs and Vanilla for Rich Flavor
Add the 2 whole large eggs (room temperature) one at a time, mixing on low speed for 30 seconds after each addition. Then stir in the 2 teaspoons vanilla extract until fully combined. The mixture should look smooth and slightly thickened, with no visible streaks of egg.
Here's the thing—room temperature eggs blend better and help create a smoother dough. If your eggs are straight from the fridge, let them sit in warm water for 5 minutes first. The vanilla extract adds that classic cookies-and-cream aroma that makes these taste like a trip to the bakery!
🥘 Step 3: Mix in Dry Ingredients and Chocolate
In a separate bowl, whisk together the 3.5 cups all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon salt. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until combined—about 30-45 seconds. You should still see small flour streaks.
Remove the bowl from the mixer and fold in the 2 cups semi-sweet chocolate chips, 1 cup milk chocolate chips, and the chopped 8 ounces semi-sweet chocolate bars and 4 ounces milk chocolate bars. Use a silicone spatula to gently fold everything together until just distributed. Don't overmix or you'll develop gluten and end up with tough cookies.
🔪 Step 4: Create the Signature Swirl Dough
Divide the dough in half. Take one portion and flatten it into a 1-inch thick disk. Place it on a piece of parchment paper and press it down gently with your palm. Sprinkle the remaining dough evenly over the flattened disk, then use a spatula to gently fold the edges toward the center, creating a swirl pattern.
This is where the magic happens! Roll the dough into a 12-inch log, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours). Chilling keeps the dough firm so it holds its shape when baking and prevents excessive spreading. The longer it chills, the better the flavor develops!
🔥 Step 5: Bake to Golden Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a sharp knife, cut the chilled dough log into 1-inch thick slices and place them 2 inches apart on the prepared sheets. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly soft.
The cookies will continue cooking on the hot sheet after you remove them from the oven, so don't overbake! Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. The centers should be gooey with pockets of melted chocolate, while the edges should be crisp and browned. Enjoy them warm for the ultimate cookies-and-cream experience!
Pro Tips For Making Hershey'S Cookies And Cream Cookies
- CHILL THE DOUGH: I learned this the hard way—rolling Hershey’s cookie dough into balls straight from the mixer means uneven baking and flat cookies. Pop the dough in the fridge for 30 minutes first, even if you’re eager to bake. The cold butter holds its shape, and the centers stay gooey like they should.
- MELT THE CHOCOLATE RIGHT: Skip the microwave for the chocolate chips—it burns half of them before the other half stays clumpy. Instead, dump the chips into a heatproof bowl set over a pot of barely simmering water (no touching!). Stir every 15 seconds until smooth but not hot. This keeps the Hershey’s flavor bright and the texture perfect.
- WEIGH THE FLOUR: That “1 cup” on the package? It’s a lie. Pack your flour into the measuring cup and level it off—don’t scoop and shake. Too much flour makes these cookies dry and crumbly, and you’ll end up with sad, dense bites instead of the soft, chewy texture you want.
- UNDERBAKE SLIGHTLY: The second the edges look set, pull them out—even if the centers still wiggle. They’ll firm up as they cool, but if you bake them until fully set, you’ll miss that signature cookie-and-cream gooey heart. Aim for 10–12 minutes total, depending on your oven. (Yes, even if your oven runs hot like mine.)
Serving suggestions for this hershey's cookies and cream cookies
Classic Milk Serving
No cookies-and-cream experience is complete without a tall glass of cold whole milk (2% works too). The creamy richness of the milk cuts through the buttery cookie and melts the chocolate swirls perfectly.
I like to chill the milk for 30 minutes before serving—it makes the first sip even more refreshing. For a nostalgic touch, serve with a Hershey's milk chocolate bar on the side for dipping. 🥛
Ice Cream Pairing
Vanilla ice cream is the ultimate partner for these cookies. I recommend Blue Bell Homemade Vanilla or Breyers Natural Vanilla for their creamy texture. Scoop a generous portion and let the warm cookies melt the ice cream slightly as you eat.
For extra decadence, add a dollop of Hershey's chocolate syrup between layers. A sprinkle of crushed Oreos on top adds that classic Oreo cookie texture. 🍦
Coffee or Tea
For an adult twist, pair these cookies with a hot cup of coffee or chamomile tea. The bitterness of dark roast coffee balances the sweetness beautifully. I love using Portland Roasting Co.'s Dark Chocolate Espresso—it has notes of cocoa that complement the cookies.
If you prefer tea, a chai latte with steamed milk adds warm spices that enhance the vanilla flavor in the cookies. ☕
Gift-Worthy Presentation
For gifting, arrange cookies on a wooden board or marble slab with a clear cellophane bag tied with a ribbon. Add a small Hershey's kiss or mini chocolate bar as a bonus.
I like to include a handwritten note that says, "For when you need a little sweetness." Store-bought cookie boxes work too—just line them with parchment paper to keep cookies fresh. 🎁
Dessert Platter Stunner
These cookies shine on a dessert platter alongside fresh strawberries, whipped cream, and mini marshmallows. The bright red berries contrast beautifully with the golden-brown cookies. For a festive touch, add sprinkles or edible gold dust on top of the whipped cream.
Serve with a chocolate-dipped fork for dipping—it’s a kid-friendly (and adult-approved) twist. 🍓
Breakfast Boost
Start your day with these cookies alongside a stack of fluffy pancakes and maple syrup. The buttery cookie pairs surprisingly well with the sweetness of pancakes. For a protein boost, add a side of Greek yogurt with honey drizzle.
I also love serving them with scrambled eggs and bacon—it’s a breakfast-for-dinner favorite in our house. 🍳
Nutrition facts
Frequently asked questions
Can I make these cookies without a mixer?
Use a sturdy wooden spoon or silicone spatula to cream the butter and sugars together in a large bowl. Work for 5-7 minutes until light and fluffy—just keep scraping the sides and bottom. For the eggs, beat them separately in a small bowl first, then add to the butter mixture. The dough will be slightly less aerated but still delicious!
Why do my cookies spread too much?
Overmixing the dough develops gluten, causing excessive spreading. Mix just until combined (about 30-45 seconds after adding dry ingredients). Also, ensure your butter is cold before creaming and chill the dough for at least 1 hour before baking. If your kitchen is warm, try baking at 325°F instead of 350°F.
Can I substitute white chocolate for milk chocolate?
Yes, but the flavor will be sweeter. Use 1 cup white chocolate chips to replace the milk chocolate chips, and add 1/4 teaspoon cinnamon to the dough for depth. For the chopped bars, use 4 oz white chocolate bars—they'll melt beautifully but won't have the same creamy richness as milk chocolate.
How do I store these cookies to keep them soft?
Store in an airtight container at room temperature for 5-7 days. For longer storage, freeze baked cookies (without wrapping) on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. To refresh, warm at 300°F for 3-5 minutes. The chocolate stays gooey when properly stored!
What's the secret to perfect chocolate swirls?
The key is using chopped chocolate bars (not chips) for the swirls—they melt into ribbons while baking. Roll the dough log tightly in plastic wrap to prevent air gaps, and chill for at least 1 hour. When cutting slices, use a sharp knife and dip it in flour between cuts to prevent sticking. Bake just until edges are golden—the centers should stay soft!