We absolutely love whipping up desserts that blend nostalgia with irresistible flavors, and our Hershey’s Cookies and Cream Cookies recipe is a prime example. It’s a fun twist on classic chocolate treats, inspired by the iconic candy bars we’ve all enjoyed growing up.
Drawing from American baking traditions, we’ve crafted this easy recipe to deliver creamy surprises in every chewy bite. Perfect for family fun or a quick sweet fix, it’s sure to become your go-to crowd-pleaser.
Ingredients
In our Hershey’s Cookies and Cream Cookies recipe, we gather simple yet irresistible ingredients that blend creamy chocolate surprises with chewy textures for a nostalgic treat. Below, we list them in the order they’re typically used, with prep notes for accuracy.
- 2 ¼ cups all-purpose flour: Sifted to ensure a light, airy dough base.
- 1 teaspoon baking soda: For the perfect rise and chewy consistency.
- ½ teaspoon salt: To balance the sweetness and enhance flavors.
- 1 cup unsalted butter: Softened to room temperature for easy creaming.
- ¾ cup granulated sugar: Provides a crisp edge to each bite.
- ¾ cup packed brown sugar: Adds moisture and a deep, caramel-like taste.
- 2 large eggs: Beaten lightly to incorporate air and richness.
- 2 teaspoons vanilla extract: Pure variety for authentic, aromatic notes.
- 2 cups crushed Hershey’s Cookies and Cream candy bars: Roughly chopped for creamy pockets of chocolate throughout the cookies.
- 1 cup chocolate chips: Semi-sweet, to amplify the chocolate intensity in every morsel.
Equipment and Tools
To bring our Hershey’s Cookies and Cream Cookies to life, we rely on a few key pieces of equipment and tools that ensure precise measurements, even baking, and effortless preparation. Gathering these items beforehand helps us streamline the process and achieve that perfect chewy texture with creamy chocolate surprises in every bite.
Essential Tools List
We recommend the following tools, organized by their role in the recipe for smooth execution:
- Mixing Bowls: Large and medium-sized bowls for combining dry ingredients like flour and wet ingredients such as butter and eggs. A sturdy glass or stainless steel bowl works best to handle vigorous mixing without warping.
- Measuring Cups and Spoons: Accurate sets for measuring flour, sugars, and other ingredients. We emphasize precision here to maintain the cookie’s balance of sweetness and texture.
- Electric Mixer or Stand Mixer: Ideal for creaming butter and sugars together quickly. If we don’t have one, a sturdy whisk or wooden spoon can substitute, though it requires more effort for that fluffy consistency.
- Baking Sheets: At least two rimmed sheets lined with parchment paper to prevent sticking and promote even browning. Opt for heavy-duty ones to avoid warping in the oven.
- Cookie Scoop or Tablespoon: For portioning dough into uniform sizes, ensuring our cookies bake evenly and look professional.
- Spatula or Wooden Spoon: A silicone spatula for folding in crushed Hershey’s Cookies and Cream candy bars and chocolate chips without overmixing.
- Cooling Rack: Essential for allowing cookies to cool properly after baking, preserving their chewy centers and preventing sogginess.
- Oven Thermometer: To verify our oven’s temperature accuracy, as baking at the right heat is crucial for that golden, irresistible finish.
By using these tools, we guarantee a seamless baking experience that highlights the nostalgic flavors of Hershey’s Cookies and Cream in every batch.
Instructions
Now that we have gathered our ingredients and essential tools, we guide you through creating delicious Hershey’s Cookies and Cream Cookies with straightforward steps for a perfect batch every time.
Prepare the Ingredients
Before mixing, we ensure everything is ready for seamless baking. Start by preheating your oven to 375°F to achieve even baking. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined—this forms the base for our chewy texture.
Next, prepare the add-ins by crushing 1 1/2 cups Hershey’s Cookies and Cream candy bars into small pieces using a rolling pin or food processor for even distribution. Measure out 1 cup unsalted butter and let it soften at room temperature for easier creaming. Also, have ready 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 2 large eggs, 2 teaspoons vanilla extract, and 1 cup chocolate chips to incorporate as we proceed.
Mix the Dough
With ingredients prepped, we begin mixing to create a rich, flavorful dough. In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar on medium speed for about 2 minutes until the mixture turns light and fluffy—evoking a creamy aroma that hints at the indulgent cookies ahead.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract for a warm, sweet scent. Gradually add the dry ingredients from the prepared bowl, mixing on low speed just until combined to avoid overworking the dough and keep it tender. Finally, fold in the crushed Hershey’s Cookies and Cream candy bars and chocolate chips using a spatula for even distribution, resulting in a dough packed with creamy chocolate pockets that promise irresistible bites.
Shape and Bake the Cookies
Now we shape and bake to lock in that perfect chewy texture. Using a cookie scoop or tablespoon, portion out 1 1/2 tablespoon-sized balls of dough and place them 2 inches apart on parchment-lined baking sheets—this spacing ensures they spread evenly without merging.
Bake in the preheated oven for 10-12 minutes until the edges turn golden brown and the centers remain soft for a delightful chew. As they bake, the kitchen fills with the nostalgic scent of chocolate and cream, signaling cookies ready to cool and enjoy.
Cool and Store
After baking, we cool the cookies to set their texture and prepare for storage. Transfer the hot cookies to a cooling rack immediately using a spatula and let them rest for at least 5 minutes until they firm up—this step enhances their chewy centers and prevents sogginess.
Once cooled completely, store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness, or freeze them for up to 3 months in a freezer-safe bag for later treats. Always check for any needed reheating in a low oven to restore their warm, creamy appeal.
Make-Ahead Instructions
As we dive deeper into making our Hershey’s Cookies and Cream Cookies even more convenient, preparing them ahead allows you to enjoy fresh-baked treats with minimal effort. We often recommend these methods to preserve the cookies’ chewy texture and creamy chocolate surprises, ensuring they remain irresistible for family gatherings or spontaneous cravings.
Preparing the Dough in Advance
To get a head start, we suggest chilling or freezing the dough before baking. This step helps maintain the cookies’ structure and enhances their flavor profile.
- Step 1: After mixing the dough as outlined in our instructions, shape it into balls using a cookie scoop or tablespoon. We recommend placing them on a parchment-lined baking sheet, ensuring they are not touching to prevent sticking.
- Step 2: Cover the baking sheet tightly with plastic wrap and refrigerate for up to 24 hours. This short chilling period intensifies the creamy notes from the Hershey’s Cookies and Cream candy bars, resulting in a more pronounced, nostalgic taste.
- Step 3: For longer storage, transfer the shaped dough balls to a freezer-safe bag or container after the initial chilling. Label with the date and freeze for up to 3 months. In our experience, this method keeps the dough fresh and ready, allowing you to bake a small batch whenever a sweet craving hits.
Freezing Baked Cookies
If you prefer baking a full batch ahead, freezing the finished cookies is straightforward and helps retain their warm, gooey appeal upon reheating.
- Step 1: Once the cookies have cooled completely on the rack, arrange them in a single layer on a baking sheet and freeze for about 1 hour until firm. This flash-freezing step prevents them from sticking together.
- Step 2: Transfer the frozen cookies to an airtight container or freezer bag, separating layers with parchment paper. They can be stored this way for up to 3 months, locking in the delightful crunch of the chocolate chips and the smooth creaminess of the candy bar pieces.
- Step 3: To reheat, thaw the cookies at room temperature for 30-60 minutes or warm them in a 350°F oven for 5 minutes. We find this restores their original soft, chewy texture and amplifies the rich, creamy flavors that make Hershey’s Cookies and Cream Cookies a standout dessert.
| Make-Ahead Option | Storage Method | Duration | Key Benefits |
|---|---|---|---|
| Shaped Dough (Refrigerated) | Airtight container | Up to 24 hours | Enhances flavor and texture |
| Shaped Dough (Frozen) | Freezer-safe bag | Up to 3 months | Convenient for spontaneous baking |
| Baked Cookies (Frozen) | Airtight container | Up to 3 months | Easy reheating for fresh taste |
Conclusion
We’re thrilled you’ve explored this recipe with us. It’s more than just baking—it’s about creating moments that bring smiles and satisfy cravings.
Our take? These cookies are a go-to treat that’ll elevate your dessert game and become a staple in your kitchen. Give them a try and see how simple joys can make everyday life sweeter.
Frequently Asked Questions
What ingredients are needed for Hershey’s Cookies and Cream Cookies?
The key ingredients include all-purpose flour, baking soda, salt, unsalted butter, granulated and brown sugars, eggs, vanilla extract, crushed Hershey’s Cookies and Cream candy bars, and chocolate chips. These combine to create a chewy, creamy treat with nostalgic flavors.
What equipment is required to bake these cookies?
You’ll need mixing bowls, measuring cups and spoons, an electric or stand mixer, baking sheets with parchment paper, a cookie scoop or tablespoon, a spatula or wooden spoon, a cooling rack, and an oven thermometer for precise baking and even results.
How do I make Hershey’s Cookies and Cream Cookies?
Preheat your oven to 375°F. Mix dry ingredients like flour, baking soda, and salt. Cream butter and sugars, then add eggs and vanilla. Combine with dry mix and fold in crushed candy bars and chocolate chips. Scoop dough onto lined sheets and bake for 10-12 minutes. Cool on a rack for chewy texture.
How should I store the baked cookies?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. Reheat in the oven to restore their warm, creamy appeal before serving.
Can I prepare the dough ahead of time?
Yes, shape the dough into balls and refrigerate for up to 24 hours or freeze for up to 3 months. This helps maintain structure and flavor. When ready, bake from chilled or frozen, adding a few extra minutes if needed.
How long do the cookies last, and what’s the best way to reheat them?
Fresh cookies last up to 5 days at room temperature in an airtight container. Frozen cookies keep for up to 3 months. To reheat, warm in a 350°F oven for 5-10 minutes to bring back their gooey texture and creamy surprise.
Are there any tips for getting the best results with this recipe?
Use precise measurements and an oven thermometer for even baking. Don’t overmix the dough to keep cookies chewy. Allow proper spacing on baking sheets to prevent spreading issues, and cool on a rack for optimal texture. Experiment with add-ins for personalization.