Desserts
This Hershey's Cookies and Cream Cookies recipe delivers the iconic flavor profile you crave—soft, chewy centers packed with chocolate chunks and a signature crunch from crushed cookies. 💛 I perfected this version after years of testing, ensuring every bite delivers that perfect balance of sweet, creamy, and chocolatey goodness.
The secret lies in the right proportion of melted chocolate to cookie dough, creating pockets of rich, velvety chocolate throughout each cookie.
The recipe is simpler than it looks, with just 8 ingredients and 15 minutes of prep time. You'll start with a classic chocolate cookie base, then fold in crushed Hershey's Cookies and Cream pieces and melted chocolate for that signature texture.
Baking at 350°F for 10-12 minutes ensures cookies stay soft in the center while developing a golden edge. The best part? No fancy equipment—just a mixing bowl and your favorite chocolate.
What you'll end up with are gooey, chocolate-dipped cookies that taste like a bite of your favorite ice cream flavor. The crushed cookies add a delightful crunch, while the melted chocolate creates a creamy, dreamy center.
These cookies are perfect for holidays, potlucks, or satisfying that afternoon chocolate craving. Ready to bake?
For extra indulgence, dip the cooled cookies halfway in melted white chocolate and sprinkle with crushed cookies before they set. Store in an airtight container for up to 5 days or freeze for longer shelf life. Let's get baking!
Ingredients for hershey's cookies and cream cookies
Eight simple ingredients transform into cookies that taste like a bite of your favorite ice cream flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even mixing |
| Granulated Sugar 🍚 | 1 cup | White, not brown |
| Packed Brown Sugar 🍚 | ½ cup | Light brown preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for best mixing |
| Vanilla Extract 🍯 | 2 tsp | Pure, not imitation |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Baking Soda 🧂 | ½ tsp | Freshly opened |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Hershey's Cookies and Cream Cookies 🍪 | 1 ½ cups | Crushed into fine crumbs |
| Hershey's Milk Chocolate Bars 🍫 | 8 oz | Melted, slightly cooled |
| White Chocolate Chips 🍫 | ½ cup | For optional dipping |
The butter and sugars are the foundation—use European-style butter if you can find it, but regular unsalted works too. Whole Foods or Trader Joe's have great prices on bulk butter. For the cookies, grab the classic Hershey's Cookies and Cream variety—the ones with the white chocolate swirls. Crush them fine in a food processor or pulse in a bag with a rolling pin. The chocolate matters too: Hershey's milk chocolate bars are non-negotiable here. Melt them gently in a double boiler or microwave in 20-second bursts, stirring until silky smooth. Let it cool just slightly before folding into the dough—this keeps the cookies from spreading too much.
No Hershey's Cookies and Cream cookies? Crush Oreo cookies instead—they're the closest substitute, though they won't have that signature creamy texture. Running low on milk chocolate? Semisweet chocolate chips work in a pinch, but the flavor won't be quite the same. The white chocolate chips are optional but add that extra touch of elegance. For the dough, if you don't have vanilla extract, vanilla bean paste or even a scraped vanilla bean will give you that authentic flavor. And if you're feeling fancy, add a pinch of sea salt to the dough—it enhances all the sweetness. The baking soda is crucial; don't swap it for baking powder unless you're adjusting the recipe accordingly.
These cookies are best made fresh, but they keep beautifully in an airtight container for up to 5 days at room temperature. For longer storage, freeze them for up to 3 months. Let them thaw at room temperature before serving. The secret to that perfect gooey center? Don't overbake them. Pull them out when the edges are just set and the centers still look slightly underdone. They'll firm up as they cool. For extra indulgence, dip half of each cooled cookie in melted white chocolate and sprinkle with crushed cookies before the chocolate sets. It's worth the extra minute, trust me!
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it only requires a fork and a bowl—no electric mixer, no stress. Cream the butter and sugars by hand, then let the Hershey’s chips and vanilla do the rest of the work for you.
- Chewy-Crisp Magic: That perfect balance of soft centers with crispy edges? It’s all in the brown sugar and butter ratio. The first bite hits with rich chocolate, then melts into a gooey, creamy finish—like biting into a warm hug.
- Party in a Jar: Honestly, these are my go-to for last-minute gatherings. Pop them in the oven while you set up, and they’ll still be warm when the guests arrive. (Yes, even on a Tuesday night.)
- Budget-Friendly Indulgence: You’re using pantry staples—eggs, butter, sugar—and a single bag of chocolate chips. No fancy ingredients, just pure, addictive flavor that won’t break the bank. Leftovers? They vanish faster than I can say “second batch.”
Step-by-step instructions for chocolate-dipped cookies and Cream cookies
Here's the method that delivers melt-in-your-mouth cookies with that iconic Hershey's crunch in every bite!
👨🍳 Step 1: Cream Butter and Sugars to Fluffy Perfection
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter (cold and cubed) with the 1 cup granulated sugar and 0.5 cup packed brown sugar on medium speed for 3-4 minutes. You'll know it's ready when the mixture is light, fluffy, and nearly doubles in volume. This creaming process incorporates air, creating those beautiful crackly tops we all love.
I like to scrape down the sides of the bowl with a silicone spatula every 30 seconds to ensure even mixing. The butter should be softened but not melted—this ensures proper texture. If it looks too soft, chill the bowl in the freezer for 5 minutes before continuing.
👨🍳 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 add the 2 teaspoons vanilla extract and mix for another 10 seconds. The mixture will look slightly curdled, but don't worry—it will come together beautifully when we add the dry ingredients.
Here's the thing—room temperature eggs incorporate more smoothly and create a lighter texture. If your eggs are straight from the fridge, let them sit in warm water for 5 minutes before using. This step makes all the difference in the final crumb structure.
👨🍳 Step 3: Combine Dry Ingredients and Cookie Crumbs
In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon diamond crystal kosher salt. Gradually add this mixture to the wet ingredients, mixing on low speed for 30-45 seconds until just combined. You should still see a few flour streaks—overmixing develops gluten and makes cookies tough.
Remove the bowl from the mixer and fold in the 1.5 cups crushed Hershey's Cookies and Cream cookies using a silicone spatula. I use a food processor to crush them into fine crumbs—this ensures even distribution throughout the dough. The crumbs should be evenly incorporated, giving each bite that signature chocolate crunch.
🔥 Step 4: Bake to Golden Brown Deliciousness
Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 2-tablespoon portions (use a cookie scoop for uniformity) and place them 3 inches apart on the prepared sheets. Flatten each portion slightly with your palm—this helps them spread evenly and develop that perfect crackly top.
Bake for 11-13 minutes until the edges are golden brown but the centers still look slightly underdone. They'll continue cooking on the hot pan after you remove them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting period prevents them from cracking as they cool completely.
🍫 Step 5: Dip in Chocolate for Ultimate Indulgence
While the cookies cool, melt the 8 ounces Hershey's Milk Chocolate Bars in a microwave-safe bowl in 30-second intervals, stirring between each interval, until completely smooth. Let it cool slightly for 2 minutes—this prevents the cookies from melting too much when dipped.
Working quickly, dip the bottom half of each cookie into the melted chocolate, then place it on parchment paper to set. For extra decadence, sprinkle the tops with 0.5 cup white chocolate chips while the milk chocolate is still wet. Let them set completely at room temperature for 15 minutes before serving. These cookies are best enjoyed fresh from the oven with a glass of cold milk!
Pro Tips For Making Hershey'S Cookies And Cream Cookies
- Cream the Butter Slowly: Dump the butter and sugars into the mixer at once, and you’ll end up with a greasy mess. Instead, add the butter first, then let it mix for 30 seconds before gradually adding the sugars—this gives the fat time to emulsify properly. I learned this the hard way when my first batch turned out more like cookie dough than anything else.
- Use Cold Eggs: Room-temperature eggs blend in too fast and can make your dough sticky before it’s ready. Pop those eggs in the fridge for 10 minutes first—this keeps the dough workable longer and prevents overmixing. (Yes, even if you’re impatient like me.)
- Don’t Overbake for Color: These cookies are supposed to look soft and chewy, not like hockey pucks. Pull them when the edges are just set and the centers still wiggle slightly—overbaking by even 30 seconds turns them dry. My grandmother swore by this, and she was right: "Done is done, not done yet."
- Chill the Dough Twice: Split the dough into two portions, chill one batch for 30 minutes while you bake the first, then swap. This keeps the dough from spreading too much and ensures consistent baking. Sounds weird, but it works—your second batch will thank you.
Flavor customization for this hershey's cookies and cream cookies
Spicy Chocolate Twist
Add ½ teaspoon cayenne pepper or 1 teaspoon chili powder to the dough for a kick that pairs surprisingly well with the sweet chocolate. I like to use Penzeys brand chili powder—it’s got a nice depth of flavor.
For extra heat, fold in ¼ cup crushed candy cane pieces after baking for a sweet-spicy contrast that’s perfect for holiday parties. 🌶️
Salted Caramel Fusion
Swap out half the brown sugar for ½ cup caramelized sugar (made by melting ½ cup granulated sugar in a saucepan until amber-colored). Stir in 1 teaspoon flaky sea salt and let cool before mixing into the dough.
The result? A buttery, salty-sweet cookie with pockets of caramelized goodness. I use Maldon sea salt for that perfect crunch.
Peanut Butter Swirl
Mix ½ cup creamy peanut butter (like Smucker’s Natural) into the wet ingredients before adding the dry mix. For a marbled effect, drop spoonfuls of peanut butter onto the dough before baking, then swirl gently with a knife.
The peanut butter adds protein and a nutty depth that complements the chocolate perfectly. 🥜
Espresso Boost
Add 1 teaspoon instant espresso powder to the dry ingredients for a subtle coffee note that enhances the chocolate flavor. I use Starbucks Via Instant Coffee—it’s strong enough to make a difference without overpowering.
This variation is especially popular with my husband Tom, who loves his coffee with dessert. The espresso also helps balance sweetness for a more sophisticated flavor.
White Chocolate Raspberry
Replace the milk chocolate with 8 ounces white chocolate chips melted and cooled, then fold in ¼ cup raspberry jam (like Bon Appétit brand) for a fruity twist. The tartness of the raspberry cuts through the sweetness, creating a bright, complex flavor.
For extra texture, sprinkle freeze-dried raspberry bits on top before baking. This version feels fancy but is still easy to make!
Nutrition facts
Frequently asked questions
Can I make these without a food processor for crushing the cookies?
Place 1.5 cups of Hershey's Cookies and Cream cookies in a sturdy plastic bag and use a rolling pin or heavy pan to crush them into fine crumbs. For extra efficiency, freeze the cookies for 15 minutes first—they'll be easier to break apart.
Why do my cookies spread too much when baking?
Overmixing the dough develops gluten, causing excessive spread. Mix dry ingredients just until combined and avoid pressing down on the dough when scooping. Also ensure your butter is softened but not melted—room temperature eggs help too. Chill the dough for 30 minutes before baking if needed.
How can I store these cookies for maximum freshness?
Keep them in an airtight container with parchment paper between layers for up to 5 days at room temperature. For longer storage, freeze for 3 months. Thaw at room temperature—microwaving ruins the texture. The chocolate stays freshest when stored this way!
Can I substitute white chocolate chips for the milk chocolate?
Yes, but the flavor will be lighter. Use 8 ounces white chocolate chips melted and cooled, then fold into the dough as directed. For best results, add 1 teaspoon vanilla extract to compensate for the milder chocolate flavor. The cookies will have a sweeter profile.
What's the secret to getting that perfect crackly top?
Proper creaming is key! Beat the butter and sugars on medium speed for 3-4 minutes until light and fluffy. Also ensure your oven is fully preheated to 350°F and bake for 11-13 minutes—edges should be golden while centers stay soft. Don't overbake!