HERSHEY'S CHIPITS Chocolate Chip Cookie Nests are the perfect hands-on activity. Try this recipe, these chocolate chip cookies taste as good as they look!
Stir flour with baking powder and salt in a small bowl. Beat sugar and butter until fluffy in a large bowl; beat in egg. Use a wooden spoon to mix in flour mixture and HERSHEY'S CHIPITS until crumbly. Gently knead dough until it holds together. Halve dough and shape into two, 1 1/2-inch (4 cm) thick logs. Wrap and chill at least 1 hour.
Dough can be held in the refrigerator for up to 1 week.
Preheat oven to 350°F (180°C). Slice logs into 1/2-inch (1 cm) thick disks; transfer to parchment paper-lined baking sheets. Chill for at least 15 minutes. Bake, in batches, on the centre rack, for 10 to 12 minutes or until bottoms are pale golden. Transfer to a rack; cool completely.
Use plastic wrap or waxed paper to help form dough into logs.
Garnish: Spread a thin layer of melted chocolate over each cookie. Decorate with jelly beans and sprinkle evenly with coconut.
When slicing cookies, use a serrated knife for best results; smooth any rough edges with fingers before baking.
To melt the HERSHEY'S CHIPITS, place in a heatproof bowl set over gently simmering water and stir until smooth.
To toast the coconut, spread on a baking sheet and bake for 8 to 10 minutes or until golden in a 350°F (180°C) oven.