HERSHEY'S CHIPITS Gooey Chewy Cookies Recipe

Name: HERSHEY'S CHIPITS Gooey Chewy Cookies Recipe | Recipes
Total time: 7 min
Yield: 48 cookies
Ingredients: 1/4 cup butter or margarine, softened (1/2 stick) (50 mL); 3/4 cup packed light brown sugar (175 mL); 1/2 cup granulated sugar (125 mL); 2 eggs; 1 tsp vanilla extract (5 mL); 1 cup all-purpose flour (250 mL); 1/2 cup HERSHEY'S Cocoa (125 mL); 1/2 tsp baking soda (2 mL); 1/2 tsp salt (2 mL); 1 cup HERSHEY'S CHIPITS White Creme Chips (250 mL); 1 1/2 cups miniature marshmallows* (375 mL)

Details

Timing
Timing
Total:
Bake:: 7 Min.
Skill Level:: Beginner
Yields:: 48 cookies

Calling all cookie lovers! HERSHEY'S CHIPITS Gooey Chewy Cookies is topped with marshmallows for a fun twist. Try this easy recipe today!

Ingredients & Directions

Bake Time: 7 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1/4 cup

butter or margarine, softened (1/2 stick) (50 mL)
3/4 cup

packed light brown sugar (175 mL)
1/2 cup

granulated sugar (125 mL)
2

eggs
1 tsp

vanilla extract (5 mL)
1 cup

all-purpose flour (250 mL)
1/2 cup

HERSHEY'S Cocoa (125 mL)
1/2 tsp

baking soda (2 mL)
1/2 tsp

salt (2 mL)
1 cup

HERSHEY'S CHIPITS White Creme Chips (250 mL)
1 1/2 cups

miniature marshmallows* (375 mL)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

HERSHEY'S CHIPITS White Creme Chips, 200g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

Cookie Sheets

Parchment Paper

Measuring Cups

Mixing Bowl

Mixer

Wire Rack

Heat oven to 350°F (180°C). Line cookie sheets with parchment paper.

Beat butter, brown sugar, granulated sugar, eggs and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt. Gradually blend into butter mixture, beating until thoroughly blended. Stir in chips and miniature marshmallows. Drop by teaspoons or #60 scoop onto prepared cookie sheets.

Bake 7 to 9 minutes or until cookie is set. Do not over bake. Cool slightly; slide parchment paper and cookies onto cooling rack. Cool completely; peel cookies from paper.

Note: *For best results use older marshmallows that have gotten hard or measure and spread marshmallows on wax paper; allow to sit out uncovered overnight before using.