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CHIPITS Sugar Cakes


12 minutes
Skill Level
3 dozen cookies

Small chocolate chips and your favourite nuts add crunch and flavour to these simple little cookie/cakes.

Ingredients & Directions

Bake Time
12 minutes


  • 2/3 cup
    butter or margarine, softened (150 mL)
  • 1 1/2 cups
    packed light brown sugar (375 mL)
  • 1 cup
    granulated sugar (250 mL)
  • 2
  • 2 tsps
    vanilla extract (10 mL)
  • 4 1/2 cups
    all-purpose flour (1 L plus 125 mL)
  • 2 tsps
    baking soda (10 mL)
  • 1 tsp
    baking powder (5 mL)
  • 1 tsp
    salt (5 mL)
  • 1 cup
    buttermilk or soured milk* (250 mL)
  • 2 cups
    chopped walnuts or pecans (500 mL)
  • vanilla frosting (optional)
  • HERSHEY'S CHIPITS Semi-Sweet Mini Chocolate Chips, colored sugars or sprinkles (optional toppings)


Equipment Needed 
Oven Oven
Cookie Sheet Cookie Sheet
Measuring Cups Measuring Cups
Mixing Bowl Mixing Bowl
Mixer Mixer
Wire Rack Wire Rack

Heat oven to 350°F (180°C). Line cookie sheet with parchment paper or lightly grease.


Beat butter, brown sugar and granulated sugar until well blended in large mixer bowl. Add eggs and vanilla; beat until creamy. Stir together flour, baking soda, baking powder and salt; add alternately with buttermilk to butter mixture, beating well after each addition. Stir in mini chocolate chips and nuts. Drop by level 1/4 cup (50 mL) or heaping tablespoon 2 inches (5 cm) apart onto prepared cookie sheet.


To sour milk: Use 1 tablespoon (15 mL) white vinegar plus milk to equal 1 cup (250 mL).


Bake 12 to 14 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost with favorite vanilla frosting; garnish with small chocolate chips, colored sugars or sprinkles, if desired.