Skip to main content

HERSHEY'S CHIPITS Dark Chocolate and Macadamia Cookies Recipe

Details

Timing
Timing
Total:
Bake:
10 Min.
Prep:
20 Min.
Skill Level:
Beginner
Yields:
3 1/2 dozen cookies

HERSHEY'S CHIPITS Dark Chocolate and Macadamia Cookies recipe is a sure crowd-pleaser. It only takes 10 minutes to bake. Try it for yourself today!

Ingredients & Directions

Prep Time
20 minutes
Bake Time
10 minutes

Ingredients

  • 6 tbsps
    butter, softened (90 mL)
  • 1/3 cup
    butter flavoured vegetable shortening (75 mL)
  • 1/2 cup
    packed light brown sugar (125 mL)
  • 1/3 cup
    granulated sugar (75 mL)
  • 1
    egg
  • 1 1/2 tsps
    vanilla extract (7 mL)
  • 1 1/3 cups
    all-purpose flour (325 mL)
  • 1/2 tsp
    baking soda (2 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1/2 cup
    chopped macadamia nuts (125 mL)

Directions

Equipment Needed 
oven Oven
baking sheet Baking Sheet
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
1

Preheat the oven to 350°F (180°C). Beat the butter with the shortening in a large bowl until well blended. Beat in the brown sugar and granulated sugar. Add the egg and vanilla, beating until well blended.

2

Stir the flour with the baking soda and salt in a separate bowl. Gradually beat the flour mixture into the butter mixture. Stir in the chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased baking sheets.

3

Bake for 10 to 12 minutes or until edges are lightly browned. Cool slightly. Transfer to a wire rack to cool completely.

Variation:

Chocolate Cookie: Replace 1/3 cup (75 mL) flour with HERSHEY'S Cocoa for a chocolate cookie dough.