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HERSHEY'S Easter Egg Sandwich Cookies


40 minutes
Skill Level

Celebrate Easter with HERSHEY’S Easter Egg Sandwich cookies, made with HERSHEY’S CHIPITS milk chocolate chips.

Ingredients & Directions

Bake Time
8 minutes
Cool Time
2 minutes
Chill Time
30 minutes


  • 1 cup
    softened butter (250 mL)
  • 1 cup
    lightly packed light brown sugar (250 mL)
  • 1
  • 2 cups
    all-purpose flour (500 mL)
  • 1/2 tsp
    baking powder (2 mL)
  • 1/4 tsp
    salt (1 mL)
  • pinch
    fresh ground nutmeg (optional)
  • Filling/Garnish:
  • 2 cups
    HERSHEY'S CHIPITS Milk Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (melted) (500 mL)


Equipment Needed 
oven Oven
baking sheet Baking Sheet
parchment paper Parchment Paper
mixing bowl Mixing Bowl
mixer Mixer
cookie cutter Cookie Cutter
wire rack Wire Rack
refrigerator Refrigerator

Beat butter with sugar until fluffy. Beat in egg.


Stir flour with baking powder, nutmeg and salt in separate bowl; blend into butter mixture on medium speed until combined.


Divide dough in half; press each portion into a disk and wrap tightly with plastic wrap. Chill for 30 minutes.


Preheat oven to 350°F (180°C). Roll out each disk on a lightly floured surface until about 1/4-in (5 mm) thick. Use an egg-shaped cutter to cut out cookies. Re-roll scraps.


Bake, on parchment-lined baking sheets, for 8 to 10 minutes or until golden on bottom. Cool on pan for 2 minutes; transfer to a rack to cool completely.


Spread a little melted chocolate over the bottom of a cookie; immediately, sandwich with another cookie bottom. Repeat with remaining cookies.


Decorate one side of sandwiched cookies with melted chocolate as preferred. Chill until set.


To melt chocolate chips, heat them in the microwave on MEDIUM (50%) for 1 to 2 minutes; stir until smooth.

Try using both milk and semi-sweet chocolate to decorate cookies for a pretty two-toned effect.