Skip to main content

Commercial RecipeChocolate HERSHEY'S COOKIES 'N' CREME Cookies


0 minutes
7 dozen cookies

Smooth and crunchy is a combination that always pleases. For your next catered party, whip up Chocolate HERSHEY'S COOKIES 'N' CREME Cookies, moist treats made sweet by HERSHEY'S Cocoa and bursting with bits of chopped HERSHEY'S COOKIES 'N' CREME Bars. These are great for wrapping individually and placing on point-of-sale displays, too!

Ingredients & Directions


  • 2 lbs.
    unsalted butter, softened
  • 3 lbs.
  • 14 oz. (8 large)
  • 1 oz.
    vanilla extract
  • 2 lbs. 8 oz.
    all-purpose flour
  • 9-1⁄3 oz.
    HERSHEY'S Cocoa, Dutch Processed (Item# 63025)
  • 1 Tbsp.
    baking soda
  • 1 tsp.
  • 1 lb. 14 oz.
    Chopped HERSHEY'S Cookies 'n' Creme Bars (Item# 23992)



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Mix together butter and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together flour, HERSHEY'S Cocoa, baking soda and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Stir in Chopped HERSHEY'S Cookies 'n' Creme Bars. Using #20 scoop (2 oz.), drop dough 4 inches apart on prepared sheet pans.


Bake 10 to 12 minutes* or just until set. Cool 4 to 5 minutes. Remove from sheet pans to wire rack. Cool completely


Step 3: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.