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Commercial RecipeHERSHEY'S Milk Chocolate Bar Cookies


14 minutes
7 dozen cookies

If you're looking for a simple yet delicious chocolate cookie recipe to please a catered party, look no further than HERSHEY'S Milk Chocolate Bar Cookies. With chunks of HERSHEY'S Milk Chocolate Bars as a topping, these moist cookies will look fantastic on a catered dessert display. Even better, these would be great for point-of-sale displays.

Ingredients & Directions

Bake Time
10 minutes
Cool Time
4 minutes


  • 2 lbs.
    unsalted butter, softened
  • 3 lbs.
  • 14 oz. (8 large)
  • 1 oz.
    vanilla extract
  • 2 lbs. 8 oz.
    all-purpose flour
  • 9-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 1 Tbsp.
    baking soda
  • 1 tsp.
  • 2 lbs.
    Chopped HERSHEY'S Milk Chocolate Bars (Item# B400-100)
  • 8 oz.
    chopped walnuts (optional)
  • 2 lbs.
    Additional Chopped HERSHEY'S Milk Chocolate Bars (Item# B400-100)



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 Milk Chocolate Bars and walnuts, if desired. 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. Using additional Chopped HERSHEY'S Milk Chocolate Bars, lightly press 6 to 8 chocolate bar pieces into top of each cookie. 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.