Desserts
This Hershey's chocolate cookies with white chips recipe delivers the ultimate double chocolate crunch in every bite—rich, gooey, and perfectly balanced between two beloved chocolate varieties.
The secret lies in the precise ratio of melted Hershey's bars to white chocolate chips, creating pockets of molten chocolate that stay chewy, not crisp. I've baked these for holidays, potlucks, and last-minute cravings, and they never disappoint.
The recipe builds on classic chocolate chip cookie fundamentals but elevates them with a professional touch: browned butter adds depth, and a touch of vanilla extract enhances the chocolate's natural sweetness.
With just 15 minutes of active prep and 12 minutes in the oven, you'll have cookies that look like they came from a bakery—golden edges, cracked tops, and that signature Hershey's aroma filling your kitchen.
What makes these cookies truly special is their texture—chewy centers with crisp edges, thanks to a precise baking time and temperature. The white chocolate chips melt into velvety pools while the Hershey's chunks retain their signature snap.
This is the kind of dessert that disappears faster than you can say "double chocolate," and leftovers (if any) reheat beautifully.
For added texture, fold in chopped walnuts or pecans, or swap out half the white chips for milk chocolate. The possibilities are endless, but the foundation—this perfect balance of Hershey's and white—is what makes them unforgettable. Let's get baking!
Ingredients for hershey chocolate cookies with white chips
Double chocolate perfection starts with these 12 key ingredients—rich Hershey's, velvety white chips, and browned butter for depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Milk Chocolate Bars 🍫 | 12 oz | Chopped into 1/2-inch pieces |
| White Chocolate Chips 🍫 | 1 ½ cups | Enjoy Life brand for allergy-safe |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for browning |
| Granulated Sugar 🍚 | ¾ cup | Light brown sugar preferred |
| Packed Brown Sugar 🍚 | ¾ cup | Light brown sugar preferred |
| Pure Vanilla Extract 🍯 | 2 tsp | High-quality, like Nielsen-Massey |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| All-Purpose Flour 🌾 | 3 cups | King Arthur or similar |
| Baking Soda 🧂 | 1 tsp | Aluminum-free preferred |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Ground Cinnamon 🌿 | ½ tsp | Freshly ground for best flavor |
| Flaky Sea Salt 🧂 | 1 tbsp | For finishing, like Maldon |
The chocolate is non-negotiable here. Hershey's Milk Chocolate Bars need to be chopped into even 1/2-inch pieces—no melting them first, that kills the texture. I grab the 12-ounce family-size bars from Walmart or Target; they're cheaper than the mini bars and melt perfectly. For white chocolate, Enjoy Life brand is my go-to if you're avoiding dairy or nuts, but Ghirardelli chips work too. The butter? Cold cubes are key for browning—don't skip this step. It adds that caramelized depth that separates homemade from store-bought. Buy the unsalted version; we're controlling the salt here.
No white chocolate chips? Melt white chocolate bars and let them cool slightly before folding in—just don't overheat or they'll seize. Short on brown sugar? Substitute white sugar plus 1/4 tsp molasses for that caramel note. The cinnamon might seem odd, but it enhances the chocolate's sweetness without overpowering. For a nutty twist, fold in 1 cup chopped walnuts or pecans with the chocolate. And if you're gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend—just don't overmix or the cookies get tough. The baking soda is crucial; it's what gives these cookies that signature lift.
Store dough in the fridge for up to 48 hours—it actually improves the flavor. Baked cookies keep in an airtight container for 5 days at room temp, or freeze for 3 months. For reheating, I toss a few in the oven at 300°F for 3-5 minutes until the chocolate softens again. Pro tip: Underbake slightly (pull them at 9 minutes) for gooey centers. And that flaky sea salt? Sprinkle it on right after baking—it melts just enough to create little salt crystals that make every bite sing.
Why You'll Love This Recipe
- No Chopping Needed: I’ll be real—this recipe only asks for two mixing bowls and a spoon. No food processor, no grating, no messy chocolate shavings. Just toss in chopped Hershey bars and white chips right from the bag, and you’re golden.
- Double Chocolate Magic: That first bite? Rich, fudgy Hershey’s with crisp edges, then a melty white chip surprise. It’s like a grown-up cookie—sweet but not cloying, with just enough caramelized sugar to make your mouth happy.
- Party in a Jar: Honestly, these freeze like a dream. Bake a big batch, stash them in the freezer, and pull them out for last-minute gifts, potlucks, or when you just need cookies at midnight. No one will guess they were made ahead.
- Budget Bargain: I make these all the time because they’re cheap to feed a crowd. A box of Hershey bars and a bag of white chips go a long way, and the butter/sugar combo stretches further than you’d think. Plus, they’re the kind of cookie people will actually eat the second batch.
Step-by-step instructions for Hershey's chocolate cookies with white chips
Here's how to create rich, fudgy cookies with a perfect double chocolate crunch—no mixer required.
Melt the Chocolate and Butter Together
In a large microwave-safe bowl, combine the chopped 12 oz Hershey's Milk Chocolate Bars and the 1 cup Unsalted Butter, cubed. Microwave in 30-second bursts, stirring between each, until the mixture reaches 160°F and becomes completely smooth. You'll know it's ready when it's glossy and free of any graininess—this ensures a perfectly blended dough without lumps.
Here's the thing—don't rush this step. If you overheat, the chocolate can seize. If it starts to thicken too much, add just 1 teaspoon of heavy cream (if you have it) to restore smoothness. The goal is a silky, molten base that will create those signature fudgy pockets in your cookies.
Mix in Sugars and Vanilla
Remove the melted chocolate mixture from the microwave and let it cool for 2 minutes—it should be warm to the touch but not hot. Then, whisk in the 0.75 cup Granulated Sugar, 0.75 cup Packed Brown Sugar, and 2 tsp Pure Vanilla Extract until fully combined. The sugars will dissolve completely, creating a thick, syrupy mixture that's ready to bind with the dry ingredients.
This is where the flavor really starts to develop. The brown sugar adds moisture and chewiness, while the granulated sugar helps create that classic cookie texture. If you're using light brown sugar, you'll notice a slightly lighter color in the final dough, but the flavor difference is subtle—both work beautifully.
Add Eggs and Dry Ingredients
In a separate bowl, whisk together the 2 whole Large Eggs until frothy. Slowly pour them into the chocolate mixture while stirring constantly. Then, sift in the 3 cups All-Purpose Flour, 1 tsp Baking Soda, 0.5 tsp Diamond Crystal Kosher Salt, and 0.5 tsp Ground Cinnamon, mixing just until combined. You'll see small streaks of flour, but don't overmix—this keeps the cookies tender rather than tough.
The cinnamon adds a warm, aromatic depth that pairs perfectly with the chocolate. I like to use freshly ground cinnamon for the best flavor, but if you're using pre-ground, make sure it's labeled "pure" with no added fillers. Once mixed, fold in the 1.5 cups White Chocolate Chips by hand—just enough to distribute them evenly throughout the dough.
Chill the Dough for Perfect Cookies
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours if you're planning ahead. Chilling is non-negotiable—it prevents the cookies from spreading too much in the oven and ensures a thicker, chewier texture. The dough should firm up enough to hold its shape when scooped, but still be pliable.
While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. This step is where patience pays off. Cold dough means less spreading, more rise, and those beautiful crackly tops we all love. If you're short on time, you can chill the dough in the freezer for 20 minutes—just don't skip this step entirely.
Bake to Golden Perfection
Using a 2-tablespoon scoop, drop the chilled dough onto the prepared baking sheets, spacing the cookies 2 inches apart—they'll spread slightly. Bake for 10-12 minutes, rotating the sheets halfway through, until the edges are golden brown and the centers still look slightly underdone. The white chocolate chips should be just starting to melt but not fully dissolved.
As soon as they come out of the oven, sprinkle each cookie with a pinch of 1 tbsp Flaky Sea Salt while they're still warm. This adds a surprising contrast to the sweetness and enhances the chocolate flavor. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack—this prevents them from becoming too crispy as they cool completely.
Pro Tips For Making Hershey Chocolate Cookies With White Chips
- Chill the Dough: I learned this the hard way—skipping the 24-hour fridge rest means cookies that spread like pancakes. Even if you’re impatient (yes, even if), give it time. The Hershey’s bars and white chips need that cold break to melt just right when baking.
- Chop the Chocolate: Hershey’s bars aren’t chips—they’re dense. Roughly chop them into uneven pieces (no food processor—it turns them into butter). White chips stay whole for that pretty contrast, but the Hershey’s needs texture. Trust me, your cookies will taste better for it.
- Don’t Overmix: The second you add the wet ingredients, stop stirring. One more fold and you’ll end up with tough, chewy cookies instead of the tender, cakey ones you want. The dough’s job is to hold its shape—let it do its thing.
- Use Room-Temp Butter: Cold butter = tough cookies. Softened (but not melted) butter creams better with the sugars and keeps the texture light. Stick it in the microwave for 10 seconds if your kitchen’s cold—just don’t let it turn into soup.
Best sauces and condiments for this dish
Chocolate Drizzle Magic
Elevate your cookies with a simple Hershey's chocolate drizzle—melt 4 oz of additional Hershey's bars with 1 tbsp heavy cream until smooth, then drizzle over cooled cookies.
For extra decadence, add ½ tsp espresso powder to the melted chocolate to enhance the chocolate flavor. Let it set for 10 minutes before serving. 🍫
Salted Caramel Swirl
Add a salted caramel swirl by mixing ½ cup caramel sauce (like Trader Joe's) with 1 tsp flaky sea salt, then spoon small dollops onto the dough before baking. The caramel will bubble and create pockets of gooey goodness.
For a cleaner look, use a piping bag with a small round tip to pipe swirls onto the tops of baked cookies.
Vanilla Bean Ice Cream
Serve these cookies with vanilla bean ice cream for the ultimate dessert combo. I recommend Breyers Natural Vanilla or a high-quality brand like Ben & Jerry's for that creamy contrast.
The cold ice cream melts slightly against the warm cookies, creating a delicious sauce. For a gourmet touch, add a sprinkle of crushed pistachios on top.
Chocolate Ganache Dip
Make a quick chocolate ganache dip by heating ½ cup heavy cream until steaming, then pouring it over 8 oz chopped Hershey's bars. Let it sit for 2 minutes, then stir until smooth.
Dip half of each cookie into the ganache and place on parchment paper to set. This turns your cookies into a showstopping dessert that's perfect for parties. 💫
Spiced Orange Glaze
Brighten up the chocolate with a spiced orange glaze—mix ½ cup powdered sugar, 1 tbsp fresh orange juice, and ¼ tsp ground cinnamon until smooth. Drizzle over cooled cookies and let it set for 5 minutes.
The citrus notes cut through the richness beautifully, adding a refreshing twist. This glaze works especially well if you're serving these cookies during the holidays.
Warm Chocolate Sauce
Keep a small pot of warm chocolate sauce on the side for dipping. Simmer ½ cup heavy cream, 4 oz chopped Hershey's bars, and 1 tbsp corn syrup until smooth.
Serve in a small pitcher with a spoon for guests to dip their cookies into. The sauce adds an extra layer of chocolatey indulgence that's perfect for satisfying cravings. 🔥
Nutrition facts
Frequently asked questions
Why do I need to chop the Hershey's bars instead of using chips?
Chopping the bars creates larger chocolate pieces that stay distinct and gooey in the center, while chips melt completely for a smoother texture. The contrast between the melted white chips and the firm Hershey's chunks is what makes these cookies special. Plus, chopped bars are more cost-effective than pre-packaged chips!
Can I substitute white chocolate chips for white chocolate bars?
Yes! Melt white chocolate bars and let them cool slightly before folding into the dough. Just don't overheat or they'll seize. For best results, use Enjoy Life brand chips if you're avoiding dairy or nuts—they melt perfectly every time.
What's the secret to getting the perfect chewy texture?
Chill the dough for at least 1 hour before baking to prevent spreading, then bake at 350°F for 10-12 minutes until edges are golden but centers are still soft. Underbaking slightly (pull them at 9 minutes) ensures maximum chewiness. The browned butter also adds to the rich, fudgy texture.
How do I store these cookies to keep them soft?
Keep baked cookies in an airtight container at room temperature for up to 5 days, or freeze for 3 months. For reheating, warm at 300°F for 3-5 minutes until the chocolate softens again. Store dough in the fridge for up to 48 hours—it actually improves the flavor!