Desserts
This Hershey candy bar cookie recipe delivers the ultimate chocolate experience—rich, fudgy cookies packed with chunks of classic milk chocolate in every bite. The secret lies in using chopped Hershey bars alongside chocolate chips for that signature Hershey flavor and texture.
I’ve perfected this recipe over years of baking, ensuring the dough stays thick and the cookies stay soft in the center with crisp edges.
What sets these cookies apart is the balance of ingredients: butter, brown sugar, and a touch of corn syrup create a chewy, caramelized base, while the Hershey bars melt into gooey pockets of chocolate.
The dough requires a 30-minute chill in the fridge to prevent spreading, and baking at 350°F for 11-12 minutes ensures the perfect texture—never dry, never overly crisp. This is comfort baking at its finest, with a nostalgic twist.
The result is a batch of cookies that tastes like a warm hug from Hershey’s factory—deep chocolate flavor with every bite, thanks to the chopped candy bars. They’re ideal for holiday gifts, potlucks, or satisfying that afternoon sweet tooth.
The dough is simple to mix, and the process is foolproof, so you’ll end up with a tray of cookies that look (and taste) like they came from a bakery.
For extra indulgence, add a sprinkle of flaky sea salt before baking, or press a few extra Hershey kisses into the tops for a festive touch. These cookies freeze beautifully, too, so you can bake a big batch and enjoy them all season long. Let’s get baking!
Ingredients for hershey candy bar cookie
Butter, sugar, and chocolate bars make these cookies irresistible—just 11 simple ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Softened but not melted |
| Packed Brown Sugar 🍚 | 1 ½ cups | Light or dark preferred |
| Granulated Sugar 🍬 | ½ cup | For balanced sweetness |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla preferred |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Baking Soda 🧪 | ½ tsp | For lift and texture |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Light Corn Syrup 🍯 | ¼ cup | For chewy texture |
| Hershey Milk Chocolate Bars 🍫 | 12 oz | Chopped into 1-inch pieces |
| Milk Chocolate Chips 🍫 | 1 cup | For extra chocolate pockets |
The chocolate bars are non-negotiable here. Hershey’s Milk Chocolate has that signature flavor, but if you’re in a pinch, Hershey’s Special Dark or Semi-Sweet works too. Grab the full-size bars—they’re cheaper per ounce and melt better. Chop them into 1-inch chunks (no need to be precise) so you get those gooey pockets. For the butter, Land O’Lakes or Plugrá are my go-tos—just make sure it’s unsalted. The corn syrup might be lurking in the baking aisle near the sugars, but Karo is the brand I always reach for.
No corn syrup? Maple syrup at half the amount works in a bind, though it’ll add a subtle maple note. The baking soda is crucial—don’t swap it for baking powder. For the chocolate chips, Hershey’s Milk Chocolate Chips are the obvious choice, but Ghirardelli or Guittard chips add depth. The dough will be thick—this is key for that fudgy texture. If your kitchen’s warm, chill the dough for 30 minutes before scooping. And trust me, the extra 10 minutes of chilling is worth it to prevent flat cookies.
These cookies keep for 5 days in an airtight container at room temperature, but honestly, they’ll disappear faster. Freeze half the batch for up to 3 months—just thaw at room temp before baking. For a festive touch, press a few Hershey Kisses into the tops before baking. They’ll melt into the cookies, creating little chocolate surprise centers. Double the recipe? Use two baking sheets and rotate pans halfway through for even baking.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my mixer’s on the fritz—just creaming butter and sugars by hand gives those cookies that perfect, tender crumb. The brown sugar’s sticky richness does most of the work while you fold in chopped Hershey bars, and honestly? The eggs bind everything so well, you won’t even miss the extra steps.
- One-Bite Addiction: That first crack of chocolate hitting your tongue, followed by the buttery-sweet crunch? It’s the kind of flavor combo that makes you close your eyes. The vanilla extract ties it all together, but the real star is how the melted Hershey bars create pockets of gooey heaven in every bite—no fancy techniques, just pure indulgence.
- Party in a Jar: These cookies freeze like a dream, so I make a double batch before gatherings. Pull them straight from the freezer for potlucks, or let them thaw slightly for a warm, gooey treat at holiday parties. Between us, they’re the easy crowd-pleaser that actually gets rave reviews—no one questions why you brought them.
- Pantry Staple Magic: You’re already using ingredients you have: butter, sugar, eggs. Add a bar of Hershey’s, and boom—homemade cookies that cost pennies per serving. The leftovers? They last a week in an airtight container, and I’ve even sent them in lunchboxes without fear of them turning into hockey pucks. Reliable, cheap, and always a hit.
Step-by-step instructions for Hershey candy bar cookies
Let's make these rich, fudgy cookies with real Hershey chocolate chunks in every bite.
Cream the Butter and Sugars Together
In a large mixing bowl, combine the 1 cup unsalted butter, 1.5 cups packed brown sugar, and 0.5 cup granulated sugar. Using a hand mixer or stand mixer, beat on medium speed for 3 to 4 minutes until the mixture is light and fluffy. You'll see it nearly double in volume and turn pale in color.
Here's the thing - don't rush this step. The butter needs to incorporate plenty of air to create that signature crackly top and chewy texture. I like to scrape down the sides of the bowl every minute or so to make sure everything gets fully incorporated. You should be able to leave a slight indentation when you press your finger into the mixture.
Mix in Eggs, Vanilla, and Corn Syrup
Add the 2 whole large eggs one at a time, mixing well after each addition. Then stir in the 2 teaspoons vanilla extract and 0.25 cup light corn syrup. The corn syrup helps create that perfect chewy texture that makes these cookies so addictive.
I always use room temperature eggs for this recipe - they mix in more smoothly. If your eggs are cold, they might create lumps in the batter. Give them a quick spin in warm water for 5 minutes if they're straight from the fridge. The mixture should be thick but still pourable at this stage.
Combine Dry Ingredients and Chocolate
In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix - you should still see some flour streaks.
Now for the chocolate - chop the 12 oz Hershey milk chocolate bars into 1-inch pieces and fold them into the dough along with the 1 cup milk chocolate chips. I like to use a silicone spatula to gently fold everything together. The chocolate should be evenly distributed throughout the dough, with plenty of chunks visible.
Chill the Dough for Perfect Cookies
Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This chilling step is crucial - it prevents the cookies from spreading too much in the oven and helps develop that perfect texture.
I know it's tempting to skip this step, but trust me, it makes a huge difference. The cold dough also means the chocolate stays firmer, so you get those beautiful pockets of melted chocolate in every bite. Take the dough out about 15 minutes before baking so it's easier to scoop.
Bake to Fudgy Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop 1-tablespoon portions of dough onto the prepared sheets, spacing them about 2 inches apart. They won't spread much, so you can leave a little room between them.
Bake for 12 to 14 minutes, or until the edges are set but the centers still look slightly soft. The tops should be crackly but not overly browned. Real talk - these cookies are done when they look slightly underbaked in the middle. They'll firm up as they cool. Let them rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips For Making Hershey Candy Bar Cookie
- Cream Butter and Sugar Slowly: DESCRIPTION:
- Measure Brown Sugar Properly: DESCRIPTION:
- Bake in Two Batches: DESCRIPTION:
- Add Vanilla Last: DESCRIPTION:
Regional styles of this recipe
Midwest Classic
In the heartland, these cookies take on a buttery, caramelized twist by adding ½ teaspoon cinnamon to the dry ingredients. The Midwest loves its sweets hearty, so I recommend using ½ cup chopped pecans alongside the Hershey chunks for extra crunch.
Serve warm with a scoop of vanilla ice cream—this combo is a nostalgic throwback to state fairs and diner counters. 🥛
Southern Comfort Style
Down South, they sweeten things up with 2 tablespoons of molasses mixed into the wet ingredients, giving the cookies a deep, almost spiced richness. Add ¼ teaspoon ground nutmeg for warmth, and top each cookie with a pinch of flaky salt before baking.
These cookies pair perfectly with sweet tea or a glass of cold milk. The molasses adds a subtle complexity that balances the Hershey’s sweetness beautifully. 🍯
West Coast Fusion
On the West Coast, bakers love to experiment with global flavors. Try swapping ½ cup of the Hershey bars for dark chocolate chunks (70% cacao) and adding 1 teaspoon espresso powder to the dry ingredients.
The espresso enhances the chocolate flavor, while a sprinkle of sea salt flakes before baking adds a sophisticated touch. These cookies are perfect with a glass of chilled Pinot Noir for dessert. 🍷
New England Twist
Up North, they keep it simple but add a cozy touch by mixing in ½ cup chopped walnuts and a pinch of cardamom (about ¼ teaspoon). The cardamom adds a subtle floral note that pairs wonderfully with the chocolate.
These cookies are a hit during New England winters, especially when served with a cup of hot chocolate or spiced cider. The walnuts add a satisfying crunch that contrasts the soft, fudgy center. ❄️
Texas-Style Spiced
In Texas, they love their sweets with a kick. Add ½ teaspoon cayenne pepper to the dry ingredients and swap ½ cup of the Hershey bars for white chocolate chunks. The cayenne adds a gentle heat that balances the sweetness, while the white chocolate gives a creamy contrast.
These cookies are perfect with a cold glass of sweet iced tea or a margarita for a fun dessert twist. 🌶️
Pacific Northwest Adaptation
The Pacific Northwest takes these cookies to another level by adding ½ cup crushed freeze-dried raspberries to the dough. The tartness cuts through the sweetness of the Hershey bars, creating a bright, fruity flavor.
Top the cookies with a sprinkle of crushed freeze-dried strawberries before baking for extra color and a burst of flavor. These cookies are a crowd-pleaser at summer potlucks and pair beautifully with a glass of sparkling wine. 🍓
Nutrition facts
Frequently asked questions
Can I substitute white chocolate for the Hershey bars?
While it's tempting, I don't recommend it for this recipe. Hershey milk chocolate has a signature flavor that creates the classic taste these cookies are known for. White chocolate lacks that depth and would change the overall chocolate experience. If you must substitute, try dark chocolate (60% cacao) for a richer flavor, but use only half the amount to maintain balance.
Why do your cookies look thicker than others?
The thick dough is intentional for that perfect fudgy texture! The combination of corn syrup and brown sugar creates a chewy, dense cookie that stays soft in the center. The 30-minute chill helps maintain this thickness. If your cookies spread too much, try using a cookie scoop and baking at 350°F for 11-12 minutes instead of 10. The chocolate chunks also help weigh down the dough.
How do I prevent the chocolate from melting too much?
Chill the dough for at least 1 hour before baking—this keeps the chocolate firm longer. Also, use 1-inch chunks of chocolate rather than smaller pieces. Bake at 350°F for 11-12 minutes (not higher heat) to avoid overmelting. The chocolate should soften but not completely dissolve into the dough. For extra insurance, place the baking sheet on the middle rack.
Can I make these cookies gluten-free?
Yes, but you'll need to swap the all-purpose flour for a 1:1 gluten-free baking flour blend (like Bob's Red Mill). Add ½ teaspoon xanthan gum to help bind the dough. Note that gluten-free cookies often spread more, so reduce baking time by 1-2 minutes and watch closely after 10 minutes. The texture will be slightly denser but still delicious.
What's the best way to store these cookies?
Store in an airtight container at room temperature for up to 5 days—they'll stay soft and chewy. For longer storage, freeze half the batch for up to 3 months. Thaw at room temperature before enjoying. Avoid refrigerating, as this can make the cookies dry out. Pro tip: Layer parchment paper between stacks to prevent sticking.