Soft cocoa cookies studded with Hershey’s Premier White Chips. These easy chocolate cookies bake in 8 to 9 minutes and make about 4 1/2 dozen.
Make these cookies from scratch with the full ingredient list, step-by-step directions, and practical tips below.
Helpful Tips
- Take the cookies out while they still feel soft; they will finish setting as they cool.
- Cool cookie sheets completely before putting more dough on them. Warm sheets can make cookie dough spread too much.
- Use rounded teaspoonfuls for a batch of evenly sized cookies.
Hershey’s White Chip Chocolate Cookies
Ingredients
Instructions
- Heat the oven to 350°F (175°C).
- Beat the butter and sugar in a large bowl until creamy. Add the eggs and vanilla; beat until fluffy.
- Stir together the flour, cocoa, baking soda, and salt. Gradually blend the dry mixture into the butter mixture. Stir in the white chips. Drop rounded teaspoonfuls onto an ungreased cookie sheet.
- Bake for 8 to 9 minutes. Do not overbake; the cookies will be soft, puff while baking, and flatten as they cool. Cool slightly, transfer to wire racks, and cool completely.
Storage
Store fully cooled cookies in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months, unless the marshmallow sandwich cookies are being served warm.
Estimated Nutrition
About 105 calories 5 g 14 g 1 g per cookie; approximate values vary by serving size and ingredients.
Frequently Asked Questions
Why are the cookies soft when they come out of the oven?
They are meant to be soft; they puff while baking and flatten as they cool.
How many cookies does the recipe make?
The recipe makes about 4 1/2 dozen cookies.
Should I reuse a warm cookie sheet?
Let it cool completely first. The cookbook notes that dough placed on warm sheets can spread excessively.
Recipe adapted from the vintage cookbook pages supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography. Nutrition is estimated.