1/4 cupbutter or margarine, softened (1/2 stick) (50 mL)
3/4 cuppacked light brown sugar (175 mL)
1/2 cupgranulated sugar (125 mL)
2 eggs
1 tspvanilla extract (5 mL)
1/4 tspliquid pink food colouring (1 mL)
1 2/3 cupsall-purpose flour (400 mL)
1/2 tspbaking soda (2 mL)
1/2 tspsalt (2 mL)
1 1/4 cupsHERSHEY'S CHIPITS Hearts (200 g)
Rainbow Sprinkles


    1. Heat oven to 350°F (180°C). Line cookie sheets with parchment paper.

    2. Beat butter, brown sugar, granulated sugar, eggs, vanilla and food colouring in large bowl until well blended. Stir together flour, baking soda and salt. Gradually blend into butter mixture, beating until thoroughly blended. Stir in HERSHEY’S CHIPITS Hearts. Drop by teaspoons or #60 scoop onto prepared cookie sheets. Sprinkle each cookie with rainbow sprinkles before baking.

    3. Bake 8 to 10 minutes or until cookie is set and edges are light golden. Cool several minutes; slide parchment paper and cookies onto cooling rack. Cool completely; peel cookies from paper. Frost with your preferred icing once completely cool. Decorate as desired with additional HERSHEY’S CHIPITS Hearts and rainbow sprinkles.

    Makes about 48 cookies.
CHIPITS Chewy Milk Chocolate Cookies made with CHIPITS Milk Chocolate Chips

Top 5 HERSHEY'S CHIPITS Cookie Recipes

There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?

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