CHIPITS Sugar Cakes

CHIPITS Sugar Cakes

Small chocolate chips and your favourite nuts add crunch and flavour to these simple little cookie/cakes.



2/3 cupbutter or margarine, softened (150 mL)
1 1/2 packed light brown sugar (375 mL)
1 cupgranulated sugar (250 mL)
2 eggs
2 tspvanilla extract (10 mL)
4 1/2 cupsall-purpose flour (1 L plus 125 mL)
2 tspbaking soda (10 mL)
1 tspbaking powder (5 mL)
1 tspsalt (5 mL)
1 cupbuttermilk or sour milk* (250 mL)
1 3/4 cupsHERSHEY'S CHIPITS Semi-Sweet Mini Chocolate Chips (300 g)
2 cupschopped walnuts or pecans (500 mL)
Vanilla frosting (optional)
HERSHEY'S CHIPITS Semi-Sweet Mini Chocolate Chips, colored sugars or sprinkles (optional)


    1. Heat oven to 350°F (180°C). Line cookie sheet with parchment paper or lightly grease.

    2. Beat butter, brown sugar and granulated sugar until well blended in large mixer bowl. Add eggs and vanilla; beat until creamy. Stir together flour, baking soda, baking powder and salt; add alternately with buttermilk to butter mixture, beating well after each addition. Stir in small chocolate chips and nuts. Drop by level 1/4 cup (50 mL) or heaping tablespoon 2 inches (5 cm) apart onto prepared cookie sheet.

    3. Bake 12 to 14 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost with favorite vanilla frosting; garnish with small chocolate chips, colored sugars or sprinkles, if desired.

    Makes about 3 dozen 3-1/2 inch (9 cm) sugar cookies.

    * To sour milk: Use 1 tablespoon (15 mL) white vinegar plus milk to equal 1 cup (250 mL).
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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