Chocolate Chip Cookie Nests Recipe

Chocolate Chip Cookie Nests Recipe

15 min
12 min


2 cupsall-purpose flour (500 mL)
1 1/2 tspbaking powder (7 mL)
1/2 tspsalt (2 mL)
1 cupgranulated sugar (250 mL)
1 cupsoftened butter (250 mL)
1/3 cupeach CHIPITS Milk Chocolate and White Chocolate Chips (75 mL)
1 cupCHIPITS Milk Chocolate Chips, melted (250 mL)
1 cupeach small jelly beans and toasted coconut flakes (approx.) (250 mL)
1 egg (1)


    1. Stir flour with baking powder and salt in a small bowl. Beat sugar and butter until fluffy in a large bowl; beat in egg. Use a wooden spoon to mix in flour mixture and CHIPITS until crumbly. Gently knead dough until it holds together. Halve dough and shape into two, 1 1/2-inch (4 cm) thick logs. Wrap and chill at least 1 hour.

    2. Preheat oven to 350°F (180°C). Slice logs into 1/2-inch (1 cm) thick disks; transfer to parchment paper-lined baking sheets. Chill for at least 15 minutes. Bake, in batches, on the centre rack, for 10 to 12 minutes or until bottoms are pale golden. Transfer to a rack; cool completely.

    3. Garnish: Spread a thin layer of melted chocolate over each cookie. Decorate with jelly beans and sprinkle evenly with coconut. Makes about 40 cookies.

    � Use plastic wrap or waxed paper to help form dough into logs.

    � Dough can be held in the refrigerator for up to 1 week.

    � When slicing cookies, use a serrated knife for best results; smooth any rough edges with fingers before baking.

    � To melt the CHIPITS, place in a heatproof bowl set over gently simmering water and stir until smooth.

    � To toast the coconut, spread on a baking sheet and bake for 8 to 10 minutes or until golden in a 350°F (180°C) oven.

Top 5 HERSHEY'S CHIPITS Cookie Recipes

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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