HERSHEY'S EGGIES Candy Sugar Cookies

HERSHEY’S EGGIES Candy Sugar Cookies

10 min


2 cupsunsalted butter (at room temperature) (500 mL)
2 cupssugar (500 mL)
2 eggs (large)
2 tspvanilla extract (10 mL)
5 cupsall-purpose flour (1.25 L)
1 tspsalt (5 mL)
1 tspbaking powder (5 mL)
1 cupHERSHEY’S EGGIES Candy, roughly chopped (250 mL)


    1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated, for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.

    2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again. Add vanilla extract. Stir briefly.

    3. Sift your dry ingredients together. (Flour, baking powder and salt). Add all of the flour mixture to the bowl. Place a large tea towel between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when it starts to come together, add the HERSHEY’S EGGIES Candy and mix until the dough clumps around the paddle attachment.

    4. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.

    5. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.

    6. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.

    7. Preheat your oven to 350°F (180°C).

    8. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.

    9. Let cookies cool to room temperature and decorate if you like! Makes 30 cookies.

    • Butter - The butter needs to be soft, or room temperature. I leave mine out the night before I do my baking. If you forget, you can grate the butter on the largest hole of your box grater, so that the sugar and butter will mix together better.
    • Chill your dough if it gets too soft work with.

    Recipe courtesy @sweetopia
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