The Salty Sweet

The Salty Sweetie


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 2/3 cupsall-purpose flour (400 mL)
1/2 tspbaking soda (2 mL)
1/2 tspsalt (2 mL)
1 cupHERSHEY'S CHIPITS Butterscotch Chips (250 mL)
1/2 cupHERSHEY’S CHIPITS SKOR Toffee Bits (125 mL)
Coarse sea salt


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

    2. Beat butter, brown sugar, granulated sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking soda and salt. Gradually blend into butter mixture, beating until thoroughly blended. Stir in chips and toffee bits. Drop by teaspoons or #60 scoop onto prepared cookie sheets. Before putting the cookies in for baking, take a pinch of coarse salt and sprinkle on top of each cookie (so it’s visible on top once baked).

    3. Bake 7 to 9 minutes or until cookie is set. Do not over bake. Cool slightly; slide parchment paper and cookies onto cooling rack. Cool completely; peel cookies from paper.

    Makes about 48 cookies.

    • For a chocolate cookie, decrease flour to 1 cup and add 1/2 cup of HERSHEY’S Cocoa.
CHIPITS Chewy Milk Chocolate Cookies made with CHIPITS Milk Chocolate Chips

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