Hershey’s Soft And Chewy Cookies

You can use any kind of chip or baking piece in this recipe, but I used milk chocolate chips, and they are OH SO GOOD! 🙂

What’s different about this recipe is you use corn syrup in the dough. The corn syrup gives these cookies a nice texture! This recipe is a real keeper!

1 cup Butter (no substitutes)
¾ cup Packed light brown sugar
½ cup Granulated sugar
¼ cup Light corn syrup
1 Egg
2 teaspoons Vanilla extract
2½ cup All-purpose flour
1 teaspoon Baking soda
¼ teaspoon Salt
1 pack HERSHEY’S Chips or Baking Bits (any flavor; 10-12 oz) – I used milk chocolate chips!

Heat oven to 350’F. In large mixer bowl, beat butter, brown sugar and granulated sugar until light and fluffy. Add corn syrup, egg and vanilla; beat well. Stir together flour, baking soda and salt. Gradually add to butter mixture, beating well. Stir in chips or bits. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until lightly browned and almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Cookies will be softer the second day.

FOR CHOCOLATE COOKIES: Decrease flour to 2 1/4 cups and add 1/4 cup HERSHEY’S Cocoa or HERSHEY’S European Style Cocoa. For best results use HERSHEY’S/REESE’S Baking Chips and HERSHEY’S Cocoa.

So, pour yourself a nice, tall, cold glass of milk…

and ENJOY! 🙂

~Cecelia Dowdy~

4 thoughts on “Hershey’s Soft And Chewy Cookies

  1. Cecelia Dowdy

    Hi, Edna! You could always try the recipe using Splenda and see how they turn out? I don’t care for artificial sweeteners, so it’s hard for me to say how the cookies would taste if you used Splenda.

    Reply
  2. Barb

    Hey Cecelia… we tried the cookies tonight.. OH MY! Sooo good! Big hit here. We only had a partial bag of semi-sweet chocolate chips, but we had some Christmas M & Ms! Used both! Thanks for passing the recipe on.. I think! LOL! 🙂

    Reply

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