HERSHEY'S CHIPITS Chocolate Chip Cookie Nests Recipe
Details
- Time
- 42 minutes
- Skill Level
- Beginner
- Yields
- 40 cookies
HERSHEY'S CHIPITS Chocolate Chip Cookie Nests are the perfect hands-on activity. Try this recipe, these chocolate chip cookies taste as good as they look!
Ingredients & Directions
- Prep Time
- 15 minutes
- Bake Time
- 12 minutes
- Chill Time
- 15 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
2 cupsall-purpose flour (500 mL)
-
1 1/2 tspsbaking powder (7 mL)
-
1/2 tspsalt (2 mL)
-
1 cupgranulated sugar (250 mL)
-
1 cupbutter, softened (250 mL)
-
1/3 cupHERSHEY'S CHIPITS Milk Chocolate Chips and HERSHEY'S CHIPITS White Creme Chips (each) (75 mL)
-
Garnish:
-
1 cupHERSHEY'S CHIPITS Milk Chocolate Chips, melted (250 mL)
-
1 cupeach small jelly beans and toasted coconut flakes (approx.) (250 mL)
-
1egg
Directions
Equipment Needed
Oven & Stovetop
Baking Sheet
Parchment Paper
Measuring Cups
(2) Mixing Bowls
Refrigerator
Wire Rack
Heatproof Bowl
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 HERSHEY'S 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.
Tip
Dough can be held in the refrigerator for up to 1 week.
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.
Tip
Use plastic wrap or waxed paper to help form dough into logs.
3
Garnish: Spread a thin layer of melted chocolate over each cookie. Decorate with jelly beans and sprinkle evenly with coconut.
Tips
When slicing cookies, use a serrated knife for best results; smooth any rough edges with fingers before baking.
To melt the HERSHEY'S 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.
