Desserts
This Hershey's Cookies and Cream recipe delivers the ultimate chocolate chip swirls with a vanilla frosting that tastes like childhood nostalgia. The secret lies in blending rich chocolate chunks with crushed cookies—just like the iconic treat—while a smooth vanilla glaze ties everything together.
I perfected this recipe after years of experimenting with textures, ensuring every bite has that perfect balance of creamy chocolate and crunchy cookie bits.
The recipe combines simple ingredients—flour, sugar, butter, chocolate, and cookies—to create a dessert that’s foolproof yet impressive. Baking time is just 20 minutes, making it ideal for weeknight cravings or special occasions.
The swirled chocolate and cookie layers give it a marbled look that’s as beautiful as it is delicious, while the frosting adds that signature vanilla sweetness.
What you’ll end up with is a decadent dessert that tastes like a cross between a chocolate chip cookie and a brownie, all wrapped in a velvety vanilla coating. The chocolate stays melty, the cookies add texture, and the frosting brings everything together in a way that’s dangerously addictive.
Perfect for birthdays, holidays, or whenever you need a taste of comfort.
Serve warm with a scoop of vanilla ice cream for the full experience, or enjoy it at room temperature for a rich, fudgy treat. The recipe scales easily, so you can make a single layer for a small gathering or double it for a crowd. Let’s get baking!
Ingredients for hershey cookies and cream
Simple pantry staples transform into nostalgic cookies and cream heaven with chocolate swirls and velvety frosting.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark preferred |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for swirling |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Vanilla Extract 🥛 | 2 tsp | Pure, high-quality preferred |
| Hershey's Milk Chocolate Bars 🍫 | 12 oz | Chopped into 1-inch pieces |
| Hershey's Cookies and Cream Cookies 🍪 | 1 ½ cups | Crushed into fine crumbs |
| Baking Soda 🧂 | ½ tsp | Pure, no aluminum |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Powdered Sugar 🍚 | 2 cups | For frosting, sifted |
| Heavy Whipping Cream 🥛 | ½ cup | Cold, full-fat for stability |
| Vanilla Bean Paste 🥛 | 1 tsp | Or 1 tsp pure extract |
The chocolate and cookies are non-negotiable for that iconic flavor. Hershey's Milk Chocolate Bars are a must—avoid generic brands, as the texture and melt differ dramatically. Grab the Cookies and Cream cookies from the bakery section at Walmart or Kroger for the most authentic crunch. For the frosting, powdered sugar from a canister (like Domino) clumps less than pre-sifted. The butter should be cold when you cube it—room temperature butter makes the swirls too soft and messy. If you can't find vanilla bean paste, pure extract works, but the real stuff adds depth that extract can't match.
No Hershey's chocolate? Ghirardelli Squares or Guittard chips are solid swaps—they melt beautifully and have that rich cocoa flavor. Running low on cookies? Oreos crushed with a pinch of salt mimic the texture surprisingly well. For the frosting, half-and-half can replace heavy cream, but it won't whip as stiff. Want extra richness? Add 1 tbsp melted butter to the frosting. The baking soda and salt are easy to overlook, but they balance the sweetness—baking powder won't cut it here. If you're gluten-sensitive, swap the flour for a 1:1 gluten-free blend, but expect a slightly denser texture.
Store the baked bars in an airtight container at room temperature for 3-4 days or freeze for up to 3 months—they reheat beautifully. The frosting keeps for 5 days in the fridge, but add a splash of milk to soften before re-whipping. For parties, assemble the bars a day ahead—the flavors meld overnight. If you're making a crowd version, double the frosting and use a piping bag for even coverage. And trust me, leftovers disappear fast—make extra!
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this dough—just creaming butter and sugars, then folding in Hershey’s chips. No food processor, no weird ratios, and the eggs come in last for that perfect texture. Honestly, I’ve made it while chatting on the phone.
- Rich, Two-Layer Magic: That crispy, buttery exterior with the gooey, chocolatey center? It’s the brown sugar and melted chocolate chips working together. The first bite always makes me pause—like biting into a cookie and a milkshake at once.
- Party in a Jar: These freeze like a dream, so I make a batch on Sundays and pull them out for potlucks, study snacks, or when my kid’s friends show up. No one expects them, but everyone leaves with seconds.
- Pantry Staple Power: Flour, sugar, butter—ingredients I already have. The Hershey’s bars cost next to nothing, and a batch yields 24 cookies. Between us, I’ve fed a crowd of six for under $5 with these, and they’ll still ask for the recipe.
Step-by-step instructions for Hershey's cookies and cream recipe
Here's where the magic happens—layered chocolate swirls and velvety frosting that'll make your kitchen smell like a dream.
Create the Cookie Dough with Chocolate Swirls
In a stand mixer fitted with the paddle attachment, cream the 1 cup unsalted butter and both sugars (1.5 cups granulated sugar and 0.5 cup packed brown sugar) on medium speed for 3-4 minutes until light and fluffy. You'll know it's ready when the mixture nearly doubles in volume and leaves a ribbon trail when you lift the paddle.
In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. With the mixer running on low, gradually add the dry ingredients to the butter mixture, mixing just until combined. In a small bowl, combine 2 teaspoons vanilla extract with the 2 whole large eggs and mix until smooth. Add this to the dough and mix for another 30 seconds until fully incorporated.
Now for the swirls: chop the 12 ounces Hershey's milk chocolate bars into 1-inch pieces and set aside. In a separate bowl, crush the 1.5 cups Hershey's cookies and cream cookies into fine crumbs using a food processor or rolling pin. Fold half of the chocolate pieces and half of the cookie crumbs into the dough using a spatula—don't overmix, or you'll lose that tender texture.
Swirl and Bake for Perfect Texture
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a ¼ cup cookie scoop, portion the dough into balls and place them 2 inches apart on the prepared sheets. Using your finger, make a well in the center of each dough ball and press in 1 teaspoon of vanilla bean paste—this adds an extra layer of flavor that'll shine through.
Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone. The cookies will continue to set as they cool. Remove from the oven and immediately press the remaining chocolate pieces and cookie crumbs into the tops of the cookies while they're still warm. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack.
Whip Up the Vanilla Frosting
In a medium bowl, combine the 2 cups powdered sugar, 0.5 cup heavy whipping cream, and 1 teaspoon vanilla bean paste. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on high speed for 2-3 minutes until the frosting is light, fluffy, and pipeable. If it's too thick, add 1 teaspoon of milk at a time until it reaches the perfect consistency—it should hold its shape when piped but still spread slightly.
Here's the thing—don't skip the vanilla bean paste. It adds a depth of flavor that pure extract can't match, and it pairs beautifully with the cookies and cream theme. The frosting should be smooth and glossy, with no graininess from the powdered sugar.
Assemble and Decorate for Maximum Wow Factor
Once the cookies are completely cool, use a piping bag fitted with a star tip (or a plastic bag with a corner snipped off) to pipe generous swirls of frosting onto each cookie. Start from the center and work your way out, pressing gently to create those iconic swirls. If you're feeling fancy, add a few extra crushed cookies and cream cookies on top for a crunchy finish.
Let the frosting set for 10 minutes before serving—this gives it time to firm up slightly so it doesn't melt all over your plate. The contrast of the warm, gooey cookies and the cool, creamy frosting is what makes this recipe truly special. Serve immediately while the cookies are still warm for the ultimate experience!
Pro Tips For Making Hershey Cookies And Cream
- Cream the Butter Slowly: I used to dump cold butter into the sugar and wonder why my dough stayed clumpy. Instead, let that butter soften to room temp first—press it gently with your fingers until it yields. Then, mix it into the sugar with a wooden spoon or mixer until it’s light and fluffy, not greasy. This isn’t just about texture; it’s how you get that classic Hershey’s cookie melt-in-your-mouth crumb.
- Measure Brown Sugar Right: Packed brown sugar isn’t a suggestion—it’s non-negotiable for this recipe. Use a spoon to press it firmly into the measuring cup, leveling it off with the back of a knife. Too loose, and your cookies turn out dry and crumbly. (Yes, even if the recipe says “packed”—double-check.)
- Chill the Dough Hard: I learned this the hard way—skipping the fridge means cookies that spread into sad, flat pancakes. Wrap the dough in plastic and refrigerate for at least 2 hours, or overnight if you’re patient. The cold firmness keeps the shape, and the flavor deepens. Pro move: pull it out 10 minutes before baking so it’s just soft enough to scoop.
- Use Room-Temp Eggs: Cold eggs in warm dough = lumpy cookies. Let your eggs sit in warm water for 5 minutes before cracking them in—this ensures they blend smoothly. No one wants to bite into a surprise egg chunk in what’s supposed to be a creamy, uniform treat. (Trust me, I’ve done it.)
Storing and reheating your leftovers
Room-Temp Storage
Store your freshly baked cookies and cream bars in an airtight container at room temperature for up to 3 days. I use a glass Pyrex container with a snap-on lid to keep them fresh and prevent drying.
The frosting stays stable at room temperature, but the cookies will soften slightly over time—best enjoyed within 24 hours for maximum texture. 🍪
Fridge Preservation
For longer storage, refrigerate the bars in the same airtight container for up to 5 days. The frosting may firm up slightly, so let them sit at room temperature for 10-15 minutes before serving.
To reheat, place the bars on a baking sheet and warm in a 300°F oven for 3-5 minutes—just enough to melt the chocolate slightly and restore that gooey texture. ❄️
Freezer Magic
Freeze the bars for up to 3 months by wrapping them individually in plastic wrap and placing them in a freezer bag. Thaw in the fridge overnight for the best results.
To reheat from frozen, bake at 325°F for 8-10 minutes until the frosting softens and the cookies regain their chewiness. The chocolate stays melty, and the frosting holds its shape—perfect for last-minute treats! ❄️
Frosting Refresh
If the frosting looks dry or grainy after storage, whisk in 1 teaspoon of milk or heavy cream to restore its smoothness. For extra richness, add ½ teaspoon of melted butter and re-whip until fluffy.
I’ve found that frosting made with vanilla bean paste (instead of extract) reheats better—it doesn’t separate or lose its depth of flavor. 🥛
Make-Ahead Tips
Assemble the bars a day ahead—the flavors meld beautifully overnight, and the frosting sets perfectly. Store the unbaked dough in the fridge for up to 24 hours (cover tightly with plastic wrap) if you’re prepping for a party.
For the frosting, whip it fresh the day of serving, but you can make it 2 days ahead and store it in the fridge—just re-whip before piping. 📅
Serving Warm
For the ultimate experience, serve the bars warm with a scoop of vanilla ice cream or a drizzle of melted chocolate. The contrast of warm cookies and cold ice cream is pure magic.
If you’re serving a crowd, arrange them on a platter and garnish with extra crushed cookies and cream cookies for a pop of color and texture. Trust me, they’ll disappear faster than you can say “Hershey’s.” 🍦
Nutrition facts
Frequently asked questions
Can I substitute regular chocolate chips for the chopped Hershey's bars?
While you can use chocolate chips, the texture and melt won't be the same. Hershey's milk chocolate bars stay gooey longer and have a richer cocoa flavor. For a closer match, use Ghirardelli Squares or Guittard chips—they melt beautifully and won't turn grainy. If you're in a pinch, dark chocolate chips add depth, but the classic milk chocolate is non-negotiable for that nostalgic taste.
Why did my cookies spread too much during baking?
Overmixing the dough or using too much flour are the top culprits. The recipe calls for mixing just until combined—stop when the dough holds together. Also, ensure your butter is cold when creaming. If your kitchen runs hot, chill the dough for 30 minutes before baking. Using a ¼ cup scoop and spacing cookies 2 inches apart prevents overcrowding and excessive spreading.
How do I make this into a cake instead of bars?
Double the recipe and press half the dough into a greased 9-inch round pan, then sprinkle with chocolate and cookie crumbs. Top with the remaining dough, pressing gently. Bake at 350°F for 25-30 minutes until a toothpick comes out clean. Cool completely, then frost with the vanilla glaze. For extra decadence, add a layer of whipped cream between cake layers before frosting.
Can I make this gluten-free?
Yes, but expect a denser texture. Replace the all-purpose flour with a 1:1 gluten-free blend (like Bob's Red Mill) and add ½ teaspoon xanthan gum if your blend doesn't include it. For the frosting, ensure your powdered sugar is labeled gluten-free. The chocolate and cookie crumbs remain unchanged—just crush gluten-free cookies for the topping. Chill the dough longer (1 hour) to prevent crumbling.
What’s the secret to the best frosting texture?
Cold ingredients and patience! Chill the heavy whipping cream and powdered sugar before mixing, and use a clean, dry bowl—even a drop of water can prevent whipping. Beat on high for 2-3 minutes until stiff peaks form. For extra stability, add 1 teaspoon corn syrup to the sugar before whipping. If it curdles, start over with fresh ingredients—this frosting is finicky but worth it!