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1 hour 30 minutes
Skill Level
36 (3-1/2 inch) cookies

This is the cookie recipe you'll pass along to future generations. These sugar cake cookies get their unique flavor from sour milk (also known as buttermilk). Whip up in just 20 minutes, then top with vanilla frosting and your favorite sprinkles.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
14 minutes
Cool Time
30 minutes


  • 2/3 cup
    butter or margarine, softened
  • 1 1/2 cups
    packed light brown sugar
  • 1 cup
    granulated sugar
  • 2
  • 2 tsps
    vanilla extract
  • 4 1/2 cups
    all-purpose flour
  • 2 tsps
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
  • 1 cup
    buttermilkor sourmilk*
  • 2 cups
    HERSHEY'S Mini Semi-Sweet Chocolate Chips(12-oz. pkg.)
  • 2 cups
    pecans or walnutschopped
  • vanilla frosting(optional)
  • HERSHEY'S Mini Semi-Sweet Chocolate Chips, colored or sprinkles (optional)


Equipment Needed 
Oven Oven
Cookie Sheet Cookie Sheet
Parchment Paper Parchment Paper
Mixing Bowl Mixing Bowl
Mixer Mixer
Measuring Cups Measuring Cups
Rubber Scraper Rubber Scraper
Wire Rack Wire Rack

Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease.


Beat butter, brown sugar and granulated sugar until well blended in large mixer bowl. Add eggs and vanilla; beat until creamy. Stir together flour, baking soda, baking powder and salt; add alternately with buttermilk to butter mixture, beating well after each addition. Stir in small chocolate chips and nuts. Drop by level 1/4 cupfuls or heaping tablespoonfuls 2 inches apart onto prepared cookie sheet.


To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.


Bake 12 to 14 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost with favorite vanilla frosting; garnish with colored sugar, if desired.


Smaller cookies can be baked. Adjust baking times accordingly.

Additional questions?