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Chocolate Chip Sugar Doodles


2 hours 30 minutes
Skill Level
30 cookies

If you love butterscotch chip cookies, you'll love this recipe! Peanut butter and chocolate chips coexist blissfully with warm butterscotch pieces in a cookie that makes the world a much sweeter place.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
9 minutes
Cool Time
30 minutes
Chill Time
1 hour


  • 1 package
    sugar cookie mix (17.5-oz.)
  • Ingredients need for drop cookies
  • 1/2 cup
    HERSHEY'S Butterscotch Chips, HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and REESE'S Peanut Butter Chips (each)
  • 5 Tbsps
    colored sugar*
  • 1 Tbsp
  • 1/2 cup
    butter or margarine (1 stick)
  • 1


Equipment Needed 
oven Oven
bowl Bowl
measuring cups Measuring Cups
spoon or fork Spoon or Fork
refrigerator Refrigerator
plastic bag Plastic Bag
cookie sheet Cookie Sheet
wire rack Wire Rack

Heat oven to recommended temperature given on cookie mix package.


Make cookie dough following package directions for drop cookies. Stir in butterscotch chips, chocolate chips and peanut chips.


Shape dough into 36 equal balls. Combine colored sugar and granulated sugar in small bowl. Roll balls in sugar; place 2 inches apart on ungreased cookie sheet.


Bake 7 to 9 minutes or until edges are light golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Cocoa Sugar Doodles: Substitute 5 tablespoons granulated sugar and 3/4 teaspoon HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa for amounts of colored and granulated sugars above.

Rainbow Sugar Doodles: Substitute about 1-3/4 teaspoons each of blue, pink and yellow colored sugar for the 5 tablespoons colored sugar called for in recipe.

Additional questions?