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Hershey's Chocolate Candy Bar Cookies

These Hershey cookie bars offer a different take on chocolate chip cookie bars, with a layer of melted Hershey bars in between chocolate chip cookie dough (without the chocolate chips).
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 24 people
Calories 6563.6 kcal

Equipment

  • 1 9x13 inch Baking Pan
  • 1 Electric Mixer
  • 2 Mixing Bowls One for dry ingredients, one for wet.
  • 1 Measuring Cups and Spoons
  • 1 Spatula or Offset Spatula For spreading dough.

Ingredients
  

Main

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter room temperature
  • ¾ cup packed brown sugar
  • ¾ cup white sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 8 1.5 ounce bars milk chocolate candy bar (such as Hershey's)

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
  • Mix flour, salt, and baking soda together in a bowl.
  • Beat butter, brown sugar, white sugar, and vanilla in a separate bowl with an electric mixer. Beat in eggs, one at a time. Gradually mix in flour mixture. Spread 1/2 of the dough into the bottom of the prepared pan.
  • Bake in the preheated oven until partially firm, about 10 minutes. Leave oven on.
  • Cover the partially baked dough with chocolate bars, breaking up as needed to fit. Drop remaining dough over the chocolate as evenly as possible.
  • Return to the oven and bake until golden brown, 10 to 15 minutes more. Let cool before cutting into 24 bars.

Notes

Ensure all cold ingredients like butter and eggs are at room temperature for a smooth, homogenous dough texture. When creaming butter and sugars, beat until light and fluffy to incorporate air, contributing to a tender crumb. Avoid overmixing the flour once added, as this can develop gluten and lead to tough cookies. For a cleaner cut, allow the bars to cool completely before slicing; chilling them briefly can also help. To elevate flavor, consider adding a pinch of sea salt to the top layer before the final bake, or substitute some of the milk chocolate with dark chocolate for a more complex profile. Distribute the top layer of dough as evenly as possible over the chocolate bars to ensure consistent baking and a uniform appearance.