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HERSHEY'S Milk Chocolate Chip Giant Cookies


1 hour 30 minutes
Skill Level
2 (9-inch) cookies

What's better than chocolate chip cookies? Two HERSHEY'S Milk Chocolate Chip Giant Cookies! The same wonderful goodness as our original cookie recipe, but bigger. All your chocolate chip cookie-loving family and friends will enjoy these thick, chewy and chocolaty cookies. Whether you serve HERSHEY'S Milk Chocolate Chip Giant Cookies with ice cream or decorate them with cookie icing, they make a memorable birthday or special occasion dessert.  Bigger is always better when it comes to dessert. You'll want to try our Chocolate Caramel Cookie Pizza, another supersized sweet recipe, only amped up as a dessert pizza!

Ingredients & Directions

Prep Time
10 minutes
Bake Time
18 minutes
Cool Time
1 hour


  • 6 Tbsps
    butter or margarine, softened
  • 1/2 cup
    granulated sugar
  • 1/4 cup
    packed light brown sugar
  • 1/2 tsp
    vanilla extract
  • 1
  • 1 cup
    all-purpose flour
  • 1/2 tsp
    baking soda
  • 2 cups
  • Frosting (optional)
  • ice cream (optional)


Equipment Needed 
Oven Oven
Baking Pans 9-Inch Round Pans
Foil Foil
Mixing Bowl Mixing Bowl
Mixer Mixer
Measuring Cups Measuring Cups
Rubber Scraper Rubber Scraper
Wire Rack Wire Rack

Heat oven to 350°F. Line two 9-inch round baking pans with foil.


Beat butter, granulated sugar, brown sugar and vanilla until light and fluffy. Add egg; beat well. Stir together flour and baking soda; add to butter mixture, beating until blended. Stir in milk chocolate chips. Spread half of batter into each prepared pan, spreading to 1-inch from edge. (Cookies will spread to edge when baking).


Bake 18 to 22 minutes or until lightly browned. Cool completely; carefully lift cookies from pan and remove foil. Frost, if desired. Cut each cookie into 8 wedges; serve topped with scoop of ice cream, if desired.


Try adding 1 cup chopped nuts to cookie batter.

Additional questions?