YaYa’s Hershey’s Chocolate Salted Peanut Butter Cookies
These Hershey’s Chocolate Salted Peanut Butter Cookies are soft, chewy, and packed with chunks of classic Hershey’s chocolate. A perfect blend of sweet and salty, these cookies come together quickly and always disappear fast. Ideal for family gatherings, holiday cookie trays, or an everyday homemade treat that makes any moment a little sweeter.
Ingredients
- 1 cup butter melted
- 1½ cups light brown sugar
- ⅓ cup white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 4 Hershey bars chopped (I like 2 regular and 2 almond)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.
- In a large mixing bowl, cream together the melted butter, light brown sugar, and white sugar for about 3 minutes until smooth and fluffy.
- Add the eggs one at a time, then stir in the vanilla extract. Mix well until everything is combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.
- Chop up the Hershey bars into chunks of different sizes and fold them into the cookie dough.
- Drop rounded tablespoons of dough onto an ungreased cookie sheet, spacing them about 1 inch apart.
- Bake for 11–12 minutes, or until the edges are just set but the centers still look a little soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
- Store any extras in an airtight container — if you can keep ‘em around that long!
Yaya’s Tips for Success
A few little tricks will make sure your cookies stay soft and chewy and bake up just right every single time:
- Make sure your butter is melted but slightly cooled so it doesn’t cook the eggs when you mix.
- Use room temperature eggs; they blend in smoother than cold ones.
- Chop the Hershey bars into all kinds of pieces; big chunks and little slivers make every bite a surprise.
- When mixing the dry ingredients, whisk them well so you don’t get pockets of baking soda.
- If your kitchen is warm, chill the dough 20-30 minutes so the cookies don’t spread too thin.
Yaya’s Customization Ideas
There are so many ways you can change these up!
- I love using two classic Hershey bars and two almond bars to add a little crunch and a surprise nutty bite. You can easily swap them for dark chocolate or cookies ‘n’ cream if you want something different.
- Sprinkle a pinch of flaky sea salt on top before baking if you love that gourmet touch.
- Sometimes I’ll press a peanut butter cup in the center of each cookie right after baking — pure heaven!
If you enjoy homemade goodies like this, try pairing these cookies with my Merryfield Apple Cake for a sweet spread, or bake a batch of my Very Blueberry Muffins for breakfast the next morning.
Yaya’s Original Recipe Card
