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Milk Chocolate Filled Sugar Crisps Recipe

Milk Chocolate Filled Sugar Crisps

Skill Level: Intermediate
Prep Time: 45 Minutes


  • 2/3 cup butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 24 HERSHEY'S BLISS Milk Chocolates
  • 1/4 cup heavy cream
  • 1/2 teaspoon HERSHEY'S Cocoa for dusting


  1. Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, baking soda and salt. Add to butter mixture, blending well. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will still be soft.)

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

  3. Roll dough into 3/4-inch balls. Place on prepared cookie sheet.

  4. Bake 6 to 8 minutes or until cookie is set and edges are lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

  5. Remove wrappers from chocolates; coarsely chop. Place chocolate and heavy cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Cool to spreading consistency.

  6. Place about 1 teaspoon chocolate mixture on bottom of one cookie. Press another cookie onto chocolate. Allow chocolate to set; sprinkle cookie tops with cocoa. Makes about 36 sandwich cookies.

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