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Chocolate Chip Sugar Doodles

Sugar Doodles

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.

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories190
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat4 g20% DV
Trans Fat1 g
Cholesterol15 mg5% DV
Sodium65 mg3% DV
Total Carbohydrates26 g9% DV
Dietary Fiber0.0 g0% DV
Sugars16 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories190
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat4 g20% DV
Trans Fat1 g
Cholesterol15 mg5% DV
Sodium65 mg3% DV
Total Carbohydrates26 g9% DV
Dietary Fiber0.0 g0% DV
Sugars16 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  • 1 tablespoon sugar
  • 5 tablespoons colored sugar *
  • 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 (of each)
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 package golden sugar cookie mix (22.3 oz.)
  • 1 teaspoon water

Directions

  • 1. Heat oven to 375°F.
  • 2. Empty cookie mix into large bowl. Break up any lumps. Add eggs, oil and water to mix; stir with spoon or fork until well blended. Stir in butterscotch chips, chocolate chips and peanut butter chips. Cover; refrigerate dough about 1 hour.
  • 3. Shape dough into 1-1/2-inch balls. Place colored sugar and granulated sugar in large reclosable plastic bag; shake well to blend. Place 2 balls into bag; reclose bag and shake well. Place balls 2 inches apart on ungreased cookie sheet. Repeat until all balls are coated with sugar mixture.
  • 4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 30 cookies.
  • 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.

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