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Chip And Macadamia Nut Cookie Cups

A different take on cookie shape, try this recipe for HERSHEY’S SPECIAL DARK Chocolate Chip and Macadamia Nut Cookie Cups featuring MOUNDS Coconut Flakes.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 45  Minutes

Ingredients

  Amount Per Serving % DV *
Calories120
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium60 mg3% DV
Total Carbohydrates12 g4% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories120
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium60 mg3% DV
Total Carbohydrates12 g4% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 1 cup butter or margarine (2 sticks) , softened
  • 2 packages cream cheese (3 oz. each) , softened
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
  • 1 cup MOUNDS Sweetened Coconut Flakes
  • 2 eggs
  • 1 can sweetened condensed milk (14 oz.) (not evaporated milk)
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/8 teaspoon salt
  • 1/2 cup macadamia nut baking pieces

Directions

  • 1. Beat butter and cream cheese in large bowl until well blended. Gradually add flour and sugar, beating until blended. If necessary, cover and refrigerate dough until easy to handle.
  • 2. Divide dough into 5 equal parts. Shaped each part into 12 smooth balls. Place each ball in small muffin cup (1-3/4 inches in diameter); press evenly on bottom and up side of each cup.
  • 3. Heat oven to 375°F. Stir together chocolate chips, coconut and macadamia pieces; divide evenly into prepared cups. Beat eggs in small bowl. Add sweetened condensed milk, corn syrup, vanilla, coconut extract and salt; mix well. Evenly divide milk mixture into the cups.
  • 4. Bake 18 to 20 minutes or until tops are puffed and turn light golden brown. Cool completely in pan on wire rack. Remove from pan using small metal spatula or sharp knife. Store tightly covered at room temperature. Makes 5 dozen cookie cups.

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