Ingredients Jump to Instructions ↓

  1. 1 package (22 1/3 oz.) golden sugar cookie mix

  2. 2 eggs

  3. 1/3 cup vegetable oil

  4. 1 teaspoon water

  5. 1/2 cup (of each) HERSHEY'S Butterscotch Chips, HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and REESE'S Peanut Butter Chips

  6. 5 tablespoons colored sugar

  7. 1 tablespoon sugar

Instructions Jump to Ingredients ↑

  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. About 2-1/2 dozen cookies.

  5. 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.

  6. * 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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