Main Courses
This Hershey cream cheese chips recipe turns ordinary pantry ingredients into irresistibly tangy-sweet bites that vanish faster than you can say "seconds.
This recipe blends the rich creaminess of cream cheese with the bold chocolate flavor of Hershey bars, creating a perfect balance of textures—crispy edges and velvety centers—that will have you making a second batch before the first cools.
I developed this after years of experimenting with chocolate-dipped snacks, and it’s become a crowd-pleaser at every gathering.
The beauty of this recipe lies in its simplicity: just five ingredients and 15 minutes of prep time, with 20 minutes in the oven. The secret to achieving that perfect crispy texture is spreading the mixture thinly on the baking sheet and ensuring even baking.
Unlike store-bought chips, these are customizable—add a sprinkle of sea salt for contrast or drizzle with melted chocolate for extra decadence. It’s the kind of recipe that proves comfort food can also be impressive.
By the time you pull these golden-brown chips from the oven, your kitchen will smell like a mix of warm chocolate and buttery cream cheese, and the aroma alone will have everyone gathering around.
The chips stay crispy for days when stored in an airtight container, making them ideal for parties, game day, or a sweet afternoon snack. This is the kind of treat that feels indulgent but is actually easy to make—no fancy techniques required.
Pair them with a glass of milk for dipping or serve alongside coffee for a delightful afternoon pick-me-up. The combination of sweet, salty, and creamy flavors makes these chips irresistible, and the process is so straightforward that even beginners will feel like pros.
Let’s get started on creating these delicious bites!
Ingredients for hershey cream cheese chips
Five ingredients, one baking sheet, and the perfect sweet-salty chocolate bite you'll crave again.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey Milk Chocolate Bars 🍫 | 8 oz | Unwrapped, cut into small pieces |
| Cream Cheese 🧀 | 8 oz | Full-fat, softened at room temperature |
| All-Purpose Flour 🌾 | ½ cup | Sifted for even baking |
| Unsalted Butter 🧈 | 2 tbsp | Melted, cooled slightly |
| Vanilla Extract 🌿 | ½ tsp | Pure, high-quality extract |
| Sea Salt 🧂 | ¼ tsp | Fine grain, for finishing |
| Granulated Sugar 🍚 | 2 tbsp | Optional, for extra sweetness |
The cream cheese is non-negotiable—Philadelphia full-fat is my go-to, but any brand works as long as it's room temperature. Hershey bars? Miniatures save time, but full-size bars are fine if you chop them small. The flour keeps the chips from being too dense, and King Arthur or Gold Medal brands sift beautifully. Butter matters here—unsalted ensures you control the saltiness, and cooling it slightly prevents melting the chocolate. Pro tip: use a food processor to pulse the chocolate into tiny bits for even baking.
No vanilla extract? Vanilla bean paste works too, or skip it entirely—the chocolate flavor dominates. Running short on flour? Almond flour at half the amount adds a nutty twist, but texture changes. The sugar is optional, but if you love extra-sweetness, powdered sugar dissolves better. For a tangy kick, add a dash of lemon zest to the dough. Store-bought chocolate chips won’t melt as smoothly as chopped bars, so stick with the real deal for that signature Hershey texture.
These chips stay crispy for 5-7 days in an airtight container at room temperature. Freeze extras for up to 3 months—just thaw at room temp for 10 minutes before enjoying. For parties, double the batch and bake two sheets at once. The aroma alone will draw a crowd, and they’re perfect for dipping in milk or pairing with coffee. Bake one sheet for a snack, two for a crowd—no judgment here.
Why You'll Love This Recipe
- Here’s what sold me: I can make a whole batch in 20 minutes, and they keep for weeks in the fridge. The dough doesn’t dry out, and the chocolate stays snappy if you store them right. Plus, I’ve used this recipe to turn stale crackers into snacks, or even repurposed leftover dough into chocolate-dipped fruit. Budget-friendly? Absolutely. Versatile? Even more so.
- Pantry-Only Magic: I swear, I’ve made this with exactly what I had in my fridge—no fancy tools, no last-minute grocery runs. Just melt chocolate, mix in softened cream cheese, and roll it out like you’re making a grilled cheese sandwich. The butter and vanilla in the dough make it flaky without effort, and honestly? That’s the kind of recipe that feels like cheating.
- Two-Bite Obsession: The first time I tasted these, I grabbed another one before I even finished chewing. That crispy chocolate shell shatters just enough to reveal the creamy, tangy center—like a cross between a cookie and a brownie, but better. The Hershey’s milk chocolate gives it that nostalgic sweetness, while the cream cheese adds a richness that makes it feel indulgent, not heavy.
- Party in a Box: Between us, these are my go-to for anything that needs a sweet touch. Breakfast? Crush them over yogurt. Dessert? Serve them warm with ice cream. Holiday gift? Package them in clear bags with ribbon—no baking required. My nephew thinks they’re "cookie crumbs," but I know the secret.
Step-by-step instructions for Hershey cream cheese chips
Here's how to craft these addictive chocolate-cream cheese bites with perfect texture and flavor.
Prepare the Chocolate-Cream Cheese Mixture
In a medium microwave-safe bowl, combine the 8 oz of softened cream cheese and the 8 oz of chopped Hershey milk chocolate bars. Microwave in 20-second bursts on medium power, stirring between each interval, until the chocolate and cream cheese form a smooth, thick paste. This should take about 1 minute total - you're looking for a consistency similar to thick pudding that holds its shape when dropped.
Real talk: Don't overheat this mixture or it'll separate. The cream cheese should be completely melted but still hold together when you press it between your fingers. Stir in the 0.5 tsp of vanilla extract and 2 tbsp of granulated sugar (if using) until fully incorporated. The mixture should smell richly chocolatey with a hint of tangy cream cheese.
Create the Dough and Chill
In a separate bowl, whisk together the 0.5 cup of sifted all-purpose flour and 0.25 tsp of sea salt. Gradually mix the flour-salt combination into the chocolate-cream cheese mixture using a rubber spatula until you form a smooth, pliable dough. The dough should be soft but not sticky - if it's too sticky, add 1 tbsp more flour at a time until it comes together easily.
Divide the dough into 4 equal portions and flatten each into a 1-inch thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. This chilling step is crucial - it firms up the dough so it holds its shape when you cut the chips. The colder the dough, the cleaner the cuts will be when you slice them later.
Cut and Shape the Chips
Remove one disc of chilled dough from the refrigerator and place it on a lightly floured surface. Using a sharp chef's knife, cut the disc into 16 equal squares (about 1-inch by 1-inch). For perfectly clean edges, dip the knife in warm water between cuts to prevent sticking. The dough should slice cleanly with minimal resistance - if it's too soft, return it to the fridge for 10-15 minutes.
Gently shape each square into a thin rectangle about 1/8-inch thick by pressing down firmly with your palm. You'll feel the resistance as you compress the dough - this creates the signature crispy texture. Place the shaped chips on a parchment-lined baking sheet, spacing them about 1/2 inch apart. Repeat with the remaining dough discs.
Bake to Golden Perfection
Preheat your oven to 325°F. Bake the chips for 12-15 minutes until the edges are golden brown and the centers are just set. You'll know they're done when they look dry to the touch and have developed a subtle crackly texture. Rotate the baking sheet halfway through baking for even cooking - the oven's heat tends to be stronger at the top.
Remove the chips from the oven and let them cool completely on the baking sheet for at least 30 minutes. This cooling period allows the chips to firm up and develop their final crispy texture. They'll continue to crisp as they cool, so don't be tempted to eat them warm - the texture won't be as satisfying. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Pro Tips For Making Hershey Cream Cheese Chips
- CHOP CHOCOLATE SMALL: Grab a sharp knife or pizza cutter and slice the Hershey bars into ¼-inch thick strips—no need for perfect squares. I used to waste time cutting them too thin, and they’d burn before the centers melted. Thicker pieces stay gooey longer, and you’ll end up with fewer crumbly messes.
- MELT CREAM CHEESE LOW: Warm the cream cheese in a bowl over barely simmering water (double boiler) until just soft—not liquid. I learned this the hard way: Overheating turns it grainy, and your dough will fight you. Test with a spoon—it should spread smoothly, not clump.
- ROLL DOUGH THIN: Pat the dough between two sheets of parchment paper to ⅛-inch thickness. Press firmly but evenly—uneven spots burn before the centers cook. Use a rolling pin, but don’t press down like you’re mad; gentle pressure prevents tearing.
- BAKE IN BATCHES: Spread chips on the tray in a single layer with space between them—crowding steams them into sad, flat puddles. If your tray is huge, bake two smaller batches instead of risking uneven cooking. They’ll crisp up perfectly every time.
Regional styles of this recipe
New England Sweet-Salty Twist
In my Boston neighborhood, we take these chips to the next level by adding 1 tsp cinnamon to the dough and a sprinkle of crushed graham crackers on top before baking.
The cinnamon gives a subtle warmth that pairs perfectly with the chocolate, while the graham crackers add a buttery crunch. I first tried this after seeing my Nonna sprinkle cinnamon on her chocolate cookies—turns out, it works magic here too. 🍂
Southern Chocolate-Dipped Style
Down South, they love dipping these chips halfway in melted chocolate after baking for extra decadence. Use Hershey's Special Dark Chocolate Bars (12 oz melted) and dip each chip halfway, then place on parchment paper to set.
The contrast of creamy chip and rich dark chocolate is pure Southern comfort. I tested this version at a friend's BBQ and it disappeared faster than the pulled pork.
Midwest Buttery Crunch
The Midwest version swaps the sea salt for crushed cornflakes (about ¼ cup) mixed into the dough before shaping. The cornflakes add a satisfying crunch that reminds me of my childhood's favorite snack mix.
Bake these at 300°F for 18 minutes to ensure the cornflakes stay crispy. Perfect for game day gatherings where hearty textures are king.
West Coast Spicy Kick
Out West, they like to add a kick with ½ tsp cayenne pepper and 1 tsp smoked paprika to the dough. The heat cuts through the sweetness beautifully, creating a complex flavor profile.
I first tried this version at a Silicon Valley potluck and it became an instant hit—especially with those who love their snacks with a little fire. Pair with a cold glass of milk to balance the heat. 🌶️
Canadian Maple Glaze
Our neighbors to the north take these chips and drizzle them with a maple glaze made from 2 tbsp maple syrup and 1 tbsp heavy cream**, reduced to a thick consistency.
The glaze adds a caramel-like finish that's pure Canadian comfort. I made this version during a Boston-Canada hockey rivalry gathering and it was a game-changer—no one could resist the sweet-tangy combo.
Nutrition facts
Frequently asked questions
Can I make these chips without baking?
While baking creates the signature crispy texture, you can make a no-bake version by spreading the dough on parchment paper and chilling in the freezer for 2-3 hours until firm. Cut into shapes and let sit at room temperature for 10 minutes before enjoying. The texture will be softer but still delicious—great for a quick snack!
Why did my chips turn out greasy instead of crispy?
Greasy chips usually happen when the dough isn't chilled long enough or baked at too low a temperature. Make sure to refrigerate the dough for at least 1 hour and bake at 325°F for 12-15 minutes. Also, avoid overcrowding the baking sheet—space them ½ inch apart for even crisping.
Can I use white chocolate instead of Hershey milk chocolate?
Yes, but expect a sweeter, less rich flavor. White chocolate pairs beautifully with cream cheese, creating a bright, creamy chip. For best results, use 8 oz of white chocolate chips or chopped bars and reduce the granulated sugar to 1 tablespoon to balance the sweetness. The texture will be slightly softer but still delicious!
How can I make these chips spicier?
Add ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika to the dough for a subtle kick. For extra heat, sprinkle crushed red pepper flakes on top before baking. The spice cuts through the sweetness beautifully—perfect for those who love bold flavors!
Will these chips stay crispy if I store them in the fridge?
Storing them in the fridge will make them soft over time. Keep them in an airtight container at room temperature for up to 5 days to maintain crispiness. For longer storage, freeze them for up to 3 months—just thaw at room temperature before eating.