recipes

HERSHEY’S Classic Chocolate Chip Cookies

HERSHEY’S Classic Chocolate Chip Cookies

Portions:5 dozen cookies.
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Ingredients

  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups HERSHEY’S Semi-Sweet Chocolate Chips 12-oz. pkg.
  • 1 cup chopped nuts optional

Instructions

  • Heat oven to 375°F.
  • Stir together flour, baking soda and salt.
  • Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy.
  • Add eggs; beat well.
  • Gradually add flour mixture, beating well.
  • Stir in chocolate chips and nuts, if desired.
  • Drop by rounded teaspoons onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until lightly browned.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely.

Notes / Tips / Wine Advice:

PAN RECIPE:
Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll pan.
Bake at 375°F. 20 minutes or until lightly browned.
Cool completely; cut into bars. About 4 dozen bars.
HERSHEY’S “PERFECTLY CHOCOLATE” CHOCOLATE CHIP COOKIES:
Simply add 1/3 cup HERSHEY’S Cocoa to your favorite chocolate chip cookie recipe.
SKOR & CHOCOLATE CHIP COOKIES:
Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY’S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.
ICE CREAM SANDWICH:
Press one small scoop vanilla ice cream between two cookies. HIGH
ALTITUDE DIRECTIONS (classic cookies):
– Increase flour to 2-2/3 cups.
– Decrease baking soda to 3/4 teaspoon.
– Decrease granulated sugar to 2/3 cup.
– Decrease packed light brown sugar to 2/3 cup.
– Add 1/2 teaspoon water with flour.
– Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges.
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Course Chocolate / Coockies / Biscuit

Double Peanut Butter and Milk Chocolate Chip Cookies

Double Peanut Butter and Milk Chocolate Chip Cookies

Portions:3 dozen cookies.
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Ingredients

  • ½ cup butter or margarine softened
  • ¾ cup sugar
  • ⅓ cup REESE’S Creamy Peanut Butter or REESE’S Crunchy Peanut Butter
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup HERSHEY’S Milk Chocolate Chips
  • 1 cup REESE’S Peanut Butter Chips

Instructions

  • Heat oven to 350°F.
  • Beat butter, sugar and peanut butter in medium bowl until creamy.
  • Add egg and vanilla; beat well.
  • Stir together flour, baking soda and salt; add to butter mixture, blending well.
  • Stir in milk chocolate chips and peanut butter chips.
  • Drop by rounded teaspoons onto ungreased cookie sheets.
  • Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet.
  • Remove to wire rack; cool completely.
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Course Chocolate / Coockies / Biscuit / Nuts

Design Your Own Chocolate Cookie

Design Your Own Chocolate Cookie

Portions:5 dozen cookies
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Ingredients

  • 1 cup butter softened
  • 1 cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups all-purpose flour
  • ½ cup HERSHEY’S Cocoa
  • 1 teaspoon baking soda

Instructions

  • Heat oven to 375 F.
  • Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy.
  • Add eggs; beat well.
  • Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended.
  • Drop by rounded teaspoons onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until set.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely.

Notes / Tips / Wine Advice:

VARIATIONS:

CHOCOLATE CHOCOLATE CHIP COOKIES:
Add 2 cups (one 12 or 11.5-pkg.) HERSHEY’S Semi-Sweet, MINI CHIPS, SPECIAL DARK or Milk Chocolate Chips to basic chocolate batter. MINI KISSES CHOCOLATE COOKIES: Add 1-3/4 cups (10-oz. pkg.) HERSHEY’S MINI KISSES Milk Chocolates to basic chocolate batter.
MINT CHOCOLATE CHIP COOKIES:
Add 1-2/3 cups (10-oz. pkg.) HERSHEY’S Mint Chocolate Chips to basic chocolate batter. CHOCOLATE COOKIES WITH WHITE CHIPS: Add 2 cups (12-oz. pkg.) HERSHEY’S Vanilla Milk Chips to basic chocolate batter.
CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS:
Add 1-2/3 cups (one 10 or 11-oz. pkg.) REESE’S Peanut Butter or REESE’S Peanut Butter and Milk Chocolate Chips to basic chocolate batter.
CHOCOLATE COOKIES WITH TOFFEE:
Add 1 to 1-1/4 cups HEATH BITS ‘O BRICKLE Toffee Bits or HEATH Milk Chocolate Toffee Bits to basic chocolate batter. Lightly grease or paper-line cookie sheets.
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Course Chocolate / Coockies / Biscuit

Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies

Portions:2 dozen cookies
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Ingredients

  • ½ cup butter or margarine, softened
  • ⅔ cup sugar
  • 1 egg separated
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ⅓ cup HERSHEY’S Cocoa
  • ¼ teaspoon salt
  • 1 cup chopped nuts
  • VANILLA FILLING recipe below
  • 26 HERSHEY’S KISSES Brand Milk Chocolates or HERSHEY’S HUGS Brand Chocolates, or pecan halves or candied cherry halves

Instructions

  • Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy.
  • Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended.
  • Refrigerate dough at least 1 hour or until firm enough to handle.
  • Heat oven to 350°F.
  • Lightly grease cookie sheet.
  • Shape dough into 1-inch balls.
  • With fork, beat egg white slightly.
  • Dip each ball into egg white; roll in nuts.
  • Place on prepared cookie sheet.
  • Press thumb gently in center of each cookie.
  • Bake 10 to 12 minutes or until set.
  • Meanwhile, prepare VANILLA FILLING.
  • Remove wrappers from chocolate pieces.
  • Remove cookies from cookie sheet to wire rack; cool 5 minutes.
  • Spoon about ¼ teaspoon filling into each thumbprint.
  • Gently press chocolate piece in center of each cookie.
  • Cool completely.

Notes / Tips / Wine Advice:

VANILLA FILLING:
Combine ½cup powdered sugar, 1 tablespoon softened butter or margarine, 2 teaspoons milk and ¼ teaspoon vanilla extract in small bowl; beat until smooth.
VARIATION:
Omit egg white and chopped nuts. Roll balls in granulated sugar. Bake as directed. Top with VANILLA FILLING and pecan or walnut half.
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Course Chocolate / Coockies / Biscuit

Chocolate Oatmeal Cookies

Chocolate Oatmeal Cookies

Portions:4 dozen cookies
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Ingredients

  • 1 cup butter or margarine, softened
  • 1½ cups granulated sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ½ cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups quick-cooking rolled oats
  • ½ cup chopped nuts

Instructions

  • Heat oven to 350°F.
  • Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy; blend in eggs and vanilla.
  • Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, mixing well.
  • Stir in oats and nuts. (Batter will be stiff.)
  • Drop by rounded tablespoonfuls onto ungreased cookie sheet.
  • Bake 11 to 12 minutes or until set; cookies will be slightly moist in center.
  • Do not overbake.
  • Cool 1 minute; remove from cookie sheet to wire rack.
  • Cool completely.
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Course Chocolate / Coockies / Biscuit / Nuts

Chocolate Drop Sugar Cookies

Chocolate Drop Sugar Cookies

Portions:1 dozen cookies
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Ingredients

  • ⅔ cup butter softened
  • 1 cup sugar
  • 1 egg
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ½ cup HERSHEY’S Cocoa
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup buttermilk or sour milk*
  • Additional sugar

Instructions

  • Heat oven to 350°F.
  • Lightly grease cookie sheet.
  • Beat butter and sugar in large bowl until well blended.
  • Add egg and vanilla; beat until fluffy.
  • Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture.
  • Using ice cream scoop or ¼⅓ cup measuring cup, drop dough about 2 inches apart onto prepared cookie sheet.
  • Bake 13 to 15 minutes or until cookie springs back when touched lightly in center.
  • While cookies are on cookie sheet, sprinkle lightly with additional sugar.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely

Notes / Tips / Wine Advice:

* To sour milk:
Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.
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Course Chocolate / Coockies / Biscuit

Chocolate Chip ‘n Oatmeal Cookies

Chocolate Chip ‘n Oatmeal Cookies

Portions:4 dozen cookies
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Ingredients

  • 1 package yellow cake mix about 18 oz.
  • 1 cup quick-cooking rolled oats
  • ¾ cup butter or margarine, softened
  • 2 eggs
  • 1 cup HERSHEY’S Semi-Sweet Chocolate Chips

Instructions

  • Heat oven to 350°F.
  • Combine cake mix, oats, butter and eggs in large bowl; beat until well blended.
  • Stir in chocolate chips.
  • Drop by rounded teaspoons onto ungreased cookie sheet.
  • Bake 10 to 12 minutes or until very lightly browned.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely.
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Course Chocolate / Coockies / Biscuit

Chocolate Chip kisses Cookies

Chocolate Chip kisses Cookies

Portions:4 dozen cookies.
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Ingredients

  • 48 HERSHEY’S KISSES Brand Milk Chocolates or HERSHEY’S KISSES WITH ALMONDS Brand Milk Chocolates
  • 1 cup butter or margarine, softened
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips
  • CHOCOLATE DRIZZLE recipe below

Instructions

  • Heat oven to 375°F.
  • Remove wrappers from chocolates.
  • Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended.
  • Add flour to butter mixture; blend until smooth.
  • Stir in small chocolate chips.
  • Mold scant tablespoon dough around each chocolate piece, covering completely.
  • Shape into balls; place on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until set.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely.
  • Prepare CHOCOLATE DRIZZLE; drizzle over each cookie.

Notes / Tips / Wine Advice:

CHOCOLATE DRIZZLE:
Place ¼ cup HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
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Course Chocolate / Coockies / Biscuit

Chocolate Chip Cookies made with Hershey’s special dark Chocolate Chips

Chocolate Chip Cookies made with Hershey’s special dark Chocolate Chips

Portions:3 dozen cookies
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Ingredients

  • 6 tablespoons butter softened
  • ⅓ cup butter flavored shortening
  • ½ cup packed light brown sugar
  • ⅓ cup granulated sugar
  • 1 egg
  • 1½ teaspoons vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups HERSHEY’S SPECIAL DARK Chocolate Chips 12-oz. pkg.
  • ¾ cup chopped nuts optional

Instructions

  • Heat oven to 350° F.
  • Beat butter and shortening in large bowl until well blended.
  • Add brown sugar and granulated sugar; beat thoroughly.
  • Add egg and vanilla, beating until well blended.
  • Combine flour, baking soda and salt; gradually beat into butter mixture.
  • Stir in chocolate chips and nuts, if desired.
  • Drop by rounded teaspoons onto ungreased cookie sheet.
  • Bake 10 to 12 minutes or until lightly browned.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely.
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Course Chocolate / Coockies / Biscuit

Chewy Peanut Butter Blossoms

Chewy Peanut Butter Blossoms

Portions:48 cookies
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Ingredients

  • 48 HERSHEY’S KISSES Brand Milk Chocolates
  • 1 can sweetened condensed milk not evaporated milk (14 oz.)
  • ¾ cup REESE’S Creamy Peanut Butter
  • 2 cups all-purpose biscuit baking mix
  • 1 teaspoon vanilla extract
  • ¼ cup sugar

Instructions

  • Heat oven to 375°F. Remove wrappers from chocolate pieces.
  • Beat sweetened condensed milk and peanut butter in large bowl until smooth. Add baking mix and vanilla; blend well. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  • Bake 6 to 8 minutes or until very lightly browned (do not overbake). Remove from oven; immediately press chocolate piece in center of each ball. Remove from cookie sheet to wire rack. Cool completley. Store in tightly covered container. About
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Course Sandwich toppings