recipes

Hershey’s “Perfectly Chocolate” Chocolate Chip Cookies

A plate of Hershey's "Perfectly Chocolate" Chocolate Chip Cookies on a rustic wooden table, featuring golden brown cookies with a soft, chewy texture and generously studded with melted Hershey’s chocolate chips. Some cookies have a drizzle of melted chocolate for extra indulgence, while a few broken cookies reveal the gooey, chocolatey interior. Scattered chocolate chips and crumbs add to the homemade charm, with soft natural lighting enhancing the warm, inviting tones.

Hershey’s “Perfectly Chocolate” Chocolate Chip Cookies

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Ingrediënten

  • 2¼ cups all-purpose flour
  • ⅓ cup HERSHEY’S Cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter or margarine 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
  • 1 cup chopped nuts optional

Instructies

  • Heat oven to 375°F.
  • Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. 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.

Notes / Tips / Wine Advice:

PAN RECIPE:
Prepare batter as above. Spread batter evenly in greased 15-1/2×10-1/2×1-inch jelly-roll pan. Bake at 375°F. for 20 to 22 minutes or until cookie begins to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 48 bars.
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Recipe Category Chocolate / Coockies / Biscuit

Hershey’s Mini Kisses Peanut Butter Blossoms

A plate of Hershey's Mini Kisses Peanut Butter Blossoms on a rustic wooden table, featuring golden, slightly cracked peanut butter cookies with a Hershey's Mini Kiss chocolate piece pressed into the center. Some cookies are dusted with granulated sugar for a classic touch, with extra Mini Kisses and peanut butter crumbs scattered around for a cozy, homemade feel. Soft natural lighting enhances the warm, inviting tones.

Hershey’s Mini Kisses Peanut Butter Blossoms

Portions:4 dozen cookies
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Ingrediënten

  • ½ cup shortening
  • ¾ cup REESE’S Creamy Peanut Butter
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Additional granulated sugar
  • 1¾ cups HERSHEY’S MINI KISSES Brand Milk Chocolates 10-oz. pkg.

Instructies

  • Heat oven to 375°F.
  • Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy.
  • Add egg, milk and vanilla; beat well.
  • Combine flour, baking soda and salt; gradually add to peanut butter mixture, beating until well blended.
  • Shape dough into 1-inch balls.
  • Roll in granulated sugar; place on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until lightly browned.
  • Immediately place 3 chocolates on top of each cookie, pressing down slightly.
  • Remove from cookie sheet to wire rack.
  • Cool completely.
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Recipe Category Coockies / Biscuit / Nuts

Hershey’s Classic Chocolate Chip Cookies

Hershey's Classic Chocolate Chip Cookies

Hershey’s Classic Chocolate Chip Cookies

Portions:5 dozen cookies.
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Chocolate / Coockies / Biscuit

Double Peanut Butter and Milk Chocolate Chip Cookies

A plate of double peanut butter and milk chocolate chip cookies on a rustic wooden table, featuring golden brown cookies with a soft, chewy texture, packed with creamy peanut butter flavor and studded with melted milk chocolate chips. Some cookies are drizzled with extra peanut butter, while others are broken open to reveal their gooey, chocolate-filled interior. Scattered chocolate chips and crushed peanuts add to the homemade charm. Soft natural lighting enhances the warm, inviting tones.

Double Peanut Butter and Milk Chocolate Chip Cookies

Portions:3 dozen cookies.
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Chocolate / Coockies / Biscuit / Nuts

Design Your Own Chocolate Cookie

A plate of custom-designed chocolate cookies on a rustic wooden table, featuring rich, dark cookies with various creative toppings such as chocolate chips, nuts, caramel drizzle, and colorful sprinkles. Some cookies have a swirl of frosting, while others showcase intricate chocolate decorations. A few cookies are broken open to reveal their gooey, chocolate-filled interior, with scattered cookie crumbs, chocolate pieces, and toppings adding to the homemade charm. Soft natural lighting enhances the warm, inviting tones.

Design Your Own Chocolate Cookie

Portions:5 dozen cookies
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Chocolate / Coockies / Biscuit

Chocolate Thumbprint Cookies

A plate of chocolate thumbprint cookies on a rustic wooden table, featuring rich, dark cookies with a soft, chewy texture and an indent filled with glossy chocolate ganache. Some cookies are dusted with powdered sugar, while others have a drizzle of melted chocolate or a sprinkle of crushed nuts. A few broken cookies reveal their fudgy interior, with scattered chocolate chips and cocoa powder adding to the homemade charm. Soft natural lighting enhances the deep, indulgent chocolate tones.

Chocolate Thumbprint Cookies

Portions:2 dozen cookies
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Chocolate / Coockies / Biscuit

Chocolate Oatmeal Cookies

A plate of chocolate oatmeal cookies on a rustic wooden table, featuring rich, dark cookies with a chewy texture, made with hearty oats and melted chocolate chips. Some cookies are drizzled with extra chocolate, while others have a sprinkle of sea salt for contrast. A few broken cookies reveal their soft, gooey interior, with scattered oats, chocolate chips, and cookie crumbs adding to the homemade charm. Soft natural lighting enhances the warm, inviting tones.

Chocolate Oatmeal Cookies

Portions:4 dozen cookies
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Chocolate / Coockies / Biscuit / Nuts

Chocolate Drop Sugar Cookies

A plate of chocolate drop sugar cookies on a rustic wooden table, featuring soft, round cookies with a rich chocolate color and a slightly cracked surface. Some are dusted with powdered sugar, while others have a drizzle of melted chocolate or a sprinkle of colorful sugar crystals. A few broken cookies reveal their tender, cake-like interior, with scattered chocolate chips and cocoa powder adding to the homemade charm. Soft natural lighting enhances the warm, inviting tones.

Chocolate Drop Sugar Cookies

Portions:1 dozen cookies
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Chocolate / Coockies / Biscuit

Chocolate Chip ’n Oatmeal Cookies

A plate of chocolate chip 'n oatmeal cookies on a rustic wooden table, featuring golden brown cookies with a chewy texture, packed with hearty oats and studded with melted chocolate chips. Some cookies are drizzled with extra chocolate, while others have a sprinkle of sea salt for contrast. A few broken cookies reveal their soft, gooey interior, with scattered oats, chocolate chips, and cookie crumbs adding to the homemade charm. Soft natural lighting enhances the warm, inviting tones.

Chocolate Chip ’n Oatmeal Cookies

Portions:4 dozen cookies
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Chocolate / Coockies / Biscuit

Chocolate Chip kisses Cookies

A plate of Chocolate Chip Kisses Cookies on a rustic wooden table, featuring golden brown cookies with a soft, chewy texture, studded with melted chocolate chips and topped with a Hershey’s Kiss in the center. Some cookies are drizzled with extra chocolate for added indulgence, while a few broken cookies reveal their gooey, chocolate-filled interior. Scattered chocolate chips and cookie crumbs add to the homemade charm. Soft natural lighting enhances the warm, inviting tones.

Chocolate Chip kisses Cookies

Portions:4 dozen cookies.
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Chocolate / Coockies / Biscuit
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