Makes 18 (3 1/2 inch) cookies
Chocolate cocoa cookies get into the holiday spirit when decorated with icing, colored sugar, and HERSHEY’S MINI KISSES Milk Chocolates. Decorate festive motifs, such as a tree, candy cane, holly, Santa, and star shapes, then put the cookies on a stick.
1 cup of butter or margarine (2 sticks), softened
3/4 cup of granulated sugar
3/4 cup of packed light brown sugar
1 teaspoon of vanilla extract
2 1/3 cups of all-purpose flour
1/2 cup of HERSHEY’S Cocoa
1 teaspoon of baking soda
1/2 teaspoon of salt
About 18 wooden ice cream sticks
1 tub of vanilla ready-to-spread frosting
HERSHEY’S MINI KISSES Chips, decorating icing in tube, colored sugar, and candy sprinkles
1.Heat oven to 350 degrees Fahrenheit.
2.Beat butter, granulated sugar, brown sugar, and vanilla in large bowl on medium speed of mixer until creamy. Add eggs and beat well. Stir together flour, cocoa, baking soda, and salt then gradually add to butter mixture, beating until well blended.
3.Drop dough by scant 1/4 cupful onto ungreased cookie sheet, about 3 inches apart. Shape into balls. Insert wooden stick about three-fourths of the way into side of each ball. Flatten slightly.
4.Spread with frosting, if desired. Decorate as desired with holiday motifs, such as a star, tree, candy cane, holly, and Santa using decorating icing and garnishes. Makes about 18 (3 1/2 inch) cookies.
Find this recipe and more holiday treats at hersheyland.com