Header is editable on language level pages and above in content hierarchy (this text is being shown in edit mode only)

Cocoa Crinkle Cookies Baking Recipe

This creamy, rich hot cocoa is best paired with a blanket and a book by the fire.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories90
Calories from Fat35
Total Fat4 g6% DV
Saturated Fat0 g3% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium55 mg2% DV
Total Carbohydrates12 g4% DV
Dietary Fiber0.0 g0% DV
Sugars7 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories90
Calories from Fat35
Total Fat4 g6% DV
Saturated Fat0 g3% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium55 mg2% DV
Total Carbohydrates12 g4% DV
Dietary Fiber0.0 g0% DV
Sugars7 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup powdered sugar for rolling

Directions

  • 1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
  • 2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
  • 3. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
  • 4. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog