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Skill Level: Intermediate Prep Time: 35 Minutes

Ingredients

  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2-1/2 cups all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • About 18 wooden ice cream sticks
  • Decorating icing

Directions

  1. Heat oven to 350°F. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended.
  2. Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet, about 3 inches apart. Shape into balls. Insert wooden stick about halfway into center of each. Flatten slightly.
  3. Bake 10 to 12 minutes or until set. Cool 3 minutes; carefully remove from cookie sheet to wire rack. Cool completely.
  4. Decorate as desired with decorating icing. Makes about 18 (3-1/2 inch) cookies.