Delicious desserts and other Easter delights!

Drizzled Raspberry Crinkles

Things You'll Need
  • 1-2/3 cups (10-oz. pkg.) HERSHEY'S Raspberry Chips, divided
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil)
How to Make
  • 1

    1. Heat oven to 350°F.

  • 2

    2. Set aside 1/2 cup raspberry chips. Place remaining chips in microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until melted when stirred.

  • 3

    3. Beat butter, brown sugar and granulated sugar in large bowl until well blended. Add melted chips; beat until well blended. Beat in eggs and vanilla. Stir together flour, cocoa, baking powder and baking soda; gradually beat into chocolate mixture. Drop by rounded teaspoons onto ungreased cookie sheet.

  • 4

    4. Bake 8 to 9 minutes for chewy cookies or 10 to 11 minutes for crisp cookies. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.

  • 5

    5. Place reserved 1/2 cup chips and shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over cookies. Makes about 5 dozen cookies.

Drizzled Raspberry Crinkles

Drizzled Raspberry Crinkles

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