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Blue Ribbon Fruit Cookies

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Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 4 sections HERSHEY'S Unsweetened Chocolate Baking Bar (1/2 oz. each)
  • 6 tablespoons butter , melted
  • 3/4 cup light brown sugar packed
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup candied pineapple , chopped
  • 1/2 cup nuts chopped
  • 1/2 cup raisins

Directions

  • 1. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.
  • 2. In heavy saucepan over very low heat, melt chocolate. In large bowl, beat butter, brown sugar and eggs until well blended. Add chocolate; beat until blended. Stir together flour, baking powder, salt and cinnamon; add to butter mixture, beating until well blended. Stir in pineapple, nuts and raisins. Drop by heaping teaspoonfuls onto prepared cookie sheet.
  • 3. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 24 cookies.

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