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Chocolate Swirl Lollipop Cookies

  • PRINT

SKILL LEVEL : expert

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium115 mg5% DV
Total Carbohydrates15 g5% DV
Dietary Fiber0.0 g0% DV
Sugars6 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium115 mg5% DV
Total Carbohydrates15 g5% DV
Dietary Fiber0.0 g0% DV
Sugars6 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 teaspoon orange extract
  • 2 eggs
  • 1/2 teaspoon salt
  • 2-1/4 cups all-purpose flour , divided
  • About 24 wooden ice cream sticks
  • 2 sections HERSHEY'S Unsweetened Chocolate Baking Bar (1/2 oz. each)
  • Few drops red and yellow food color (optional)
  • 1/2 cup butter or margarine (1 stick) , softened
  • 1/4 teaspoon freshly grated orange peel
  • 1/2 teaspoon baking soda

Directions

  • 1. Beat butter and sugar in large bowl until blended. Add eggs and extracts; beat until light and fluffy. Gradually add 1-1/4 cups flour, blending until smooth. Stir in remaining 1 cup flour, baking soda and salt until mixture is well blended.
  • 2. Place half of batter in medium bowl; stir in orange peel. Stir in food color, if desired. Melt chocolate as directed on package; stir into remaining half of batter. Cover; refrigerate both mixtures until firm enough to roll.
  • 3. With rolling pin or fingers, between 2 pieces of wax paper, roll chocolate and orange mixtures each into 10x8-inch rectangle. Remove wax paper; place orange mixture on top of chocolate. Starting on longest side, roll up doughs tightly, forming into 12-inch roll; wrap in plastic wrap. Refrigerate until firm.
  • 4. Heat oven to 350°F. Remove plastic wrap from roll; cut into 1/2-inch-wide slices. Place on cookie sheet at least 3 inches apart. Insert wooden stick into each cookie.
  • 5. Bake 8 to 10 minutes or until cookie is almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Wrap each cookie in plastic wrap and tie with ribbon, if desired. Makes about 24 cookies.

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