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HERSHEY'S Double Chocolate Mint Cookies

Satisfy your taste for chocolate peppermint with this double chocolate mint cookie recipe. The secret is the cocoa.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 12  Minutes

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium65 mg3% DV
Total Carbohydrates12 g4% DV
Dietary Fiber1.0 g4% DV
Sugars9 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium65 mg3% DV
Total Carbohydrates12 g4% DV
Dietary Fiber1.0 g4% DV
Sugars9 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 2/3 cup butter or margarine , softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-2/3 cups HERSHEY'S Mint Chocolate Chips (10-oz. pkg.)

Directions

  • 1. Heat oven to 350°F.
  • 2. Beat butter and sugar in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in mint chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet.
  • 3. Bake 8 to 9 minutes or just until set; do not over bake. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 36 cookies.

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