go to top
Holiday Double Chocolate Cookies

Holiday Double Chocolate Cookies

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat0
Total Fat4 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 *
Calories100
Calories from Fat0
Total Fat4 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
  • 3/4 cup light brown sugar packed
  • 1/2 cup HERSHEY'S Cocoa
  • 2 eggs
  • 1-1/3 cups HERSHEY'S Holiday Candy Coated Bits (10-oz. pkg.) , divided
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup butter or margarine (1 stick) , softened

Directions

  • 1. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.
  • 2. Stir together flour, cocoa, baking soda and salt. Beat butter, brown sugar, granulated sugar and vanilla in large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, blending well. Stir in 1 cup candy coated bits. Drop by rounded teaspoonfuls onto prepared cookie sheet. Press 8 to 9 of remaining bits on dough before baking.
  • 3. Bake 7 to 9 minutes or until cookie is set. Do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 42 cookies.
Ingredients sitting on a table

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog