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Kriss Kringle Fudge Cookies

You won’t find any of these cookies leftover on Christmas morning. This HERSHEY’S Cocoa cookie recipe is holiday-ready, featuring snow-like powdered sugar.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories60
Calories from Fat25
Total Fat2 g4% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium80 mg3% DV
Total Carbohydrates9 g3% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories60
Calories from Fat25
Total Fat2 g4% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium80 mg3% DV
Total Carbohydrates9 g3% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 cup all-purpose flour , divided
  • 1 cup sugar
  • 1/4 cup butter or margarine (1/2 stick) , melted
  • 2 eggs
  • 1/4 cup pecans chopped
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • Powdered sugar for rolling

Directions

  • 1. Stir cocoa into butter in large bowl; cool slightly. Stir in 1/2 cup flour, sugar, eggs, vanilla, baking soda and salt; beat until well blended. Stir in remaining 1/2 cup flour and pecans until blended. Cover; refrigerate until firm, about 3 hours.
  • 2. Heat oven to 300°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar. Place balls 3-inches apart on prepared cookie sheet.
  • 3. Bake 10 to 12 minutes until tops have crackled appearance and are set. Remove from cookie sheet to wire rack. Cool completely. Makes about 30 cookies.

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