Advertisement
  • PRIVACY POLICY
  • eStore
  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »

Kriss Kringle Fudge Cookies Recipe

Kriss Kringle Fudge Cookies
Intermediate

Prep Time: 20 Minutes

Skill Level: Intermediate

Recipe Rating

Ingredients

  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans
  • 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.

Ratings & Reviews

    These are just the best ever. A real Christmas tradition for us.
In English