Heat oven to 350 F. Stir together flour, cocoa, baking soda and salt. In
large mixer bowl, beat butter, brown sugar, granulated sugar and vanilla
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 lightly greased cookie sheet. Press 8 to 9 of remaining
bits on dough before baking. Bake 7 to 9 minutes or until cookie is set. Do
not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool
completely. About 3-1/2 dozen cookies.

Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.

DECORATOR’S FROSTING
1 1/2 c Powdered sugar
2 tb Shortening
2 tb Milk
1/2 ts Vanilla extract
Red food color

Heat oven to 325 F. In large mixer bowl, beat butter, sugar, egg and
vanilla until light and fluffy. Stir together, stir together flour,
cocoa, baking powder, baking soda and salt; add to butter mixture,
blending well. On lightly floured surface, roll small portion of dough
at a time to 1/4-inch thickness. (Refrigerate dough if too soft to
roll.) Cut with 2-1/2-inch cookie cutter; place on ungreased cookie
sheet. Bake 5 to 7 minutes or until only slight indentation remains when
touched lightly. Cool 1 minute; remove from cookie sheet to wire rack.
Cool completely. Prepare DECORATOR’S FROSTING. Frost cookies; decorate
as desired. About 3 dozen cookies.

DECORATOR’S FROSTING: In small mixer bowl, combine all ingredients
except red food color; beat until smooth and of spreading consistency.
Tint with food color, blending well.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Heat oven to 375 degrees Fahrenheit. Stir together flour, baking soda and
salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla
with electric mixer until creamy. Add eggs; beat well. Gradually add flour
mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop
by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or
until lightly browned. Cool slightly; remove from cookie sheet to wire
rack. Cool completely. About 5 dozen cookies.

Classic Chocolate Chocolate Chip Cookies: Add 1/3 cup Hershey’s Cocoa to
flour mixture.

Pan Recipe: Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll pan.
Bake at 375 degrees Fahrenheit 20 minutes or until lightly browned. Cool
completely; cut into bars. About 4 dozen bars.

Skor & Chocolate Chip Cookies: Use 1 cup finely chopped Skor bars and 1 cup
Hershey’s Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips;
omit nuts. Drop and bake as directed.

Ice Cream Sandwich: Press one small scoop of vanilla ice cream between two
cookies.

High Altitude Directions

Increase flour to 2-2/3 cups. Decrease baking soda to 3/4 teaspoon.
Decrease granulated sugar to 2/3 cup. Decrease packed light brown sugar to
2/3 cup. Add 1/2 teaspoon water with flour. Bake at 375 degrees Fahrenheit,
5 to 7 minutes or until top is light golden with golden brown edges.

Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.

Heat oven to 375 degrees Fahrenheit. Stir together flour, baking soda and
salt. In large bowl, beat spread, granulated sugar, brown sugar and vanilla
with electric mixer until creamy. Add eggs, beat well. Gradually add flour
mixture, beating well. Stir in chips. Drop by rounded teaspoons onto
ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Cool
slightly; remove from cookie sheet to wire rack.

To make softer, chewier cookies, add 1 or 2 tablespoons unsweetened
applesauce to egg mixture.

Makes 5 dozen cookies.

Nutrition information per cookie: 70 calories, 2.5 grams total fat (2 grams
available fat versus 4.5 grams fat in a classic chocolate chip cookie)

Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.

QUICK COOKIE GLAZE
3/4 c Powdered sugar,
4 ts Milk
1/4 ts Vanilla extract
4 Drops green food color

In large bowl, beat butter, sugar, egg and vanilla until well
blended. Stir together flour, cocoa, baking powder and salt;
gradually add to butter mixture, beating until well blended. Divide
dough in half; place each half on separate sheet of wax paper. With
hands, shape each half into log with squared sides, about 7 inches
long and 2-1/4 inches wide. Wrap each log in wax paper or plastic
wrap. Refrigerate until firm, at least 8 hours. Heat oven to 325?F.
Cut logs into 3/8-inch thick slices. Place onto ungreased cookie
sheet. Bake 15 minutes or until set. Cool slightly; remove from
cookie sheet to wire rack. Cool completely. Remove wrappers from
chocolate pieces. Prepare QUICK COOKIE GLAZE; drizzle over top of
cookies. Immediately place a chocolate piece on each cookie. About 3
dozen cookies.

QUICK COOKIE GLAZE: In small bowl, stir together 3/4 cup powdered
sugar, 3 to 4 teaspoons milk, 1/4 teaspoon vanilla extract and 3 or 4
drops green food color, if desired, until of drizzling consistency.

[Hershey's is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]

1. Heat oven to 350 F. Grease and flour 12-cup fluted tube pan. 2. Using
food processor, chop candy bar pieces very finely; set aside in small
bowl. 3. Prepare cake mix batter as directed on package, using water,
vegetable oil and whole eggs. In small bowl, reserve 1-1/2 cups batter;
stir into reserved chopped candy bar.

4. Into remaining vanilla batter, stir in food color, if desired. Pour
into prepared pan. Drop chocolate batter by spoonfuls into center of
batter, about 1-inch in from each side of tube.

5. Bake 35 to 40 minutes or until wooden pick inserted comes out clean.
Cool 10 minutes; remove from pan, inverting onto wire rack. Cool
completely. Top with COOKIES ‘N’ MINT GLAZE, if desired. 12 to 16
servings.

COOKIES ‘N’ MINT GLAZE: In small microwave-safe bowl, unwrap and break 1
HERSHEY’S Cookies ‘n’ Mint Chocolate Bar (7 oz.) into pieces; add 1
teaspoon shortening (not butter, margarine or oil). Microwave at HIGH
(100%) 45 seconds. In necessary, microwave at HIGH an additional 15
seconds at a time, stirring after each heating, just until chocolate is
melted when stirred.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

1. In medium microwave-safe bowl, place candy pieces, marshmallows and
milk. Microwave at HIGH (100%) 1 minute; stir vigorously. If necessary,
microwave at HIGH additional 30 seconds at a time, until chocolate and
marshmallows are melted when well stirred; cool to room temperature.

2. Fold 2 cups whipped topping into chocolate mixture until well
blended. Spoon into dessert dishes. Cover; refrigerate 2 hours or until
set. Stir food color into remaining 1-1/2 cups whipped topping, if
desired; use as garnish. 6 servings.

PARFAIT VARIATION: Prepare chocolate mixture as directed; do NOT spoon
into dishes. Alternately spoon chocolate mixture and thin layers of
remaining 1-1/2 cups whipped topping into parfait glasses. Cover;
refrigerate until cold. Garnish as desired.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.