Chocolate Cheesecake
Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
1/4 cup (1/2 stick) butter or margarine
1/2 cup HERSHEY'S Cocoa
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
4 eggs
1 tablespoon vanilla extract
Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.
2. Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or
until melted. Stir in cocoa until smooth; set aside.
3. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened
condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.
4. Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack;
loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired.
Cover; refrigerate leftover cheesecake. Garnish as desired. 12 servings.
CHOCOLATE CRUMB CRUST: Place 6 tablespoons butter or margarine in medium microwave-
safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer
crumbs (about 45 wafers), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa;
blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.

Chocolate Chip Pumpkin Cheesecake
Ingredients:
CHOCOLATE COOKIE CRUST(recipe follows)
3 packages (8 oz. each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
4 eggs
1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
CHOCOLATE LEAVES(recipe follows, optional)
Directions:
1. Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400°F.
2. Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl until well blended. Add
pumpkin and eggs; beat until well blended. Stir in small chocolate chips; pour batter into prepared
crust. Bake 10 minutes.
3. Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set. Remove from
oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
Refrigerate about 5 hours before serving. Prepare and garnish with CHOCOLATE LEAVES, if
desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
CHOCOLATE COOKIE CRUST: Heat oven to 350°F. Stir together 1 cup vanilla wafer crumbs
(about 30 wafers), 1/4 cup HERSHEY'S Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick)
melted butter or margarine in medium bowl. Press mixture firmly onto bottom and 1/2-inch up side
of 9-inch springform pan. Bake 8 minutes; cool slightly.
CHOCOLATE LEAVES: Thoroughly wash and dry several non-toxic leaves. Place 1/2 cup
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips in small microwave-safe bowl.
Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. With small, soft-
bristled pastry brush, brush melted chocolate on backs of leaves. (Avoid getting chocolate on leaf
front; removal may be difficult when chocolate hardens.) Place on wax paper-covered cookie sheet;
refrigerate until very firm. Beginning at stem, carefully pull green leaves from chocolate leaves;
refrigerate until ready to use.


Chocolate Drizzled Peanut Butter Cheesecake
Ingredients:
GRAHAM CRACKER CRUMB CRUST(recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1/4 cup milk
4 eggs
1 teaspoon vanilla extract
CHOCOLATE DRIZZLE(recipe follows)
Directions:
1. Prepare GRAHAM CRACKER CRUST. Heat oven to 450°F.
2. Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth. Place peanut
butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If
necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just
until chips are melted when stirred.
3. Add peanut butter chip mixture to cream cheese mixture, beating just until blended. Add eggs,
one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared
GRAHAM CRACKER CRUST. Bake 10 minutes.
4. Reduce oven temperature to 250°F.; continue baking 40 minutes or until set. (Center will be soft
but will set upon cooling.) Remove from oven to wire rack. With knife, loosen cake from side of
pan. Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over
cheesecake. Refrigerate before serving. Cover; refrigerate leftover cheesecake. 12 servings.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3
tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto
bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2
teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.
Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15
seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when
stirred.

Chocolate Mini Cheesecakes
Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
1/2 cup HERSHEY'S Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 eggs
2 teaspoons vanilla extract
CHOCOLATE GLAZE(recipe follows)
Directions:
1. Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray
with vegetable cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB CRUST
mixture onto bottom of each cup.
2. Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture.
Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter.
3. Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely.
Refrigerate. Before serving, spread with CHOCOLATE GLAZE. Allow to set. Serve at room
temperature. About 24 mini cheesecakes.
CHOCOLATE CRUMB CRUST: In medium bowl, stir together 1-1/2 cups vanilla wafer crumbs, 6
tablespoons HERSHEY'S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or
margarine.
CHOCOLATE GLAZE: In medium saucepan over low heat, melt 2 cups (12-oz. pkg.)
HERSHEY'S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon
vanilla extract. Stir until smooth. Use immediately. About 2 cups glaze.
*If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with
narrow spatula.

Deluxe Marbled Cheesecake
Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
1/4 cup (1/2 stick) butter or margarine, melted
1/4 cup HERSHEY'S Cocoa
4 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
4 eggs
1 tablespoon vanilla extract
1/3 cup all-purpose flour
Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.
2. Combine cocoa and butter until smooth in small bowl; set aside. Beat cream cheese in large bowl
until fluffy. Gradually add sweetened condensed milk, beating until smooth. Beat in eggs and
vanilla then flour.
3. Measure 1-1/2 cups batter into medium bowl; beat in cocoa mixture. Spoon half of vanilla batter
over prepared crust. Spoon half of chocolate batter in dollops into pan. Repeat, ending with
chocolate batter. With metal spatula or knife, cut through batters to marble.
4. Bake 50 to 60 minutes or until center is set. Remove from oven to wire rack. With knife, loosen
cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before
serving. Store covered in refrigerator. 12 servings.
CHOCOLATE CRUMB CRUST: Combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2
cup powdered sugar, 1/3 cup HERSHEY'S Cocoa and 1/3 cup melted butter or margarine. Press
mixture firmly onto bottom of 9-inch springform pan.

HERSHEY'S SPECIAL DARK Chocolate Layered Cheesecake
Ingredients:
CHOCOLATE CRUMB CRUST (recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided
1/2 teaspoon shortening(do not use butter, margarine, spreads or oil)

Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350° F.
2. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream,
vanilla and salt, beating until well blended.
3. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl.
Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an additional 15
seconds at a time, stirring after each heating, until chocolate is melted when stirred.
4. Gradually blend 1-1/2 cups cheesecake batter into melted chocolate. Remove 2 cups chocolate
mixture; spread in bottom of prepared crust.
5. Blend additional 2 cups cheesecake batter into remaining chocolate mixture; spread 2 cups
mixture over first layer in springform pan. Stir remaining cheesecake batter into remaining
chocolate mixture; spread over second layer.
6. Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife,
immediately loosen cake from side of pan. Cool to room temperature.
7. Place reserved chocolate chips and shortening in small microwave-safe bowl. Microwave at
HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time,
stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of
cheesecake. Cover; refrigerate several hours until cold. Cover; refrigerate leftover cheesecake. 10 to
12 servings.
CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers),
1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or
margarine. Press mixture onto bottom and 1-1/2 inches up sides of 9-inch springform pan.

Triple Layer Cheesecake
Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup dairy sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup HERSHEY'S Butterscotch Chips, melted*
1 cup HERSHEY'S Semi-Sweet Chocolate Chips, melted*
1 cup HERSHEY'S Premier White Chips, melted*
TRIPLE DRIZZLE(recipe follows, optional)

Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350°F.
2. Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and
salt; beat until smooth. Stir together 1-1/3 cups batter with melted butterscotch chips in medium
bowl; pour into prepared crust. In another medium bowl, stir together 1-1/3 cups batter with melted
chocolate chips; pour over butterscotch layer. Stir together remaining batter with melted white
chips; stir until smooth. Pour over chocolate layer.
3. Bake 55 to 60 minutes or until center of cheesecake is almost set. Remove from oven to wire
rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.
4. Drizzle TRIPLE DRIZZLE, one flavor at a time, over top of cheesecake, if desired. Refrigerate
until cold, about 3 hours. Cover; refrigerate leftover cheesecake. 12 to 14 servings.
CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer
crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/3 cup
melted butter or margarine. Press mixture onto bottom and 1-1/2 inches up side of 9-inch
springform pan. Bake 8 minutes. Cool.
* To melt chips: Place chips in separate microwave-save bowls. Microwave at HIGH (100%) 1
minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each
heating, just until chips are melted when stirred.
TRIPLE DRIZZLE: Place 1 tablespoon HERSHEY'S Butterscotch Chips and 1/2 teaspoon
shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave
at HIGH (100%) 30 to 45 seconds; stir. If necessary, microwave an additional 15 seconds at a time,
stirring after each heating, just until chips are melted when stirred. Repeat procedure with 1
tablespoon HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon HERSHEY'S Premier
White Chips.

COOKIES
Brickle Drop Cookies
Ingredients:
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits

Directions:
1. Heat oven to 350°F. Lightly grease cookie sheet.
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add
eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture,
beating until blended. Stir in brickle. Drop by heaping teaspoons onto prepared cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly. About 6 dozen cookies.

Butter-Nut Chocolate Topped Cookies
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
30 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup ground almonds, pecans or walnuts

Directions:
1. Beat butter, sugar, egg and vanilla in medium bowl until well blended. Stir together flour, baking
soda and salt; add to butter mixture, beating well. If necessary, refrigerate dough until firm enough
to handle.
2. Remove wrappers from chocolate pieces. Heat oven to 350°F. Shape dough into 1-inch balls; roll
in ground nuts. Place on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center.
Remove from oven; immediately press a chocolate piece into center of each cookie. Carefully
remove from cookie sheet to wire rack. Cool completely. Chocolate should be set before storing.
About 2-1/2 dozen cookies.
ORANGE VARIATION: Add 3/4 teaspoon freshly grated orange peel to butter mixture.

Caramel KISSES Thumbprint Cookies
Ingredients:
72 HERSHEY'S KISSES Brand Caramel Filled Milk Chocolates
1 family size (13x9-in. pan) original supreme brownie mix with HERSHEY'S Syrup Pouch
1/4 cup HERSHEY'S Cocoa
2 eggs
1 tablespoon vegetable oil
1 tablespoon water
1 cup ground pecans(optional)
2-1/2 teaspoons milk

Directions:
1. Remove wrappers from chocolates. Lightly grease cookie sheets.
2. Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended.
Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).
3. Heat oven to 350 F. Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary
or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.) Roll
balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each
cookie. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
4. Place 24 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at HIGH
(100%) 30 seconds; stir. If necessary microwave at HIGH an additional 10 seconds at a time,
stirring after each heating, until chocolates are melted and smooth when stirred. Put about 1/2
teaspoon caramel filling in each indentation. Lightly press chocolate on caramel. 48 cookies.

Chewy Chocolate-Cinnamon Cookies
Ingredients:
6 tablespoons butter or margarine, softened
2/3 cup packed light brown sugar
3 tablespoons plus 1/4 cup granulated sugar, divided
1 egg
1 teaspoon baking soda
1/4 cup light corn syrup
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 to 1/2 teaspoon ground cinnamon

Directions:
1. Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray.
2. Beat butter until creamy. Add brown sugar and 3 tablespoons granulated sugar; beat until
blended. Add egg, baking soda, corn syrup and vanilla; beat well.
3. Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden
spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is
firm enough to shape. Shape dough into 1-inch balls. Combine 1/4 cup granulated sugar and
cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet.
4. Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from
cookie sheet to wire rack. Cool completely. 40 cookies.

Chewy Peanut Butter Blossoms
Ingredients:
About 48 HERSHEY'S KISSES Brand Milk Chocolates
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3/4 cup REESE'S Creamy Peanut Butter
2 cups all-purpose biscuit baking mix
1 teaspoon vanilla extract
About 1/4 cup sugar
Directions:
1. Heat oven to 375°F. Remove wrappers from chocolate pieces.
2. Beat sweetened condensed milk and peanut butter in large bowl until smooth. Add baking mix
and vanilla; blend well. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased
cookie sheets.
3. Bake 6 to 8 minutes or until very lightly browned (do not overbake). Remove from oven;
immediately press chocolate piece in center of each ball. Remove from cookie sheet to wire rack.
Cool completley. Store in tightly covered container. About 48 cookies.

Chocolate Chip Cookies made with HERSHEY'S SPECIAL DARK Chocolate Chips
Ingredients:
6 tablespoons butter, softened
1/3 cup butter flavored shortening
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
3/4 cup chopped nuts(optional)

Directions:
1. Heat oven to 350° F.
2. Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated
sugar; beat thoroughly. Add egg and vanilla, beating until well blended. Combine flour, baking
soda and salt; gradually beat into butter mixture. Stir in chocolate chips and nuts, if desired. Drop
by rounded teaspoons onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire
rack. Cool completely. About 3-1/2 dozen cookies.

Chocolate Chip KISSES Cookies
Ingredients:

48 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES WITH ALMONDS Brand Milk Chocolates
1 cup (2 sticks) butter or margarine, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
CHOCOLATE DRIZZLE(recipe follows)

Directions:
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add
flour to butter mixture; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon
dough around each chocolate piece, covering completely. Shape into balls; place on ungreased
cookie sheet.
3. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool
completely. Prepare CHOCOLATE DRIZZLE; drizzle over each cookie. About 4 dozen cookies.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
and 1 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds;
stir. If necessary, microwave at HIGH an additional 20 seconds at a time, stirring after each heating,
until chocolate is melted and mixture is smooth when stirred.

Chocolate Chip 'n Oatmeal Cookies
Ingredients:
1 package (about 18 oz.) yellow cake mix
1 cup quick-cooking rolled oats
3/4 cup (1-1/2 sticks) butter or margarine, softened
2 eggs
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
Directions:
1. Heat oven to 350°F.
2. Combine cake mix, oats, butter and eggs in large bowl; beat until well blended. Stir in chocolate
chips. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until very lightly browned. Cool slightly; remove from cookie sheet to
wire rack. Cool completely. About 4 dozen cookies.

Chocolate Drop Sugar Cookies
Ingredients:
2/3 cup butter, softened
1 cup sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk or sour milk*
Additional sugar

Directions:
1. Heat oven to 350°F. Lightly grease cookie sheet.
2. Beat butter and sugar in large bowl until well blended. Add egg and vanilla; beat until fluffy. Stir
together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture. Using
ice cream scoop or 1/4 cup measuring cup, drop dough about 2 inches apart onto prepared cookie
sheet.
3. Bake 13 to 15 minutes or until cookie springs back when touched lightly in center. While cookies
are on cookie sheet, sprinkle lightly with additional sugar. Cool slightly; remove from cookie sheet
to wire rack. Cool completely. About 1 dozen cookies.
* To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.

Chocolate Oatmeal Cookies
Ingredients:
1 cup (2 sticks) butter or margarine, softened
1-1/2 cups granulated sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking rolled oats
1/2 cup chopped nuts
Directions:
1. Heat oven to 350°F.
2. Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy; blend in eggs
and vanilla. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, mixing
well. Stir in oats and nuts. (Batter will be stiff.) Drop by rounded tablespoonfuls onto ungreased
cookie sheet.
3. Bake 11 to 12 minutes or until set; cookies will be slightly moist in center. Do not overbake.
Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Chocolate Thumbprint Cookies
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon salt
1 cup chopped nuts
VANILLA FILLING(recipe follows)
26 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Chocolates or pecan halves or candied cherry halves

Directions:
1. Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy. Stir together flour,
cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1
hour or until firm enough to handle.
2. Heat oven to 350°F. Lightly grease cookie sheet. Shape dough into 1-inch balls. With fork, beat
egg white slightly. Dip each ball into egg white; roll in nuts. Place on prepared cookie sheet. Press
thumb gently in center of each cookie.
3. Bake 10 to 12 minutes or until set. Meanwhile, prepare VANILLA FILLING. Remove wrappers
from chocolate pieces. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon
about 1/4 teaspoon filling into each thumbprint. Gently press chocolate piece in center of each
cookie. Cool completely. About 2 dozen cookies.
VANILLA FILLING: Combine 1/2 cup powdered sugar, 1 tablespoon softened butter or margarine,
2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth.
VARIATION: Omit egg white and chopped nuts. Roll balls in granulated sugar. Bake as directed.
Top with VANILLA FILLING and pecan or walnut half.

Design Your Own Chocolate Cookie
Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1 teaspoon baking soda

Directions:
1. Heat oven to 375 F.
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs;
beat well.
3. Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well
blended. Drop by rounded teaspoons onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool
completely. About 5 dozen cookies.
VARIATIONS:
CHOCOLATE CHOCOLATE CHIP COOKIES: Add 2 cups (one 12 or 11.5-pkg.) HERSHEY'S
Semi-Sweet, MINI CHIPS, SPECIAL DARK or Milk Chocolate Chips to basic chocolate batter.
MINI KISSES CHOCOLATE COOKIES: Add 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI
KISSES Milk Chocolates to basic chocolate batter.
MINT CHOCOLATE CHIP COOKIES: Add 1-2/3 cups (10-oz. pkg.) HERSHEY'S Mint
Chocolate Chips to basic chocolate batter.
CHOCOLATE COOKIES WITH WHITE CHIPS: Add 2 cups (12-oz. pkg.) HERSHEY'S Vanilla
Milk Chips to basic chocolate batter.
CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS: Add 1-2/3 cups (one 10 or 11-oz.
pkg.) REESE'S Peanut Butter or REESE'S Peanut Butter and Milk Chocolate Chips to basic
chocolate batter.
CHOCOLATE COOKIES WITH TOFFEE: Add 1 to 1-1/4 cups HEATH BITS 'O BRICKLE
Toffee Bits or HEATH Milk Chocolate Toffee Bits to basic chocolate batter. Lightly grease or
paper-line cookie sheets.

Double Peanut Butter and Milk Chocolate Chip Cookies
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1/3 cup REESE'S Creamy Peanut Butter or REESE'S Crunchy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup HERSHEY'S Milk Chocolate Chips
1 cup REESE'S Peanut Butter Chips

Directions:
1. Heat oven to 350°F.
2. Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat
well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk
chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
3. Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie
sheet. Remove to wire rack; cool completely. About 3 dozen cookies.

HERSHEY'S Classic Chocolate Chip Cookies
Ingredients:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)
Directions:
1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in
large bowl with 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.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire
rack. Cool completely. About 5 dozen cookies.
PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20
minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.
HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES: Simply add 1/3 cup
HERSHEY'S Cocoa to your favorite chocolate chip cookie recipe.
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 vanilla ice cream between two cookies.
HIGH ALTITUDE DIRECTIONS (classic cookies):
- 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°F, 5 to 7 minutes or until top is light golden with golden brown edges.

HERSHEY'S MINI KISSES Peanut Butter Blossoms
Ingredients:
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar
1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates
Directions:
1. Heat oven to 375°F.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar
and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Combine flour,
baking soda and salt; gradually add to peanut butter mixture, beating until well blended.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately place 3 chocolates on top of each
cookie, pressing down slightly. Remove from cookie sheet to wire rack. Cool completely. About 4
dozen cookies.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Chip Cookies

Ingredients:
2-1/4 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)

Directions:
1. Heat oven to 375°F.
2. Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and
vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add
flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons
onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. About 5
dozen cookies.
PAN RECIPE: Prepare batter as above. Spread batter evenly in greased 15-1/2x10-1/2x1-inch jelly-
roll pan. Bake at 375°F. for 20 to 22 minutes or until cookie begins to pull away from sides of pan.
Cool completely in pan on wire rack. Cut into bars. About 48 bars.