Hershey’s Triple Chocolate Cookies: A Classic Reimagined
The aroma of baking cookies has always transported me back to my grandmother’s kitchen. She was a master baker, and her secret weapon was always a bag of Hershey’s chocolate. While she mostly stuck to simple chocolate chip, sometimes she would make something extra special like these triple chocolate cookies. The intense chocolate flavor, combined with the little burst of Hershey’s Kiss in the center, was pure bliss. Baking these cookies today, I’m reminded of her warmth, her unwavering love, and the simple joy of sharing delicious treats with family. These aren’t just cookies; they are a sweet legacy.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 10-11 minutes
- Total Time: 31 minutes
- Yields: 48 cookies
- Serves: 24
- Dietary Type: Vegetarian
Ingredients
- 48 Hershey’s Kisses Milk Chocolates or 48 Hershey’s Kisses Milk Chocolates with Almonds
- 1/2 cup (1 stick) butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 eggs
- 1 tablespoon milk
- 2 1/4 cups all-purpose flour
- 1/3 cup Hershey’s Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Hershey’s Special Dark Chocolate Chips or 1 cup Hershey’s Semi-Sweet Chocolate Chips
Equipment Needed
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- Cookie sheets
- Wire rack
Instructions
- Begin by unwrapping all 48 Hershey’s Kisses. This is a great task to delegate to helpers! Set the unwrapped candies aside.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the 1/2 cup of softened butter (or margarine), 3/4 cup of granulated sugar, and 3/4 cup of packed light brown sugar. Beat with an electric mixer until the mixture is light and fluffy. This usually takes 2-3 minutes.
- Add 2 eggs and 1 tablespoon of milk to the creamed mixture. Beat well until everything is thoroughly combined.
- In a separate bowl, whisk together the 2 1/4 cups of all-purpose flour, 1/3 cup of Hershey’s Cocoa, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This ensures the dry ingredients are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, beating with the mixer until just combined. Be careful not to overmix; overmixing can lead to tough cookies.
- Stir in 1 cup of Hershey’s Special Dark Chocolate Chips (or Hershey’s Semi-Sweet Chocolate Chips). Make sure the chocolate chips are evenly dispersed throughout the dough.
- Shape the dough into 1-inch balls. Using a cookie scoop can help ensure consistent sizes, which leads to even baking.
- Place the cookie dough balls onto ungreased cookie sheets, leaving a little space between each cookie to allow for spreading.
- Bake for 10 to 11 minutes, or until the cookies are set. The edges should be lightly golden brown, and the centers should appear firm, but not hard. Ovens can vary, so keep a close eye on the cookies, especially during the last few minutes of baking.
- Immediately after removing the cookies from the oven, gently press one Hershey’s Kiss into the center of each cookie. The heat from the cookie will slightly melt the chocolate, helping it adhere.
- Transfer the cookies from the cookie sheet to a wire rack to cool completely. Cooling on a wire rack prevents the bottoms from becoming soggy.
Expert Tips & Tricks
- Soft Butter is Key: Ensure your butter is properly softened but not melted. Room-temperature butter creams best with sugar, creating a light and airy cookie.
- Don’t Overmix: Overmixing develops gluten in the flour, resulting in tougher cookies. Mix until just combined.
- Chill for Chewier Cookies: For a chewier texture, chill the dough for at least 30 minutes before baking. This allows the flavors to meld and the gluten to relax.
- Even Baking: Use a cookie scoop to ensure all cookies are the same size, which promotes even baking.
- Dark Cookie Sheets: Avoid using dark cookie sheets as they can cause the bottoms of the cookies to burn. If you only have dark cookie sheets, reduce the oven temperature by 25°F and check the cookies a minute or two earlier.
- Make Ahead Tip: The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to wrap it tightly in plastic wrap. You can also freeze the cookie dough balls for up to 2 months. When ready to bake, simply thaw them in the refrigerator overnight and bake as directed.
- Troubleshooting Dry Cookies: If your cookies are turning out dry, try adding a tablespoon of milk to the dough. Also, be sure not to overbake them.
Serving & Storage Suggestions
These Hershey’s Triple Chocolate Cookies are delicious served warm or at room temperature. They pair perfectly with a glass of cold milk, a scoop of vanilla ice cream, or a warm cup of coffee. Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. To keep them fresh for longer, store them in the freezer for up to 2 months. To thaw, simply leave them at room temperature for a few hours. Reheating them briefly in a warm oven or microwave will bring back that freshly baked flavor.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 220.5 kcal | N/A |
| Calories from Fat | 83 g | 38% |
| Total Fat | 9.3 g | 14% |
| Saturated Fat | 5.5 g | 27% |
| Cholesterol | 27.9 mg | 9% |
| Sodium | 151.1 mg | 6% |
| Total Carbohydrate | 32.6 g | 10% |
| Dietary Fiber | 1.3 g | 5% |
| Sugars | 21.5 g | 85% |
| Protein | 3 g | 6% |
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Variations & Substitutions
- Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the dough and use Hershey’s Kisses Candy Cane Mint for a festive twist.
- Peanut Butter Delight: Substitute 1/4 cup of the butter with peanut butter and use Hershey’s Kisses Filled with Caramel.
- White Chocolate Macadamia: Replace the dark chocolate chips with white chocolate chips and add 1/2 cup of chopped macadamia nuts.
- Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend in place of the regular flour. You may need to add a tablespoon or two of extra liquid (milk or water) if the dough seems too dry.
- Vegan Variation: Substitute the butter with a vegan butter alternative, the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons of water per egg), the milk with plant-based milk, and ensure the chocolate chips and Hershey Kisses are dairy-free.
FAQs (Frequently Asked Questions)
Q: Can I use different types of Hershey’s Kisses?
A: Absolutely! Feel free to experiment with different flavors of Hershey’s Kisses, such as caramel-filled or dark chocolate, to customize the flavor of your cookies.
Q: My cookies are spreading too thin. What am I doing wrong?
A: This could be due to several factors. Make sure your butter isn’t too soft and that you’re not overmixing the dough. Chilling the dough for 30 minutes before baking can also help prevent excessive spreading.
Q: Can I freeze these cookies?
A: Yes, you can freeze the baked cookies for up to 2 months. Store them in an airtight container or freezer bag to prevent freezer burn.
Q: What if I don’t have Hershey’s Special Dark Chocolate Chips?
A: You can substitute with Hershey’s Semi-Sweet Chocolate Chips, milk chocolate chips, or even chopped chocolate.
Q: How do I know when the cookies are done?
A: The cookies are done when the edges are lightly golden brown and the centers appear set, but not hard. They will continue to firm up as they cool.
Final Thoughts
These Hershey’s Triple Chocolate Cookies are a timeless classic for a reason. They’re easy to make, deeply satisfying, and always a crowd-pleaser. Whether you’re baking them for a special occasion or simply craving a sweet treat, I encourage you to give this recipe a try. Don’t be afraid to experiment with variations and substitutions to make them your own. Share your creations and baking tips with friends and family—after all, baking is best when shared. Happy baking!