Tuesday, June 28, 2011

Hershey Bar Cookies {herein lies the highly coveted recipe}

Almost a decade ago {I can't believe I'm old enough to refer to ANYTHING as being a decade ago *sigh*} I came up with this recipe for  a sweet friend's birthday.  Her favorite candy is Hershey bars and I wanted to make something special & unique to her....thus, the Hershey Bar Cookies were born. {I acknowledge that there are probably H.B. Cookie recipes aplenty floating around cyberspace.......but I bet mine's the best  :D}

Twillypop's Hershey Bar Cookies**
P.s. This is a double batch, as I always make my cookie dough in double batches so I can save some dough in the fridge for those cookie "emergencies" we so often find ourselves in the middle of....... :)

Ingredients:

 

     5 1/4 cups all-purpose flour

     2 teaspoon baking soda

     2 teaspoon salt

     1 cup (2 sticks) butter AND 1 cup (2 sticks) margarine, softened

     1 1/2 cups granulated sugar

     1 1/2 cup packed brown sugar {I often use turbinado which makes 'em Xtra yum}

     2 teaspoons vanilla extract

     4 large eggs

     3 Tablespoons strong coffee, cooled {can substitute milk}

     4 cups chopped milk chocolate Hershey Bars {about 4 of the 7oz. giant bars}

     **Hershey bar segments {from the mini bars}, or Hershey kisses for decoration

     **optional


the beauty of chopping the chocolate is that you not only get big chunks, but also chocolate shavings which blend into the dough and give it amazing flavor and moistness



it helps to have a real live keebler elf to peel the kisses...... :D


the kisses will completely liquefy, but if left to cool will solidify and keep their shape

PREHEAT oven to 350° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter,margarine, granulated sugar, brown sugar, vanilla extract, and coffee in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chopped chocolate. Drop by rounded tablespoon onto ungreased baking sheets. *Or, for extra fun, scoop into mini muffin pans, may increase baking time by a few minutes*

BAKE for 10 to 12 minutes or until golden brown. {Or 15 mins. for mini-muffin pan.} Immediately upon removing from the oven, top each cookie or "muffin" with chocolate segment or Hershey kiss.  Cool on baking sheets for 2 minutes; carefully {so as not to disturb the liquefied chocolate} remove to wire racks to cool completely & until the chocolate cools and sets again .
    You seriously need to taste them to believe them.......

    4 comments:

    1. Yummy yum!! I loooove using coffee in baked chocolate goods and these look fantastic. Bookmarking :)

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    2. Oh yum!! This is exactly what I needed today... totally going to make some!

      Thanks for sharing, Sara :D

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    3. DEEeeEEeelish! I think I'm gonna go have a cookie right now. When are you going to open up a baking shop on Etsy hmmmmmmm? "TwillyPop's Sweet Shop" I can see it now :D

      Thanks for sharing this awesomeness Sara, I think it would also look fabuloso in polymer clay ;)

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