Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 cup (2 sticks) butter or margarine, softened
- 3/4 cup Granulated sugar
- 3/4 cup Packed light brown sugar
- 1 tsp Vanilla extract
- 2 Eggs
- 2 1/2 cups All-purpose flour
- 1/3 cup HERSHEY'S Cocoa
- 1 tsp Baking soda
- 1/2 tsp Salt
- About 18 wooden ice cream sticks
- Decorating icing
- =
Directions
1 Heat oven to 350°F. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended.
2 Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet, about 3 inches apart. Shape into balls. Insert wooden stick about halfway into center of each. Flatten slightly.
3 Bake 10 to 12 minutes or until set. Cool 3 minutes; carefully remove from cookie sheet to wire rack. Cool completely.
4 Decorate as desired with decorating icing. About eighteen 3-1/2-inch cookies.
5 Recipe from Hershey's Kitchens