Hershey Almond Cookies Recipe


hershey almond cookies recipe

Hershey Almond Cookies Recipe

It’s the baking season! Are you ready to try your hand at new recipes? We’ll be posting new recipes to try this season from easy to very difficult (ie you need 20 ingredients lol)

So be sure to check out our Dessert section for the latest delicious dessert recipes that you can try for your upcoming Holiday party!

Hershey Almond Cookies

INGREDIENTS
1 cup butter
1 cup light brown sugar
1/2 cup sugar
2 eggs
1 tbsp vanilla extract
2 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp coarse salt
18-20 Fun-Size Hershey Almond candy bars

DIRECTIONS
Refrigerate candy bars to make them easier to chop.
Chop each bar into 8 pieces.
Place pieces in freezer for an hour.
Preheat oven to 350 degrees.
Line baking sheet with parchment paper.
Mix flour, baking soda, baking powder, and salt.
In a stand mixer, cream the butter and sugars, then add in eggs one at a time, then add vanilla.
Slowly add the flour mixture and mix until incorporated.
Remove candy pieces from freezer and fold into mixture (reserve 24 pieces to place on top of each cookie after it comes out of oven).
Divide dough into 24 balls and place 6 on each lined baking sheet.
Bake for 14 minutes, or until just set.
Cool on baking sheet for about 10 minutes before transferring to a cooling rack.


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Hershey Almond Cookies

Hershey Almond Cookies

Ingredients

  • Hershey Almond Cookies
  • INGREDIENTS
  • 1 cup butter
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2 3/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp coarse salt
  • 18-20 Fun-Size Hershey Almond candy bars

Instructions

  1. DIRECTIONS
  2. Refrigerate candy bars to make them easier to chop.
  3. Chop each bar into 8 pieces.
  4. Place pieces in freezer for an hour.
  5. Preheat oven to 350 degrees.
  6. Line baking sheet with parchment paper.
  7. Mix flour, baking soda, baking powder, and salt.
  8. In a stand mixer, cream the butter and sugars, then add in eggs one at a time, then add vanilla.
  9. Slowly add the flour mixture and mix until incorporated.
  10. Remove candy pieces from freezer and fold into mixture (reserve 24 pieces to place on top of each cookie after it comes out of oven).
  11. Divide dough into 24 balls and place 6 on each lined baking sheet.
  12. Bake for 14 minutes, or until just set.
  13. Cool on baking sheet for about 10 minutes before transferring to a cooling rack.
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