Recipe 1 of 7

MEDIA CONTACTS: Anna Lingeris Jaclyn Cole The Hershey Company JSH&A Public Relations 717.534.4874 630.932.5545 alingeris@hersheys.com jaclyn@jsha.com

HERSHEY’S® COOKIE HEADQUARTERS RECIPE FACT SHEET

The Hershey Company and the experts at Hershey’s® Kitchens are offering at-home bakers and entertainers a set of delectable recipes that are sure to sweeten any holiday gathering. For more details, recipes and insights from the Hershey’s® Baker’s DozenTM, visit www.hersheyskitchens.com. Peanut Butter Blossoms Recipe courtesy of The Hershey Company Yield: About 4 dozen cookies Ingredients: 48 HERSHEY’S® KISSES® Brand Milk Chocolates 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 T milk 1 tsp vanilla extract 1-1/2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt Granulated Sugar Directions: 1. Heat oven to 375°F. Remove wrappers from HERSHEY’S® KISSES® Milk Chocolates. 2. Beat shortening and REESE’S® Creamy Peanut Butter in large bowl until well blended. Add 1/3 cup

granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

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 press a HERSHEY’S® KISSES® Brand

Milk Chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack.

5. Cool completely.

Recipe 2 of 7

HERSHEY’S® Chocolate Chocolate Chip Cookies Recipe courtesy of The Hershey Company Yield: About 5 dozen cookies Ingredients: 2-1/4 cups all-purpose flour 1/3 cup HERSHEY’S® Cocoa 1 tsp baking soda 1/2 tsp salt 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 cups (12-oz. pkg.) HERSHEY’S® SPECIAL DARK® Chocolate Chips or HERSHEY’S® Semi-Sweet Chocolate Chips 1 cup chopped nuts (optional) Directions: 1. Heat oven to 375°F. 2. Stir together flour, HERSHEY’S® 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 HERSHEY’S® SPECIAL DARK® Chocolate Chips or HERSHEY’S® Semi-Sweet 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.

Recipe 3 of 7

Santa Hat Topped Red Velvet Cupcakes Recipe courtesy of The Hershey Company Yield: About 28 cupcakes Ingredients: 1/2 cup (1 stick) butter or margarine, softened 1-1/2 cups sugar 2 eggs 1 tsp vanilla extract 1 cup buttermilk or sour milk* 2 T (one 1-oz. bottle) red food color 2 cups all-purpose flour 1/3 cup HERSHEY'S® Cocoa 1 tsp salt 1-1/2 tsp baking soda 1 T white vinegar 1 to 2 cans (about 16-oz. each) ready-to-spread vanilla frosting or your favorite homemade frosting Red and green colored sugars 28 HERSHEY'S® KISSES® Brand Candy Cane Mint Candies or HERSHEY'S® KISSES® Brand Milk Chocolates Directions: 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil baking cups. 2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and

food color. Stir together flour, HERSHEY’S® cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Fill muffin cups about 1/2 full with batter.

3. Bake about 20 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pan on wire rack.

4. Set aside about 3/4 cup frosting; frost cupcakes with remaining frosting. Generously sprinkle tops of frosted cupcakes with green or red colored sugars. Remove wrappers from HERSHEY'S® KISSES® Brand Candy Cane Mint Candies or HERSHEY'S® KISSES® Brand Milk Chocolates. Place reserved frosting in heavy duty (freezer) resealable food storage bag. Cut off one corner of bag about 1/4 inch from point. Squeeze quarter-sized dollop of frosting onto top of cupcake; push HERSHEY'S®

KISSES® Candy Cane Mint Candy or HERSHEY'S® KISSES® Milk Chocolate into center of dollop so that frosting comes up around bottom edge of candy piece forming the "fur" cuff of Santa's hat. Place small dab of frosting on tip of candy piece to finish hat. Cool completely.

*For sour milk: Use 1 T white vinegar plus milk to equal 1 cup.

Recipe 4 of 7

All-American HEATH® Brownies Recipe courtesy of The Hershey Company Yield: About 16 brownies Ingredients: 1/3 cup butter or margarine 3 sections (1/2-oz. each) HERSHEY'S® Unsweetened Chocolate Baking Bar 1 cup sugar 2 eggs 1 tsp vanilla extract 1 cup all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 1-1/3 cups (8-oz. pkg.) HEATH® Milk Chocolate Toffee Bits Directions: 1. Heat oven to 350°F. Grease bottom of 8-inch square baking pan. 2. Melt butter and HERSHEY’S® Unsweetened Chocolate in medium saucepan over low heat, stirring

occasionally. Stir in sugar. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to chocolate mixture, stirring until well blended. Spread batter in prepared pan.

3. Bake 20 minutes or until brownie begins to pull away from sides of pan. Remove from oven; sprinkle with HEATH® Milk Chocolate Toffee Bits. Cover tightly with foil. Cool completely in pan on wire rack. Remove foil; cut into squares.

Recipe 5 of 7

HERSHEY'S® HUGS® Sugar and Spice Blossoms Recipe courtesy of The Hershey Company Yield: About 4 dozen cookies Ingredients: 48 HERSHEY’S® HUGS® Brand Candies 1/2 cup (1 stick) butter or margarine, softened 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 egg 1-1/2 tsp vanilla extract 2 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground ginger 1/4 tsp salt 1 T milk 1-1/3 cups (8-oz. pkg.) HEATH® BITS 'O BRICKLE® Toffee Bits Additional granulated sugar Directions: 1. Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease. Remove wrappers

from HERSHEY’S® HUGS® Brand Candies. 2. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until well blended. Stir

together flour, baking soda, cinnamon, cloves, ginger and salt; add alternately with milk to butter mixture, beating until well blended. Stir in HEATH® BITS O’ BRICKLE® Toffee Bits. Shape dough into1-inch balls. Roll in granulated sugar; place on prepared cookie sheet.

3. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven. Cool 1 minute; press one HERSHEY’S® HUGS® Brand Candy into center of each cookie. Remove from cookie sheet to wire rack; cool completely.

Recipe 6 of 7

Peanut Butter Cup Sprinkled Brownies Recipe courtesy of The Hershey Company Yield: About 36 brownies Ingredients: 1/2 cup (1 stick) butter or margarine 2-1/4 cups sugar, divided 3/4 cup HERSHEY'S® Cocoa 4 eggs, beaten 2 tsp vanilla extract 3/4 cup all-purpose flour 1/2 tsp salt 1/4 tsp baking soda 1-1/3 cups (8-oz. pkg.) REESE'S® Minis, divided 1 cup REESE'S® Creamy Peanut Butter Directions: 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. 2. Melt butter in medium saucepan over low heat. Add 2 cups sugar and HERSHEY’S® Cocoa; stir to

blend. Remove from heat. Stir in eggs and vanilla. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in 2/3 cup REESE’S® Minis; spread mixture in prepared pan.

3. Combine REESE’S® Creamy Peanut Butter and remaining ¼ cup sugar in microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until fluid. Drop by tablespoons onto chocolate batter. Swirl with metal spatula or knife for marbled effect.

4. Bake 25 to 30 minutes or until brownie starts to pull from edges of pan and is set. 5. Cool 45 minutes; sprinkle remaining 2/3 cup REESE’S® Minis over surface, pressing in slightly.

Cool completely in pan on wire rack. Cut into squares or triangles.

Recipe 7 of 7

Individual Toffee Pumpkin Pies with Acorn KISSES® Chocolates Recipe courtesy of The Hershey Company Yield: About 20 three-inch pies Ingredients: 20 single-serve graham cracker crumb crusts 1-1/3 cups (8-oz. pkg.) HEATH® BITS 'O BRICKLE® Toffee Bits, divided 3/4 cup sugar 1/2 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground ginger 2 eggs 1 can (15-oz.) canned pumpkin 1 can (12-oz.) evaporated milk Sweetened whipped cream or whipped topping Acorn KISSES® Chocolates (recipe follows) Directions: 1. Heat oven to 350°F. Place individual graham crusts on baking sheet. Place 2 teaspoons HEATH®

BITS 'O BRICKLE® Toffee Bits into bottom of each crust; set aside. 2. Stir together sugar, salt, cinnamon, cloves and ginger in large bowl. Add eggs, pumpkin and

evaporated milk, stirring until well blended. Gradually add 1/4 cup pumpkin mixture to each prepared crust.

3. Bake 35 to 40 minutes or until knife inserted into pie centers comes out clean. Cool completely on wire rack. Cover; refrigerate until ready to serve.

4. Prepare Acorn KISSES® Chocolates. To serve, top each pie with dollop of sweetened whipped cream, "acorn" and additional HEATH® BITS 'O BRICKLE® Toffee Bits, if desired.

Acorn KISSES® Chocolates To be made as part of Individual Toffee Pumpkin Pies Ingredients: Royal Icing or Decorator's Frosting (recipe follows) HERSHEY'S® KISSES® Brand Milk Chocolates Mini vanilla wafer cookies REESE'S® Peanut Butter Chips or HERSHEY'S® Butterscotch Chips Directions: 1. Prepare Royal Icing and place in pastry bag with small tip. Remove wrappers from HERSHEY'S®

KISSES® Brand Milk Chocolates. 2. Place mini vanilla wafer cookies on tray or plate with flat side of cookie toward the top. Squeeze

small amount of icing onto bottom of one HERSHEY'S® KISSES® Milk Chocolate piece. Immediately press chocolate bottom onto vanilla wafer cookie. Allow icing to set.

3. Place small dab of icing on bottom of one REESE'S® Peanut Butter Chip or HERSHEY'S® Butterscotch Chip; immediately attach to top of cookie to finish acorn.

Recipe 7 of 7

Royal Icing To be made as part of Acorn KISSES® Chocolates Yield: About 1/2 cup of icing Directions: Stir together 1 cup plus 2 tablespoons powdered sugar, 1 tablespoon warm water and 1-1/2 teaspoons pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, to get desired consistency. Transfer icing to pastry bag with desired tip. Cover icing and tip of pastry bag with damp paper towel to keep icing from drying out.

# # #