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The Best Hershey Cocoa Recipes

by Jessica Rotondi

There is nothing cozier than Hershey’s Cocoa, and the ways to enjoy it go way beyond a classic mug of hot cocoa with marshmallows. Lucky for us, the chocolate baking experts at Hershey’s Kitchens are sharing a few of their favorite Hershey’s Cocoa recipes just in time for holiday baking season. Happy baking.

1. Hershey’s ‘Perfectly Chocolate’ Hot Cocoa

What’s more alluring than hot chocolate made with classic Hershey’s Cocoa? Marshmallows, beware.



  1. Mix sugar, cocoa, and salt in medium saucepan; stir in water. Bring to boil over medium heat, stirring constantly; boil and stir 2 minutes.
  2. Add milk; stir and heat until hot. Do not boil. Remove from heat; add vanilla. Beat with a whisk until foamy. Makes about six 6-ounce servings. Note: Recipe may be doubled.


Add one of the following with the vanilla extract:

CINNAMON COCOA: 1/4 to 1/2 teaspoon ground cinnamon.

MINT COCOA: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy.

MOCHA COCOA: 1 to 2 tablespoons powdered instant coffee.

2. Hershey’s Rich Cocoa Fudge

An expert recipe with timeless appeal, homemade fudge made with Hershey’s Cocoa is a must.



  1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
  2. Mix sugar, cocoa, and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until a small amount of mixture dropped into very cold watern forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
  3. Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes). Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 64 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe. This is one of Hershey’s most requested recipes, but also one of their most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.


NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly in prepared pan.

MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. Do not stir. Cool to 110°F (lukewarm). Beat eight minutes; stir in one cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

3. Hershey’s Doubly Chocolate Chip Cookies

Show your family you doubly love them with double the chocolate. Features Hershey’s Cocoa and the Hershey’s Chocolate Chips of your choice.


  • 2 teaspoons vanilla extract
  • 1 cup butter or margarine (2 sticks), softened
  • 2/3 cup Hershey’s Cocoa
  • 1-1/2 cups sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups Hershey’s Special Dark Chocolate Chips, Hershey’s Semi-Sweet Chocolate Chips or 2 cups (11.5 oz. pkg.) Hersheys Milk Chocolate Chips (12-oz. pkg.)
  • 2 eggs
  • 2 cups all-purpose flour
  • 1/2 cup nuts coarsely chopped (optional)


  1. Heat oven to 350°F.
  2. Stir together flour, cocoa, baking soda, and salt.
  3. Beat butter, sugar, eggs, and vanilla in large bowl until fluffy. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired.
  4. Drop by rounded teaspoons onto ungreased cookie sheet.
  5. Bake 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies.

4. Chocolate Cheesecake Pie

Chocolate Cheesecake. Let’s just say that again, shall we? CHOCOLATE. CHEESECAKE. With a chocolate crumb crust. Oh, my.


  • 1 package cream cheese (8 oz.), softened
  • 1/2 cup light corn syrup
  • 2 tablespoons sugar
  • 1/4 cup Hershey’s Cocoa
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 packaged crumb crust (6 oz.)
  • Whipped topping


  1. Heat oven to 350°F.
  2. Beat cream cheese, corn syrup, and sugar in medium bowl on medium speed of mixer until smooth. Add cocoa; beat until well blended. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until blended.
  3. Place crust on cookie sheet; pour filling into crust.
  4. Bake 20 to 25 minutes or until set. (Center will be soft but will set upon cooling).
  5. Remove from cookie sheet to wire rack. Cool completely.
  6. Cover; refrigerate 3 to 4 hours or until chilled. Garnish with whipped topping.
  7. Cover; refrigerate leftover pie. Makes 8 servings.

5. Ultimate Chocolate Brownies

Hershey’s Special Dark Chocolate Chips, buttercream frosting, and Hershey’s Cocoa are the ultimate combination.



  1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs, and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla, and salt; stir until blended. Stir in chocolate chips. Pour into prepared pan.
  3. Bake 35 to 40 minutes or until brownies begin to pull away from the sides of the pan. Cool completely.
  4. Frost with Creamy Cocoa Frosting. Garnish with additional chips, if desired. Cut into squares. Makes about 24 brownies.

Creamy Cocoa Frosting



  1. In medium bowl, beat butter. Add powdered sugar and cocoa alternately with milk, espresso, and vanilla, beating to spreading consistency. About 2 cups frosting.

6. Cocoa Crinkle Cookies

Heads will turn. Hearts will melt. Cookies will crinkle. This sugar-topped, ultimate holiday cookie recipe makes about 48 cookies.



  1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder, and salt; gradually add to cocoa mixture, beating well.
  2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
  3. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
  4. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

7. Hershey’s Perfectly Chocolate Chocolate Cake

Perfectly Chocolate Chocolate Cake is made with perfectly classic Hershey’s Cocoa — perfect for bakers of any level.

Cake Ingredients:


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “Perfectly Chocolate” Chocolate Frosting. Makes 12 servings.

“Perfectly Chocolate” Chocolate Frosting (Makes About 2 Cups)



  1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  2. Add small amount additional milk, if needed. Stir in vanilla.

Cake Variations:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Let us know how your Hershey’s recipes turned out in the comments. Happy baking!

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