Categories: Cookies
Ingredients
- * 6 tablespoons butter or margarine, softened
- * 2/3 cup packed light brown sugar
- * 3 tablespoons plus 1/4 cup granulated sugar, divided
- * 1 egg
- * 1 teaspoon baking soda
- * 1/4 cup light corn syrup
- * 1 teaspoon vanilla extract
- * 1-1/2 cups all-purpose flour
- * 1/3 cup HERSHEY'S Cocoa
- * 1/4 to 1/2 teaspoon ground cinnamon
Directions
-
1. 1. Heat oven to 350°F. Lightly spray cookie sheet with nonstick cooking spray or line with parchment paper.
-
2. 2. Beat butter until creamy. Add brown sugar and 3 tablespoons granulated sugar; beat until blended. Add egg, baking soda, corn syrup and vanilla; beat well.
-
3. 3. Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape. Shape dough into 1-inch balls. Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet.
-
4. 4. Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet to wire rack or slide parchment paper and cookies to wire rack. Cool completely; peel cookies from paper. 40 cookies.