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Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Chocolate Almond Cookies


2 hours 30 minutes
Skill Level
42 cookies

Soft, chocolatey cookies are the perfect bite sized dessert for any time of year. Top these drop cookies with sliced almonds for a nutty chocolate treat.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
9 minutes
Cool Time
30 minutes
Chill Time
1 hour


  • 1 cup
    butter or margarine (2 sticks) , softened
  • 1 cup
  • 1
  • 1/2 tsp
    almond extract
  • 1/2 tsp
    vanilla extract
  • 2 cups
    all-purpose flour
  • 1/2 cup
    HERSHEY'S Cocoa
  • 1/4 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/8 tsp
  • 1 cup
    HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • 1/3 cup
    granulated sugar for rolling additional
  • 1/4 cup
    slivered blanched almonds

Step-By-Step Directions

Equipment Needed 
oven oven
mixing bowl mixing bowl
mixer mixer
measuring cup measuring cups
rubber scraper rubber scraper
refrigerator refrigerator
baking pan cookie sheet
wire rack wire rack

Beat butter and 1 cup sugar in large bowl until fluffy. Add egg, almond extract and vanilla; beat well. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough. Stir in small chocolate chips. If necessary, refrigerate dough about 1 hour or until firm enough to handle.


Heat oven to 350°F. Shape dough into 1-1/8-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Place three slivered almonds on top of each ball; press slightly.


Bake 9 to 10 minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.

Additional questions?