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Chocolate Drop Sugar Cookies


1 hour 45 minutes
Skill Level
12 cookies

Sugar cookies are a classic no matter the occasion. But with this easy recipe and some HERSHEY'S Cocoa, you can turn regular sugar cookies into chocolate cake-like masterpieces. These chocolate drop cookies are perfect to make with kids, for a holiday cookie exchange and every time in between.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
13 minutes
Cool Time
1 hour


  • 2/3 cup
    butter, softened
  • 1 cup
  • 1
  • 1 1/2 tsps
    vanilla extract
  • 1 1/2 cups
    all-purpose flour
  • 1/2 cup
    HERSHEY'S Cocoa
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1/3 cup
    buttermilk or sour milk *
  • 1 tsp
    granulated sugar for sprinkling


Equipment Needed 
Oven Oven
Cookie Sheet Cookie Sheet
Parchment Paper Parchment Paper
Mixing Bowl Mixing Bowl
Mixer Mixer
Measuring Cups Measuring Cups
Wire Rack Wire Rack

Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.


Beat butter and sugar in large bowl until well blended. Add egg and vanilla; beat until fluffy. Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture. Using 1/4 cup (#20) ice cream scoop or 1/4 cup measuring cup, drop dough about 2 inches apart onto prepared cookie sheet.


To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.


Bake 13 to 15 minutes or until cookie springs back when touched lightly in center. While cookies are on cookie sheet, sprinkle lightly with additional sugar. Cool slightly; remove from cookie sheet to wire rack. Cool completely.


This is an old-fashioned cakey sugar cookie. Lactose free milk may also be used.

Additional questions?