Got a sweet tooth? Hershey’s chocolate is the ultimate comfort ingredient. From gooey brownies to decadent pies, these 11 recipes are pure bliss for any chocolate lover. Ready to indulge? Let’s bake!
Classic Chocolate Chip Cookies
So you're craving that perfect chocolate chip cookie – soft, chewy, and packed with Hershey's milk chocolate chips. This recipe delivers every time, with a simple method that's easy to follow.
Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
Cookie Dough
- Butter – 1 cup (2 sticks), softened
- Granulated sugar – ½ cup
- Brown sugar – ¾ cup, packed
- Eggs – 2 large
- Vanilla extract – 1 tsp
- All-purpose flour – 2 ¼ cups
- Baking soda – 1 tsp
- Salt – ½ tsp
- Milk chocolate chips – 1 ½ cups
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes. Tip: Make sure your butter is at room temperature so it creams properly.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Tip: Stop mixing as soon as you no longer see streaks of flour – overmixing will make cookies tough.
- Fold in the milk chocolate chips with a rubber spatula until evenly distributed.
- If the dough feels sticky, chill it in the refrigerator for 10–15 minutes to make it easier to scoop. Tip: Chilling helps cookies keep their shape and prevents spreading too much.
- Drop rounded tablespoons of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers still look slightly underdone. They will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Undeniably, these cookies have that perfect balance of crisp edges and a soft, chewy center. Enjoy them warm with a glass of milk, or pop them in the freezer for a quick treat anytime.
Rich Fudge Cake
Made with Hershey's cocoa powder, this rich fudge cake is moist and decadent. It's my go-to for chocolate cravings and always gets rave reviews. Simple ingredients come together for a showstopper dessert.
Serving: 12 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Cake
- Sugar – 2 cups
- All-purpose flour – 1 3/4 cups
- Hershey's cocoa powder – 3/4 cup
- Baking powder – 1 1/2 tsp
- Baking soda – 1 1/2 tsp
- Salt – 1 tsp
- Eggs – 2 large
- Milk – 1 cup
- Vegetable oil – 1/2 cup
- Vanilla extract – 2 tsp
- Boiling water – 1 cup
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. (Tip: Don't overmix—just until smooth.)
- Stir in boiling water until batter is thin. (Tip: The hot water helps bloom the cocoa for richer flavor.)
- Pour batter evenly into prepared pans.
- Bake for 30-35 minutes, until a toothpick inserted in center comes out clean. (Tip: Rotate pans halfway through for even baking.)
- Let cool in pans for 10 minutes, then transfer to wire rack to cool completely.
Obviously, this cake is incredibly moist with a deep fudge flavor. Serve it with a dusting of powdered sugar or a scoop of vanilla ice cream for the ultimate treat.
No-Churn Mint Chocolate Ice Cream
Under the summer sun, there's nothing better than a cool, creamy scoop of homemade mint chocolate ice cream. This no-churn version uses Hershey's mint chocolate for a double dose of minty goodness, and you don't need an ice cream maker!
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- Heavy cream – 2 cups
- Sweetened condensed milk – 1 (14 oz) can
- Hershey's mint chocolate – 8 oz, chopped
- Salt – ¼ tsp
Instructions
- In a large mixing bowl, combine the heavy cream and salt. Use a hand mixer or stand mixer to whip until stiff peaks form—this usually takes about 3-4 minutes. Tip: Make sure your cream is very cold; it whips up faster and fluffier.
- In a separate bowl, stir the sweetened condensed milk with the chopped Hershey's mint chocolate. Reserve a small handful of chocolate for topping if you like. The chocolate will be distributed throughout the ice cream.
- Gently fold one-third of the whipped cream into the chocolate mixture using a spatula. Once it's mostly combined, add the remaining whipped cream and fold until no white streaks remain. Tip: Fold slowly to keep the mixture light and airy.
- Pour the mixture into a 9×5-inch loaf pan or a freezer-safe container. Smooth the top with a spatula. If you reserved any chocolate, sprinkle it on top. Tip: Use a metal pan for faster, more even freezing.
- Cover the pan tightly with plastic wrap or a lid, then freeze for at least 6 hours, or overnight, until firm. The ice cream is ready when it holds its shape when scooped.
Just a few simple ingredients and you've got a luscious, creamy ice cream with crunchy bits of mint chocolate in every bite. Serve it in a waffle cone or top with hot fudge for an extra indulgent treat. It's a refreshing dessert that will cool you right down on a hot summer day.
Warm Hot Chocolate
Dive into a mug of pure comfort with this warm hot chocolate made with Hershey's chocolate powder and topped with fluffy whipped cream. It's the ultimate cozy drink for chilly days, and so simple to whip up at home. Trust me, once you try it, you'll never go back to store-bought mixes alone.
Serving: 2 | Prep Time: 2 minutes | Cooking Time: 5 minutes
Ingredients
- Milk – 2 cups
- Hershey's chocolate powder – 3 tbsp
- Whipped cream – for topping
Instructions
- Pour 2 cups of milk into a small saucepan. Use whole milk for creaminess or your favorite dairy-free alternative.
- Heat the milk over medium heat until it's steaming but not boiling. Tip: keep an eye on it – boiling can scald the milk and ruin the texture.
- Whisk in 3 tablespoons of Hershey's chocolate powder until fully dissolved. Tip: whisk constantly to avoid lumps; a small wire whisk works best.
- Continue whisking for 1-2 minutes until the hot chocolate is hot and smooth. Taste and add a pinch of salt if you like it less sweet.
- Pour into two mugs and top generously with whipped cream. Tip: for extra indulgence, add a sprinkle of cocoa powder or cinnamon on top.
Unexpectedly rich and velvety, this hot chocolate gets its deep chocolate flavor from the Hershey's powder, balanced by the cool, airy whipped cream. Try serving it with a peppermint stick for a festive twist, or a shot of espresso for a homemade mocha.
Easy Peanut Butter Cups
Just when you thought homemade candy couldn't get any easier, these peanut butter cups come together with just two main ingredients. You'll be amazed at how simple and delicious they are!
Serving: 12 | Prep Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
Main
- Peanut butter – 1 cup
- Hershey's milk chocolate bars – 4 (1.55 oz each)
Instructions
- Line a 12-cup muffin tin with paper liners.
- Break the chocolate bars into pieces and melt in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. (Tip: Avoid overheating the chocolate—it should be just melted and glossy.)
- Spoon about 1 tablespoon of melted chocolate into each liner, tilting to evenly coat the bottom.
- Place a rounded tablespoon of peanut butter in the center of each chocolate layer. (Tip: Use creamy peanut butter for the smoothest texture.)
- Cover the peanut butter with the remaining melted chocolate, spreading to the edges. (Tip: Tap the tin gently on the counter to level the tops.)
- Refrigerate for at least 30 minutes until fully set and firm.
Keep these peanut butter cups chilled for the best snap when you bite into them. The combination of rich chocolate and creamy peanut butter is absolutely irresistible. They also make a perfect gift—just stack them in a pretty box!
Silky Chocolate Mousse
Fancy a dessert that feels luxurious but is surprisingly easy? This silky chocolate mousse uses Hershey's dark chocolate for a deep, rich flavor that's perfectly creamy.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
- Dark chocolate (Hershey's) – 8 oz, chopped
- Salt – 1/8 tsp
- Large eggs – 3
- Granulated sugar – 1/4 cup
- Heavy cream – 1 cup
Instructions
- In a heatproof bowl set over a pot of simmering water, melt the chopped dark chocolate with the salt, stirring until smooth. Remove from heat and let cool slightly. Tip: Avoid water touching the bowl to prevent seizing.
- Separate the eggs, placing whites in a large clean bowl and yolks in a small bowl. Tip: Room temperature eggs give better volume.
- Add the sugar to the egg whites and beat with an electric mixer on medium-high speed until stiff peaks form. Tip: Ensure no yolk in whites for best results.
- In another bowl, beat the heavy cream until soft peaks form. Tip: Chill the bowl and beaters for faster whipping.
- Whisk the egg yolks into the cooled chocolate until well combined.
- Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites until just combined. Tip: Use a rubber spatula and cut through the center, then lift and fold over.
- Fold in the whipped cream until no white streaks remain.
- Divide the mousse among four serving dishes and refrigerate for at least 2 hours until set.
Not only is this mousse incredibly smooth, but the dark chocolate gives it a sophisticated edge. Serve it in little cups with a dollop of whipped cream and a few raspberries for a stunning presentation. Nestled in the fridge, it's the perfect make-ahead dessert.
Fudgy Chocolate Brownies
Making these fudgy chocolate brownies is a breeze, and the Hershey's syrup swirl takes them over the top. You'll get that classic rich, gooey texture every time.
Serving: 16 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- Butter – 1/2 cup
- Sugar – 1 cup
- Eggs – 2 large
- Vanilla extract – 1 tsp
- Cocoa powder – 1/3 cup
- Flour – 1/2 cup
- Salt – 1/4 tsp
- Hershey's chocolate syrup – 1/4 cup
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- Melt the butter in a microwave or small saucepan. Let it cool slightly.
- In a large bowl, stir together the melted butter and sugar until well combined.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, and salt. This removes lumps for a smoother batter.
- Fold the dry ingredients into the wet mixture using a spatula. Mix just until combined — overmixing will make the brownies cakey.
- Pour the batter into the prepared pan and spread it evenly.
- Drizzle the Hershey's chocolate syrup over the batter. Use a knife to swirl it into a marble pattern.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Oven times vary, so start checking at 22 minutes.
- Let the brownies cool completely in the pan before cutting. This sets the fudgy texture and makes clean slices.
Undeniably fudgy and decadent, these brownies are perfect with a glass of milk. For extra indulgence, serve warm with a scoop of vanilla ice cream.
Chocolate-Dipped Strawberries
Fancy a quick sweet treat? Chocolate-dipped strawberries are the perfect no-bake dessert that looks impressive but takes just minutes to make.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- Strawberries – 1 lb
- Hershey's milk chocolate bars – 12 oz
- Vegetable shortening – 1 tsp
Instructions
- Wash and dry the strawberries thoroughly. Any moisture will cause the chocolate to seize, so pat them completely dry with paper towels.
- Line a baking sheet with parchment paper.
- Break the Hershey's milk chocolate bars into small pieces and place in a microwave-safe bowl along with the vegetable shortening.
- Microwave the chocolate in 30-second bursts, stirring after each, until completely smooth and melted. (Tip: Use 50% power to prevent burning.)
- Hold a strawberry by the stem and dip it into the melted chocolate, twisting gently to coat evenly.
- Lift the strawberry out and let excess chocolate drip off back into the bowl. (Tip: Tap your wrist lightly to help the chocolate fall.)
- Place the dipped strawberry on the prepared baking sheet. Repeat with remaining strawberries.
- Refrigerate for 30 minutes until the chocolate is fully set and firm. (Tip: For a glossy finish, avoid touching the chocolate once set.)
Enjoy these chocolate-dipped strawberries as a romantic dessert or party treat. The creamy, smooth chocolate coating contrasts beautifully with the juicy, tart berry inside. Serve them chilled for the best texture.
Molten Lava Cakes
Just imagine slicing into a warm, individual cake and watching a river of melted chocolate flow out. These Molten Lava Cakes use Hershey's chocolate chips for that gooey center and are surprisingly simple to whip up. You'll feel like a pastry pro with this easy recipe.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- Unsalted butter – ½ cup (1 stick), plus more for ramekins
- Hershey's semi-sweet chocolate chips – 1 cup
- Powdered sugar – 1 cup
- Eggs – 2 large
- Egg yolks – 2 large
- Vanilla extract – 1 tsp
- All-purpose flour – ½ cup
- Salt – ⅛ tsp
Instructions
- Preheat your oven to 425°F and generously butter four 6-ounce ramekins (tip: use a pastry brush to coat every crevice so cakes release easily).
- In a microwave-safe bowl, combine ½ cup butter and 1 cup Hershey's chocolate chips. Microwave in 20-second bursts, stirring each time, until fully melted and smooth (tip: don't overheat—stop as soon as it's melted).
- In a separate large bowl, whisk together 1 cup powdered sugar, 2 eggs, 2 egg yolks, and 1 tsp vanilla extract until thick and pale, about 2 minutes (tip: a hand mixer works great here for extra thickness).
- Fold the melted chocolate mixture into the egg mixture using a rubber spatula until just combined.
- Sift ½ cup all-purpose flour and ⅛ tsp salt over the batter, then gently fold until no streaks of flour remain (tip: do not overmix or the cakes will be dense).
- Divide the batter evenly among the four prepared ramekins (about ½ cup each). Place ramekins on a baking sheet for easy handling.
- Bake at 425°F for exactly 12 minutes. The edges should look firm and set, but the centers will jiggle slightly when you gently shake the ramekin (tip: for an extra gooey center, reduce to 11 minutes; for firmer, add 1 minute).
- Let the cakes cool in the ramekins for 1 minute (no longer, or the lava sets), then run a knife around the edges and invert onto plates. Serve immediately.
Gooey, rich, and with that irresistible molten heart, these lava cakes are a chocolate lover’s dream. Dust with powdered sugar or top with a scoop of vanilla ice cream for an extra-special touch. They’re perfect for a date night or a cozy evening treat.
Thick Chocolate Milkshake
Summer afternoons call for something cold, creamy, and chocolatey. This thick chocolate milkshake is my go-to when the heat hits—it's indulgent but so simple to make.
Serving: 1 | Prep Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
- Vanilla ice cream – 3 cups
- Whole milk – 1/2 cup
- Hershey's chocolate syrup – 1/4 cup
Instructions
- Add 3 cups vanilla ice cream to a blender.
- Pour in 1/2 cup whole milk.
- Add 1/4 cup Hershey's chocolate syrup.
- Blend on low speed until smooth, about 30 seconds. Tip: For a thicker shake, use less milk or more ice cream.
- If too thick, add 1 tablespoon milk at a time and blend again. Tip: Chill your glass beforehand to keep it cold longer.
- Pour into a tall glass using a spatula to get every last drop. Tip: For a fun twist, drizzle extra syrup inside the glass before pouring.
- Serve immediately with a straw.
Velvety smooth and intensely chocolatey, this milkshake hits the spot every time. You can even freeze it into popsicles for a cool twist.
Chocolate Roll Cake
You're going to love this Chocolate Roll Cake—it's surprisingly simple to make but looks like it came from a bakery. Light, airy, and filled with a dreamy cream filling, it's perfect for any special occasion or just a weekend treat.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
Cake
- Eggs – 4 large
- Sugar – 3/4 cup
- Vanilla extract – 1 tsp
- All-purpose flour – 1/2 cup
- Hershey's cocoa powder – 1/4 cup
- Baking powder – 1 tsp
- Salt – 1/4 tsp
Filling
- Heavy cream – 1 cup
- Powdered sugar – 3 tbsp
- Vanilla extract – 1/2 tsp
For rolling
- Powdered sugar – for dusting
Instructions
- Preheat oven to 350°F.
- Line a 15×10-inch jelly roll pan with parchment paper.
- Separate the eggs: place whites in a large clean bowl and yolks in a separate bowl. Tip: Cold eggs separate easier.
- Beat egg whites with an electric mixer on high speed until stiff peaks form (the mixture should not slide when you tilt the bowl). Set aside.
- In another large bowl, beat egg yolks and sugar on medium-high until thick and pale, about 3 minutes.
- Beat in 1 tsp vanilla extract.
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the yolk mixture until just combined.
- Fold in the beaten egg whites in three additions, being careful not to deflate the batter. Tip: Use a rubber spatula and cut through the center, then lift and fold.
- Spread the batter evenly into the prepared pan, smoothing the top.
- Bake for 12-15 minutes, until the top springs back when lightly touched.
- While the cake bakes, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar.
- When the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper.
- Starting at a short end, roll the cake and towel together into a tight log. Tip: Rolling while warm prevents cracking.
- Let the rolled cake cool completely on a wire rack (about 1 hour).
- For the filling: In a chilled bowl, beat heavy cream, 3 tbsp powdered sugar, and 1/2 tsp vanilla on high until stiff peaks form.
- Once the cake is cool, carefully unroll it. Spread the cream filling evenly over the cake, leaving a 1-inch border on all sides.
- Re-roll the cake without the towel, using the cream filling to help seal.
- Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour before serving.
- Just before serving, dust with additional powdered sugar and slice into rounds.
Many people think rolled cakes are tricky, but once you try this chocolate version, you'll see it's easier than it looks. The result is a tender, chocolatey spiral with a light, creamy center—perfect for holidays, birthdays, or any day you deserve a little indulgence.
Conclusion
Hopefully this collection has your sweet tooth tingling! From classic cookies to indulgent brownies, these Hershey’s recipes are perfect for any chocolate craving. Try one this weekend and let me know your fave in the comments—and don’t forget to pin this roundup for later! Happy baking, friends!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
