Savor the contrast of BROOKSIDE dark chocolate and the light and smooth vanilla crème filling.
1/2 cup (1 stick) butter or margarine, softened
2/3 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup (7-oz. pkg.) BROOKSIDE Dark Chocolate Cranberries
1/2 cup chopped almond pieces
Heat oven to 350°F.
Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt; add to butter mixture, beating until well blended. Stir in chocolate covered cranberries and almonds. Drop by heaping teaspoons onto ungreased cookie sheet.
Bake 10 to 12 minutes or just until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 24 cookies.