Drizzled Raspberry Crinkles

1-2/3 cups (10-0z pkg) Hershey's Raspberry Chips, divided
1 c (2 sticks) butter or margarine, softened
1 c packed light brown sugar
3/4 c granulated sugar
2 eggs
1 tsp vanilla extract
2-1/2 cups all-purpose flour
1/3 c Hershey's Cocoa
1 tsp baking powder
1 tsp baking soda
1-1/2 tsp shortening (do not use butter, margarine, spread or oil)

HEAT oven to 350F

SET aside 1/2 cup raspberry chips. Place remaining chips in microwave safe bowl. Microwave at HIGH 1 minute or until melted when stirred.

BEAT butter, brown sugar and granulated sugar in large bowl until well blended. Add melted chips; beat until well blended. Beat in eggs and vanilla. Stir together flour, cocoa, baking powder and baking soda; gradually beat into chocolate mixture. Drop by rounded teaspoons onto ungreaded cookie sheet.

BAKE 8 to 9 minutes for chewy cookies or 10-11 minutes for crisp cookies. Cool slightly. Remove from cookie sheet to wire rack and cool completely.

PLACE reserved 1/2 cup chips and shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over cookies. Makes about 5 dozen cookies.



Source: hersheyskitchens.com