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REESE’S Stuffed Football Cookies

Using HERSHEY’S SPECIAL DARK Cocoa and REESE’S Peanut Butter Cup Minis, this football cookie idea will be an easy touchdown for sports fans.

Serves 36
Ready in 52 mins
Prep time 40 mins
Cooking time 12 mins
110 calories per serving


> 1/2 (7.6 oz) bag REESE'S Peanut Butter Cup Minis (about 36 minis)
> 1/4 cup HERSHEY'S Special Dark Cocoa
> 3/4 cup butter or margarine (1 1/2 sticks)
> 1/2 cup sugar
> 1 egg
> 2 tsp vanilla extract
> 2 1/2 cups all-purpose flour
> 1/2 tsp baking powder
> 1/2 tsp salt
> 1/2 cup white frosting (optional)


Heat the oven to 350°F. Beat butter and sugar until creamy. Add egg and vanilla. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture.
For each cookie roll about 1 tablespoon dough into ball; flatten slightly and press around one mini peanut butter cup, covering cup completely. Mold into football shape. Using wooden pick or edge of knife, press lines into dough resembling lacing on football. Place on ungreased cookie sheet.
Bake 12 to 14 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Fill in football lacing marks with frosting if desired.


Recipe provided by Hersheyland.com

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