From HERSHEY’S Makes 1 cheesecake A raspberry preserve coating tops this creamy, chilled HERSHEY’S cheesecake recipe. Paired with a chocolate crust and chocolate whipped cream,…
From HERSHEY’S
Makes 24 cookies
These peanut butter cup pilgrim hat cookies will give your friends and family one more thing to be thankful for this holiday season.
INGREDIENTS
24 fudge-bottomed cookies
24 REESE’S Peanut Butter Cup Miniatures, unwrapped
24 REESE’S PIECES Milk Chocolate Peanut Butter Candy
2 yellow decorator’s icing tubes (4.25 oz)
1 icing tube with decorator tips
parchment paper (optional)
DIRECTIONS
1.Lay 24 fudge-bottomed cookies face-down on a sheet of parchment paper.
2.Place a dab of yellow royal icing onto the top of an unwrapped REESE’S Miniature Peanut Butter Cup, then attach it to the center of a cookie. Repeat until each cookie is topped with a unwrapped REESE’S Miniature Peanut Butter Cup.
3.Pipe a band of yellow frosting around base of the attached peanut butter cup. Press a REESE’S PIECES Candy into the icing to create the buckle. Repeat until all cookies have been decorated.
Find this recipe and more holiday treats at hersheyland.com
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