From HERSHEY’S

Makes 36 cookies

This REESE’S Stuffed Football Cookies recipes is a fun cookie idea and is sure to be an easy touchdown of sweets for sports fans.

INGREDIENTS

3/4 cup butter or margarine (1 1/2 sticks), softened

1/2 cup sugar

1 egg

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1/4 cup HERSHEY’S SPECIAL DARK Cocoa

1/2 teaspoon baking powder

1/2 teaspoon salt

About 36 REESE’S Peanut Butter Cups Minis (one half of 8 oz pkg.)

1/2 cup white ready to spread frosting (optional)

DIRECTIONS

1.Heat oven to 350 degrees. Beat butter and sugar until creamy. Add egg and vanilla. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture.

TIP: Batter will be stiff; stir in last part with wooden spoon or work in with hands.

2.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.

3.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.

Find this recipe and more holiday treats at hersheyland.com