Slam Dunk Cookies

Slam Dunk Cookies

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 40  Minutes

Ingredients

  Amount Per Serving % DV *
Calories120
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium100 mg4% DV
Total Carbohydrates14 g5% DV
Dietary Fiber0.0 g0% DV
Sugars7 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories120
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium100 mg4% DV
Total Carbohydrates14 g5% DV
Dietary Fiber0.0 g0% DV
Sugars7 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 3/4 cup butter or margarine (1-1/2 sticks) , softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon red food color
  • 1/2 teaspoon yellow food color
  • 2-3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • About 36 REESE'S Peanut Butter Cups Minis (one half of 8-oz. pkg.)

Directions

  • 1. Heat oven to 350°F. Beat butter and sugar until creamy. Add egg, vanilla and food colors. Stir together flour, baking powder and salt; gradually add to butter mixture. (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. Shape into ball. Using wooden pick or edge of knife press lines into dough to resemble markings on basketball. Place on ungreased cookie sheet.
  • 3. Bake 12 to 14 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Makes about 36 cookies.
Ingredients sitting on a table

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog