Description
Delight in these soft and chewy Reese’s Egg Peanut Butter Cookies packed with creamy peanut butter, chopped mini Reese’s peanut butter eggs, and rich chocolate chips. Perfect for Easter or any chocolate peanut butter craving, these easy-to-make cookies bake to golden perfection and offer a wonderful balance of sweet and salty flavors.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 8 mini Reese’s peanut butter eggs, chopped
- 1/4 cup chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for your cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, which will help bind the ingredients and add flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until a dough forms, being careful not to overmix to keep the cookies tender.
- Fold in Reese’s Eggs and Chocolate Chips: Gently fold the chopped mini Reese’s peanut butter eggs and chocolate chips into the dough, distributing these delicious add-ins evenly throughout.
- Shape Dough and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden.
- Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet; this firming up prevents breakage. Then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- For an extra peanut butter punch, press additional chopped Reese’s peanut butter eggs on top of each cookie before baking.
- Store the cookies in an airtight container for up to 5 days to maintain freshness.
- If the cookie dough feels too soft to handle, chill it in the refrigerator for 20 minutes before scooping.
