{Holidays}: Hoppy Easter!

by Emily Grace

You know what’s better than Easter? Easter treats!

Check out these yummy looking Reese’s Peanut Butter Egg Cookies that were featured on the blog, Picky Palate, the other day (thanks for sharing). I want them though I know they will destroy me!

How come the Reese’s eggs taste better than the cups? Maybe it’s in my head, but I L-O-V-E them!

Reese’s Peanut Butter Egg Cookies

2 sticks softened butter

1 Cup packed brown sugar

1 Cup granulated sugar

3 Tablespoons corn syrup

2 large eggs plus 1 egg white

1 Tablespoon pure vanilla extract

3 1/2 Cups all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

3 Cups chopped Reese’s Peanut Butter Eggs, 12 total eggs (find them in the Easter Candy Section, quick!)  You can also use regular Reese’s Peanut Butter Cups.

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter, sugars and corn syrup until well combined….light and fluffy.  Beat in eggs and vanilla until well combined.

2.  In a large bowl, mix the flour, baking soda and salt.  Slowly add to wet ingredients along with the chopped Reese’s Peanut Butter Eggs.  Mix only until just combined.  Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.  Bake for 9-11 minutes until just turning golden around edges.  Let cookies cool for 5 minutes before transferring to a cooling rack.  Eat with tall glass of milk!!

4 dozen cookies

BON APPETIT!

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One Comment to “{Holidays}: Hoppy Easter!”

  1. For someone who doesn’t eat peanut butter you sure love Reese’s.

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