Perfect Easter treat.
Bakery style Reese’s Egg Peanut Butter Cookies – a peanut butter lover’s dream. Mini Reese’s Eggs and peanut butter cookie dough make a divine sweet treat. Serve as an Easter treat or really any day – they’re that good, I promise!
Reese’s Egg Peanut Butter Cookies
Have you ever been involved in a Reese’s holiday shape debate? Eggs, pumpkins, Christmas trees…it seems everyone has their favorite. Then came mini Reese’s Eggs – the perfect pop-able peanut butter chocolatey treat. Trust me when I say they are in competition for top 3.
I often think of peanut butter blossoms when thinking of a peanut butter cookie – these rival those. Peanut butter blossoms also make me think of Christmas…so now I have a trusty peanut butter cookie for the spring because why not? Who can pass up a peanut butter chocolate cookie.
Ingredients
Yes, you’re right – it’s a peanut butter cookie base! I made these bakery style (I think that’s what it’s called these days) – large dough balls and refrigerated right before baking to keep that puffier bakery style cookie.
- butter
- light brown sugar
- dark brown sugar
- white sugar
- peanut butter
- eggs
- flour
- baking soda
- vanilla
- Reese’s mini eggs
Can’t Find Reese’s Mini Peanut Butter Mini Eggs?
Every year the seasonal goodies tend to come out sooner & leave far before the holiday! If you’re having trouble finding the mini eggs, look for miniature Reese’s cups! It will give you the same great taste. You could also chop up traditional size Reese’s peanut butter cups – the candy will be more distributed throughout. The eggs just give it a bit of festive flair.
How to Make Ahead and Store these Cookies
I am of the preference that a cookie right out of the oven is always its best form, but that’s not realistic. I keep them on the counter for 2-3 days in an airtight container. They last beyond that but may get a bit crumbly.
My best advice is baking them off when you need them. Freeze them in pre-formed cookie dough balls in a single layer and pop them in the oven when you’re ready! I find they do best after bringing to room temperature for about 30 minutes and then baking as usual. Just ensure the edges are nice and golden brown!
Large or Small Cookies?
This recipe makes 10 large bakery style cookies – 1/4 cup of dough each! This is to really enjoy those mini Reese’s eggs. If you’d like smaller cookies, you can make them 2 tablespoons each and make 20 cookies! Top with a few extra Reese’s mini eggs when they come out of the oven.
Print
Reese’s Egg Peanut Butter Cookies
- Total Time: 1 hour 5 minutes
- Yield: 10 large cookies 1x
Description
Reese’s Egg Peanut Butter Cookies – the perfect Easter sweet treat!
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup light brown sugar
- ¼ cup dark brown sugar
- ½ cup granulated white sugar
- ¾ cup traditional peanut butter (not natural)
- 1 whole egg
- 1 egg yolk
- 1 ½ cups plus 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¾ cup Reese’s peanut butter cup mini eggs
Instructions
- Line a sheet pan with parchment paper.
- In a bowl or stand mixer, cream ½ cup softened butter with ¼ cup light brown sugar, ¼ cup dark brown sugar, and ½ cup granulated sugar until pale.
- Add ¾ cup peanut butter and mix until incorporated.
- Add in 1 egg, 1 egg yolk, and 1 teaspoon vanilla extract and mix until combined.
- In a separate bowl, whisk together 1 ½ cups plus 2 tbsp flour and ½ teaspoon baking soda. Gradually add to the wet mixture until fully combined.
- Gently fold in ¾ cup Reese’s mini eggs by hand.
- Use a ¼ cup measuring cup to scoop the cookie dough, roll into balls, they don’t need to be perfectly round, and place on the cookie sheet.
- Chill dough balls in the fridge for 30 minutes.
- Preheat your oven to 350°F and bake for 14 minutes or until edges are golden brown. Let cool on the cookie sheet!
Notes
This recipe makes 10 large bakery style cookies – if you’d like smaller cookies, you can make them 2 tablespoons each and make 20 cookies.
If you are unable to find Reese’s Mini Peanut Butter Eggs – use miniature Reese’s cups.
Stick an extra mini Reese’s egg or two into the cookie when it comes out of the oven to show off the egg shape!
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Category: Sweet Treat
- Method: Oven
- Cuisine: American
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