Reese’s Egg Peanut Butter Cookies – the perfect Easter sweet treat!

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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!

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!