Happy Easter, everyone! It has been a long 40 days, but I can finally eat cookies again. I can't think of a better way to jump back into them, then with my favorite Easter candy - Reese's peanut butter eggs. If you like Reese's peanut butter cups, then you will love these eggs, which are filled with creamy peanut butter and a milk chocolate coating.
This year's masterpieces:
Recipe yields 24 cookies
3/4 cup unsalted butter
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
5 Reese's peanut butter eggs
In the bowl of your stand mixer, mix together the sugars and butter until smooth and creamy.
Add your egg and vanilla, and mix on medium speed until egg is completely incorporated. In a separate bowl, whisk together flour, cornstarch, baking soda and salt. In batches, add your dry ingredients to the mixer. Mix until just incorporated, being sure not to overmix.
Cut your eggs into little bite sized pieces. Add them to the cookie dough and mix together with a spoon.
Cover the bowl and refrigerate the dough for at least 30 minutes. As the dough is chilling in the refrigerator, preheat the oven to 350 degrees and line a baking pan with parchment paper.
Using a cookie scooper, spoon 1 tbsp of dough onto the prepared baking sheet. Place in the oven and bake for 8 minutes.
Remove from oven and let the cookies rest on the baking sheet for 2 minutes before transferring to a wire cooling rack.
Serve and enjoy with your Easter feast!