Oh sweet baby Jesus, these cookies. I am usually a big fan of Reese’s peanut butter cups — but I think there is something extra magical about the egg version. It’s like the ratio of chocolate to peanut butter is better. Something is different about them! (anyone else feel this way? Or is it just me? Anyone? Bueller?)
Another cool thing about these cookies is that no flour is involved! Good for all of you who are trying to avoid gluten (though I’m not sure if the peanut butter eggs contain gluten or not).
Reese’s Peanut Butter Egg Cookies
Recipe source: Bake at 350
A bag of Reese’s Peanut Butter Eggs
2 cups smooth peanut butter (don’t go organic/all-natural/whatever – stick with Skippy or JIF!)
2 cups sugar
2 teaspoons baking soda
1. Place the peanut butter eggs in the freezer to chill while you make up the dough.
2. Preheat oven to 375 and line cookie sheets with parchment paper.
3. Beat the peanut butter, sugar, eggs and baking soda together until smooth.
4. Scoop out 1/4 cup dough. Divide the scoop in half and shape one half into an oval large enough to make a “bed” for the egg.
5. Place the egg on top, them cover with the remaining dough, pressing around the egg to fully cover. Sprinkle with sanding sugar.
6. Bake for 12 minutes, cool on the pan for 5 minutes, then remove to a cooling rack to cool completely.
4 thoughts on “Reese’s Peanut Butter Egg Cookies”
Is there only one size for Reese’s eggs? I found a bag at my grocery store but they have different packaging than the ones in your photo. They’re the individually wrapped foil ones with pink, blue, and purple colors. I hope they work! :)
I have heard that there are more than one size — but I’ve only seen yellow bags of them at Target. Sorry that I can’t help more!!
I am totally with you on the Easter egg peanut butter cups! I LOVE them. It is totally the peanut butter to chocolate ratio that makes them super awesome. I always stock up!! These cookies, my god! YUM!
I agree with you and Jen about the Easter egg Reese’s – so delicious and special! The pumpkins, hearts, and Christmas trees are also yummy. Thanks so much for sharing this recipe, I made them to share with my mother-in-law, who has celiac disease. She loved that she could have our “old” peanut butter blossom cookies without the flour! I didn’t realize that there were different sizes of eggs but she bought for me the ones that Rachel describes – individually wrapped in foil and bigger than the bite-size eggs used on the Bake at 350 blog. They worked great!