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As I rolled a cart through Target the other day, I was reminded of how fast Easter is approaching. Pastels, eggs, and chocolate bunnies beckoned me from every corner of the store. In denial, I naively continued all the way back to the “officially” designated Easter section, where I was powerless to resist bags of candy in three egg-shaped varieties.
Coconut M&Ms? Yep, I need those.
Reese’s Pieces Eggs? They’re on sale!
Reese’s Eggs? Sad face – they’re not on sale. But they’re my favorite! I need these, too.
Before I knew it, I was home with way more candy than I needed or even wanted, with no plans for any of it. All in the name of a commercialized holiday that has somehow turned the miracle of Jesus’s resurrection into a rabbit-oriented celebration in watercolor shades.
It’s a little twisted. But even if they’re not the primary reason for celebrating Easter, I do love me some Reese’s Peanut Butter Eggs.
Which is precisely why they needed to disappear – fast.
Baked goods are my best shot at making candy disappear, so I began brainstorming. I needed to kill two birds with one stone here, because three candy-loaded recipes would be just as dangerous as three lonely bags of candy.
I knew exactly what would happen: every last one would be eaten, and I’d be the one doing the eating.
So I stuffed two out of the three candy varieties into one cookie. And it was delicious.
It was so delicious that I proceeded to pawn off as many cookies as possible to my hungry friends at lunchtime – just when they were at their weakest. Strategy is everything.
Not that I had to do a whole lot of convincing. Reese’s Eggs weaken everyone’s best defenses, even the toughest of cookie connoisseurs!
Especially when those eggs are melty, chocolate-coated mounds of peanut butter oozing out of warm, equally peanut-buttery cookies.
There’s peanut butter and chocolate in every bite, just like there should be.
These soft, triple peanut butter, pastel-egg-filled cookies? They’re fabulous.
They hold their shape but stay chewy, and they’re holiday-appropriate but remain an option for other times of the year, too. Just use regular Reese’s Pieces and chop up a handful of the original peanut butter cups! Or those cute mini Reese’s peanut butter cup bites. I haven’t tried them yet, but I’m certain they’d be perfect in these cookies!
Any Reese’s product works here. I love the ratio of peanut butter to chocolate in the eggs, but non-Easter-shaped candy is a definite option, too.
Happy Easter, friends! I hope you all have a wonderful holiday celebrating the One who loved us so much he died to save us…and hopefully you get to sneak a few peanut butter eggs somewhere in there, too. :)
Maybe, just maybe, in cookie form?
- 3/4 cup creamy peanut butter
- 1/2 cup (1 stick) butter
- 1 1/4 cups brown sugar, packed
- 3 Tbsp. skim milk
- 1 Tbsp. vanilla extract
- 1 large egg
- 1 3/4 cup flour
- 3/4 tsp. baking soda
- 3/4 cup chopped Reese's Peanut Butter Eggs (I used 8 .6-oz. eggs), unwrapped
- 3/4 cup Reese's Pieces Peanut Butter Eggs (or Reese's Pieces)
- Preheat oven to 375 degrees.
- In a bowl, combine flour and baking soda. Set aside.
- In the bowl of a stand mixer, combine peanut butter, butter, brown sugar, milk and vanilla. Alternatively, use a hand mixer or beat by hand. Once ingredients are well-mixed, add egg. Add flour mixture and beat until just combined. Stir in chopped Reese's eggs and Reese's Pieces.
- Roll dough into 1 1/2-inch balls and place two inches apart on a cookie sheet. Bake on the bottom oven rack for 4 minutes, then switch the pan to the top rack for 4 more minutes or until lightly browned.
- Remove from oven and let cool 1 minute before transferring cookies to wire racks to cool completely.
To make these cookies when springtime candies aren't available, use regular Reese's peanut butter cups and Reese's Pieces instead. Add extra candy if you want to stuff your cookies even more!