Reeses Peanut Butter Egg Cookies
Source: Picky Palate
2 sticks softened butter
1 c packed brown sugar
1 c granulated sugar
3 tablespoon corn syrup
2 large eggs plus 1 egg white
1 tablespoon pure vanilla extract
3 1/2 c all purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3 c chopped Reeses Peanut Butter Eggs, around 12 eggs. Or since Easter is over :(, you can use regular Reeses Peanut Butter cups
Preheat oven to 350 degrees. In a medium bowl, beat together butter, sugars and corn syrup until well combined, it will be light and fluffy. Beat in eggs and vanilla until well combined.
In a large bowl, mix the flour, baking soda and salt. Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs. Mix only until combined. Using a medium cookie scoop, scoop dough onto a baking sheet. Bake for 9-11 minutes or until golden brown around the edges. Let cookies cool for 5 minutes or so until transferring to cooling rack.
4 dozen cookies