Reeses Peanut Butter Egg Cookies

Any extra Easter candy laying around the house? I have TONS! I really think that I could keep a small elementary school on a sugar high for days with my arsenal of Easter candy! So in an attempt to use up some of the Easter candy I came across this amazing recipe. I love cookies but I am very picky about my cookies. They must be soft and chewy. Guess what?? These cookies fit the bill and I love the cookies base as much as I loved the mix in! I cannot wait to try other mix-ins of my other excess Easter candy like Reese Pieces and Peanut M&M's.

Reeses Peanut Butter Egg Cookies

Source: Picky Palate

Ingredients

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

Directions

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

Cookies in a box

This by no means constitutes a 'homemade' recipe but I'm going to take the viewpoint of enlightening others of the best boxed cookies available. My initial thought of having my sister visit for a couple days was, "How the heck am I going to occupy a 12 year old?" I made these Krusteaz cookies last year (found at Target)and really liked the taste and simplicity. Also, it was mostly fool proof and didn't want the struggle of attempting royal icing with E (the sis) when it would be my first attempt as well. The results were pretty tasty and the appearance...well...from far away...you get the point.

The beauty of these cookies was that everything came in the box, cookie cutters, dough, icing, sprinkles and food colorings. Below is a quick outline of our work. We sure had fun!

Peanut Butter Blossoms

I hope everyone had safe travels over Christmas! We got 'stranded' back in our hometown and had 28 inches of snow waiting for us when we returned home! Boy, was that fun.

Onto the food, when I think Christmas, I think peanut butter blossoms. I'm not quite sure why this magical cookie only makes an appearance around Christmas but I sure enjoy them when they do! This is another recipe from the Hershey's Christmas magazine and they turned out delightful. These cookies are so easy to make and quick to bake! My sister and I made them at the end of the day when we were tired of baking but knew these had to be done! Saved the best for last.

Hubbs approval rating: "One of my favorites."

Peanut Butter Blossoms

Taken from Hershey's Christmas magazine

48 HERSHEYS KISSES brand milk chocolates

3/4 cup peanut butter

1/2 cup shortening

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tbsp milk

1 tbsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

granulated sugar

1. Heat oven to 375 degrees. Remove wrappers from chocolates.

2. Beat peanut butter and shortening with electric mixer on medium speed in a large bowl until well blended. Add 1/2 cup of granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1 inch balls. Roll in additional granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookies will crack around edges. Remove to wire racks and cool completely.

Yields: about 4 dozen cookies