Should you find some extra Reese's Peanut Butter Eggs laying around your house around Easter (practically unfathomable, I know)... Here is a great idea to use them! I ran upon this recipe at Picky Palate. Made enough to enjoy & some to share!
Reese's Peanut Butter Egg Cookies
Source: Picky Palate
Ingredients
2 sticks softened butter
1 Cup packed brown sugar
1 Cup granulated sugar
3 Tablespoons corn syrup
2 large eggs plus 1 egg white
1 Tablespoon pure vanilla extract
3 1/2 Cups all purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3 Cups chopped Reeses Peanut Butter Eggs, 12 total eggs. You can also use regular Reeses Peanut Butter Cups
Directions
1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter, sugars and corn syrup until well combined….light and fluffy. Beat in eggs and vanilla until well combined.
2. 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 just combined. Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes until just turning golden around edges. Let cookies cool for 5 minutes before transferring to a cooling rack. Eat with tall glass of milk!!
4 dozen cookies
2 comments:
Oh my jeez. I can't believe these are legal to make. I want 1000000 of them. :P
YUM these look gooood
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