Saturday, April 7, 2012

Hop Hop

Easter means it is officially spring, flowers are starting to bloom, the days are starting to feel longer and the birds are chirping! Part II of my cookie kick I made peanut butter Easter egg cookies. These cookies are so cute and look like little eggs nests. If you’re a fan of anything with peanut butter, bring these over for Easter dinner and they will quickly disappear.

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ sticks butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ¼ Teddys Smooth Peanut Butter*
  • 1 package of Reese’s Pieces Easter Eggs
1.     Preheat oven to 375° F.
2.     Combine flour, baking soda and salt in small bowl.
3.     Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Add in the peanut butter and mix. 

4.     Gradually beat in flour mixture. Stir in Reese’s Pieces. I used a cookie scoop, if you don’t have one roll into a ball and drop onto baking sheets.
5.     Bake for 9 to 11 minutes or until edges are just starting to brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
*Teddys Natural Peanut Butter works really well because it’s smooth and creamy which blends easily. 
A little added bonus, some fun Easter egg decorating ideas!  


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