Easter Peanut Butter Cookies

I had a major Peanut Butter Cookie craving recently and decided to dress these up for Easter with these adorable M&M Easter Eggs.

They look like Robins eggs but they have the texture of M&Ms, which I love.

You can find these at most grocery stores in the seasonal section. They come in other flavors as well so you can opt for almond, peanut butter, etc if you wish!

These cookies are a cross between a Classic Peanut Butter Cookie and a Peanut Butter Blossom that you don’t want to miss.

Start by softening your butter.

Now add sugars. I use 1/3 cup granulated sugar and 2/3 cup light brown sugar.Add to the mixing bowl.

Once both sugars are added, stir on low speed for 1-2 minutes until fully combined.

Add 1 egg and 2 teaspoons vanilla extract.

Stir to incorporate into the dry butter and sugar mixture.

Add peanut butter

Add 1/2 teaspoon salt.

Add one teaspoon baking soda.

Add 1 1/4 cups flour and mix on low speed, scraping down the bowl halfway through to combine.

Let the dough chill covered in the fridge about 2 hours. You can also put in the freezer wrapped tightly in saran wrap for about 30 minutes to chill it faster.

Preheat the oven to 350 degrees Fahrenheit. Grease a cookie sheet or prepare one lined with parchment paper. Scoop balls of dough and roll in granulated sugar.

Be sure it is fully coated in sugar. This step helps with the pretty crackly tops.

They will spread a bit so don’t overfill the cookie sheet.

Bake 7-9 minutes until edges are browned and tops are crackly. Top with a few M&M eggs.

See below for finished product.

Easter Peanut Butter Cookies

Yield: 2 dozen cookies

Prep Time: 15 minutes

Chill Time: 30 minutes up to overnight

Bake Time (total): 20 minutes

Ingredients

1/2 cup butter (1 stick)

1/3 cup granulated sugar

2/3 cup light brown sugar

1/2 cup creamy peanut butter

1 egg

2 teaspoons vanilla extract

1/2 teaspoon salt

1 teaspoon baking soda

1 1/4 cups flour

1 bag M&Ms milk chocolate Eggs

Directions

1. Soften butter and cream butter and sugars in a stand mixer 1-2 minutes until combined.

2. Add peanut butter and stir on medium speed 1-2 minutes.

3. Add egg and vanilla and stir on low speed until fully incorporated.

4. Add salt, baking soda and flour and stir or mix on low, scraping down the bowl to ensure dry ingredients are fully mixed in to wet ingredients.

5. Wrap dough in plastic wrap and chill in freezer 30 minutes or cover bowl and chill in fridge for at least 2 hours but can be done as long as overnight.

6. Preheat oven to 350 degrees Fahrenheit. Grease a cookie sheet or prepare one lined with parchment paper.

7. Scoop balls of dough and roll in granulated sugar.

8. Bake 7-9 minutes until edges are browned and tops are crackly.

9. Add a few M&M eggs to the top. Press in to the tops

10. Cool 5 minutes before transferring to wire rack to finish cooling.

There you have it!

Love,

Kyle

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