Chocolate Reese’s Peanut Butter Egg Cookies

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These chocolate Reese’s peanut butter egg cookies are like the best chocolate brownie cookies with a dose of peanut butter candy! Perfect way to use up some leftover Easter candy, too.

The recipe is adapted from a one of the most talented and easy to cook with people, Ina Garten, otherwise known as the Barefoot Contessa. It is from her cookbook Foolproof.

I have made several changes, so if you want the original recipe, just follow the link above, where you will find this as well as many other delicious recipes.

Doesn’t the idea of adding peanut butter eggs sound so good?

How to Make Chocolate Reese’s Peanut Butter Egg Cookies

This recipe is adapted from an Ina Garten recipe in Family Circle Magazine.

1. Preheat oven to 325.
2. Line baking sheets with Silpat or parchment paper. Set aside.
3. In a bowl over simmering water, melt the butter, the unsweetened chocolate and 6 ounces of the chocolate chips. Stir occasionally.
4. Once melted set aside to cool for 15 minutes.
5. In a bowl combine the flour, salt and baking powder, set aside.
6. In the bowl of an electric mixer beat the eggs, coffee, and vanilla until just combined.
7. Add the eggs.
8. Mix on medium to high speed until the batter is thick, about 2-3 minutes. 
9. With the setting on low, add the COOLED chocolate.
10. Add the flour/salt mixture and fold into the chocolate mixture. Do not stir! You will break down the egg mixture.
11. In a separate bowl combine the remaining 6 ounces of chocolate chips and the peanut butter eggs. Add 1 tablespoon of flour and mix to coat.
12. Add the chip/peanut butter egg mixture to the batter and fold into the mixture. Again, do not stir. 
13. With a medium cookie scoop, drop rounded mounds onto cookie sheets.
14. Bake for 15 minutes and no more.
15. Let cookies cool on sheets.
16. Pour a glass of milk and enjoy one or more!

NOTE: I prepared two pans and baked one pan at a time. I noticed that the cookies baked first came out with a different appearance than the ones that sat; they had more of a shine and seemed lighter.

Storage

These cookies can be stored at room temperature in a sealed container for up to 4 days.

More Peanut Butter Recipes

• Reese’s Peanut Butter Cup Rice Krispie Treats
• Reese’s Peanut Butter Cup Brownies with Peanut Butter Glaze
• Reese’s Peanut Butter Egg Crispy Crunchy Brownies
• Peanut Butter Cup S’mores
• Pretzel Peanut Butter Cup Magic Bars

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Chocolate Reese’s Peanut Butter Egg Cookies

These chocolate Reese's peanut butter egg cookies are like the best chocolate brownie cookies with a dose of peanut butter candy! Perfect way to use up some leftover Easter candy, too.

Print Recipe

Ingredients

• 6 TBSP unsalted butter
• 12 oz 60% chocolate chips divided
• 2 oz. unsweetened chocolate
• 2 large eggs
• 1 TBSP instant coffee granules
• 2 teaspoons vanilla bean paste
• 3/4 cup sugar
• 1/3 cup flour plus 1 tablespoon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup Reese’s Peanut Butter Eggs chopped

Instructions

• Preheat oven to 325.
• Line baking sheets with Silpat or parchment paper. Set aside.
• In a bowl over simmering water, melt the butter, the unsweetened chocolate and 6 ounces of the chocolate chips. Stir occasionally.
• Once melted set aside to cool for 15 minutes.
• In a bowl combine the flour, salt and baking powder, set aside.
• In the bowl of an electric mixer beat the eggs, coffee, and vanilla until just combined.
• Add the eggs.
• Mix on medium to high speed until the batter is thick, about 2-3 minutes.
• With the setting on low, add the COOLED chocolate.
• Add the flour/salt mixture and fold into the chocolate mixture. Do not stir! You will break down the egg mixture.
• In a separate bowl combine the remaining 6 ounces of chocolate chips and the peanut butter eggs. Add 1 tablespoon of flour and mix to coat.
• Add the chip/peanut butter egg mixture to the batter and fold into the mixture. Again, do not stir.
• With a medium cookie scoop, drop rounded mounds onto cookie sheets.
• Bake for 15 minutes and no more.
• Let cookies cool on sheets.
• Pour a glass of milk and enjoy one or more!

Notes

NOTE: I prepared two pans and baked one pan at a time. I noticed that the cookies baked first came out with a different appearance than the ones that sat; they had more of a shine and seemed lighter.

Course: Dessert

Cuisine: American

Keyword: Chocolate Reese’s Peanut Butter Egg Cookies

Linking to:
Rattlebridge Farm
I Should be Mopping the Floors
Savvy Southern Style