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.
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?
Why you’ll love this Reese’s Peanut Butter Egg Cookies
Great way to use up leftover Easter candy
Super rich brownie-like cookies with extra chocolate and peanut butter
Great for Easter, bake sales, and beyond
Fun way to play up the peanut butter chocolate flavor combo
Ingredients
Unsalted butter
60% chocolate chips
Unsweetened chocolate
Large eggs
Instant coffee granules
Vanilla bean paste
Sugar
Flour
Baking powder
Salt
Reese’s Peanut Butter Eggs
How to Make Chocolate Reese’s Peanut Butter Egg Cookies
This recipe is adapted from an Ina Garten recipe in Family Circle Magazine.
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!
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.
Tips & Variations
Swap the candy. Use any leftover candy to ramp up these chocolate cookies.
Add some nuts. If you like crunchy, some chopped roasted peanuts will be fun.
Make tiny cookies. These cookies are rich, so you can double the number of cookies by making them into mini-bites instead of large cookies.
Storage
These cookies can be stored at room temperature in a sealed container for up to 4 days.
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.
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
These cookies look and sound wonderful! Right now our favorite recipe is peanut butter chocolate chips. Will HAVE to give this recipe a try. Thanks for sharing.
My husband loves Reeses Cups–these cookies will delight him. Thanks for adding the recipe to Foodie Friday! Hope you have a wonderful weekend.
Great way to use Easter candy!
This month I'm hosting a roundup called Pantry Party. Our theme this month is cookies. I'd love to see you enter either this recipe or another cookie into the round up! http://lawstudentscookbook.wordpress.com/2013/03/31/pantry-party-april-2013-announcement/
this looks beyond fabulous, such gorgeous pics…
These cookies look and sound wonderful! Right now our favorite recipe is peanut butter chocolate chips. Will HAVE to give this recipe a try. Thanks for sharing.