Reese's Peanut Butter Egg-Stuffed Peanut Butter Cookies

I first made a version of these cookies ten (!!!) years ago. Oh, how time flies. How many Reese's peanut butter eggs have I consumed since then? DON'T ANSWER THAT. 

Yes, we will bake a Reese's Peanut Butter Egg inside a peanut butter cookie! They are glorious. 

My recipe needed a bit of updating since Reese's Peanut Butter Eggs have changed. Well, some of them have changed anyway. 

The mini peanut butter eggs come in a slightly different shape now. While they used to be shaped like almonds, now they're larger and flat on the bottom.

Oh, and there's a white chocolate version of the mini peanut butter egg now, too! I used both and rolled the white chocolate cookies in sprinkles and the regular ones in sanding sugar. 

How cute are these sprinkles? 

If you love a Reese's Peanut Butter Cup in any shape, who doesn't, or the chocolate/peanut butter combination in general, please make one of these recipes, too!:

• peanut butter cup brownies
• triple peanut butter cookies
• dark chocolate peanut butter ice cream
• chocolate peanut butter chip cookies, levain-style
• chocolate peanut butter ice cream pie

Let's make Reese's Peanut Butter Egg-Stuffed Peanut Butter Cookies

The dough has FOUR ingredients: peanut butter, sugar, eggs, and baking soda. Use a "regular" peanut butter here, not one of the natural, oil-separated peanut butter. 

Before prepping and making the dough, unwrap the peanut butter cups and pop them into the freezer.

 

Mix up the dough.

You'll use different amounts of cookie dough depending on the size of your peanut butter eggs. For the large eggs, use 1/4 cup. You'll divide the dough in half and make a "bed" for the peanut butter egg, using the rest to encase the egg. 

Use a #30 cookie scoop, about 2.5 tablespoons, for the mini eggs. 

Before baking, roll sanding sugar or sprinkles. Bake, then cool before eating. 

Oh, and yes, you're reading the recipe correctly. There is no flour in the cookie dough.

Reese's Peanut Butter Egg-Stuffed Peanut Butter Cookies

Reese's Peanut Butter Eggs (regular or mini)

2 cups smooth peanut butter, not all-natural

2 cups granulated sugar

2 eggs

2 teaspoons baking soda

sanding sugar or sprinkles

Unwrap peanut butter eggs and place in the freezer to chill while you make up the dough. Preheat oven to 375 and line cookie sheets with parchment paper.

Beat the peanut butter, sugar, eggs, and baking soda together until smooth.

For the large eggs, scoop out 1/4 cup dough. Divide the scoop in half and shape one half into an oval large enough to make a "bed" for the egg.

Place the egg on top, then cover with the remaining dough, pressing around the egg to fully cover. Sprinkle with sanding sugar.

Bake for 12 minutes, cool on the pan for 5 minutes, then remove to a cooling rack to cool completely.

For the mini eggs, use a #30 cookie scoop to portion the dough or measure out 2.5 tablespoons, and wrap around the eggs, making sure it is completely covered by the dough. 

Roll in sanding sugar or sprinkles. Bake for 10 minutes, cool on the pan for 5 minutes, then remove to a cooling rack to cool completely.